Homemade Salisbury Steak with Mushroom Gravy
Forget bland and dry! This homemade Salisbury steak recipe features juicy, flavorful beef patties smothered in a rich, savory mushroom and onion gravy. It's classic comfort food that's surprisingly easy to make, perfect for busy weeknights or a cozy Sunday meal.
Equipment
- Large skillet
- Large bowl
- Wooden spoon
- Whisk
Ingredients
For the patties
- 1.5 lb ground beef 80/20 lean-to-fat ratio recommended
- 0.5 cup breadcrumbs Plain or panko
- 1 egg for binding
- 0.25 cup onion finely chopped
- 1 tbsp Worcestershire sauce
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
For the gravy
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion thinly sliced
- 8 oz cremini or button mushrooms sliced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish (optional)
Instructions
- Step 1: In a large bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, the first tablespoon of Worcestershire sauce, garlic powder, salt, and black pepper. Gently mix until just combined, being careful not to overmix. Form the mixture into 6-8 oval-shaped patties, about 3/4-inch thick.
- Step 2: Heat the tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add patties and cook for about 4-6 minutes per side, until beautifully browned. Remove patties and set aside, leaving drippings in the pan.
- Step 3: In the same skillet, melt the tablespoon of unsalted butter over medium heat. Add thinly sliced onion and cook, stirring occasionally, until soft and golden-brown (about 5-7 minutes).
- Step 4: Add sliced mushrooms and cook for another 5-7 minutes until tender. Stir in minced garlic and cook for just 1 minute more until fragrant.
- Step 5: Sprinkle flour evenly over the onions and mushrooms. Stir constantly for 1-2 minutes to cook the flour.
- Step 6: Gradually whisk in the beef broth, a little at a time, stirring continuously to prevent lumps. Stir in the second tablespoon of Worcestershire sauce and the Dijon mustard. Bring the gravy to a gentle simmer, stirring until slightly thickened.
- Step 7: Carefully return the browned patties to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer gently for 15-20 minutes, allowing the patties to cook through and the gravy to thicken.
- Step 8: Taste the gravy and adjust seasoning with salt and black pepper as needed.
- Step 9: Serve hot, smothered in gravy. Garnish with fresh chopped parsley if desired.
Notes
Substitutions & Additions: You can use ground turkey or a beef/pork mix. Skip mushrooms if desired. For creamy gravy, add a splash of heavy cream or sour cream at the end. Add dried herbs like thyme or rosemary with the broth. Use gluten-free breadcrumbs and flour for a GF version. Chicken or vegetable broth can be used but beef is classic.
Tips for Success: Don't overmix the patties. Get a good sear on the patties. Scrape up brown bits from the pan when making the gravy base. Whisk the broth in gradually for lump-free gravy. Don't rush the simmering time.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze cooled steak and gravy in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop (add broth if needed) or microwave.