Description
This classic Salisbury Steak recipe features tender ground beef patties seasoned with herbs and spices, pan-fried to a perfect golden brown, and topped with a rich, savory mushroom gravy made from fresh mushrooms and beef broth. Ready in 45 minutes, it’s a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
Salisbury Steaks
- 1 lb (500g) ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil, for cooking
Mushroom Gravy
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 9 oz (250g) white button mushrooms, sliced
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp Worcestershire sauce
- 2 1/2 cups low-sodium beef broth
- 3 tbsp cornstarch mixed with 1/4 cup water (slurry)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Salisbury Steaks: In a large mixing bowl, combine ground beef, panko breadcrumbs, finely diced onion, minced garlic, egg, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. Mix gently until all ingredients are incorporated without overworking the meat.
- Shape Patties: Form the mixture into four oval-shaped patties, approximately 3/4-inch thick, ensuring even size for uniform cooking.
- Cook the Steaks: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, or until they develop a nice brown crust. Remove the patties from the skillet and set aside.
- Make the Mushroom Gravy: In the same skillet, add 1 tablespoon of vegetable oil. Sauté the thinly sliced onion until translucent. Add the sliced mushrooms and cook until softened and browned, about 5 minutes. Stir in onion powder, garlic powder, and Worcestershire sauce.
- Add Broth and Thicken: Pour in the low-sodium beef broth, bringing the mixture to a simmer. Stir in the cornstarch slurry and continue to cook for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Combine and Simmer: Return the cooked patties to the skillet, spooning mushroom gravy over them. Reduce heat to low, cover, and let simmer for 5-7 minutes until the patties are cooked through and tender.
- Serve: Garnish the Salisbury steaks and mushroom gravy with chopped fresh parsley. Serve hot with your choice of sides.
Notes
- Using 80% lean ground beef helps maintain juiciness in the patties.
- Be careful not to overmix the meat mixture to avoid tough patties.
- The cornstarch slurry is essential for thickening the mushroom gravy without lumps.
- Simmer the patties gently in the gravy to ensure they cook through and absorb flavors.
- Serve with mashed potatoes or steamed vegetables for a complete meal.
