Description
This homemade Salisbury Steak recipe is a classic American comfort food that's hearty, flavorful, and ready in under 30 minutes. Made with lean ground beef patties cooked in a rich mushroom gravy, it's perfect for an easy weeknight dinner that the whole family will love. The dish is served best over creamy mashed potatoes and is much better than store-bought versions.
Ingredients
For the Steaks
- 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
Mushroom Gravy
- 1 tablespoon extra virgin olive oil (if needed)
- ½ onion, diced
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups beef stock or beef broth or beef consomme
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic. Mix gently until just combined, being careful not to overwork the meat.
- Form Patties: Shape the mixture into 4 oval patties, each about ¾ inch thick, making sure they are uniform for even cooking.
- Brown the Steaks: Heat 2 tablespoons of extra virgin olive oil in a large deep skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes on each side or until they develop a golden-brown crust. The steaks do not need to be fully cooked at this stage. Remove them from the skillet and set aside on a plate.
- Cook Onions: In the same skillet, add diced onions and season with salt and pepper. Cook for 3 to 4 minutes until they become partly translucent. If the skillet looks dry, add an extra tablespoon of olive oil.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet, season with salt and pepper, and cook for 3 to 5 minutes until golden and fragrant.
- Make the Roux: Lower heat to medium, add the butter to the skillet and stir until melted. Sprinkle the flour over the butter and whisk continuously to combine. This mixture will thicken the gravy.
- Add Liquid and Seasonings: Gradually pour in the beef stock while whisking to prevent lumps. Stir in ketchup and Worcestershire sauce, then season with salt and pepper as needed. Bring the mixture to a gentle simmer.
- Simmer Steaks in Gravy: Return the browned steaks to the skillet, cover, and cook for an additional 5 minutes or until the patties are cooked through. If the gravy becomes too thick, add more beef stock or water to reach desired consistency.
- Serve: Plate the Salisbury steaks and spoon mushroom gravy over the top. Best served on a bed of creamy mashed potatoes. Garnish with freshly ground black pepper and chopped parsley if desired. Enjoy your comforting meal!
Notes
- Storage: Store leftovers in an airtight container and consume within 2 days.
- Freezing: Allow steaks and gravy to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the steaks and gravy in a skillet over medium heat until warmed through. Add additional broth as needed to thin out the gravy.
- Use lean ground beef for a healthier option and better texture.
- Adjust seasoning to your taste preferences, especially salt and pepper.
