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Classic Salisbury Steak

beef gravy
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Ingredients

Scale
  • 1 lb ground beef (80/20 lean-to-fat ratio preferred)
  • 1/4 cup plain breadcrumbs
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 cup sliced mushrooms (cremini or button)
  • 1/4 cup onion, finely diced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, milk, diced onion, minced garlic, 1 tbsp Worcestershire sauce, Dijon mustard, 1/2 tsp dried thyme, salt, and pepper. Mix gently until just combined.
  2. Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4-inch thick. Create a slight indentation in the center of each patty.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once hot, add the patties and cook for 3-4 minutes per side until browned. Transfer to a plate and cover loosely with foil.
  4. In the same skillet with the beef drippings, add butter. Once melted, add the sliced mushrooms and diced onion. Cook for 5-6 minutes until mushrooms brown and onions are translucent.
  5. Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes until the flour is completely incorporated and golden.
  6. Slowly pour in the beef broth while whisking continuously to prevent lumps. Add ketchup, 1 tbsp Worcestershire sauce, garlic powder, and 1/4 tsp dried thyme. Bring to a simmer, stirring frequently, until the gravy begins to thicken (about 2-3 minutes).
  7. Return the patties to the skillet, nestling them into the gravy. Reduce heat to medium-low, cover, and simmer for 5-7 minutes until patties reach an internal temperature of 160°F.
  8. Serve the Salisbury steaks topped with mushroom gravy and garnish with fresh parsley if desired.

Notes

  • Choose ground beef with 80/20 or 85/15 lean-to-fat ratio for the best flavor and juiciness.
  • Don’t overwork the meat mixture to ensure tender patties.
  • For make-ahead meal prep, prepare the patties up to a day in advance and refrigerate until ready to cook.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Classic Salisbury Steak, salisbury steak recipe, beef gravy, comfort food beef, classic steak dinner

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