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Salisbury Steak with Mushroom Gravy Recipe

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3.9 from 4 reviews

  • Author: Lea
  • Total Time: 30 minutes
  • Yield: 5 servings

Description

This classic Salisbury Steak with Mushroom Gravy is a comforting and hearty dish featuring tender ground beef patties cooked to perfection and smothered in a rich, savory mushroom gravy. Perfect for a family dinner, this meal combines simple ingredients with straightforward steps to create a satisfying and flavorful entrée served ideally over mashed potatoes.

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)

Cooking and Gravy

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 onion, finely chopped
  • 5 oz/150g mushrooms, sliced
  • 30g / 2 tbsp unsalted butter
  • 3 tbsp flour (all purpose / plain)
  • 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 directly over the breadcrumbs. Mix them together with your fingers and leave to soak for a few minutes to soften the breadcrumbs and infuse flavor.
  2. Mix: Add ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and dijon mustard into the bowl with soaked breadcrumbs and onion. Use your hands to mix everything until just combined and the mixture becomes slightly pasty to help the patties hold together.
  3. Form patties: Divide the mixture into 5 equal portions. Firmly shape each portion into an oval patty about 3/4 inch (1 2/3 cm) thick, ensuring a compact shape that will hold during cooking.
  4. Brown patties: Heat the olive oil in a skillet over high heat. Add the patties and brown the first side for about 1 minute until nicely seared. Carefully flip and brown the other side for about 1 minute; the inside will still be raw at this stage. Remove patties from the skillet and set aside on a plate.
  5. Cook aromatics: If the skillet looks dry, add a little more oil. Add the finely chopped onion and minced garlic to the skillet and cook for about 2 minutes until the onions are translucent and fragrant.
  6. Cook mushrooms: Add sliced mushrooms to the skillet and cook for 2 to 3 minutes until they turn golden and release their moisture.
  7. Make gravy roux: Reduce heat to medium and stir in the butter. Once melted, sprinkle in the flour and cook for 30 seconds, stirring constantly to cook out the raw flour taste and form a roux to thicken the gravy.
  8. Make gravy: Gradually pour in the beef broth, stirring continuously to avoid lumps. Once mostly smooth, whisk in the remaining gravy ingredients: dijon mustard, Worcestershire sauce, and water. Stir well to combine.
  9. Finish cooking steaks: Return the browned patties along with any juices from the plate into the skillet. Cook for 5 to 7 minutes, occasionally stirring around the steaks, until the gravy thickens and the patties are cooked through. Add more water if the gravy thickens too quickly.
  10. Season gravy: Remove the steaks onto a serving plate. Taste the gravy and adjust seasoning with salt and pepper as needed.
  11. Serve: Spoon the Mushroom Gravy over the Salisbury Steaks and serve immediately. This dish pairs beautifully with mashed potatoes and a sprinkle of fresh parsley if desired.

Notes

  • Grating the onion into the breadcrumbs helps keep the patties moist and flavorful.
  • Make sure not to overmix the ground beef mixture to prevent tough patties; mix just until combined.
  • Use low sodium beef broth to better control the saltiness of the gravy.
  • If gravy is too thick, add small amounts of water gradually to reach desired consistency.
  • Leftover patties and gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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