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Classic Salisbury Steak with Mushroom Gravy Recipe

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4.1 from 10 reviews

Classic Salisbury Steak is a comforting dish featuring flavorful ground beef patties smothered in a rich mushroom and onion gravy. This recipe uses a blend of spices and seasonings to enhance the beef, cooked to juicy perfection in a skillet, then simmered in a savory gravy for a hearty, satisfying meal perfect for any day of the week.

Ingredients

Steak Mixture

  • 2 large eggs, beaten
  • ½ cup whole milk
  • 3 tablespoons ketchup
  • 1½ teaspoons sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 1½ pounds 90/10 ground beef
  • ¾ cup breadcrumbs
  • 1 tablespoon extra-virgin olive oil

Gravy

  • 2 tablespoons extra-virgin olive oil
  • ½ medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • ¾ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Better Than Bouillon beef base, or 1 beef bouillon cube

To Garnish

  • Minced fresh parsley leaves (optional)

Instructions

  1. Mix the spices: In a medium bowl, whisk together eggs, whole milk, ketchup, sea salt, Italian seasoning, garlic powder, onion powder, mustard powder, Worcestershire sauce, and black pepper until fully combined.
  2. Make the patties: In a large bowl, gently combine ground beef and breadcrumbs with your hands. Add the egg mixture and mix thoroughly but gently. Shape the mixture into six oval patties about 1 inch thick each.
  3. Brown the patties: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the beef patties. Cook undisturbed for about 4 minutes on each side, until they develop a brown crust but are not yet fully cooked. Transfer the browned patties to a plate and set aside.
  4. Cook onions and mushrooms: In the same skillet, add 2 tablespoons of extra-virgin olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become soft and translucent, about 6 to 8 minutes. Then add the sliced mushrooms and continue cooking for about 5 more minutes until softened. Add minced garlic and stir for 1 minute until fragrant.
  5. Make the gravy base: Add unsalted butter to the skillet and allow it to melt. Stir in the all-purpose flour, mustard powder, sea salt, garlic powder, and onion powder to form a roux. Slowly pour in the beef broth while stirring continuously to prevent lumps. Add Worcestershire sauce and beef bouillon for extra depth of flavor.
  6. Simmer the patties in gravy: Increase heat to medium-high and bring the gravy mixture to a boil. Nestle the browned patties back into the skillet with the gravy. Cover the skillet, reduce heat to low, and let the patties simmer until they reach an internal temperature of 160°F, which takes approximately 10 to 15 minutes.
  7. Serve: Carefully divide the Salisbury steaks between serving plates and spoon the mushroom and onion gravy over each. Garnish with minced fresh parsley, if desired, and serve hot.

Notes

  • Use a meat thermometer to ensure patties are cooked to 160°F for safety and juiciness.
  • For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
  • If you prefer a thicker gravy, continue simmering uncovered after patties are done to reduce the sauce.
  • Leftover Salisbury steak can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipefeastful.com/classic-salisbury-steak-with-mushroom-gravy-recipe/