Description
A comforting and hearty Salisbury Steak recipe featuring flavorful ground beef patties smothered in a rich mushroom gravy. Perfect for a satisfying dinner, this dish combines tender steaks with sautéed onions and mushrooms, cooked to perfection in a skillet for a classic homestyle meal.
Ingredients
Scale
Steak
- 2 lbs 80/20 ground beef
- 1 large onion, diced
- 1 ¼ cup panko breadcrumbs
- 2 eggs
- 2 tbsp butter
- ½ tsp garlic powder
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp Dijon mustard
- ¼ cup ketchup
Gravy
- 8 oz baby Bella mushrooms, sliced
- 2 tbsp olive oil
- 2 tsp cornstarch + 2 tbsp water (for slurry)
- ½ tsp garlic powder
- 1 onion, diced
- 2 ½ cups beef stock
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp browning sauce (or Worcestershire sauce as substitute)
Instructions
- Making the Steaks: In a skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 5 minutes. This will add flavor and moisture to the steaks.
- Combine Ingredients: In a large bowl, mix the ground beef, sautéed onions with butter, panko breadcrumbs, eggs, garlic powder, kosher salt, black pepper, smoked paprika, Dijon mustard, and ketchup. Combine gently until just mixed, then shape into 4 large oval-shaped steaks.
- Brown the Steaks: Heat a skillet over medium heat. Place the formed steaks in the skillet and brown each side for approximately 5 minutes until nicely seared.
- Cook Through: Reduce the heat to low and continue cooking the steaks in the skillet until the internal temperature reaches 145°F (63°C), ensuring the meat is fully cooked but still juicy, which should take about 5-7 minutes more.
- Prepare the Gravy: In a large, deep skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, approximately 5 minutes. Then add the sliced mushrooms and cook for 8-10 minutes until browned and tender.
- Season and Simmer: Add garlic powder, kosher salt, black pepper, beef stock, browning sauce (or Worcestershire sauce), and Dijon mustard to the skillet with mushrooms. Stir to combine and bring the mixture to a slow boil.
- Thicken Gravy: Mix cornstarch with water to create a slurry. Slowly add the slurry to the boiling mushroom mixture while stirring continuously. Cook until the gravy thickens, about 1-2 minutes.
- Combine and Serve: Pour the hot mushroom gravy over the cooked Salisbury steaks in the skillet. Let everything simmer together for an additional 10 minutes on low heat to meld flavors, then serve hot.
Notes
- Watch the internal temperature of the steaks closely to avoid overcooking.
- Using panko breadcrumbs helps to keep the steaks light and tender.
- For a gluten-free option, substitute panko with gluten-free breadcrumbs.
- Adjust seasoning in the gravy according to taste preferences.
- Leftover gravy can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Salisbury steak, mushroom gravy, ground beef, homestyle dinner, skillet recipe
