Salisbury Steak with Mushroom Gravy
Ingredients:
For the Steaks:
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1 ½ lbs ground beef
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1/3 cup breadcrumbs
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1 egg
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
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1 teaspoon mustard (yellow or Dijon)
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
For the Mushroom Gravy:
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2 tablespoons butter
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1 tablespoon olive oil
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1 small onion, thinly sliced
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8 oz mushrooms, sliced (white or cremini)
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2 tablespoons all-purpose flour
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2 cups beef broth (low-sodium preferred)
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon mustard (optional, for depth)
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Salt and pepper, to taste
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Chopped parsley for garnish (optional)
Instructions:
1. Make the Patties:
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In a large bowl, mix all steak ingredients just until combined.
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Divide and shape into 4–6 oval patties (about ¾ inch thick).
2. Brown the Patties:
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Heat a large skillet over medium-high heat. Add a drizzle of oil.
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Sear the patties 3–4 minutes per side until browned (they don’t need to cook through yet).
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Remove and set aside.
3. Make the Mushroom Gravy:
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In the same skillet, add butter and a bit more oil if needed.
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Sauté onions and mushrooms over medium heat until tender and golden (about 5–7 minutes).
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Sprinkle in the flour and stir for 1 minute to cook off the raw taste.
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Gradually whisk in the beef broth, Worcestershire, and Dijon if using.
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Bring to a simmer and stir until thickened slightly.
4. Finish Cooking the Steaks:
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Return the patties to the skillet, nestling them in the gravy.
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Cover and simmer on low for 15–20 minutes, or until the steaks are cooked through (internal temp 160°F).
5. Serve:
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Spoon gravy generously over the steaks.
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Garnish with fresh parsley and serve over mashed potatoes, buttered noodles, or rice.
Tips & Variations:
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Want extra richness? Stir a splash of cream into the gravy.
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Use ground turkey or plant-based meat for a lighter or vegetarian version.
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Make ahead and refrigerate — it reheats beautifully.