Skillet Salisbury Steak Patties with Gravy
Seasoned ground beef patties browned in a skillet and simmered in a mushroom and beef gravy.
Equipment
- large skillet with lid
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz ground beef 80/20
- ½ cup dry bread crumbs
- 1 medium onion finely chopped
- 1 large egg
- 2 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp ground black pepper
- 1 cup sliced mushrooms
- 1 cup low sodium beef broth
- 1 cup prepared brown gravy
- 1 tbsp vegetable oil for browning
Instructions
Cooking
- Mix. Combine the beef, bread crumbs, onion, egg, Worcestershire sauce, salt, and pepper. Shape into 4 oval patties.
- Brown. Heat the oil in a skillet over medium heat. Brown the patties for 3 minutes per side, then move to a plate.
- Sauce. Cook the mushrooms in the skillet until tender. Add the broth, bring to a simmer, and stir in the gravy.
- Simmer. Return the patties, cover, and cook 10 to 12 minutes until the patties reach 160 degrees F and the gravy thickens.
- Serve. Rest 2 minutes and spoon the gravy over the top.
Notes
Substitutions: Use ground turkey and cook to 165 degrees F. Beef stock can replace the broth.
Tips: Do not overmix the beef. Add a splash of broth if the gravy gets too thick.
Storage: Refrigerate in the gravy for 3 to 4 days or freeze for up to 2 months. Reheat to 165 degrees F.