Description
This easy Salisbury steak recipe features tender ground beef patties smothered in a rich mushroom and onion gravy. Ready in just 30 minutes, it makes a comforting and hearty meal perfect for weeknight dinners. Serve alongside creamy mashed potatoes or buttered egg noodles for a classic homestyle experience.
Ingredients
Scale
Steaks
- 1 pound lean ground beef
- ¼ cup panko breadcrumbs
- 1 large egg, beaten
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Gravy
- 1 medium onion, sliced
- 7 ounces cremini mushrooms, sliced
- 3 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons salted butter
- 1 ¾ cups beef broth, divided
- 1-2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional for serving
- Mashed potatoes or buttered egg noodles
Instructions
- Make Patties: In a large bowl, combine the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Mix gently until just combined to keep the patties tender. Form the mixture into 4 oval-shaped patties.
- Brown Patties: Heat olive oil in a skillet over medium-high heat. Once hot, add the patties and cook until golden brown on each side, about 3-4 minutes per side. Remove the browned patties from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onions and cremini mushrooms. Sauté over medium heat until the onions are translucent and the mushrooms are tender, roughly 5-7 minutes. Remove and set aside with the patties.
- Make Gravy: Reduce the skillet heat to medium-low and add butter. Once melted, whisk in 1 ¾ cups of beef broth, Worcestershire sauce, and garlic powder. In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly whisk the slurry into the broth mixture, stirring constantly until smooth and combined.
- Simmer: Return the sautéed onions, mushrooms, and browned patties back into the skillet with the gravy. Simmer gently until the patties reach an internal temperature of 160°F (71°C) and the gravy has thickened to your liking, about 5-8 minutes. If the gravy becomes too thick, thin it with additional water or beef broth. Taste and season with salt and freshly ground pepper as needed.
- Serve: Serve the Salisbury steaks hot, topped with the mushroom-onion gravy. Enjoy alongside creamy mashed potatoes or buttered egg noodles for a complete meal.
Notes
- Be careful not to overmix the meat mixture to keep the patties tender.
- Use lean ground beef to reduce excess grease, but ground chuck works well for flavor.
- Make sure patties reach an internal temperature of 160°F for food safety.
- Adjust gravy thickness by adding more or less cornstarch slurry as needed.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Leftover Salisbury steak reheats well in the microwave or on the stovetop with a splash of broth.
