Description
This Easy Salisbury Steak recipe features juicy ground beef patties smothered in a rich mushroom and onion gravy. Ready in just 30 minutes, it’s a comforting classic perfect for weeknight dinners. Serve with creamy mashed potatoes or buttery egg noodles for a satisfying meal.
Ingredients
Scale
Steaks:
- 1 pound lean ground beef
- ¼ cup panko breadcrumbs
- 1 large egg, beaten
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Gravy:
- 1 medium onion, sliced
- 7 ounces cremini mushrooms, sliced
- 3 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons salted butter
- 1 ¾ cups beef broth, divided
- 1-2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional for serving:
- Mashed potatoes
- Buttered egg noodles
Instructions
- Make Patties: In a bowl, gently combine the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Mix just until combined and form the mixture into 4 oval-shaped patties.
- Brown Patties: Heat the olive oil in a skillet over medium-high heat. Add the patties and cook until they are golden brown on both sides, about 3-4 minutes per side. Remove the patties from the skillet and set them aside.
- Sauté Vegetables: In the same skillet, add the sliced onions and cremini mushrooms. Sauté over medium heat until the vegetables are tender and nicely browned, approximately 5-7 minutes. Remove from skillet and set aside.
- Make Gravy: Lower the heat to medium-low and add the salted butter to the skillet. Once melted, whisk in 1 ¾ cups of beef broth, Worcestershire sauce, and garlic powder. In a separate bowl, whisk together cornstarch and water until smooth to create a slurry. Slowly pour the slurry into the skillet while whisking continuously to avoid lumps.
- Simmer: Return the sautéed onions, mushrooms, and browned patties to the skillet. Simmer the mixture gently until the patties reach an internal temperature of 160°F (71°C) and the gravy thickens, about 8-10 minutes. If the gravy thickens too much, add a bit more water or beef broth to reach desired consistency. Adjust seasoning with kosher salt and freshly ground black pepper to taste.
- Serve: Serve the Salisbury steaks hot with the mushroom and onion gravy spooned over the top. Pair with mashed potatoes or buttered egg noodles for a hearty, satisfying meal.
Notes
- Do not overmix the beef mixture to keep the patties tender.
- If you prefer thicker gravy, add a bit more cornstarch slurry gradually.
- Use a meat thermometer to ensure the patties reach a safe internal temperature of 160°F (71°C).
- Ground beef labeled as lean will reduce excess fat and grease in the gravy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
