Description
This classic Salisbury steak recipe features tender beef patties cooked with mushrooms and onions, simmered in a rich, flavorful gravy. Perfectly paired with creamy mashed potatoes, this dish offers a comforting and hearty meal that’s both easy to prepare and satisfying.
Ingredients
Scale
For the Steaks
- 1 cup mushrooms, finely chopped
- 1/4 cup onion, finely chopped (from 1 large onion)
- 1 & 1/2 pounds ground beef
- 1 egg
- 1/3 cup panko breadcrumbs
- 2 tablespoons tomato paste
- 2 tablespoons whole grain mustard
- 1 teaspoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon liquid smoke (optional)
- 1 & 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon onion powder
For Cooking and Gravy
- 1 tablespoon oil, for frying
- 1 tablespoon butter
- 2 & 1/2 cups sliced mushrooms
- 3/4 cup onion, chopped (remaining from original onion)
- 1 teaspoon minced garlic
- 2 & 1/2 cups beef broth
- 2 & 1/2 tablespoons all-purpose flour
- 1 teaspoon whole grain mustard
- 1 tablespoon Worcestershire sauce
- Parsley, for garnish
- Creamy mashed potatoes, to serve
Instructions
- Prepare the Ingredients: Chop the mushrooms finely and divide the onion by setting aside 1/4 cup finely chopped for the steak mixture and the rest chopped for the gravy.
- Make the Steaks: In a large bowl, combine the 1/4 cup finely chopped onion, finely chopped mushrooms, ground beef, egg, panko breadcrumbs, tomato paste, whole grain mustard, minced garlic, Worcestershire sauce, optional liquid smoke, kosher salt, black pepper, and onion powder. Mix until everything is thoroughly combined to form the meat mixture.
- Shape the Patties: Shape the meat mixture into six oval-shaped patties, evenly sized for uniform cooking.
- Cook the Steaks: Heat one tablespoon of oil in a large skillet over medium-high heat. Add the patties and cook them for about 2 minutes on each side until they are nicely browned. Remove the patties from the skillet and set them aside.
- Prepare the Gravy: In the same skillet, melt one tablespoon of butter. Add the sliced mushrooms and chopped onions, and sauté for five minutes until softened. Then add the minced garlic and sauté for an additional minute to release its aroma.
- Make the Gravy: In a small bowl, whisk together the beef broth and flour to create a smooth slurry. Slowly pour this mixture into the skillet while continuously whisking to prevent lumps. Add one teaspoon of whole grain mustard and one tablespoon of Worcestershire sauce. Cook for approximately 2 minutes, stirring often, until the gravy begins to simmer and thicken.
- Finish Cooking the Steaks: Return the browned steak patties to the skillet with the gravy. Simmer everything together for 5 minutes, allowing the steaks to cook through completely and the gravy to thicken further.
- Serve: Garnish the Salisbury steaks with freshly chopped parsley and serve immediately alongside creamy mashed potatoes for a classic and comforting meal.
Notes
- Using panko breadcrumbs helps keep the patties tender and moist.
- Liquid smoke is optional but adds a nice depth of smoky flavor.
- For a gluten-free version, substitute panko breadcrumbs and flour with gluten-free alternatives.
- Make sure the skillet is hot before adding the patties to ensure a good sear.
- Leftover Salisbury steak with gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
