Description
A hearty and flavorful dish featuring tender beef patties in a savory mushroom and onion gravy, perfect over mashed potatoes or rice!
Ingredients
For the Salisbury Steaks:
- 1 lb (450g) ground beef (80/20 works best)
- 1/4 cup (30g) breadcrumbs
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil (for frying)
For the Mushroom Gravy:
- 1 tbsp unsalted butter
- 1 small onion, thinly sliced
- 1 cup (100g) sliced mushrooms (white or cremini)
- 1 tbsp all-purpose flour
- 1 1/2 cups (360ml) beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Make the Salisbury Steak Patties
In a large bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, mustard, onion powder, garlic powder, salt, and pepper until just combined.
Shape the mixture into 4 oval patties, about ½-inch thick.
2. Cook the Patties
Heat 1 tbsp oil in a large skillet over medium-high heat.
Cook the patties for 4-5 minutes per side, until browned. (They don’t need to be fully cooked yet.)
Remove patties from the skillet and set aside.
3. Make the Mushroom Gravy
In the same skillet, melt 1 tbsp butter. Add onions and mushrooms, cooking for 4-5 minutes until soft.
Sprinkle 1 tbsp flour over the onions and mushrooms. Stir and cook for 1 minute to remove the raw flour taste.
Slowly whisk in beef broth, Worcestershire sauce, mustard, salt, and pepper. Bring to a simmer.
4. Simmer the Salisbury Steaks
Return the patties to the skillet and spoon some gravy over them.
Cover and simmer on low heat for 10-12 minutes, or until patties are cooked through (internal temp: 160°F/71°C).
Stir the gravy and adjust seasoning if needed.
5. Serve & Enjoy
Serve hot over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Notes
- No mushrooms? Skip them or replace them with extra onions.
- Thicker gravy? Let it simmer longer, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Make it ahead: Cook patties and gravy, then refrigerate for up to 3 days. Reheat on the stovetop.