Description
This Easy Homemade Salisbury Steak recipe is a comforting classic meal, featuring tender ground beef patties perfectly seared and smothered in a rich, savory mushroom gravy. Serve this hearty dish over creamy mashed potatoes with a side of roasted broccoli for a complete and satisfying dinner. Perfect for weeknight meals or special occasions.
Ingredients
Units
Scale
For The Steaks
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg, beaten
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (for the skillet)
For The Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces sliced cremini mushrooms
- Salt and pepper, to taste
For Serving
- Mashed potatoes
- Roasted broccoli
Instructions
- Mix the Steak Ingredients
In a large bowl, thoroughly combine the ground beef, breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt. Ensure everything is evenly mixed for tender steak patties. - Shape the Patties
Divide the mixture into four equal portions and shape them into oval patties, about 3/4-inch thick. This ensures even cooking. - Sear the Steaks
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, cooking for about 3 minutes per side until they develop a golden-brown crust. Reduce the heat if they brown too quickly. Transfer the partially cooked patties to a plate. - Prepare the Gravy Base
Reduce the skillet heat to medium. In the same skillet, melt the butter. Once melted, whisk in the flour until fully incorporated with no lumps. This forms the base of the gravy. - Make the Gravy
Lower the heat slightly to medium-low, pour in the beef stock, and whisk thoroughly. Add the ketchup, Worcestershire sauce, and onion powder, continuing to whisk until well combined. - Add Mushrooms and Thicken Gravy
Stir in the sliced mushrooms and let the gravy simmer for about 5 minutes, thickening to a luscious consistency. Season with salt and pepper to taste. - Cook the Steaks in the Gravy
Return the partially cooked steak patties to the skillet, nestling them into the gravy. Cover the skillet and cook for another 10 minutes, or until the internal temperature of the steaks reaches 160°F. - Serve and Enjoy
To serve, place the steaks over a bed of mashed potatoes, drizzling the rich mushroom gravy on top. Pair with roasted broccoli for a complete meal.
Notes
- Freezing Uncooked Steaks: Arrange raw patties in a single layer on a lined baking sheet and freeze for about 2 hours until solid. Store them in freezer-safe bags or containers for up to 2 months. Thaw in the refrigerator before cooking.
- Freezing Cooked Steaks: Allow cooked steaks to cool completely. Freeze them in the gravy using freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet or oven.
- Feel free to customize the gravy by adding additional spices or substituting mushrooms with onions or other vegetables as per your taste.
Nutrition
- Serving Size: 1 steak
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
