Description
Salisbury Steak with Mushroom Gravy
Ingredients
For the Salisbury Steak:
1 lb ground beef
1/4 cup breadcrumbs
1 large egg
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt
1 tbsp olive oil (for cooking)
For the Mushroom Gravy:
2 tbsp unsalted butter
1 cup mushrooms, sliced
2 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp all-purpose flour
1/2 tsp garlic powder
1/4 tsp black pepper
Fresh thyme or parsley for garnish
Directions
Prepare the Patties: In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined and form into 4 oval-shaped patties.
Cook the Patties: Heat olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side until browned. Remove them from the skillet and set aside.
Make the Gravy: In the same skillet, melt butter and add sliced mushrooms. Sauté for 5 minutes until golden. Sprinkle in the flour and stir for 1 minute. Slowly whisk in beef broth, Worcestershire sauce, garlic powder, and black pepper. Let simmer for 3–4 minutes until the gravy thickens.
Combine & Simmer: Return the patties to the skillet, spoon the gravy over the top, and simmer for 5–7 minutes until the patties are cooked through.
Garnish & Serve: Garnish with fresh thyme or parsley. Serve hot with mashed potatoes, rice, or buttered noodles.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, gently mix the patty ingredients to avoid tough meat. Form four equal oval patties, about 3/4-inch thick. In your skillet, heat the oil until shimmering before adding patties. Do not move them for the first 4-5 minutes to achieve a good sear. After browning, set patties on a clean plate. For the gravy, ensure the mushrooms are well-browned before adding the flour. Cook the flour for a full minute to remove the raw taste. Whisk the broth in slowly to prevent lumps. Finally, return the patties and any accumulated juices to the skillet and simmer gently until the internal temperature reaches 160°F.
Serving Suggestions
This hearty dish pairs beautifully with classic comfort sides. Creamy mashed potatoes are the traditional choice for soaking up the rich gravy. Alternatively, serve over a bed of egg noodles, fluffy white rice, or creamy polenta. For a lighter option, try steamed green beans, roasted carrots, or a simple garden salad with a tangy vinaigrette to cut through the richness.
How-to Summary
In summary: mix beef patty ingredients and form ovals. Brown patties in a skillet and set aside. In the same pan, sauté mushrooms in butter, stir in flour, then whisk in broth and seasonings to create a gravy. Return patties to the skillet, cover with gravy, and simmer until cooked through. Garnish and serve with your favorite sides.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble and cook the patties and gravy, then store them combined in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if the gravy is too thick.
What can I use instead of breadcrumbs? Crushed saltine crackers, panko, or rolled oats make excellent substitutes for traditional breadcrumbs.
How can I make a gluten-free version? Use certified gluten-free breadcrumbs or oats, and substitute the all-purpose flour with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) added at the end of making the gravy.
My gravy is too thin. How can I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering gravy and cook for 1-2 minutes until thickened.
Can I use a different type of mushroom? Absolutely. Cremini or baby bella mushrooms add a deeper flavor, while a mix of wild mushrooms can create a gourmet touch.
Common Mistakes to Avoid
Avoid overmixing the ground beef, as this compacts the meat and leads to dense, tough patties. Do not skip browning the patties well; this fond (browned bits) in the pan is essential for a flavorful gravy. Ensure you cook the flour with the butter and mushrooms for a full minute to prevent a raw, pasty taste in your gravy. Finally, do not boil the gravy vigorously after adding the patties back; a gentle simmer is key to keeping the meat tender.
Conclusion
This Salisbury Steak with Mushroom Gravy is the epitome of satisfying comfort food, proving that a deeply flavorful, homemade dinner can be on the table in just 30 minutes. With its juicy, seasoned patties and rich, umami-packed gravy, it’s a timeless recipe that is sure to become a regular in your weeknight rotation. Mastering the simple techniques outlined here will ensure a delicious result that far surpasses any frozen meal.