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Salisbury Steak with Mushrooms

Shruthi
Tender ground beef is shaped into flavorful oval patties.The patties are quickly seared until beautifully browned.Fresh mushrooms and onions are sautéed until golden and fragrant.Beef broth and seasonings create a rich, savory gravy.The patties simmer gently in the gravy until completely cooked.Serve hot with mashed potatoes, noodles, rice, or vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

Ingredients
  

For the Salisbury Steaks

  • 1 lb (450 g) ground beef, preferably 85–90% lean
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup finely minced onion
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 tablespoon olive oil

For the Mushroom Gravy

  • 8 oz (225 g) mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ketchup
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Add the ground beef, breadcrumbs, egg, minced onion, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper to a large bowl.
  • Mix gently with your hands or a fork until everything is just combined. Avoid overmixing, as this can make the patties dense.
  • Divide the mixture into four equal portions. Shape each portion into an oval patty approximately ¾-inch thick.
  • Make a shallow indentation in the center of each patty with your thumb. This helps the patties maintain their shape while cooking.
  • Place the patties in the hot skillet and cook for about 3–4 minutes per side, or until nicely browned. They do not need to be fully cooked at this stage.
  • Reduce the heat to medium and add the butter to the same skillet.
    Add the sliced onions and mushrooms. Cook for approximately 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
  • Sprinkle the flour over the mushroom and onion mixture. Stir continuously for about 1 minute to cook the flour.
  • Add Worcestershire sauce, Dijon mustard, ketchup, thyme, and black pepper. Stir well and bring the gravy to a gentle simmer.
  • Cover the skillet partially and simmer over medium-low heat for approximately 10–12 minutes, turning the patties once halfway through cooking.
  • Sprinkle with fresh parsley and serve immediately with creamy mashed potatoes, egg noodles, rice, green beans, broccoli, or your favorite vegetables.

Notes

  • Use moderately lean beef: 85–90% lean ground beef provides excellent flavor without making the patties excessively greasy.
  • Do not overmix: Gentle mixing keeps the Salisbury steaks tender.
  • Brown before simmering: A good sear creates deeper flavor and improves the final texture.
  • Use fresh mushrooms: Fresh mushrooms provide better texture and earthy flavor than canned mushrooms.
  • Deglaze the skillet: The browned bits left behind after searing add wonderful flavor to the gravy.
  • Adjust gravy thickness: Simmer longer for thicker gravy or add a splash of broth if it becomes too thick.
  • Let the gravy simmer gently: Aggressive boiling can make the beef patties tougher.
  • Serve
Keyword Afghan ravioli, beef patties, easy comfort food, homemade Salisbury steak, mushroom gravy, Salisbury steak