Description
This Easy Salisbury Steak recipe features juicy, flavorful ground beef patties smothered in a rich mushroom and onion gravy. Ready in just 30 minutes, this classic comfort food is perfect for a quick weeknight dinner and pairs wonderfully with mashed potatoes or buttered egg noodles.
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, gently combine the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Mix just until combined to keep the patties tender. Shape the mixture into 4 oval-shaped patties.
- Brown Patties: Heat the olive oil in a large skillet over medium-high heat. Once hot, place the patties into the skillet and cook until golden brown on both sides, approximately 3-4 minutes per side. Remove the browned patties from the skillet and set them aside on a plate.
- Sauté Vegetables: In the same skillet, add the sliced onions and cremini mushrooms. Cook over medium heat until the vegetables are tender and lightly caramelized, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
- Make Gravy: Lower the heat to medium-low and add the salted butter to the skillet. Once melted, whisk in 1 ¾ cups of the beef broth, Worcestershire sauce, and garlic powder. In a small bowl, combine cornstarch and water to create a slurry, then slowly whisk this into the skillet mixture until smooth and well incorporated.
- Simmer: Return the sautéed onions, mushrooms, and browned patties back to the skillet, nestling them into the gravy. Continue cooking over medium-low heat until the patties reach an internal temperature of 160°F (71°C) and the gravy thickens to your desired consistency. If the gravy becomes too thick, add a bit of water or additional beef broth to loosen it. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Serve the Salisbury steaks hot, spooning the savory mushroom gravy over the top. For a complete meal, accompany with creamy mashed potatoes or buttered egg noodles if desired.
Notes
- Use lean ground beef for the best texture and to reduce excess grease.
- Do not overmix the meat mixture to keep patties tender and juicy.
- Ensure the internal temperature of the patties reaches 160°F (71°C) for safe consumption.
- Adjust gravy thickness with additional broth or water as needed.
- This dish pairs perfectly with mashed potatoes, egg noodles, or steamed vegetables.
