Description
A comforting classic that combines juicy beef patties with a rich, savory mushroom gravy. Perfect for weeknight dinners or a hearty weekend meal, this dish is easy to make, incredibly satisfying, and sure to become a family favorite.
Ingredients
Scale
For the Salisbury Steaks:
- 1/2 onion, grated
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1 lb (500g) ground beef (mince)
- 1 clove garlic, minced
- 1 egg
- 2 tablespoons ketchup
- 1 beef bouillon cube, crumbled
- 1/2 teaspoon Worcestershire sauce
- 3 teaspoons Dijon mustard (or 2 teaspoons dry mustard)
For the Mushroom Gravy:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 5 oz (150g) mushrooms, sliced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low sodium)
- 1/2 cup water
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Prepare the Salisbury Steaks:
- In a large bowl, combine grated onion and breadcrumbs. Mix with your fingers and let sit for a few minutes.
- Add ground beef, garlic, egg, ketchup, bouillon cube, Worcestershire sauce, and Dijon mustard. Mix thoroughly with your hands until the mixture becomes slightly sticky.
- Divide the mixture into 5 portions and shape into oval patties about 3/4-inch thick.
- Cook the Patties:
- Heat olive oil in a large skillet over high heat.
- Add the patties and cook for about 1 minute on each side until browned. Remove and set aside (they will finish cooking in the gravy).
- Make the Mushroom Gravy:
- If the skillet is dry, add a little more oil. Sauté chopped onion and garlic over medium-high heat for about 2 minutes until translucent.
- Add mushrooms and cook for 2–3 minutes until softened and golden.
- Reduce heat to medium and melt the butter in the skillet. Sprinkle in the flour, stirring constantly for about 30 seconds to make a roux.
- Gradually whisk in the beef broth, water, Dijon mustard, and Worcestershire sauce. Stir until smooth.
- Finish Cooking:
- Return the patties to the skillet along with any juices on the plate.
- Simmer for 5–7 minutes, occasionally stirring, until the gravy thickens and the patties are cooked through. Add a splash of water if the gravy gets too thick.
- Season and Serve:
- Taste the gravy and adjust salt and pepper as needed.
- Serve the Salisbury steaks over mashed potatoes, rice, or buttered noodles, generously spooning the mushroom gravy on top. Garnish with fresh parsley if desired.
Notes
- Substitutions: Use ground turkey or chicken for a lighter version. Substitute Dijon mustard with yellow mustard or dry mustard powder.
- Gluten-Free Option: Use gluten-free breadcrumbs and replace the flour with cornstarch.
- Add Vegetables: For extra flavor, stir in peas, spinach, or bell peppers while making the gravy.
- Storage Tips: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American