Description
This Easy Homemade Salisbury Steak recipe offers juicy, flavorful beef patties smothered in a rich mushroom gravy. Perfectly paired with creamy mashed potatoes and roasted broccoli, this comforting meal comes together quickly on the stovetop, making it ideal for a satisfying weeknight dinner.
Ingredients
Scale
For the Salisbury Steaks
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg, beaten
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
For Cooking and Gravy
- 1 tablespoon extra-virgin olive oil (for the skillet)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces sliced cremini mushrooms
- Salt and pepper, to taste
For Serving
- Mashed potatoes
- Roasted broccoli
Instructions
- Mix the Steak Ingredients: In a large bowl, combine the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt. Stir everything thoroughly until the mixture is well incorporated.
- Shape Patties: Divide the mixture into 4 equal portions and form each into an oval patty about 3/4-inch thick to ensure even cooking.
- Cook the Steaks: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook for about 3 minutes per side, or until they develop a golden crust. Reduce the heat if they begin to brown too quickly. Once done, transfer the patties to a plate.
- Make the Gravy Base: Lower the heat to medium and add the butter to the same skillet with the drippings. When melted, sprinkle in the flour and whisk continuously until the mixture is smooth and free of lumps.
- Add Liquids and Flavorings: Reduce heat to medium-low and slowly whisk in the beef stock. Stir in ketchup, Worcestershire sauce, and onion powder until well combined.
- Cook the Mushrooms: Stir in the sliced cremini mushrooms and let the gravy simmer for about 5 minutes to thicken, allowing the flavors to meld. Season with salt and pepper to taste.
- Simmer Steaks in Gravy: Nestle the partially cooked steaks back into the skillet, cover, and cook for another 10 minutes on low heat until the steaks are cooked through with an internal temperature of 160°F (71°C).
- Serve: Plate the Salisbury steaks over creamy mashed potatoes and drizzle the mushroom gravy on top. Serve alongside roasted broccoli for a complete meal.
Notes
- Ensure the internal temperature of the Salisbury steaks reaches 160°F for safe consumption.
- Using panko breadcrumbs adds a lighter texture to the patties compared to regular breadcrumbs.
- Feel free to substitute cremini mushrooms with button mushrooms if unavailable.
- For a smoother gravy, whisk constantly when adding flour and liquids to avoid lumps.
- Leftover Salisbury steak reheats well and can be stored in the refrigerator for up to 3 days.
