Salisbury Steak with Mushroom Gravy brings a comfort food classic to your kitchen with just a few steps. Using ground beef, you can easily craft tender patties, then cook them in a richly flavored mushroom gravy. It’s an uncomplicated and satisfying meal without a long prep time.
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
Why You’ll Love This Recipe
- Transforms simple ground beef into an elegant dish.
- The mushroom gravy adds depth and richness.
- No need for fancy ingredients; pantry staples deliver high flavor.
- Can be paired effortlessly with mashed potatoes or noodles.
Ingredients
- 1/2 onion (white, brown or yellow): Adds sweetness and flavor to the patties.
- 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs): Panko provides a lighter texture; ordinary breadcrumbs are a fine substitute.
- 1 lb/500g ground beef (mince): The base for your patties, offering flavor and texture.
- 1 garlic clove, minced: Lends aromatic depth to the beef mixture.
- 1 egg: Acts as a binder to hold the patties together.
- 2 tbsp ketchup: Adds sweetness and a subtle tang to the mix.
- 1 beef bouillon cube, crumbled: Boosts the savory flavor of the patties.
- 1/2 tsp Worcestershire sauce: Introduces umami and complexity.
- 3 tsp dijon mustard (OR 2 tsp dry mustard powder): Delivers a mild heat; dry mustard works in a pinch.
- 1 tbsp olive oil: Used for searing the patties; a neutral oil works too.
- 2 garlic cloves, minced: Enhances the flavor of the gravy.
- 1/2 onion, finely chopped: Adds a base flavor to the gravy.
- 5 oz/150g mushrooms, sliced: Provides earthiness to the gravy.
- 30g / 2 tbsp unsalted butter: Enriches the gravy with a smooth texture.
- 3 tbsp flour (all purpose / plain): Thickens the gravy into a satisfying sauce.
- 2 cups beef broth/stock, low sodium: Forms the main liquid component of the gravy.
- 1/2 cup water: Adjusts the gravy’s consistency.
- 2 tsp dijon mustard: Enhances the gravy’s robustness.
- 2 tsp Worcestershire sauce: Adds depth of flavor to the gravy.
- Salt and pepper: Essential seasoning to taste.
How to Make It
Step 1: Prepare the Patties
Grate half an onion; this will meld seamlessly into the beef. Combine with breadcrumbs, beef, minced garlic, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and mustard in a bowl. Mix until just combined—overmixing can toughen them. Shape into 4 oval patties, about 1/2-inch thick.
Step 2: Cook the Patties
Heat olive oil in a large skillet over medium heat. Sear patties for about 2-3 minutes each side until browned. Remove from the skillet; they don’t need to be fully cooked yet—browning them adds flavor.
Step 3: Make the Mushroom Gravy
In the same skillet, briefly sauté minced garlic and chopped onion until translucent. Add mushrooms; cook until they release their moisture and start to brown. Stir in butter and flour; cook for 1 minute to eliminate the raw flour taste.
Step 4: Finish and Thicken the Gravy
Gradually whisk in beef broth and water; keep stirring to prevent lumps. Add mustard and Worcestershire sauce. Season with salt and pepper to taste. Simmer for a few minutes until thickened, about 3-4 minutes.
Step 5: Simmer the Patties in Gravy
Return the patties to the skillet, spoon gravy over them. Reduce heat, cover, and let simmer for about 10 minutes, allowing the patties to finish cooking and absorb flavors. Serve with your choice of side.
Recipe FAQs
Can I use a different type of meat?
Yes, ground turkey or chicken are good substitutes, though the flavor will be lighter. Adjust the seasoning as needed for richer taste.
What can I use instead of mushrooms?
If you’re not a fan of mushrooms, try using sliced zucchini or bell peppers to add a different texture and flavor to the gravy.
How do I store leftovers?
Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
