← Back to the recipe

Print: Salisbury Steak with Mushroom Onion Gravy

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Salisbury Steak · Mushroom Onion Gravy

Salisbury Steak with Mushroom Onion Gravy

Tender seasoned beef patties browned in a skillet, then simmered in a savory mushroom and onion gravy. Diner comfort food you can make on a weeknight.

Scan for the recipe
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy

Ingredients

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)

Cook to 160°F inside (check with a thermometer).

Steps

  1. Stir the panko and milk together in a large bowl and let it soak.
  2. Add the egg, grated onion, Worcestershire, mustard, salt, pepper and garlic powder and mix well.
  3. Add the beef and mix gently with your hands until just combined.
  4. Divide into 4 portions and shape each into an oval patty about 3/4 inch thick.
  5. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
  6. Brown the patties on the first side. They won't be cooked through yet.
  7. Flip and brown the second side, then move the patties to a plate.
  8. Pour off all but 1 tablespoon of fat. Lower the heat to medium and melt the butter in the pan.
  9. Add the mushrooms and onion and cook, stirring now and then, until browned and soft.
  10. Stir in the garlic and flour and cook until no dry flour remains.
  11. Slowly stir in the broth, scraping up the browned bits, then stir in the Worcestershire, ketchup and thyme.
  12. 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.
  13. Taste the gravy and add salt if needed. Sprinkle with parsley and serve over mashed potatoes or egg noodles.

Tip: Press a shallow dent into the center of each patty so it stays flat as it cooks.

Tip: Ground turkey works too; simmer until it reaches 165°F.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat in the gravy over low heat until hot (165°F). Freeze up to 3 months.

Estimated nutrition per serving: 620 calories · protein 36 g · carbohydrates 16 g · fiber 1 g · sugars 5 g · fat 45 g (saturated 18 g) · sodium 1,110 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 20 of 20 ingredients.