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Turn plain ground beef into something your family asks for by name with this Salisbury steak loaded with mushroom gravy. The real trick? Grate your onion right over the breadcrumbs so they soak up all the juice, then simmer those patties so long in savory mushroom sauce that they get extra tasty and tender. Every time I sneak this onto our menu, there’s a stampede for seconds at my table.
This dish was my easy dinner experiment one chilly night and ended up staying on repeat. Mushrooms swimming in all that sauce take it to a way cozier level than any freezer meal you remember.
Ingredients
- Beef broth or stock: pick a low-salt version so you’re in charge of seasoning
- Salt and pepper: the last step for perfect gravy, taste before serving
- Unsalted butter: brings a hit of richness if you can, go for the European stuff
- Olive oil: makes browning easy without burning your onions
- Egg: helps everything stick together for patties that don’t fall apart
- Dijon mustard or dry mustard powder: adds a little heat and sharpness use creamy dijon if you have it
- Panko breadcrumbs: make super airy patties and soak up every bit of that onion juice
- Worcestershire sauce: takes the umami flavor up a notch in both steak and sauce
- Mushrooms: go for ones that look firm and solid they’ll soak up all the gravy
- Ketchup: classic sweet tang for your sauce and beef
- All purpose flour: this will thicken up your sauce just make sure it’s fresh
- Ground beef: rich and filling if you can, use beef freshly ground from the butcher
- Onion: grating it makes sure every bit lands in the patty for flavor and softness
- Beef bouillon cube: extra meaty flavor pick a brand with real beef for best taste
- Garlic clove: punchy flavor goes a long way be sure to mince it fine
Ingredient Note
Load up with extra mushrooms or use both brown and white kinds for a flavor boost
Step-by-Step Instructions
- Final seasoning:
- Pop the patties out and check your sauce Does it need more salt or some pepper? Now’s when you fix it up Then pour that gravy over the steaks
- Finish cooking the steaks:
- Drop your seared patties and any juices back into the bubbling gravy Let them cook together for 5 to 7 minutes so the sauce thickens and the steaks are cooked through If it’s too thick, just pour in a little water
- Build the gravy:
- Keep whisking as you slowly add the broth Throw in Worcestershire and mustard Taste for clumps, you want it mostly smooth and glossy
- Make the roux:
- Once the butter melts, add flour and stir for thirty seconds straight That’s the secret for creamy, not lumpy, gravy
- Sauté the mushrooms:
- Toss mushrooms into your pan and let them cook for 2 to 3 minutes Stir them up so they grab the good bits and shrink down
- Cook the aromatics:
- If your skillet’s dry, add more oil Toss in the rest of your chopped onion with garlic and cook two minutes until fragrant and soft
- Brown the patties:
- Pour olive oil in a hot pan and quickly sear the patties, one minute on each side They won’t be done yet, just keep the nice color Move them to a plate save those juices
- Form the steaks:
- Press the mixture into five thick ovals about three quarters of an inch thick Squeeze them tight so they’re sturdy
- Mix up your patties:
- To your breadcrumb-onion bowl, add ground beef, garlic, egg, ketchup, bouillon, Worcestershire, and mustard Mix gently with your hands for two minutes until sticky and blended That’s your secret to moist patties
- Onion prep and breadcrumb soak:
- Grate half the onion over the breadcrumbs Make sure all the bits and juice get soaked Let it sit so the mixture softens
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If you ask me, my favorite part is always sinking my fork into mushrooms in that thick brown sauce. I can’t help but think of Dad—he always took a double spoonful just for the mushrooms and claimed there was nothing better. Gotta agree with him.
Leftover Storage
Put leftovers in the fridge and they’ll hold up about three days. If you want them to last, freeze the patties with gravy in small containers. Warm them back up on the stove with a dash of water or broth so the sauce stays nice and loose.
Ingredient Swaps
Switch out panko for any breadcrumbs or even torn bread soaked in milk. If you want it lighter, ground turkey works instead of beef. Promise you don’t want to miss the onions—they make each patty stay juicy.
How to Serve
Can’t beat ladling these steaks over smooth mashed potatoes. Peas or green beans on the side are always a hit. When I feel like keeping things lighter, a crisp salad is perfect too.
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Quick History
Back in the 1800s, Salisbury steak got started in the US as a cheap, hearty way to serve ground beef. Dr. James Salisbury, whose name is on it, thought minced beef could make you healthier. These days it’s a classic comfort food found in home kitchens everywhere.
FAQs About the Recipe
- → Why are the patties so soft?
When you grate onion right onto the panko and let it sit, the juices keep everything moist so your patties come out tender every time.
- → Can I swap in different breadcrumbs?
Totally! Use regular breadcrumbs, just stick to about 1/3 cup so things don’t get too dry.
- → Any tricks to keep my sauce smooth?
Pour your beef broth in little by little while you whisk. This way, your gravy stays silky and you skip the lumps.
- → Got a favorite mushroom for this?
Honestly, use whatever you like—cremini, button, or any type that’s fresh. They’ll each add a nice, earthy flavor.
- → What sides go well with this?
Creamy mashed potatoes are classic, but rice or even buttered egg noodles taste amazing with all that gravy. A little parsley on top is perfect.
- → How should I keep and reheat leftovers?
Pop your leftovers in a sealed container in the fridge. Warm them up gently on the stove or toss in the microwave until they're hot all the way through.