Salisbury Steak

Perfectly caramelized, ultra-flavorful beef patties, pan-seared until browned, then braised in a satiny mushroom gravy. This iconic meal of yesteryear has been revamped and perfected, and you can enjoy it with ease any night of the week.

Course Main Course

Cuisine American

Keyword easy gravy recipe, salisbury steaks

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 406kcal

Author Robin Miller

Ingredients

For the Steaks

1 1/4 pounds lean ground beef
1/2 cup panko breadcrumbs
1 large egg lightly beaten
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper
1 tablespoon olive oil

For the Gravy

1 tablespoon olive oil
1/2 cup sliced yellow onion
6 ounces cremini baby bella mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Chopped fresh parsley for serving

Instructions

To make the steaks, in a large bowl, combine all the ingredients for the steaks (except the olive oil), using 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands to combine. Shape the mixture 4 oval patties, each about 1-inch thick.
Heat the oil in large skillet over medium-high heat. Add the steaks and cook until browned on both sides, about 3 minutes per side. Transfer the steaks to a plate and set aside.
To make the gravy, heat the oil in the same pan over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the mushrooms and cook for 5 minutes, until soft and releasing liquid.
Add the butter to the pan. When the butter is melted, stir in the flour. Once the flour is completely incorporated, add the broth, ketchup, Worcestershire sauce, onion powder, and garlic powder. Bring to a simmer.
Return the partially cooked steaks to the pan with any juices on the plate. Return to a simmer and simmer for 15 minutes, until the steaks are cooked through (160 degrees on an instant-read thermometer) and the sauce thickens.
Top with parsley and serve.

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