Print

Salisbury Steak and Gravy

Salisbury Steak and Gravy
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Salisbury Steak is a classic comfort dish featuring tender ground beef patties simmered in a rich onion and mushroom gravy. This hearty meal pairs perfectly with mashed potatoes or egg noodles, making it a family favorite.

Ingredients

Units Scale

For the Salisbury Steaks:

  • 1 1/2 pounds ground beef (80% lean)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

For the Gravy:

  • 1 tablespoon unsalted butter
  • 1 medium onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Prepare the Patties:

    • In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, and pepper. Mix until just combined; avoid overmixing to keep the patties tender.
    • Divide the mixture into 4 to 6 equal portions and shape each into an oval patty, approximately ¾-inch thick.

  2. Sear the Patties:

    • Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until browned on both sides, about 3 minutes per side. They do not need to be fully cooked at this stage. Remove the patties from the skillet and set aside.

  3. Prepare the Gravy:

    • In the same skillet, add the butter. Once melted, add the sliced onions and cook until translucent, about 3 minutes.
    • Add the sliced mushrooms and cook until they release their moisture and become golden brown, approximately 5 minutes.
    • Stir in the minced garlic and cook until fragrant, about 30 seconds.
    • Sprinkle the flour over the vegetables, stirring constantly for about 1 minute to cook out the raw flour taste.
    • Gradually whisk in the beef broth, ensuring no lumps form. Add the Worcestershire sauce and Dijon mustard, stirring to combine.
    • Bring the gravy to a simmer and season with salt and freshly ground black pepper to taste.

  4. Combine Patties and Gravy:

    • Return the seared patties to the skillet, nestling them into the gravy. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the patties are cooked through and the gravy has thickened.

  5. Serve:

    • Garnish with chopped fresh parsley and serve hot over mashed potatoes, egg noodles, or rice.

Notes

  • Meat Mixture: For added flavor, consider mixing ground beef with ground pork or veal.
  • Gravy Consistency: If the gravy becomes too thick, add a splash of beef broth to reach the desired consistency.
  • Make-Ahead: The patties and gravy can be prepared ahead of time and reheated gently on the stovetop before serving.

Nutrition

Find it online: https://cookedbyandy.com/salisbury-steak-and-gravy/