Classic Salisbury Steak with Mushroom Gravy

Classic Salisbury Steak with Mushroom Gravy ingredients

• 1.5 lbs Ground Beef (80/20 or 85/15)
• 0.5 medium Onion, finely minced
• 0.5 cup Breadcrumbs (Panko or regular)
• 1 large Egg
• 1 tbsp Worcestershire Sauce
• 1 tsp Dijon Mustard
• 0.5 tsp Garlic Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Olive Oil (for searing)
• 2 tbsp Unsalted Butter
• 8 oz Cremini Mushrooms, sliced
• 0.5 medium Onion, finely diced
• 2 cloves Garlic, minced
• 2 tbsp All-Purpose Flour
• 2 cups Beef Broth
• 1 tsp Worcestershire Sauce
• 0.5 tsp Fresh Thyme (optional), chopped
• To taste Salt and Black Pepper

How to make Classic Salisbury Steak with Mushroom Gravy

1. Prepare the Salisbury steaks: In a large bowl, combine 1.5 lbs ground beef, 1/2 finely minced onion, 1/2 cup breadcrumbs, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Mix all ingredients gently but thoroughly until just combined. Avoid overmixing, which can lead to tough patties.
3. Divide the mixture into 4 equal portions and form each into an oval-shaped patty, about 3/4-inch thick. Make a slight indentation in the center of each patty to prevent bulging during cooking.
4. Heat 1 tablespoon olive oil in a large skillet (cast iron or heavy-bottomed) over medium-high heat. Once hot, carefully add the patties to the skillet, ensuring not to overcrowd the pan. You may need to cook in batches.
5. Sear the patties for 4-5 minutes per side, until deeply browned and a crust has formed. The internal temperature should reach at least 160°F (71°C) for ground beef. Remove the cooked patties from the skillet and set aside on a plate.
6. Prepare the mushroom gravy in the same skillet. Reduce the heat to medium. Add 2 tablespoons unsalted butter to the pan. Once melted, add 8 oz sliced cremini mushrooms and 1/2 finely diced onion. Sauté, stirring occasionally, until the mushrooms are browned and the onions are softened, about 5-7 minutes.
7. Add 2 minced garlic cloves to the skillet and cook for another minute until fragrant.
8. Sprinkle 2 tablespoons all-purpose flour over the mushroom and onion mixture. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste, creating a roux.
9. Gradually whisk in 2 cups beef broth, a little at a time, to prevent lumps. Continue whisking until the gravy is smooth.
10. Stir in 1 teaspoon Worcestershire sauce and 1/2 teaspoon chopped fresh thyme (if using). Bring the gravy to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
11. Return the seared Salisbury steak patties to the skillet, nestling them into the mushroom gravy. Spoon some gravy over the top of each patty.
12. Cover the skillet and let the Salisbury steaks simmer gently in the gravy for 10-15 minutes, allowing them to absorb the flavors and finish cooking through. Taste the gravy and adjust salt and pepper as needed. Serve hot, typically with mashed potatoes or egg noodles.

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