Easy Salisbury Steak Recipe
Our easy salisbury steak recipe offers the opportunity to master a traditional American meal. In a few short steps, make beef patties that are bathed in a rich mushroom gravy. The best part is that dinner will be ready in less than 30 minutes!
Ingredients
patty ingredients -
- 1 lb ground beef 80/20
- 1/2 onion finely grated
- 2 garlic cloves minced
- 1/3 cup panko bread crumbs
- 1 large egg
- 1 ½ tsp worcestershire sauce
- 2 tsp mayonnaise
- 1 tsp salt
- ½ tsp ground black pepper
- 1 ½ tsp italian seasoning
- 1 Tbsp ketchup
- 1 ½ tsp whole milk
- 2 tsp dijon mustard
- 1 Tbsp oil to sautee
mushroom gravy -
- 1/2 medium yellow onion chopped
- 2 garlic cloves minced
- 1 Tbsp unsalted butter
- 8 oz mushrooms sliced
- 2 Tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup water
- ½ tsp worcestershire sauce
- ½ tsp dijon mustard
- 2 tsp ketchup
- ¼ tsp salt
- ⅛ tsp ground black pepper
Instructions
- meat patties-
- In a bowl combine all the ingredients for the meat patties and shape the patties into round disks.
- Heat 1 Tbsp of oil in a skillet. Proceed to add the patties to the hot pan. Cook until they are fully cooked, flipping halfway through cooking. Remove patties from heat, and cover to keep warm.
- In the same skillet, saute the onion until tender. Afterward, add minced garlic and butter to the pan and cook until the garlic is fragrant.
- Add in the sliced mushrooms and saute until the mushrooms are brown. Season lightly with salt and pepper to taste.
- gravy-
- In a bowl whisk together flour, broth, water, worcestershire, dijon mustard, ketchup, salt, and pepper; add the gravy to the mushrooms. Cook the gravy over low-medium heat until it begins to thicken.
- Place the patties back into the pan and coat them in the gravy, and mushrooms. Cook until they are warm throughout.
- Serve, and enjoy friends!
Notes
- Don’t overmix the patty mixture when combining it, as it will result in a tough steak.
- Make sure you get a good seared crust on your patties to get the best flavor.
- Be patient with cooking the gravy, low and slow will get the best sauce consistency.