Salisbury Steak with Mushroom Gravy
Juicy seasoned beef patties browned in a skillet and simmered in a savory mushroom and onion gravy.
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 90 percent lean
- ½ cup panko breadcrumbs for the patties
- 1 large egg for the patties
- ½ yellow onion finely chopped, for the patties
- 1 cloves garlic minced, for the patties
- 2 tbsp ketchup for the patties
- 1 low sodium beef bouillon cube crumbled, for the patties
- ½ tsp Worcestershire sauce for the patties
- 3 tsp Dijon mustard for the patties
- ¼ tsp kosher salt for the patties
- ¼ tsp black pepper for the patties
- 2 tbsp olive oil for browning the patties
- 2 tbsp unsalted butter for the gravy
- ½ yellow onion finely chopped, for the gravy
- 2 cloves garlic minced, for the gravy
- 5 oz mushrooms sliced, for the gravy
- 3 tbsp all purpose flour for the gravy
- 2 cup low sodium beef broth for the gravy
- ½ cup water for the gravy
- 2 tsp Dijon mustard for the gravy
- 2 tsp Worcestershire sauce for the gravy
Instructions
Cooking
- Mix. Gently combine the beef, panko, egg, onion, garlic, ketchup, bouillon, Worcestershire, Dijon, salt and pepper.
- Shape and brown. Form 4 to 6 oval patties and brown them in hot olive oil for 4 to 5 minutes per side. Set aside.
- Vegetables. Melt the butter in the pan and cook the onion, garlic and mushrooms until soft and golden.
- Gravy. Stir in the flour for 1 minute, whisk in the broth and water, add the Dijon and Worcestershire and simmer until thick.
- Finish. Return the patties to the gravy and simmer a few minutes until they reach 160 degrees F.
Notes
Substitutions: Ground turkey replaces beef if cooked to 165 degrees F, and regular breadcrumbs replace panko.
Tips: Do not overmix the patties and scrape up the browned bits for the gravy.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.