Description
Tender, juicy Salisbury steak patties smothered in a rich, silky mushroom gravy. This comforting weeknight dinner comes together in about 40 minutes with simple ingredients, delivering restaurant-quality flavor without the fuss.
Ingredients
Scale
- 1 ½ pounds (680g) ground beef (80/20 preferred)
- ½ cup (60g) plain breadcrumbs or panko
- 1 large egg
- ½ cup (75g) finely grated yellow onion
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon (5g) Dijon mustard
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (6g) salt
- ½ teaspoon (2g) black pepper
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (42g) unsalted butter
- 8 ounces (225g) cremini mushrooms, sliced
- 1 medium (150g) yellow onion, thinly sliced
- 3 tablespoons (24g) all-purpose flour
- 2 cups (480ml) low-sodium beef broth
- 1 tablespoon (15ml) Worcestershire sauce
- 2 sprigs fresh thyme (or ½ teaspoon dried)
- Salt and pepper to taste
Instructions
- In a medium mixing bowl, combine ground beef, breadcrumbs, egg, grated onion, 1 tablespoon Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- Divide the mixture into 4 equal portions. Shape each into an oval patty about ¾-inch thick. Use your thumb to make a small indent in the center of each patty.
- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the patties. Cook for 4-5 minutes per side until a deep brown crust forms. Transfer to a plate (patties will not be fully cooked through).
- Reduce heat to medium. Add butter to the same skillet. Once melted, add sliced mushrooms and onions. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden brown and onions are soft.
- Sprinkle flour over the mushrooms and onions. Stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in beef broth while whisking continuously. Scrape the bottom of the pan to release browned bits. Add 1 tablespoon Worcestershire sauce and thyme sprigs. Bring to a simmer; cook for 2-3 minutes until gravy thickens.
- Return seared patties to the skillet, nestling them into the gravy. Spoon some gravy over the tops. Reduce heat to low, cover, and simmer for 10-12 minutes until patties reach an internal temperature of 160°F (71°C).
- Remove thyme sprigs. Taste and adjust salt and pepper. Let rest for 5 minutes before serving.
Notes
Don’t skip the indent in the patties—it helps them cook evenly. Let the pan get hot for a good sear. Pat mushrooms dry before slicing for better browning. Use room temperature or warm broth to avoid lumps. For gluten-free: use gluten-free breadcrumbs and 1:1 gluten-free flour blend. For dairy-free: use plant-based butter substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 patty with gravy
- Calories: 485
- Sugar: 4
- Sodium: 890
- Fat: 28
- Saturated Fat: 11
- Carbohydrates: 18
- Fiber: 2
- Protein: 35
Keywords: Salisbury steak, mushroom gravy, hamburger steak, comfort food, weeknight dinner, ground beef recipe