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One of the Very Best Salisbury Steak

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Juicy beef patties smothered in a rich mushroom gravy, this Salisbury Steak recipe is a comforting classic ready in just 30 minutes.

Ingredients

  • 1 lb lean ground beef
  • ¼ cup panko or plain breadcrumbs
  • 1 large egg, beaten
  • 2 Tbsp ketchup
  • 1 tsp Dijon mustard or 2 tsp mustard powder
  • 1 tsp Worcestershire sauce
  • ½ tsp dried oregano or onion powder
  • Salt & pepper, to taste
  • 1 Tbsp olive oil or cooking oil
  • 6–8 oz sliced mushrooms (cremini or button)
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1½–2 cups beef broth
  • 1 Tbsp ketchup (extra)
  • 1 tsp Worcestershire sauce (extra)

Instructions

  1. In a bowl, mix the beef, breadcrumbs, beaten egg, ketchup, mustard, Worcestershire, oregano, salt, and pepper until just combined.
  2. Shape the mixture into 4 oval patties, about ¾″ thick.
  3. Heat oil in a skillet over medium–high. Brown the patties for about 3–4 minutes per side, then transfer to a plate.
  4. In the same skillet, melt butter and sauté mushrooms until golden, about 5 minutes, stirring occasionally.
  5. Sprinkle flour over the mushrooms and whisk for 1 minute.
  6. Pour in beef broth, add extra ketchup and Worcestershire, and whisk until the gravy is smooth and thickened.
  7. Nestle the patties into the gravy, cover, reduce heat to medium-low, and simmer for 10 minutes or until the internal temperature reaches 160°F.
  8. Serve hot over mashed potatoes, noodles, or rice.

Notes

  • Use gluten-free breadcrumbs and flour for a gluten-free version.
  • Swap beef with ground turkey or pork for variation.
  • For deeper flavor, add garlic or caramelized onions.
  • Make ahead: refrigerate shaped patties up to 4 hours before cooking.
  • Leftovers can be stored up to 4 days or frozen up to 3 months.

Nutrition

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