Homestyle Salisbury Steak with Mushroom Gravy

Homestyle Salisbury Steak with Mushroom Gravy ingredients

• 1.5 lbs lean ground beef (80/20)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/2 cup yellow onion, finely minced
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• 2 tbsp heavy cream (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

How to make Homestyle Salisbury Steak with Mushroom Gravy

1. In a large bowl, combine 1.5 lbs lean ground beef, 1/2 cup panko breadcrumbs, 1 large egg, 1/2 cup finely minced yellow onion, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined; do not overmix, or the patties will be tough.
2. Divide the mixture into 4 equal portions and form each into an oval-shaped patty, about 3/4-inch thick. Ensure the patties are compact.
3. Heat 1 tbsp of the olive oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until shimmering. Carefully add the Salisbury steak patties to the hot skillet.
4. Sear the patties for 4-5 minutes per side, until deeply browned and a crust has formed. The internal temperature should reach at least 145°F (63°C) for medium-rare, or higher if preferred. Remove the cooked patties from the skillet and set them aside on a plate, loosely tented with foil.
5. Reduce the heat to medium. Add the remaining 1 tbsp olive oil and 2 tbsp butter to the same skillet. Add the 8 oz sliced cremini mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are browned and have released their liquid.
6. Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir constantly for 1-2 minutes, cooking the flour to create a roux.
7. Gradually whisk in 2 cups beef broth, scraping up any browned bits from the bottom of the skillet. Whisk in 1 tsp Worcestershire sauce. Bring the gravy to a gentle simmer, stirring frequently, until it thickens to your desired consistency, about 5-8 minutes.
8. If desired, stir in 2 tbsp heavy cream for a richer, creamier gravy. Taste the gravy and adjust salt and pepper if needed.
9. Return the seared Salisbury steak patties to the skillet, nestling them into the simmering mushroom gravy. Reduce heat to low, cover, and let them gently simmer in the gravy for 5-7 minutes to absorb the flavors and ensure they are heated through.
10. Remove the skillet from the heat. Serve the Salisbury steaks hot, spooning plenty of mushroom gravy over each patty. Garnish with 2 tbsp fresh chopped parsley before serving, traditionally with mashed potatoes or egg noodles.

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