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Salisbury Steak with Mushroom Gravy

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Tender Salisbury steak patties simmered in a rich, savory mushroom and onion gravy. A comforting 30-minute dinner that’s perfect served over creamy mashed potatoes.

Ingredients

  • 1/2 onion (white, brown or yellow)
  • 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
  • 1 lb/500g ground beef (mince)
  • 1 garlic clove, minced
  • 1 egg
  • 2 tbsp ketchup
  • 1 beef bouillon cube, crumbled
  • 1/2 tsp Worcestershire sauce
  • 3 tsp Dijon mustard (or 2 tsp dry mustard powder)
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 onion, finely chopped
  • 5 oz/150g mushrooms, sliced
  • 30g / 2 tbsp unsalted butter
  • 3 tbsp all-purpose/plain flour
  • 2 cups low-sodium beef broth/stock
  • 1/2 cup water
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt and pepper, to taste

Instructions

  1. Place the breadcrumbs in a large bowl. Using a box grater, grate the first 1/2 onion directly over the breadcrumbs. Mix with your fingers and leave to soak for a few minutes.
  2. Add the ground beef, garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce and Dijon mustard. Mix with your hands until combined, then continue mixing for a couple of minutes until the mixture becomes slightly pasty so the patties hold together.
  3. Divide the mixture into 5 portions and firmly shape into oval patties about 3/4 inch (1 2/3 cm) thick.
  4. Heat the olive oil in a skillet over high heat. Add the patties and cook for about 1 minute on the first side, or until browned. Gently flip and brown the other side. The centers will still be raw. Transfer the patties to a plate.
  5. If the skillet looks dry, add a little more oil. Add the finely chopped onion and garlic and cook for about 2 minutes, until the onion is slightly translucent.
  6. Add the sliced mushrooms and cook for 2 to 3 minutes, until golden.
  7. Reduce the heat to medium and add the butter. Once melted, stir in the flour and cook for 30 seconds, stirring constantly.
  8. Gradually pour in the beef broth while stirring. Once the gravy is mostly lump-free, whisk in the water, Dijon mustard and Worcestershire sauce.
  9. Return the patties and any accumulated juices to the skillet. Cook for 5 to 7 minutes, stirring the gravy occasionally around the patties, until the steaks are cooked through and the gravy has thickened. Add a little more water if the gravy becomes too thick.
  10. Transfer the steaks to a plate. Taste the gravy and season with salt and pepper as needed.
  11. Serve the Salisbury steaks topped generously with mushroom gravy.

Notes

  • Serve over mashed potatoes for a classic pairing.
  • Panko breadcrumbs can be replaced with 1/3 cup ordinary breadcrumbs.
  • Three teaspoons Dijon mustard in the patties can be replaced with 2 teaspoons dry mustard powder.
  • If the gravy thickens too quickly while the steaks cook, loosen it with additional water.
  • Sprinkle with chopped parsley before serving if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/salisbury-steak-with-mushroom-gravy/