Description
This classic Salisbury Steak recipe features tender ground beef patties seasoned with a blend of herbs and spices, pan-seared to a golden brown and smothered in a rich, savory mushroom gravy. Perfect for a comforting weeknight dinner, this dish pairs well with mashed potatoes or steamed vegetables.
Ingredients
Scale
For the Salisbury Steak Patties
- 1 pound ground beef, 90% lean
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup panko bread crumbs
- 1 large egg
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons mayonnaise
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon ketchup
- 1 1/2 teaspoons milk
- 2 teaspoons Dijon mustard
For the Mushroom Gravy
- 1 tablespoon olive oil, for sautéing
- 1/2 yellow onion, finely diced
- 1 tablespoon unsalted butter
- 8 ounces brown mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup water
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 2 teaspoons ketchup
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Prepare the Patties: In a bowl, combine ground beef, finely diced onion, minced garlic, panko bread crumbs, egg, Worcestershire sauce, mayonnaise, sea salt, black pepper, Italian seasoning, ketchup, milk, and Dijon mustard. Mix thoroughly until well combined. Shape the mixture into 4 even patties.
- Cook the Patties: Heat olive oil in a skillet over medium-high heat. Once hot, add the patties and cook them until they develop a golden brown crust on both sides and are cooked through, about 4-5 minutes per side. Remove patties from the skillet and set aside on a plate.
- Sauté Onions and Mushrooms: In the same skillet, add the finely diced onion and sauté until softened and translucent. Add minced garlic and unsalted butter; cook until fragrant, about 1 minute. Then add the sliced brown mushrooms and cook until they are browned and tender. Season the mixture with salt and pepper.
- Make the Gravy: In a bowl, whisk together all-purpose flour, beef broth, water, Worcestershire sauce, Dijon mustard, ketchup, sea salt, and ground black pepper until smooth. Pour this mixture into the skillet with the sautéed mushrooms and onions. Stir continuously and cook until the gravy thickens, about 3-5 minutes.
- Combine and Finish Cooking: Return the cooked patties to the skillet, nestling them into the mushroom gravy. Spoon the gravy over the patties and cook for an additional 2-3 minutes to heat through and meld the flavors. Serve immediately, spooning extra mushroom gravy over the steaks.
Notes
- Use lean ground beef (90%) to keep the patties tender but not too greasy.
- Let the patties rest a few minutes after cooking for juicier results.
- You can substitute panko bread crumbs with regular bread crumbs if needed.
- Serve with creamy mashed potatoes or buttered noodles to soak up the mushroom gravy.
- To make ahead, prepare patties and store them uncooked in the fridge for up to 24 hours before cooking.
