Description
This Salisbury Steak recipe features tender, flavorful ground beef patties mixed with mushrooms, onions, and seasonings, cooked to perfection in a savory mushroom gravy. Served with creamy mashed potatoes, this hearty dish makes a comforting and classic meal ready in just 30 minutes.
Ingredients
Scale
For the Steaks
- 1 cup mushrooms, finely chopped
- 1 large onion, chopped and divided
- 1 & 1/2 pounds ground beef
- 1 egg
- 1/3 cup panko breadcrumbs
- 2 tablespoons tomato paste
- 2 tablespoons whole grain mustard
- 1 teaspoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon liquid smoke (optional)
- 1 & 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon oil, for frying
For the Gravy
- 1 tablespoon butter
- 2 & 1/2 cups sliced mushrooms
- 1 teaspoon minced garlic
- 2 & 1/2 cups beef broth
- 2 & 1/2 tablespoons flour
- 1 teaspoon whole grain mustard
- 1 tablespoon Worcestershire sauce
To Garnish and Serve
- Parsley, to garnish
- Creamy mashed potatoes, to serve
Instructions
- Prepare the Ingredients: Chop the onion, dividing it into 1/4 cup finely chopped for the steaks and the rest for the gravy. Finely chop 1 cup mushrooms for the steaks and slice 2 & 1/2 cups mushrooms for the gravy.
- Make the Steaks: In a large bowl, combine the 1/4 cup finely chopped onion, chopped mushrooms, ground beef, egg, panko breadcrumbs, tomato paste, whole grain mustard, minced garlic, Worcestershire sauce, liquid smoke if using, kosher salt, black pepper, and onion powder. Mix thoroughly until well incorporated.
- Shape the Patties: Form the mixture into 6 oval patties, shaping evenly so they cook uniformly.
- Cook the Steaks: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the patties and cook for about 2 minutes per side until they develop a nice brown crust. Remove the patties from the skillet and set aside.
- Prepare the Gravy Base: In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and the remaining chopped onions to the skillet and sauté for about 5 minutes until softened. Stir in 1 teaspoon minced garlic and cook for an additional minute.
- Make the Gravy: Whisk together the beef broth and flour in a small bowl until smooth. Slowly pour this mixture into the skillet, whisking continuously to prevent lumps. Stir in 1 teaspoon whole grain mustard and 1 tablespoon Worcestershire sauce. Cook for 2 minutes as the gravy thickens and begins to simmer.
- Finish Cooking the Steaks: Return the browned patties to the skillet, nestling them into the gravy. Reduce heat to a simmer and cook for 5 more minutes until the patties are cooked through and the gravy is rich and thickened.
- Serve: Sprinkle freshly chopped parsley over the steaks and gravy. Serve hot alongside creamy mashed potatoes for a classic and comforting meal.
Notes
- Liquid smoke is optional but adds a subtle smoky flavor to the patties.
- Panko breadcrumbs help keep the steaks tender and moist.
- Use fresh mushrooms for the best flavor in both the patties and gravy.
- Don’t overcrowd the skillet when browning the patties to ensure even cooking and good crust formation.
- The gravy can be adjusted in thickness by adding more or less flour slurry as needed.
- Pair with creamy mashed potatoes or steamed vegetables for a complete meal.
