Salisbury Steak with Mushroom Gravy
A comforting classic featuring juicy ground beef patties smothered in a rich mushroom gravy, perfect for family meals.
Ingredients
For the patties
- 1 lb ground beef (80% lean) Provides flavor and juiciness.
- 1/2 cup panko breadcrumbs Adds texture and binds the mixture.
- 2 tbsp tomato sauce or ketchup Adds sweetness and tang.
- 1 large egg Acts as a binder.
- 1 tbsp yellow mustard Enhances flavor.
- 1 tsp dried oregano Adds earthy notes.
- 1/2 tsp ground black pepper A touch of spiciness.
- 1/2 tsp salt Balances flavors.
For the gravy
- 2 tbsp vegetable oil Used for frying.
- 8 oz button mushrooms, sliced Key flavor component.
- 2 cups low-sodium beef broth Base for the gravy.
- 1/2 tsp onion powder Enhances onion flavor.
- 1/2 tsp garlic powder Adds savory flavor.
- 1 tbsp cornstarch Used for thickening the gravy.
- 1 medium onion, sliced Flavor base for the gravy.
Instructions
Preparation
- In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce, egg, yellow mustard, oregano, black pepper, and salt. Mix gently and form into four patties.
Cooking Patties
- Heat vegetable oil in a skillet over medium heat. Cook patties for 4-5 minutes on each side until golden brown.
Making the Gravy
- Set cooked patties aside. In the same skillet, add onions and mushrooms; sauté for 3-4 minutes.
- Pour in beef broth, add onion powder and garlic powder; bring to a gentle simmer.
- Return browned patties to the skillet; cook for another 10 minutes until fully cooked.
Thickening the Gravy
- Mix cornstarch with a splash of water to create a slurry; stir into gravy and cook for 1-2 minutes until thickened.
Serving
- Taste and adjust seasoning if needed. Serve hot over mashed potatoes or with steamed vegetables.
Notes
Add fresh herbs like thyme or parsley for added flavor. Don’t overcrowd the skillet when cooking patties for even browning. Consider deglazing with a splash of beef stock for enhanced flavor.