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Salisbury Steak with Mushroom Gravy Recipe

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4 from 7 reviews

This classic Salisbury Steak recipe features tender ground beef patties cooked to perfection and smothered in a rich, savory mushroom gravy. Ready in just 30 minutes, this comforting dish is perfect for a hearty family dinner and pairs wonderfully with mashed potatoes.

Ingredients

Salisbury Steaks

  • 1/2 onion (white, brown, or yellow)
  • 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
  • 1 lb/500g ground beef (mince)
  • 1 garlic clove, minced
  • 1 egg
  • 2 tbsp ketchup
  • 1 beef bouillon cube, crumbled
  • 1/2 tsp Worcestershire sauce
  • 3 tsp Dijon mustard (or 2 tsp dry mustard powder)

Gravy and Cooking

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 onion, finely chopped
  • 5 oz/150g mushrooms, sliced
  • 30g / 2 tbsp unsalted butter
  • 3 tbsp all-purpose (plain) flour
  • 2 cups beef broth/stock (low sodium)
  • 1/2 cup water
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt and pepper, to taste

Instructions

  1. Onion Grating: Place the breadcrumbs in a bowl and grate the half onion over them using a box grater. Mix with your fingers and leave to soak for a few minutes, which will help keep the patties moist.
  2. Mix Ingredients: Add the ground beef, minced garlic clove, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and Dijon mustard to the bowl with the soaked breadcrumbs and onion. Use your hands to mix gently but thoroughly until just combined and the mixture feels pasty, ensuring your patties hold together well.
  3. Form Patties: Divide the mixture into 5 equal portions and shape each into a firm, oval patty about 3/4 inch (1.6 cm) thick.
  4. Brown Patties: Heat olive oil in a skillet over high heat. Add the patties and sear the first side for about 1 minute until browned. Flip carefully and brown the other side. The patties will remain raw inside at this stage. Remove and set aside on a plate.
  5. Cook Aromatics: If the skillet looks dry, add a small amount of olive oil. Add the finely chopped onion and minced garlic cloves to the skillet. Sauté for about 2 minutes until the onions become translucent and fragrant.
  6. Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 2 to 3 minutes until they turn golden brown, stirring occasionally.
  7. Make Gravy Roux: Reduce heat to medium. Add the unsalted butter to the skillet and let it melt. Sprinkle in the flour and cook for about 30 seconds, stirring constantly to form a roux and eliminate the raw flour taste.
  8. Add Broth and Flavorings: Gradually pour in the beef broth while stirring to avoid lumps. Once mostly smooth, whisk in the remaining gravy ingredients: Dijon mustard and Worcestershire sauce.
  9. Finish Cooking Steaks: Return the browned patties along with any juices from the plate into the skillet. Cook for 5 to 7 minutes, allowing the steaks to cook through and the gravy to thicken, stirring occasionally around the steaks. If the gravy thickens too fast, add a little water to thin it out.
  10. Season Gravy: Remove the steaks from the skillet onto a plate. Taste the mushroom gravy and adjust salt and pepper to your preference.
  11. Serve: Plate the Salisbury steaks and spoon the mushroom gravy over them. This dish is ideal served over creamy mashed potatoes. Garnish with chopped parsley if desired.

Notes

  • Grating the onion into the breadcrumbs helps to keep the patties moist and tender.
  • Using a pasty meat mixture ensures the patties hold together well during cooking.
  • Low sodium beef broth is recommended to control the salt level in the gravy.
  • If the gravy becomes too thick, stirring in additional water will help achieve the desired consistency.
  • This recipe pairs perfectly with mashed potatoes or buttered noodles.
  • For a richer flavor, you can add a splash of red wine to the gravy after making the roux.

Find it online: https://cookedbysarah.com/salisbury-steak-with-mushroom-gravy-recipe/