Description
This Easy Homemade Salisbury Steak recipe features flavorful ground beef patties smothered in a rich mushroom gravy, perfect served over creamy mashed potatoes and roasted broccoli. A comforting classic made simple with pantry staples and straightforward cooking techniques.
Ingredients
Units
Scale
For The Steaks
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg, beaten
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (for the skillet)
For The Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces sliced cremini mushrooms
- Salt and pepper, to taste
For Serving
- Mashed potatoes
- Roasted broccoli
Instructions
- Prepare the steak mixture: In a large bowl, combine the lean ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the patties: Divide the mixture into four equal portions and shape each into an oval patty approximately 3/4 inch thick for even cooking.
- Cook the steaks: Heat the extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook them for about 3 minutes on each side, until they develop a golden-brown crust. Adjust heat if necessary to prevent burning. Remove patties from the skillet and set aside on a plate.
- Make the gravy roux: Reduce heat to medium and add unsalted butter to the same skillet with steak drippings. Once the butter melts, whisk in the flour continuously until fully combined and no lumps remain, creating a smooth roux.
- Add liquids and seasonings: Lower the heat to medium-low and slowly pour in the beef stock while whisking to prevent lumps. Stir in ketchup, Worcestershire sauce, and onion powder until well combined.
- Simmer with mushrooms: Add the sliced cremini mushrooms to the skillet, then let the gravy simmer gently for approximately 5 minutes to allow it to thicken and the mushrooms to soften. Adjust seasoning with salt and pepper to taste.
- Finish cooking the steaks in gravy: Nestle the browned patties back into the mushroom gravy. Cover the skillet and cook on low heat for another 10 minutes until the steaks are cooked through, with an internal temperature reaching 160°F (71°C).
- Serve: Plate the Salisbury steaks over a bed of creamy mashed potatoes and drizzle generously with the mushroom gravy. Accompany with roasted broccoli or your preferred side for a complete meal.
Notes
- You can substitute panko breadcrumbs with regular breadcrumbs or crushed crackers if unavailable.
- Use a meat thermometer to ensure the steaks reach a safe internal temperature of 160°F (71°C).
- For a gluten-free version, use gluten-free breadcrumbs and flour alternatives.
- Leftover Salisbury steak can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adjust the thickness of the gravy by adding more beef stock if needed.
Nutrition
- Serving Size: 1 steak with gravy and sides
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
