Salisbury Steak with Mushroom Onion Gravy
- Patties
- ⅓ cup panko
- 3 tbsp whole milk
- 1 large egg
- ½ small onion, finely grated
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 ½ lb ground beef, 85% lean
- 1 tbsp vegetable oil
- Mushroom gravy
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp ketchup
- ½ tsp dried thyme
- 2 tbsp fresh parsley, chopped (optional)
Salisbury Steak with Mushroom Onion Gravy
- Stir the panko and milk together in a large bowl and let it soak.
- Add the egg, grated onion, Worcestershire, mustard, salt, pepper and garlic powder and mix well.
- Add the beef and mix gently with your hands until just combined.
- Divide into 4 portions and shape each into an oval patty about 3/4 inch thick.
- Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
- Brown the patties on the first side. They won't be cooked through yet.
- Flip and brown the second side, then move the patties to a plate.
- Pour off all but 1 tablespoon of fat. Lower the heat to medium and melt the butter in the pan.
- Add the mushrooms and onion and cook, stirring now and then, until browned and soft.
- Stir in the garlic and flour and cook until no dry flour remains.
- Slowly stir in the broth, scraping up the browned bits, then stir in the Worcestershire, ketchup and thyme.
Salisbury Steak with Mushroom Onion Gravy
- Return the patties and their juices to the pan, spoon gravy over them, cover and simmer gently until the patties reach 160°F (71°C) in the center.
- Taste the gravy and add salt if needed. Sprinkle with parsley and serve over mashed potatoes or egg noodles.
- Cook to 160°F inside (check with a thermometer).