Description
This Classic Salisbury Steak recipe features tender, flavorful beef patties cooked in a rich mushroom and onion gravy. Made with simple ingredients like ground beef, breadcrumbs, and a blend of spices, these steaks are pan-seared and then simmered in a savory sauce for a comforting and delicious meal perfect for dinner.
Ingredients
Steak Mixture
- 2 large eggs, beaten
- ½ cup whole milk
- 3 tablespoons ketchup
- 1½ teaspoons sea salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 1½ pounds 90/10 ground beef
- ¾ cup breadcrumbs
- 1 tablespoon extra-virgin olive oil
Gravy
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, thinly sliced
- 8 ounces cremini mushrooms, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- ¾ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Better Than Bouillon beef base or 1 beef bouillon cube
Garnish
- Minced fresh parsley leaves, for serving (optional)
Instructions
- Mix the spices. In a medium bowl, whisk together the eggs, milk, ketchup, sea salt, Italian seasoning, garlic powder, onion powder, mustard powder, Worcestershire sauce, and freshly cracked black pepper until well combined.
- Make the patties. In a large bowl, gently combine the ground beef and breadcrumbs using your hands. Add the egg and spice mixture and mix thoroughly but gently to avoid toughening the meat. Shape the mixture into six oval patties about 1 inch thick.
- Brown the patties. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the beef patties and cook undisturbed for about 4 minutes per side until browned but not fully cooked through. Transfer the patties to a plate.
- Prepare the gravy base. In the same skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Add the sliced mushrooms and cook, stirring occasionally, until softened, about 5 more minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Thicken the gravy. Add the butter to the skillet and let it melt. Stir in the flour, mustard powder, sea salt, garlic powder, and onion powder, mixing to form a roux. Slowly add the beef broth, Worcestershire sauce, and beef bouillon, whisking continuously to avoid lumps.
- Simmer the patties in gravy. Increase the heat to medium-high and bring the mixture to a boil. Nestle the browned patties into the gravy, cover the skillet, reduce the heat to low, and simmer for 10 to 15 minutes until the patties reach an internal temperature of 160°F on an instant-read thermometer.
- Serve. Divide the Salisbury steaks onto plates and spoon the mushroom gravy over them. Garnish with minced fresh parsley if desired and serve hot.
Notes
- Ensure not to overmix the beef to keep the patties tender.
- Use a meat thermometer to guarantee the internal temperature reaches 160°F for food safety.
- For a richer flavor, use homemade beef broth if available.
- Breadcrumbs help bind the patties, but you can substitute with crushed crackers or oatmeal if preferred.
- Let patties rest for a few minutes off the heat before serving to retain juiciness.
