Description
This Easy Salisbury Steak recipe features juicy beef patties mixed with flavorful herbs and seasonings, cooked to perfection and smothered in a rich mushroom and onion gravy. Ready in just 30 minutes, it’s a comforting classic perfect for a quick weeknight dinner, served best alongside creamy mashed potatoes or buttered egg noodles.
Ingredients
Scale
Steaks
- 1 pound lean ground beef
- ¼ cup panko breadcrumbs
- 1 large egg, beaten
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Gravy
- 1 medium onion, sliced
- 7 ounces cremini mushrooms, sliced
- 3 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons salted butter
- 1 ¾ cups beef broth, divided
- 1-2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional for Serving
- Mashed potatoes or buttered egg noodles
Instructions
- Prepare the Patties: In a medium bowl, combine the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, kosher salt, and black pepper. Mix gently until all ingredients are just incorporated, then form the mixture into 4 oval-shaped patties.
- Brown the Patties: Heat olive oil over medium-high heat in a skillet. Add the patties and cook until they are golden brown on both sides, about 3-4 minutes per side. Remove the patties from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add the sliced onions and mushrooms. Cook over medium heat until they become tender and lightly caramelized, approximately 5-7 minutes. Remove them from the skillet and set aside.
- Prepare the Gravy Base: Lower the heat to medium-low and add the butter to the skillet. Once melted, whisk in 1 ¾ cups of beef broth, Worcestershire sauce, and garlic powder. In a small bowl, blend the cornstarch with water to create a smooth slurry and slowly whisk it into the skillet to thicken the sauce.
- Combine and Simmer: Return the cooked onions, mushrooms, and beef patties to the skillet. Continue cooking on medium-low heat until the patties reach an internal temperature of 160°F (71°C) and the gravy thickens further. If the gravy thickens too much, add a small amount of water or beef broth to reach desired consistency. Season with additional salt and pepper as needed.
- Serve: Serve the Salisbury steaks hot, topped with the mushroom-onion gravy. Accompany with your choice of creamy mashed potatoes or buttered egg noodles for a hearty, satisfying meal.
Notes
- For best texture, avoid overmixing the beef mixture to keep patties tender.
- Use lean ground beef to reduce excess grease in the skillet.
- Internal temperature of 160°F ensures the beef is safely cooked without being overdone.
- If you prefer a thicker gravy, add cornstarch slurry gradually and cook a few extra minutes.
- This dish can be made ahead by preparing patties and gravy separately, then reheating gently before serving.
