Description
A classic Salisbury Steak recipe featuring flavorful ground beef patties cooked with mushrooms and onions, simmered in a rich beef gravy. This quick and comforting meal is perfect served alongside creamy mashed potatoes for a satisfying dinner.
Ingredients
Scale
For the Steaks
- 1 cup mushrooms, finely chopped
- 1/4 cup onion, finely chopped
- 1 1/2 pounds ground beef
- 1 egg
- 1/3 cup panko breadcrumbs
- 2 tablespoons tomato paste
- 2 tablespoons whole grain mustard
- 1 teaspoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon liquid smoke (optional)
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon oil, for frying
For the Gravy
- 1 tablespoon butter
- 2 1/2 cups sliced mushrooms
- 1 large onion, chopped (remainder after 1/4 cup reserved)
- 1 teaspoon minced garlic
- 2 1/2 cups beef broth
- 2 1/2 tablespoons flour
- 1 teaspoon whole grain mustard
- 1 tablespoon Worcestershire sauce
- Parsley, to garnish
- Creamy mashed potatoes, to serve
Instructions
- Prepare the Ingredients: Chop the onion and mushrooms carefully. Reserve 1/4 cup finely chopped onion for the steaks and finely chop the rest of the onion for making the gravy.
- Make the Steaks: In a large bowl, combine the reserved 1/4 cup finely chopped onion, 1 cup finely chopped mushrooms, ground beef, egg, panko breadcrumbs, tomato paste, whole grain mustard, minced garlic, Worcestershire sauce, liquid smoke (if using), kosher salt, black pepper, and onion powder. Mix everything thoroughly until all ingredients are well incorporated.
- Shape the Patties: Take the beef mixture and form it into 6 oval-shaped patties, ensuring they are uniform for even cooking.
- Cook the Steaks: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the patties and cook for about 2 minutes on each side until they are nicely browned. Remove the patties from the skillet and set aside.
- Prepare the Gravy: In the same skillet, melt 1 tablespoon butter. Add the 2 1/2 cups sliced mushrooms and the chopped onion reserved for the gravy. Sauté them together for 5 minutes until softened. Add 1 teaspoon minced garlic and cook for an additional minute.
- Make the Gravy Sauce: In a small bowl, whisk together 2 1/2 cups beef broth and 2 1/2 tablespoons flour until smooth. Slowly pour this mixture into the skillet while whisking continuously to avoid lumps. Stir in 1 teaspoon whole grain mustard and 1 tablespoon Worcestershire sauce. Cook for about 2 minutes until the gravy starts to thicken and simmer.
- Finish Cooking the Steaks: Return the browned patties to the skillet, nestling them into the gravy. Reduce heat to medium-low and let simmer for 5 minutes, ensuring the steaks are cooked through and the gravy thickens further.
- Serve: Garnish the Salisbury steaks with freshly chopped parsley. Serve hot alongside creamy mashed potatoes for a complete, comforting meal.
Notes
- You can omit the liquid smoke if you prefer a milder flavor.
- Ensure not to overmix the ground beef mixture to keep the patties tender.
- Use panko breadcrumbs for a lighter texture; regular breadcrumbs work as well.
- To make this dish gluten-free, substitute panko breadcrumbs and flour with gluten-free alternatives.
- Leftover Salisbury steak can be stored in the refrigerator for up to 3 days.
