Salisbury Steak with Mushroom Gravy is a classic comfort food dish featuring seasoned beef patties smothered in a rich mushroom gravy.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 1/2 lbs ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
8 oz mushrooms, sliced
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Salt to taste
1 tablespoon chopped fresh parsley
Instructions
Prepare the Beef Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.
Shape the Patties: Divide the mixture into 4–6 equal portions. Shape each portion into an oval patty about 3/4 inch thick.
Brown the Patties: Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for 3–4 minutes per side until browned. They do not need to be fully cooked. Transfer to a plate.
Cook the Mushrooms: In the same skillet, melt butter over medium heat. Add sliced mushrooms and onions. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are golden and the onions are softened.
Add the Garlic: Stir in minced garlic and dried thyme. Cook for about 30 seconds until fragrant.
Make the Gravy Base: Sprinkle flour over the mushroom and onion mixture. Stir continuously for 1–2 minutes to cook out the raw flour taste.
Add the Beef Broth: Gradually pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, Dijon mustard, and black pepper.
Simmer the Gravy: Bring the mixture to a gentle simmer and cook for 3–5 minutes until the gravy begins to thicken.
Return the Patties: Place the browned Salisbury steak patties back into the skillet. Spoon mushroom gravy over each patty.
Finish Cooking: Cover and simmer over low heat for 10–15 minutes, or until the beef reaches an internal temperature of 160°F.
Garnish and Serve: Sprinkle with fresh parsley and serve hot with plenty of mushroom gravy.
Notes
For a healthier option, you can use lean ground beef or turkey.
Serve with mashed potatoes or rice for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.