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If you are looking for comfort food, look no further than this homemade Salisbury Steak recipe with a rich, brown mushroom gravy. These humble ingredients create an amazing, hearty meal that the whole family will love.
This is one of those old-fashioned meals that needs to be passed down to future generations.
Ingredients needed
How to make Salisbury Steak with Mushroom Gravy
Cut a large onion in half. Thinly slice both halves, then finely dice about one-fourth of the onion to make .25 cup. Set the remaining sliced onions aside.
Combine the ground beef, diced onion, panko, egg, salt and pepper in a large bowl.
Divide and shape into four oblong patties about .75 inch thick.
Cook the patties in a large skillet over medium heat until browned on both sides.
Remove from skillet and place on a plate. Cover with foil and set aside. They are not fully cooked at this point, just browned.
Add 1 tablespoon of olive oil to the skillet, then add the onion slices.
Cook until golden and starting to soften, about 10 minutes. Reduce heat if they start to burn.
Stir in the mushrooms and continue cooking until just about fully cooked. Add the garlic, stir and cook for one additional minute.
Pour in the beef stock and Worcestershire sauce.
Mix the cornstarch with the water to create a slurry. Stir into the skillet to combine. Heat until mixture starts to thicken.
Return the steak patties to the skillet, flip to coat with the mixture, then cover. Cook until the internal temperature of the patties reaches 160 degrees.
Serve patties topped with gravy.
Recipe Notes & Tips
- For onion gravy, omit the mushrooms and add an additional cup of thinly sliced onions.
- Salisbury steak is traditionally made with ground beef, although you could substitute ground turkey and substitute chicken stock for the beef.
What to serve with this meal
More delicious ground beef recipes
- Loco Moco Recipe
- Swedish Meatballs
- Instant Pot Guinness Beef Chili
- Instant Pot Bacon Cheeseburger Meatloaf
- Albondigas {Spanish} Meatballs
- Mushroom Swiss Burgers
Wine Pairings
- Malbec - dry, oaked
- Cabernet Sauvignon
- Reisling - medium dry
- Chardonnay - a French, oak-heavy variety
Enjoy!!
Salisbury Steak
Equipment
- Large Skillet
Ingredients
- 1 pound ground beef 80/20
- .25 cup finely diced onion
- .33 cup panko crumbs 1/3 cup
- 1 large egg lightly beaten
- 1 teaspoon sea salt
- .50 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup thinly sliced onion approximately
- 1 cup sliced mushrooms
- 1 large clove garlic minced
- 2 cups beef stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cut a large onion in half. Thinly slice both halves, then finely dice about one-fourth of the onion to make .25 cup. Set the remaining sliced onions aside.
- Combine the ground beef, diced onion, panko, egg, salt and pepper in a large bowl. Divide and shape into four oblong patties about .75 inch thick.
- Cook the patties in a large skillet over medium heat until browned on both sides.
- Remove from skillet and place on a plate. Cover with foil and set aside. They are not fully cooked at this point, just browned.
- Add 1 tablespoon of olive oil to the skillet, then add the onion slices. Cook until golden and starting to soften, about 10 minutes. Reduce heat if they start to burn.
- Stir in the mushrooms and continue cooking until just about fully cooked. Add the garlic, stir and cook for one additional minute.
- Pour in the beef stock and Worschestershire sauce.
- Mix the cornstarch with the water to create a slurry. Stir into the skillet to combine. Heat until mixture starts to thicken.
- Return the steak patties to the skillet, flip to coat with the mixture, then cover. Cook until the internal temperature of the patties reaches 160 degrees. Serve patties topped with gravy.
Notes
- For onion gravy, omit the mushrooms and add an additional cup of thinly sliced onions.
- Salisbury steak is traditionally made with ground beef, although you could substitute ground turkey and substitute chicken stock for the beef.
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