Description
This Salisbury Steak with Mushroom Gravy recipe features juicy, tender beef patties cooked to perfection and smothered in a rich, savory mushroom gravy. Made with simple pantry ingredients and a blend of flavorful seasonings, this classic comfort food comes together quickly on the stovetop in just 30 minutes, making it perfect for a hearty weeknight dinner.
Ingredients
Scale
For the Beef Patties
- 1 pound ground beef, 90% lean
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup panko bread crumbs
- 1 large egg
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons mayonnaise
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon ketchup
- 1 1/2 teaspoons milk
- 2 teaspoons Dijon mustard
For the Mushroom Gravy
- 1 tablespoon olive oil, for sautéing
- 1/2 yellow onion, finely diced
- 1 tablespoon unsalted butter
- 8 ounces brown mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup water
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 2 teaspoons ketchup
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Make patties: In a large bowl, combine ground beef, finely diced onion, minced garlic, panko bread crumbs, egg, Worcestershire sauce, mayonnaise, sea salt, black pepper, Italian seasoning, ketchup, milk, and Dijon mustard. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 4 evenly sized patties.
- Cook patties: Heat olive oil in a skillet over medium-high heat. Once hot, add the beef patties and cook until they develop a golden-brown crust and are cooked through, about 4-5 minutes per side depending on thickness. Remove the patties from the skillet and set aside to keep warm.
- Sauté vegetables: In the same skillet, add the finely diced onion and sauté until softened and translucent, about 3 minutes. Add the minced garlic and unsalted butter; cook for another minute until fragrant. Next, add the sliced brown mushrooms and continue to sauté until the mushrooms are nicely browned, about 5 more minutes. Season with salt and black pepper to taste.
- Make gravy: In a separate bowl, whisk together the all-purpose flour, beef broth, water, Worcestershire sauce, Dijon mustard, ketchup, sea salt, and black pepper until smooth. Pour this mixture into the skillet with the sautéed mushrooms and vegetables. Stir constantly and cook until the gravy thickens to a rich, smooth consistency, about 3-5 minutes.
- Combine and serve: Return the cooked beef patties to the skillet with the mushroom gravy. Spoon gravy over the patties and simmer for an additional 2-3 minutes until the patties are warmed through and fully coated with the sauce. Serve immediately while hot, perfect alongside mashed potatoes or steamed vegetables.
Notes
- Use 90% lean ground beef to ensure juicy but not too greasy patties.
- Panko bread crumbs help bind the patties and keep them tender.
- For a gluten-free option, substitute panko with gluten-free bread crumbs and use gluten-free flour for the gravy.
- If you prefer a thicker gravy, add flour gradually until desired consistency is reached.
- Fresh mushrooms add better flavor than canned; be sure to sauté until golden brown for best taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
