Salisbury Steak with Mushroom Onion Gravy
Seared ground beef patties simmered in a deep brown mushroom-onion gravy, built entirely in one skillet.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Mix the ground beef, breadcrumbs, egg, ketchup, 1 tsp of the Worcestershire, garlic powder, salt, and pepper by hand until just combined.
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Shape into 4 oval patties about ¾ inch thick.
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Heat the oil in a large skillet over medium-high and sear the patties until deeply browned on both sides but not cooked through, about 3 minutes per side; transfer to a plate.
-
Melt 2 tbsp of the butter in the same skillet and cook the onion, stirring occasionally, until soft and golden, about 8 minutes.
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Add the mushrooms and remaining 2 tbsp butter and cook until the mushrooms have released their liquid and browned, about 6 minutes.
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Sprinkle the flour over the vegetables and stir until no dry patches remain, about 1 minute.
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Whisk in the beef stock a little at a time, then stir in the remaining Worcestershire and the Dijon, scraping up the browned bits from the bottom of the pan.
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Bring to a simmer and cook until the gravy has thickened enough to coat the back of a spoon, about 5 minutes.
-
Nestle the patties back into the gravy and simmer until cooked through, about 8 minutes.
Notes
The patties go in raw-in-the-middle on purpose — searing them fully at this stage just dries them out before they finish cooking in the gravy. Shape them oval, not round; a Salisbury steak isn’t a burger, and the flatter shape sears more crust per patty.
No cremini on hand, white button mushrooms work fine — the color and depth of the gravy come from the fond and the flour, not the mushroom variety. Serve over mashed potatoes so the gravy has somewhere to go.