Salisbury Steaks with Mushroom and Onion Gravy
Juicy ground beef patties smothered in a rich mushroom and onion gravy, perfect for a hearty American comfort food dinner.
Equipment
- Large Skillet
- Mixing Bowl
- Whisk
Ingredients
Salisbury Steaks
- 1.5 pounds ground beef 80/20 lean to fat ratio
- 1/2 cup breadcrumbs
- 1 egg lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil for cooking
Gravy Sauce
- 1 medium onion thinly sliced
- 8 ounces mushrooms sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- salt to taste
- black pepper to taste
- fresh parsley optional, for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, 2 tablespoons Worcestershire sauce, diced onion, minced garlic, 1 teaspoon thyme, mustard powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined (avoid overmixing).
- Divide the meat mixture into 4 equal portions and shape into oval patties about ¾-inch thick. Press a slight indentation in the center of each patty to prevent it from puffing up during cooking.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on each side until browned. Transfer to a plate and set aside (they will finish cooking in the gravy).
- In the same skillet, add butter and let it melt. Add the sliced onions and mushrooms, cooking until softened and golden brown, about 5-7 minutes.
- Sprinkle flour over the mushrooms and onions, stirring constantly for 1 minute. Gradually whisk in the beef broth, followed by 3 tablespoons Worcestershire sauce, garlic powder, and 1/2 teaspoon thyme.
- Bring the mixture to a simmer, stirring occasionally until it begins to thicken, about 3-4 minutes.
- Return the partially cooked Salisbury steaks to the skillet, nestling them in the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until the steaks are cooked through and the gravy has thickened.
- Transfer the Salisbury steaks to plates, spoon plenty of gravy over each steak, and garnish with fresh parsley if desired.
Notes
Use 80/20 ground beef for juicy patties. Substitute panko or crushed crackers for breadcrumbs. Form patties a day ahead for convenience. For thicker gravy, add a cornstarch slurry. Serve with mashed potatoes, egg noodles, or rice. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.