Description
Classic Salisbury Steak with rich mushroom gravy, a comforting and flavorful dish perfect for a weeknight dinner.
Ingredients
Scale
- 1.5 lbs Ground Beef (80/20 blend recommended)
- 1 medium Onion, finely chopped
- 1 cup Bread Crumbs (plain or Italian seasoned)
- 1 large Egg, lightly beaten
- 1/4 cup Milk
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary, crushed
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Salt and Black Pepper to taste
- 2 tbsp Olive Oil
- 8 oz Cremini Mushrooms, sliced
- 1 medium Onion, thinly sliced
- 2 cloves Garlic, minced
- 2 tbsp All-Purpose Flour
- 2 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1/2 tsp Dried Thyme
- 1/4 cup Heavy Cream (optional)
- Salt and Black Pepper to taste
Instructions
- Prepare the Salisbury Steak Patties: In a large bowl, gently combine the ground beef, chopped onion, bread crumbs, egg, milk, minced garlic, Worcestershire sauce, dried thyme, dried rosemary, garlic powder, and onion powder. Season generously with salt and black pepper.
- Divide the meat mixture into 4 equal portions. Gently shape each portion into an oval patty, about 3/4 inch thick. Make a shallow indentation in the center of each patty.
- Place the patties on a plate or baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
- Sear and Cook the Salisbury Steaks: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place two of the Salisbury steak patties in the hot skillet. Sear for about 3-4 minutes per side, or until nicely browned. Remove and set aside. Repeat with remaining patties and olive oil.
- Make the Mushroom Gravy: In the same skillet, add the sliced mushrooms and thinly sliced onion. Cook over medium heat, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute, or until fragrant.
- Sprinkle the flour over the mushroom and onion mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. Slowly pour in the beef broth, whisking constantly to prevent lumps from forming. Add the Worcestershire sauce, Dijon mustard, and dried thyme. Stir to combine.
- Bring the gravy to a simmer, then reduce the heat to low. Let it simmer for about 5-7 minutes, or until it has thickened slightly. If desired, stir in the heavy cream. Season with salt and black pepper to taste.
- Combine and Finish the Dish: Gently place the seared Salisbury steak patties back into the skillet with the mushroom gravy. Cover the skillet and simmer over low heat for about 15-20 minutes, or until the patties are cooked through (internal temperature of 160°F) and the gravy has thickened.
- Let the Salisbury steaks rest in the gravy for a few minutes before serving.
- Serve with mashed potatoes, egg noodles, rice, green beans, or your favorite sides. Garnish with fresh parsley or thyme.
Notes
- Don’t overmix the meat mixture for the patties, as this can result in tough patties.
- Make sure the skillet is hot before searing the patties to develop a nice crust.
- Don’t overcrowd the pan when searing the patties. Cook in batches if necessary.
- The browned bits left in the skillet from searing the patties will add tons of flavor to the gravy.
- Whisk vigorously when adding the beef broth to ensure a smooth gravy.
- For a richer gravy, stir in the heavy cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes