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.
Garlic powder, ketchup, Worcestershire sauce, steak sauce, salt, and pepper are used to season the ground beef. The patties are then pan cooked till browned before being topped with an onion mushroom beef gravy prepared in the same skillet.
SALISBURY STEAK INGREDIENTS
- Ground beef – For this dish, use lean ground beef. Stick to a fat content of 10-15% to keep the gravy from becoming overly oily. Ground beef fat levels range from 15-20% for chuck to 10-15% for round and 8-10% for sirloin.
- Seasonings and condiments – Salt, black pepper, garlic powder, ketchup, Worcestershire sauce, and steak sauce add a lot of flavor to the meat.
- Refrigerated and dairy – egg to hold the patties together and butter to produce the roux for the sauce.
- The cupboard has flour for making the roux for the sauce and simple breadcrumbs for the meat.
- Because the meat is cooked at moderate-high heat, choose a neutral oil with a high smoke point. We use canola oil, but you may use whichever oil you choose.
- Yellow or white onion, as well as white button mushrooms.
- To prepare the gravy, use beef broth. Use your preferred brand. If you are sensitive to salt, use a reduced-sodium type.
- The proportions and preparation are listed on the recipe card.
HOW TO MAKE SALISBURY STEAK
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 well blended.
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. Don’t worry if they’re not completely done; they’ll continue cooking in the gravy.
MAKE THE GRAVY
- 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.
- 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.
FINISH THE SALISBURY STEAKS
- 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.
TOP TIP
Brown the meat on a nonstick pan to lessen the likelihood of sticking. Also, carefully turn the patties with a plastic spatula so they don’t break apart. If required, use a wooden spoon in addition to the spatula to provide support.
FREQUENTLY ASKED QUESTIONS
What to do if gravy is too thin?
If the gravy isn’t thickening, cover the pan and let it boil for a few minutes until it reaches the proper consistency. It will thicken as it cools, so don’t overdo it.
What to do if gravy is too thick?
Add extra broth if your gravy is too thick. Stir in 1-2 teaspoons at a time until the gravy reaches the desired consistency, then heat through.
What are good side dishes for Salisbury steak?
This recipe pairs well with mashed potatoes, French fries, roasted potatoes, mixed vegetables, and roasted veggies like broccoli and carrots.
SERVING AND STORING
Serve the Salisbury steak and gravy with mashed potatoes and mixed veggies, or your favorite side dishes.
Refrigerate leftovers in an airtight jar for 3-4 days or freeze for 3 months.
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Salisbury Steak
Ingredients
- 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.
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