There’s something irresistibly comforting about a perfectly seasoned Salisbury steak smothered in rich mushroom gravy. This homemade version elevates ground beef into a restaurant-quality meal that’s surprisingly simple to prepare. Tender, flavorful beef patties swimming in a savory mushroom sauce make this dish perfect for family dinners or when you want to impress guests with minimal effort.
Ingredients
For the Salisbury Steak Patties:
- 450g (1 lb) lean ground beef
- 1 large egg
- 30g (½ cup) panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon butter (for cooking)
For the Mushroom Gravy:
- 1 tablespoon butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 250g (9 oz) cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- ½ tablespoon butter
- 236ml (1 cup) dry white wine (Chardonnay or Sauvignon Blanc)
- 470ml (2 cups) beef broth
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and black pepper to taste
For Serving (Optional):
- Mashed potatoes (see recipe below)
- Fresh parsley, chopped (for garnish)
Instructions
For the Salisbury Steak Patties:
- Prepare the meat mixture: In a large bowl, combine ground beef, egg, panko breadcrumbs, salt, black pepper, onion powder, garlic powder, ketchup, Dijon mustard, and Worcestershire sauce.
- Mix thoroughly: Using your hands, mix all the ingredients until well incorporated, but be careful not to overmix as this can make the patties tough.
- Form the patties: Divide the meat mixture into 4 equal portions. Shape each portion into an oval patty about 2 cm (¾ inch) thick.
- Cook the patties: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the patties to the hot skillet and cook for 2 minutes on the first side until nicely browned. Gently flip and cook for about 1 minute on the other side. The patties will still be raw in the center, which is fine as they will finish cooking in the sauce. Remove the patties to a plate and set aside.
For the Mushroom Gravy:
- Sauté aromatics: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic, and cook for 1 minute until the shallots become slightly translucent.
- Cook the mushrooms: Add the sliced cremini mushrooms to the skillet. Cook, stirring frequently, until the mushrooms are caramelized and have released their moisture, about 5-7 minutes.
- Create a roux: Reduce the heat to low. Sprinkle 2 tablespoons of flour over the mushrooms and stir constantly for 30 seconds to cook the flour.
- Add butter and wine: Add ½ tablespoon of butter to the skillet, followed by 1 cup of dry white wine. Cook for about 1 minute, stirring to scrape up any browned bits from the bottom of the pan.
- Add remaining liquids and seasonings: Pour in 2 cups of beef broth. Stir in 2 teaspoons of Dijon mustard and 2 teaspoons of Worcestershire sauce. Season with salt and black pepper to taste.
- Return patties to skillet: Place the partially cooked Salisbury steak patties back into the skillet. Spoon some of the sauce and mushrooms over each patty.
- Simmer until done: Allow the patties to simmer in the sauce for 7-8 minutes, or until the sauce has thickened and the patties are cooked through (internal temperature of 160°F/71°C).
For Simple Mashed Potatoes (Optional):
- Cook potatoes: Peel and cut 4 large potatoes into chunks. Place in a pot with water and 1 tablespoon of salt. Bring to a boil and cook until tender, about 18 minutes.
- Mash: Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and ¼ cup of milk. Mash until smooth and creamy.
To Serve:
- Plate the Salisbury steaks over mashed potatoes if desired.
- Spoon additional mushroom gravy over the top.
- Garnish with freshly chopped parsley.
Nutritional Information and Timing
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 390 calories per serving (steak with gravy only)
- Protein: 26g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 1g
- Sodium: 680mg
Cooking Tips and Tricks
- Don’t overmix the meat: Handle the ground beef mixture gently to keep the patties tender. Overmixing can make them tough.
- Proper patty thickness: Keep the patties about ¾-inch thick so they cook evenly and remain juicy.
- Create a divot: Press a slight indentation in the center of each patty with your thumb to prevent it from puffing up in the middle during cooking.
- Fond is flavor: Those browned bits at the bottom of the pan after cooking the patties are pure flavor – make sure to scrape them up when adding the wine.
- Mushroom selection: While cremini mushrooms are specified, you can use button mushrooms, shiitake, or a mixture for varied flavors and textures.
- Gravy consistency: If your gravy becomes too thick, add a little more beef broth. If it’s too thin, simmer a bit longer to reduce.
Variations and Substitutions
- Alternative meats: Try using a mixture of ground beef and ground pork for a different flavor profile.
- Wine substitution: If you prefer not to use wine, replace it with additional beef broth and add 1 tablespoon of red wine vinegar for acidity.
- Gluten-free option: Use gluten-free breadcrumbs in the patties and replace the flour in the gravy with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
- Additional vegetables: Add diced bell peppers or grated carrots to the patties for extra vegetables and moisture.
- Cheese addition: Try adding ¼ cup of grated cheese (such as cheddar or Gruyère) to the meat mixture for cheesy Salisbury steaks.
- Herb enhancement: Add ½ teaspoon of dried thyme or rosemary to the gravy for an aromatic twist.
Common FAQs
1. Why are my Salisbury steaks falling apart?
This could be due to not enough binding ingredients. Make sure to include the egg and breadcrumbs as directed, and allow the patties to cook undisturbed for the full time on each side before flipping.
2. Can I make this recipe ahead of time?
Yes, you can prepare the patties up to a day in advance and refrigerate them. The complete dish can also be made ahead and reheated gently on the stovetop or in the oven at 325°F (165°C) until warmed through.
3. What’s the difference between Salisbury steak and hamburger steak?
Salisbury steak typically contains fillers like breadcrumbs and is served with gravy, while hamburger steak is usually just seasoned ground beef without fillers and often served with a different type of sauce or toppings.
4. Can I use ground turkey instead of beef?
Yes, though the flavor will be milder. If using ground turkey, you might want to add a beef bouillon cube to the meat mixture for a richer flavor.
5. How do I know when the Salisbury steaks are fully cooked?
The internal temperature should reach 160°F (71°C). If you don’t have a meat thermometer, cut into one patty – it should be completely brown inside with no pink remaining.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cooked Salisbury steaks and gravy can be frozen for up to 3 months. Freeze them separately from any side dishes for best results.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently in a covered skillet over medium-low heat, adding a splash of beef broth if needed to thin the gravy.
- Make-ahead components: You can form the patties up to 24 hours in advance and keep them covered in the refrigerator. The mushroom gravy can also be made a day ahead and stored separately.
- Portioning: For convenient meal prep, divide the cooked dish into individual servings before refrigerating or freezing.
This classic Salisbury steak with mushroom gravy transforms humble ground beef into a memorable meal that’s perfect for any night of the week. Serve it with mashed potatoes for soaking up the delicious gravy, and add a side of green vegetables for a complete, satisfying dinner that everyone will love.
