Description
This irresistibly tender Salisbury Steak with Mushroom Gravy is a comforting and flavorful dish featuring juicy ground beef patties browned to perfection and smothered in a rich, creamy mushroom gravy. With a blend of aromatic ingredients and a luscious homemade sauce, it’s a classic American favorite made easy on the stovetop.
Ingredients
Scale
For the Patties:
- 1 lb ground beef (the heart of your Salisbury steak, juicy and flavorful)
- 1/2 onion, grated (adds moisture and sweetness)
- 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
- 2 garlic cloves, minced (enhances the savory depth of flavor)
- 1 egg (binds the mixture together for perfect patties)
- 2 tbsp ketchup (adds a touch of tanginess and depth)
- 1 beef bouillon cube, crumbled (boosts umami flavor)
- 1/2 tsp Worcestershire sauce (a hint of zest that elevates the taste)
- 3 tsp Dijon mustard (adds a pleasant tang)
For the Mushroom Gravy:
- 1 tbsp olive oil (for browning the patties)
- 5 oz mushrooms, sliced (earthy flavor that forms the gravy)
- 2 tbsp unsalted butter (ensures a creamy texture in the gravy)
- 3 tbsp all-purpose flour (thickens the gravy for a luscious finish)
- 2 cups beef broth, low sodium preferred
- 1/2 cup water (helps balance flavors and consistency)
- Salt and pepper, to taste
- Additional 1/2 onion, grated (for sautéing in the gravy)
- 2 additional garlic cloves, minced (for sautéing in the gravy)
Instructions
- Prepare Mixture: Grate 1/2 onion and combine it with 1/2 cup panko breadcrumbs in a bowl. Let this mixture sit for a few minutes to soften the breadcrumbs.
- Combine Ingredients: Add 1 lb ground beef, 2 minced garlic cloves, 1 egg, 2 tbsp ketchup, crumbled beef bouillon cube, 1/2 tsp Worcestershire sauce, and 3 tsp Dijon mustard to the breadcrumb mixture. Mix gently until just combined to avoid tough patties.
- Form Patties: Shape the beef mixture into 5 oval patties, each about 3/4 inch thick for even cooking.
- Brown Patties: Heat 1 tbsp olive oil in a skillet over high heat. Add the patties carefully and brown them for about 1 minute on each side, developing a nice crust.
- Sauté Aromatics: In the same skillet, add the remaining grated onion and 2 minced garlic cloves. Sauté for about 2 minutes until fragrant and translucent, which builds the flavor base for the gravy.
- Cook Mushrooms: Toss in 5 oz sliced mushrooms and cook for 2-3 minutes, stirring occasionally, until golden brown and flavorful.
- Make Roux: Lower heat to medium, add 2 tbsp unsalted butter, and let it melt. Sprinkle in 3 tbsp all-purpose flour and stir continuously for 30 seconds to form the roux that will thicken the gravy.
- Add Liquids: Gradually whisk in 2 cups low-sodium beef broth and 1/2 cup water, stirring continuously to avoid lumps and ensure a smooth gravy.
- Simmer with Patties: Return the browned patties to the skillet. Cook for 5-7 minutes, occasionally stirring the gravy to thicken and allow flavors to meld, ensuring the patties are cooked through.
- Season and Serve: Adjust salt and pepper to taste. Serve the sizzling patties topped generously with the mushroom gravy for a hearty meal.
Notes
- Use ground beef with some fat content (80/20) for juicier patties.
- Letting breadcrumbs soak in grated onion adds moisture and prevents dry patties.
- Be gentle when mixing to avoid overworking, which can make the patties tough.
- Searing patties quickly over high heat locks in juices and flavor.
- Low sodium beef broth is recommended to control the salt level in the gravy.
- The gravy can be stored separately and reheated; patties reheat well in the sauce to stay moist.
- For a gluten-free version, substitute panko and flour with gluten-free alternatives.
