Description
This Easy Homemade Salisbury Steak recipe combines lean ground beef patties with a flavorful mushroom gravy, creating a comforting and hearty meal. Perfectly seared and simmered to perfection, the steaks are served over creamy mashed potatoes with a side of roasted broccoli, making it a satisfying classic dinner everyone will love.
Ingredients
Scale
Main Ingredients
- 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
For Cooking
- 1 tablespoon extra-virgin olive oil (for the skillet)
- 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
Sides
- Mashed potatoes (prepared)
- Roasted broccoli (prepared)
Instructions
- Mix the Patty Ingredients: In a large bowl, thoroughly mix together the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt until evenly combined, ensuring the mixture is well blended but not overworked to maintain tenderness.
- Shape Patties: Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4-inch thick to ensure even cooking and a classic Salisbury steak shape.
- Sear the Patties: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook for about 3 minutes on each side until they develop a golden crust. Reduce heat as needed to prevent burning. Once browned, transfer the cooked patties to a plate and set aside.
- Make the Mushroom Gravy Base: Lower the heat to medium and, in the same skillet with the drippings, add the unsalted butter. Once melted, whisk in the flour until smooth and no lumps remain, creating a roux that will thicken the gravy.
- Prepare the Gravy: Reduce heat to medium-low and gradually whisk in the beef stock to avoid lumps. Stir in ketchup, Worcestershire sauce, and onion powder until fully combined. Add the sliced cremini mushrooms and let the mixture simmer for about 5 minutes to thicken and develop flavor. Season with salt and pepper to taste.
- Simmer Patties in Gravy: Nestle the partially cooked steaks back into the skillet with the mushroom gravy. Cover and simmer for an additional 10 minutes, or until the internal temperature of the patties reaches 160°F, ensuring they are fully cooked through and tender.
- Serve: Plate the Salisbury steaks over prepared mashed potatoes and spoon mushroom gravy on top. Serve alongside roasted broccoli for a complete, comforting meal.
Notes
- Make sure to not overmix the meat mixture to keep patties tender.
- Use a meat thermometer to ensure the steaks reach a safe internal temperature of 160°F.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but panko provides a lighter texture.
- For a thicker gravy, let it simmer longer to reduce further.
- Leftover Salisbury steak can be refrigerated up to 3 days and reheated gently on stovetop or microwave.
