Salisbury Steak with Mushroom Gravy
Homemade Salisbury steak with mushroom gravy in just 30 minutes. Juicy beef patties in a rich, savory from-scratch gravy the whole family will love.
Ingredients
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 pepper
- 1 Tablespoon olive oil , for the skillet
Gravy
- 1 medium onion , sliced
- 7 ounces cremini mushrooms , sliced
- 3 Tablespoons cornstarch
- 1 Tablespoon water
- 2 Tablespoons salted butter
- 1 ¾ cup beef broth , divided
- 1-2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- Kosher salt , to taste
- Freshly ground black pepper , to taste
Optional serving: Mashed potatoes or buttered egg noodles
Instructions
Steaks
- In a large bowl, mix by hand 1 pound ground beef, 1/4 cup panko, 1 egg, 1 Tablespoon ketchup, 1 teaspoon Dijon mustard, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper until just combined, being careful not to overmix. Divide the mixture equally into 4 portions and shape into oval patties, about 3/4-inch thick.
- In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook 3 minutes per side, or until golden brown on each side. Reduce the heat if browning too quickly. Transfer to a plate.
Gravy
- In the same skillet, sauté 1 medium sliced onion and 7 ounces sliced mushrooms, stirring occasionally, over medium-high heat 7 to 9 minutes, or the onions are tender and the mushrooms are seared. Transfer to the same plate as the patties.
- Add 2 Tablespoons butter to the skillet and reduce heat to medium low. Whisk in 1 3/4 cup beef broth, 1-2 teaspoons Worcestershire, and 1/2 teaspoon garlic powder until well combined.
- In a small bowl, stir together 3 Tablespoon cornstarch and 1 Tablespoon water until smooth. Whisk into the skillet until combined.
- Transfer the onions, mushrooms, and beef patties (with any juice) back to the skillet. Cook 10 minutes, or until the steaks reach an internal temperature of 160℉ on a digital thermometer and the gravy has thickened. Add 1 Tablespoon water or beef broth if the gravy gets too thick. Season with salt and pepper. Serve immediately with mashed potatoes or noodles.
Notes
Storage: Store leftovers in an airtight container in the fridge up to 4 days.
Freeze uncooked steaks: Place the uncooked steaks in a single layer on a baking sheet. Freeze 2 hours, or until solid. Transfer to freezer-safe bags up to 2 months. Thaw overnight in the refrigerator and follow the recipe as written.
Freeze cooked steaks in gravy: Let cool completely before placing in freezer-safe containers and freezing up to 2 months. Thaw overnight in the refrigerator and reheat in a pan or in the oven until warmed all the way through.
Nutrition
Calories: 366kcal, Carbohydrates: 18g, Protein: 31g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 1232mg, Potassium: 865mg, Fiber: 1g, Sugar: 6g, Vitamin A: 369IU, Vitamin C: 2mg, Calcium: 131mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
