Description
This Easy Salisbury Steak recipe is a classic comfort food that’s ready in just 30 minutes! Tender beef patties are smothered in a rich and savory gravy with onions and mushrooms. It’s a simple and satisfying meal that’s perfect for a weeknight dinner.
Ingredients
Units
Scale
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Steaks:
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg, beaten
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
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Gravy:
- 1 medium onion, sliced
- 7 ounces cremini mushrooms, sliced
- 3 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons salted butter
- 1 3/4 cups beef broth, divided
- 1–2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional for serving: mashed potatoes or buttered egg noodles
Instructions
- Make Patties: Combine ground beef, panko, egg, ketchup, mustard, oregano, salt, and pepper in a bowl. Mix gently and form into 4 oval patties.
- Brown Patties: Heat olive oil in a skillet over medium-high heat. Cook patties until golden brown on both sides. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté onions and mushrooms until tender. Remove and set aside.
- Make Gravy: Reduce heat to medium-low. Add butter to the skillet and whisk in 1 ¾ cups beef broth, Worcestershire sauce, and garlic powder. In a separate bowl, whisk together cornstarch and water until smooth. Add the slurry to the skillet and whisk until combined.
- Simmer: Return onions, mushrooms, and beef patties to the skillet. Cook until the steaks reach an internal temperature of 160°F (71°C) and the gravy thickens. If the gravy becomes too thick, add a little water or beef broth. Season with salt and pepper to taste.
- Serve: Serve immediately with mashed potatoes or buttered egg noodles, if desired.
Notes
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Freezing: * Uncooked steaks: Freeze patties in a single layer, then transfer to freezer bags for up to 2 months. Thaw overnight before cooking.
- Cooked steaks in gravy: Cool completely and freeze for up to 2 months. Thaw overnight and reheat in a pan or oven.
Nutrition
- Serving Size: 1 patty with gravy
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg