Description
A classic comfort food, this Salisbury Steak features flavorful ground beef patties smothered in a savory mushroom and onion gravy. It’s a quick and satisfying meal perfect for weeknight dinners.
Ingredients
- 1 pound lean ground beef
- ⅓ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 large egg
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste (about ½ teaspoon each)
- 1 garlic clove, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil (for gravy)
- ½ onion, diced
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups beef stock or beef broth
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste (for gravy)
Instructions
- Prepare the Steaks: In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic. Mix until just combined. Form the mixture into 4 oval patties, each about ¾ inch thick.
- Cook the Steaks: Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until golden brown on each side, about 4 to 5 minutes per side. The steaks do not need to be fully cooked at this time. Remove the patties from the skillet and set aside.
- Make the Gravy: In the same skillet, add the diced onion and cook until partly translucent, about 3 to 4 minutes. Add the sliced mushrooms and cook until golden, about 3 to 5 minutes.
- Prepare the Gravy Base: Add the butter to the skillet and stir until melted. Sprinkle in the flour and whisk until combined with the butter. Gradually pour in the beef stock, whisking continuously to prevent lumps. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste.
- Simmer and Combine: Bring the gravy to a simmer. Return the steaks to the skillet, spooning some gravy over each patty. Cover and cook for an additional 5 minutes, or until the steaks are cooked through and the gravy has thickened.
Notes
- Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. For freezing, allow the steaks and gravy to cool completely and store in a freezer-safe container for up to 2 months. Thaw and reheat as needed.
- Variations: Ground turkey can be used as a lighter alternative. For a creamier gravy, add a couple of tablespoons of heavy cream. You can also use beef consommé for a richer flavor or add fresh herbs like thyme or rosemary to the gravy for extra depth.
Nutrition
- Serving Size: 1 patty with gravy
- Calories: 330
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
