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Salisbury Steak
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Salisbury Steak

This Salisbury steak with mushroom gravy is a comfort food staple that's simple to prepare using inexpensive ingredients. Flavorful ground beef patties are cooked in a homemade mushroom sauce in this dish.
Prep Time25 minutes
Active Time55 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: ground beef recipes, mushroom gravy
Yield: 4

Materials

  • 1½ pound Lean Ground Beef
  • ½ teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Ketchup
  • ½ tablespoon Worcestershire Sauce
  • ½ tablespoon Steak Sauce
  • 1 Egg
  • ¼ cup Plain Breadcrumbs
  • 2-3 tablespoons Oil use a neutral/flavorless oil with a high smoke point we use canola oil
  • 2 tablespoons Butter
  • 1 Medium Onion sliced thin
  • 8 ounces White Button Mushrooms sliced
  • 2 tablespoons All Purpose Flour
  • 2 cups Beef Broth

Instructions

  • In a large mixing bowl, combine ground beef, salt, pepper, garlic powder, ketchup, Worcestershire sauce, steak sauce, egg, and breadcrumbs. Mix until all of the ingredients are combined.
  • Form the meat mixture into 4 patties (8 ounces each). Make an oval out of each. Like an extended burger. Place the patties on a dish or baking sheet.
  • In a large nonstick skillet over medium-high heat, heat the oil. Add the meat patties when the oil is heated but not smoking. To brown on all sides, cook them for 3-4 minutes per side.
  • Turn off the heat in the skillet. Remove the patties with a plastic spatula and arrange them on a dish or pan. Cover them loosely with foil to keep them warm. Don't worry if they're not completely done; they'll continue cooking in the gravy.
  • Remove any extra fat from the skillet but do not wash it. To add flavor, we'd want to prepare the gravy with the drippings.
  • Return the skillet to medium heat and add the butter. When the butter is melted and foaming, add the onions and simmer for 3-4 minutes on low heat. Stir every now and again.
  • After that, add the mushrooms. Cook, stirring periodically, for 3-4 minutes.
  • Stir the flour into the mushroom mixture to incorporate. Cook for 1-2 minutes, stirring often, to cook away the raw flour flavor.
  • Stir in the beef broth, scraping any pieces from the bottom of the skillet carefully. Stir until the flour mixture is completely dissolved.
  • Return the Salisbury steak patties to the pan after the sauce has reached a simmer (approximately 4-5 minutes). Allow the liquid to return to a simmer before lowering the heat to medium low.
  • Cook for 20 minutes, stirring periodically. During the cooking time, flip the steaks and swirl the sauce 2-3 times. Maintain a simmer in the gravy, adjusting the heat as required.
  • Uncover the skillet and continue to cook for 7-10 minutes to thicken the gravy. Maintain a low heat. Adjust the temperature as needed. As it cools, the gravy will thicken. Don't go too far with that.
  • Use an instant read thermometer to ensure that the internal temperature of the biggest piece of steak is at least 160°F.
  • If necessary, season with salt. We did not add anything more to ours as a reference.

Notes

  • Do not overwork the meat mixture to avoid dry patties. Just enough to mix the ingredients together.
  • To ensure that the mushrooms stand up after cooking, don't slice them too thin.
  • Brown the meat on a nonstick pan to lessen the likelihood of sticking. Also, use a plastic spatula to delicately turn the patties to avoid tearing and breaking them.
  • Use lean ground beef to keep the gravy from becoming overly greasy.
  • If you are sensitive to salt, use low sodium broth.