Description
This Easy Salisbury Steak Recipe is a comforting and classic American dish made with tender ground beef patties smothered in a rich mushroom and onion gravy. Ready in just 30 minutes, it’s perfect for a hearty weeknight dinner served alongside mashed potatoes or buttered egg noodles.
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 or buttered egg noodles
Instructions
- Make Patties: In a large bowl, gently combine the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Mix carefully to avoid overworking the meat, then form the mixture into 4 oval-shaped patties.
- Brown Patties: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the patties and cook until they are golden brown on both sides, about 3-4 minutes per side. Remove them from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onions and cremini mushrooms. Sauté over medium heat until the vegetables have softened and browned slightly, about 5-7 minutes. Remove from the skillet and set aside.
- Make Gravy: Lower the heat to medium-low and add the butter to the skillet. Once melted, whisk in 1 ¾ cups of beef broth, Worcestershire sauce, and garlic powder. In a small bowl, combine the cornstarch and water to make a smooth slurry, then gradually whisk this into the skillet to thicken the gravy.
- Simmer: Return the sautéed onions, mushrooms, and browned beef patties to the skillet with the gravy. Simmer gently until the patties reach an internal temperature of 160°F (71°C) and the gravy becomes thickened, about 5-10 minutes. If the gravy becomes too thick, thin it with a little additional water or beef broth. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
- Serve: Serve the Salisbury steak hot with the mushroom-onion gravy spooned generously over the top. Accompany with mashed potatoes or buttered egg noodles for a classic, satisfying meal.
Notes
- Do not overmix the ground beef mixture to keep patties tender.
- Use a meat thermometer to ensure the patties reach a safe internal temperature of 160°F (71°C).
- If you prefer a thicker gravy, add more cornstarch slurry gradually while simmering.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
