Description
Classic Salisbury Steak recipe featuring flavorful ground beef patties cooked to a perfect sear, then simmered in a rich mushroom gravy. This comforting dish combines tender beef seasoned with a blend of steak spices, sautéed onions, garlic, and savory mushrooms in a hearty beef broth-based sauce. Ready in just 45 minutes, it’s an ideal meal for family dinners.
Ingredients
Scale
For the Steaks
- 1 teaspoon olive oil
- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (80/20)
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tablespoon steak seasoning
- 1 teaspoon Worcestershire sauce
- 2 teaspoons ketchup
- 2 teaspoons Dijon mustard (or 1 teaspoon mustard powder)
For the Gravy
- 1 tablespoon olive oil
- ½ cup onion, diced
- 8 ounces sliced baby bella mushrooms
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons flour (or 1 ½ tablespoons cornstarch)
- 2 cups beef broth
- 2 teaspoons Dijon mustard
- ½ teaspoon black pepper
Instructions
- Make and sear the steaks: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add ½ cup diced onions and cook for 4 minutes until softened. Add the minced garlic and cook for 1 more minute. Remove skillet from heat.
- Prepare the beef mixture: In a large bowl, combine ground beef, egg, panko breadcrumbs, steak seasoning, Worcestershire sauce, ketchup, Dijon mustard, and the cooked onions and garlic. Mix thoroughly to combine.
- Form patties: Shape the mixture into 4 oval patties, approximately 1 inch thick each.
- Sear the patties: Return the same skillet to high heat. Once hot, add the patties and cook for 1-2 minutes per side until nicely browned. Remove patties and set aside.
- Prepare the gravy base: Reduce stove heat to medium-high and add 1 tablespoon olive oil to the same skillet. Add diced onions and cook for 2 minutes. Then add mushrooms and Worcestershire sauce; stir together and cook without stirring for 5 minutes to allow mushrooms to brown.
- Add garlic to gravy: Stir in minced garlic and cook for 1 additional minute.
- Create the roux: Add butter and let it melt. Sprinkle flour evenly over the skillet contents and stir constantly for 2-3 minutes, until the flour turns golden brown.
- Add broth and season: Gradually pour in beef broth, stirring to combine. Add Dijon mustard and black pepper, mixing well to create a smooth gravy.
- Simmer steaks in gravy: Bring gravy to a gentle simmer. Place the browned beef patties into the skillet with the gravy. Cover and simmer for 10 minutes, flipping the patties halfway through to ensure even cooking.
- Serve: Plate the Salisbury steaks and pour the mushroom gravy over them. Optionally garnish with fresh chopped parsley for a bright finish.
Notes
- For a gluten-free option, substitute the panko breadcrumbs with gluten-free breadcrumbs and use cornstarch instead of flour for the gravy thickening.
- Adjust seasoning to taste; if you prefer a spicier steak seasoning, feel free to add a pinch of cayenne pepper.
- Make sure not to overcrowd the skillet when searing patties; cook in batches if necessary for a better crust.
- The Dijon mustard adds depth to both the steak mixture and the gravy but can be omitted or replaced with whole grain mustard for a different flavor profile.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
