Description
This classic Salisbury Steak recipe features flavorful ground beef patties cooked to perfection and smothered in a rich, homemade mushroom gravy. Ready in just 30 minutes, this hearty dish is perfect served over mashed potatoes for a comforting meal the whole family will enjoy.
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)
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
- Grate Onion into Breadcrumbs: Place breadcrumbs in a bowl. Using a box grater, grate the onion over the breadcrumbs. Mix together with your fingers and let the mixture soak for a few minutes.
- Mix Steak Ingredients: Add ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and Dijon mustard to the breadcrumb mixture. Use your hands to mix until just combined, then continue mixing for a couple of minutes until the mixture becomes pasty to help patties hold their shape.
- Form Patties: Divide the mixture into 5 equal portions. Pat each portion firmly into oval patties about 3/4 inch (1 2/3 cm) thick.
- Brown Patties: Heat olive oil in a skillet over high heat. Add the patties and cook for 1 minute on the first side until browned, then gently flip and brown the other side. The patties will still be raw inside. Remove them onto a plate.
- Cook Aromatics: If the skillet looks dry, add a little more oil. Add the finely chopped onion and minced garlic and cook for about 2 minutes until the onions become translucent.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for 2 to 3 minutes until they are golden and softened.
- Make Gravy Roux: Reduce heat to medium. Add unsalted butter to the skillet and melt it. Stir in the flour and cook for 30 seconds, stirring constantly to form a roux.
- Add Broth and Seasonings: Gradually pour in the beef broth while stirring continuously to avoid lumps. Once mostly smooth, whisk in the Dijon mustard and Worcestershire sauce for depth of flavor.
- Finish Cooking Steaks in Gravy: Return the browned patties to the skillet along with any juices on the plate. Simmer for 5 to 7 minutes, occasionally stirring around the steaks until the gravy thickens. If it thickens too quickly, add more water as needed.
- Adjust Seasoning: Remove the patties onto a plate. Taste the mushroom gravy and season with salt and pepper to your preference.
- Serve: Serve the Salisbury steaks topped with the mushroom gravy. They are especially delicious over mashed potatoes. Optionally, garnish with chopped parsley for a fresh touch.
Notes
- Using panko breadcrumbs results in a lighter texture, but ordinary breadcrumbs work well too.
- Grating the onion into the breadcrumbs helps distribute moisture evenly to keep patties tender.
- Cooking the patties briefly on high heat ensures a nice sear without overcooking before finishing in gravy.
- Adjust the thickness of the gravy with extra water if it becomes too thick during simmering.
- For extra flavor, you can add a splash of soy sauce or a pinch of smoked paprika to the steak mixture.
- Serve immediately for best texture and warmth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
