Description
This Homemade Salisbury Steak recipe features juicy ground beef patties simmered in a rich mushroom and onion gravy, making a comforting and hearty meal perfect for any night of the week. Combining classic flavors with simple ingredients, this dish is both satisfying and easy to prepare.
Ingredients
Scale
For the Salisbury Steaks
- 1 lb ground beef (Lean 80/20 for best moisture and flavor)
- 1 egg
- 1.5 tbsp Worcestershire sauce (preferably Lea & Perrins)
- 1.5 tsp Dijon mustard
- 3 garlic cloves, freshly minced
- 1/2 cup breadcrumbs
- 3/4 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Gravy
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 3 tbsp butter (unsalted, recommended Kerrygold)
- 3.5 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 3/4 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Prepare the meat mixture: In a large mixing bowl, combine the ground beef, egg, Worcestershire sauce, Dijon mustard, freshly minced garlic, breadcrumbs, onion powder, salt, and black pepper. Mix gently until all ingredients are just incorporated, being careful not to overwork the meat to keep the patties tender.
- Form the patties: Divide the meat mixture into 4 equal portions and shape each one into an oval patty about half an inch thick. Set aside on a plate while you prepare the skillet.
- Sear the patties: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the patties in a single layer, cooking for about 4 minutes on each side until nicely browned. Remove the patties from the skillet and set aside, leaving any browned bits on the pan for extra flavor.
- Sauté the onions and mushrooms: In the same skillet, lower the heat to medium and add 3 tablespoons of butter. Once melted, add the sliced onions and mushrooms. Cook, stirring occasionally, for about 7-8 minutes or until they are softened and slightly caramelized.
- Create the gravy base: Sprinkle 3.5 tablespoons of flour over the onion and mushroom mixture. Stir constantly for 2-3 minutes to cook out the raw flour taste and form a roux. This will thicken your gravy.
- Add liquids and seasonings: Gradually whisk in 2 cups of beef broth to prevent lumps, then add 1 teaspoon Worcestershire sauce, 3/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Continue whisking until the sauce is smooth and starts to thicken, about 3-5 minutes.
- Simmer the patties in gravy: Return the browned patties to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and let everything simmer gently for 10 minutes. This allows the patties to cook through and the flavors to meld beautifully.
- Serve: After simmering, check seasoning and adjust salt or pepper as needed. Serve the Salisbury steaks hot, spooning extra mushroom and onion gravy over the top. They pair wonderfully with mashed potatoes or steamed vegetables.
Notes
- For best flavor and moisture, using 80/20 lean ground beef is recommended.
- Freshly minced garlic adds better flavor than pre-minced or powdered garlic in the patties.
- Be sure to not overmix the meat to keep the texture tender.
- You can substitute beef broth with mushroom broth or vegetable broth for slight variation.
- This dish can be made ahead and refrigerated; reheat gently on the stovetop to maintain texture.
