Easy Salisbury Steak With Mushroom Gravy
This Easy Salisbury Steak With Mushroom Gravy is a fast and flavorful family-friendly dinner that's perfect for any day of the week!
Servings: 4
Estimated Calories: 462
Ingredients
For the Salisbury Steak Patties:
- 1 pound ground beef, I use and recommend 80/20
- 1 large egg
- ¼ cup plain bread crumbs
- 1 tablespoon ketchup
- 1½ teaspoons Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley, or 1 tablespoon fresh chopped parsley
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 tablespoons olive oil, regular or light-tasting (not extra-vrigin)
For the Mushroom Gravy:
- 1 tablespoon butter
- 8 ounces fresh mushrooms, sliced (I use baby bellas/creminis)
- 1 cup thinly sliced onions
- 2 tablespoons all-purpose flour
- 2 cups beef stock or broth, I use roasted beef base mixed with water
- 1½ teaspoons Worcestershire sauce
- salt, to taste
- black pepper, to taste
- fresh chopped parsley, for garnish, optional
Instructions
- In a large bowl, mix the ground beef, egg, bread crumbs, ketchup, Dijon mustard, 1½ teaspoons of Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and pepper until well-combined.
- Form the mixture into 4 equal-sized oval patties about ¾ inch thick.
- Heat the olive oil in a large skillet over medium-high heat (I use an 11" or 12" skillet). Add the patties and sear until they are nicely browned on each side (about 1 to 2 minutes per side).The patties will not be cooked through at this point; they will finish cooking in the gravy.
- Remove the browned patties from the pan to a plate; keep warm (I tent them with a piece of foil).
- Remove all but 1 tablespoon of the grease from the skillet, then add the butter.
- When the butter is melted, add the mushrooms and onions to the skillet. Cook, stirring occasionally, until they have softened, about 3 to 5 minutes.
- Add the flour; cook, stirring frequently, for 1 minute.
- Add the beef stock and 1½ teaspoons of Worcestershire sauce; stir until well-combined and smooth, scraping up any bits off the bottom of the pan as you go.
- Add the patties back to the pan and spoon some of the gravy over the top.
- Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes or until the patties are cooked through (internal temperature of 160°F) and the gravy has thickened.
- Taste the gravy and add salt and pepper if needed (depending on how seasoned your stock or broth is, you may not need any).
- Serve the patties with the gravy spooned over the top. Sprinkle with chopped fresh parsley, if desired.
Recipe Notes
- Excellent served with mashed potatoes!
- I use and recommend 80/20 ground beef for the most tender and juicy steaks. You can use a leaner ground beef if you'd prefer.
- To help ensure that your patties don't fall apart, make sure they are well-formed and not loose, and don't overcook them.
- Baby bella (cremini) mushrooms are are my go-to for this recipe, but regular white button mushrooms are good too.
- To save on some of the prep time, you can use pre-sliced mushrooms.
- Got some picky eaters who don't like mushrooms or onions? You can omit either or both from the gravy.
- Add the flour to the drippings and butter in the pan and cook for one minute, stirring, to make a roux. Then add the beef broth and Worcestershire sauce and finish as per the recipe instructions.
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