Salisbury Steak with Mushroom Gravy Recipe
Simple, hearty and delicious. Serve over mashed potatoes and everyone is happy!
Servings: 4
Calories: 443kcal
Ingredients
For the Salisbury steak
- 1 lb. ground beef
- 1/4 cup onion, finely diced
- 1/4 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tbsp. Worcestershire sauce
- 1 tbsp. dried parsley
- 1 tbsp. dried Italian seasoning
- 1/2 tsp. freshly cracked black pepper
- 1/2 tsp. kosher salt
- 1 tbsp. butter (for pan frying)
For the mushroom gravy
- 1 tbsp butter
- 8 oz. sliced mushrooms
- 2 tsp. dried thyme
- 2 tbsp flour
- 1 1/2 cups beef broth (you can add up to 1/2 cup more for a thinner sauce)
- salt and freshly cracked pepper
Instructions
For the Salisbury steak
- Combine ingredients and form into 4 oval shaped patties.
- Melt 1 Tbl. butter in a large skillet, sauté patties 4-5 minutes per side over medium heat until nicely browned. Remove from pan and reserve.
Mushroom Gravy
- Add 1 Tbl. butter and sliced mushrooms sauté for 4-5 minutes.
- Add the thyme and cook an additional minute. Dust mixture with the flour and cook for 2 minutes. Gradually stir in beef broth ½ cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
- Return steak patties to the gravy, reduce heat to low and allow to braise until patties are cooked through.
Notes
Use lean ground beef, at least 90 percent. This avoids extra drippings in the pan.
Take the time to sear the patties, they will be undercooked but will finish cooking in the gravy. The brown bits left in the pan add lots of extra flavor to the gravy.
To Make Ahead - You can make the Salisbury steak patties ahead, wrap tightly them with plastic wrap, and refrigerate them for up to 24 hours.
Or you can prep the patties, place them on a parchment paper lined baking sheet, flash freeze them until they are hard (about 2 hours), place them in a freezer safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight and then continue with the recipe instructions. Storing Leftovers - Let any leftovers cool completely, place them in an air-tight container, and store them in the refrigerator for up to 4 days. You can also freeze any leftovers for up to 3 months. Just be aware the gravy might separate a bit. Thaw in the refrigerator overnight.
Or you can prep the patties, place them on a parchment paper lined baking sheet, flash freeze them until they are hard (about 2 hours), place them in a freezer safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight and then continue with the recipe instructions. Storing Leftovers - Let any leftovers cool completely, place them in an air-tight container, and store them in the refrigerator for up to 4 days. You can also freeze any leftovers for up to 3 months. Just be aware the gravy might separate a bit. Thaw in the refrigerator overnight.
Nutrition
Calories: 443kcal | Carbohydrates: 16g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 807mg | Potassium: 765mg | Fiber: 5g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 8mg | Calcium: 195mg | Iron: 9mg