Description
Salisbury Steak with Mushroom Gravy is a comforting and flavorful dish that transforms ground beef into tender, juicy patties smothered in a rich mushroom gravy. The combination of sautéed onions, garlic, and mushrooms creates a savory sauce that perfectly complements the seasoned beef. This classic American dish is both hearty and satisfying, ideal for a family dinner or cozy meal.
Ingredients
Units
Scale
For the 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)
For the Mushroom 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 all-purpose (plain) 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
- Prepare the Onion and Breadcrumb Mixture: Grate or finely chop 1/2 onion. Mix with the breadcrumbs and let sit briefly to soak and soften, which will help keep the patties tender and flavorful.
- Make the Patty Mixture: In a large bowl, combine the ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, dijon mustard, and the onion-breadcrumb mixture. Mix gently until just combined to avoid tough patties.
- Form Patties: Divide the beef mixture into 5 equal portions and shape into oval patties, about 3/4 inch thick.
- Cook the Patties: Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for about 3-4 minutes per side, until browned on both sides. Remove patties from the skillet and set aside.
- Sauté Aromatics and Mushrooms: In the same skillet, melt unsalted butter. Add minced garlic and finely chopped onion, sauté until softened and fragrant, about 2 minutes. Add sliced mushrooms and cook until they release moisture and become golden, about 5 minutes.
- Make the Gravy: Sprinkle the flour over the mushrooms and stir to coat. Cook the flour for 1-2 minutes to eliminate the raw taste. Gradually whisk in the beef broth and water, stirring continuously to avoid lumps. Add the dijon mustard and Worcestershire sauce. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Simmer Patties in Gravy: Return the browned patties to the skillet, nestling them into the mushroom gravy. Reduce heat to low, cover, and simmer gently for 8-10 minutes to allow flavors to meld and patties to cook through fully.
- Season and Serve: Taste the gravy and season with salt and pepper as needed. Serve the Salisbury steaks hot, topped with mushroom gravy and accompanied by your choice of sides such as mashed potatoes or steamed vegetables.
Notes
- Watch the recipe VIDEO above for a visual guide to making perfect Salisbury Steaks with Mushroom Gravy.
- The grated onion and soaked breadcrumbs ensure the patties stay moist and tender.
- Cooking the patties directly in the gravy intensifies the flavor and keeps them juicy.
- Try making Salisbury Steak Meatballs as an alternative serving option for quick meals.
Nutrition
- Serving Size: 316 g
- Calories: 286 kcal
- Sugar: 4 g
- Sodium: 651 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 101 mg
