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Salisbury Steak with Mushroom Gravy Recipe

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4.1 from 12 reviews

This classic Salisbury Steak recipe features tender ground beef patties cooked to perfection and smothered in a rich, savory mushroom gravy. Ideal for a comforting weeknight meal, the patties are pan-seared for a flavorful crust and finished in a luscious mushroom sauce made with fresh onions, garlic, and Dijon mustard. Serve it over creamy mashed potatoes for a hearty, satisfying dinner.

Ingredients

Salisbury Steaks

  • 1/2 onion (white, brown or yellow)
  • 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
  • 1 lb/500g ground beef (mince)
  • 1 garlic clove, minced
  • 1 egg
  • 2 tbsp ketchup
  • 1 beef bouillon cube, crumbled
  • 1/2 tsp Worcestershire sauce
  • 3 tsp Dijon mustard (or 2 tsp dry mustard powder)

Gravy and Cooking

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 onion, finely chopped
  • 5 oz/150g mushrooms, sliced
  • 30 g / 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth/stock, low sodium
  • 1/2 cup water
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Onion Grating: Place the breadcrumbs in a bowl. Using a box grater, grate the onion over the breadcrumbs. Mix with your fingers and let it soak for a few minutes to soften the onion and allow the flavors to meld.
  2. Mix Ingredients: Add the ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and Dijon mustard into the bowl with the soaked breadcrumbs and onion. Use your hands to mix gently until just combined, then knead for a couple of minutes until the mixture becomes pasty to ensure the patties hold together well.
  3. Form Patties: Divide the mixture into five equal portions. Firmly shape each portion into an oval patty about 3/4 inch (1 and 2/3 cm) thick, ensuring they are compact and even for consistent cooking.
  4. Brown Patties: Heat the olive oil in a large skillet over high heat. Add the patties and cook the first side for approximately 1 minute or until a brown crust forms. Carefully flip and brown the other side; the patties will still be raw inside at this stage. Remove them from the skillet and set aside on a plate.
  5. Cook Aromatics: If the skillet looks dry, add a little more olive oil. Add the finely chopped onion and minced garlic to the skillet and sauté for about 2 minutes until the onions become translucent and aromatic.
  6. Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 2 to 3 minutes until they turn golden and release their moisture, enhancing the flavor of the gravy.
  7. Make Gravy Roux: Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, sprinkle in the flour and cook, stirring constantly, for 30 seconds to create a roux that will thicken the gravy.
  8. Prepare Gravy: Gradually pour in the beef broth while continuously stirring to prevent lumps. Once the mixture is mostly smooth, whisk in the remaining gravy ingredients: Dijon mustard, Worcestershire sauce, and water. Stir well to combine all flavors.
  9. Finish Cooking Steaks: Return the browned patties to the skillet along with any accumulated juices on the plate. Simmer the patties in the mushroom gravy for 5 to 7 minutes until the gravy thickens and the patties are cooked through, stirring occasionally to coat the patties. If the gravy becomes too thick, add a little more water to adjust consistency.
  10. Season Gravy: Carefully remove the patties onto a serving plate. Taste the mushroom gravy and season with salt and pepper as needed to enhance the flavor.
  11. Serve: Spoon the mushroom gravy generously over the Salisbury steaks. For a complete meal, serve over creamy mashed potatoes and optionally garnish with chopped parsley for added color and freshness.

Notes

  • Grating the onion over the breadcrumbs helps distribute moisture evenly, keeping patties tender and flavorful.
  • Do not overmix the meat mixture to avoid dense, tough patties.
  • Use low sodium beef broth to control the salt level in the gravy.
  • If gravy thickens too much, add water in small increments until desired consistency is reached.
  • The Salisbury steaks can be served with mashed potatoes, rice, or steamed vegetables for a well-rounded meal.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free alternatives and use gluten-free flour for the gravy.

Find it online: https://lauracooks.com/salisbury-steak-with-mushroom-gravy-recipe/