Description
Classic Salisbury Steak recipe with juicy homemade beef patties seared to perfection and simmered in a rich mushroom and onion gravy. This comforting dish is perfect for a cozy family dinner and is ready in just 45 minutes.
Ingredients
Scale
Beef Patties
- 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
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 1½ 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 onion and cook for 4 minutes. Add 3 cloves minced garlic and cook for another minute. Remove skillet from heat.
- Prepare 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.
- Shape Patties: Form mixture into 4 oval patties, each about 1 inch thick.
- Sear Patties: Return the skillet to high heat. Once hot, add patties and cook for 1-2 minutes per side until nicely browned. Remove patties and set aside.
- Prepare Gravy Base: Reduce skillet heat to medium-high and add 1 tablespoon olive oil. Add ½ cup diced onion and cook for 2 minutes.
- Add Mushrooms and Sauce: Stir in sliced mushrooms and 2 teaspoons Worcestershire sauce. Cook without stirring for 5 minutes to develop flavor.
- Add Garlic: Add remaining 3 cloves minced garlic and cook for 1 more minute.
- Create Roux: Add 2 tablespoons unsalted butter to skillet; once melted, sprinkle 3 tablespoons flour evenly over mixture. Stir and cook for 2-3 minutes until the flour begins to brown.
- Add Broth and Season: Pour in 2 cups beef broth. Add 2 teaspoons Dijon mustard and ½ teaspoon black pepper. Stir to combine and bring gravy to a simmer.
- Simmer Patties: Add the seared beef patties back into the skillet with the gravy. Cook for 10 minutes, flipping halfway through to ensure even cooking and flavor absorption.
- Serve: Plate the beef patties topped generously with mushroom and onion gravy. Garnish with fresh chopped parsley if desired. Serve hot and enjoy.
Notes
- Use 80/20 ground beef for juicy and flavorful patties.
- Steak seasoning can be homemade or store-bought; it adds great depth of flavor.
- For a gluten-free option, substitute panko breadcrumbs and flour with gluten-free alternatives.
- Mustard powder can be used instead of Dijon mustard if unavailable.
- Leftover gravy can be refrigerated and reheated; it thickens upon standing, so add a splash of beef broth when reheating for desired consistency.
