Salisbury Steak with Mushroom Gravy

This Salisbury steak with mushroom gravy turns everyday ground beef into a crave-worthy comfort meal. The secret is grating onion right into the breadcrumbs to add extra softness and flavor to the patties and simmering them in the savory mushroom gravy so they soak up every drop. My family practically cheers when this goes on the weekly meal plan and it always earns seconds.

I first tried this looking for an easy dinner fix and it quickly became a comfort classic for our chilly evenings. The way the mushrooms soak up gravy makes this better than any TV dinner memory.

Ingredients

• Panko breadcrumbs: provide the lightest texture in the patties and soak up onion juice for tenderness
• Onion: grating the onion ensures every bit melts right into the beef for maximum flavor
• Ground beef: brings hearty richness aim for freshly ground meat if you can for best taste
• Garlic clove: adds aromatic punch minced fine is best
• Egg: holds the patties together and gives a bit of richness
• Ketchup: gives sweetness and classic tang
• Beef bouillon cube: brings intense savory depth use a good brand with real beef flavor
• Worcestershire sauce: boosts umami in both patties and gravy
• Dijon mustard or dry mustard powder: gives gentle heat and signature sharpness try a creamy dijon
• Olive oil: for browning aromatics without burning
• Mushrooms: earthy and meaty always pick firm and evenly colored
• Unsalted butter: for richness in the roux go for European style if available
• All purpose flour: thickens the gravy and should be fresh
• Beef broth or stock: use low sodium so you can control the salt
• Salt and pepper: to finish always taste your gravy at the end

Ingredient Note

If you want extra flavor up the mushroom count or mix brown and white types

Step-by-Step Instructions

Onion prep and breadcrumb soak:

Grate half an onion over breadcrumbs letting the juices and bits sink in Mix it all with your fingers and let everything sit so the breadcrumbs get moist and start holding together

Mix up your patties:

Add ground beef minced garlic egg ketchup bouillon Worcestershire and mustard right into that bowl Work the mix gently but thoroughly with your hands for about two minutes until it starts to feel sticky and well blended This makes tight tender patties

Form the steaks:

Divide into five portions and firmly press each into a classic oval shape around three quarters of an inch thick Pressing tightly helps them stay intact while cooking

Brown the patties:

In a hot skillet add olive oil and sear each patty on both sides about one minute per side You want a really good color but they will not cook through yet Transfer patties to a plate and catch any juices

Cook the aromatics:

If your pan looks dry add a little more oil Sauté the rest of your chopped onion and garlic for around two minutes until everything is starting to go soft and fragrant

Sauté the mushrooms:

Add the sliced mushrooms to your skillet and cook for two to three minutes letting them turn golden and shrink down Stir so they pick up any tasty bits in the pan

Make the roux:

Lower the heat then add the butter Let it melt then sprinkle in the flour Stir constantly for about thirty seconds This little step thickens your gravy like magic

Build the gravy:

Slowly pour in beef broth while whisking smooth then add water dijon and Worcestershire Keep whisking until glossy and nearly lump free

Finish cooking the steaks:

Snuggle the browned patties back into the pan including any resting juices Simmer for five to seven minutes letting everything bubble until the gravy is thick and the steaks are cooked through If your gravy thickens up faster than expected add a splash of water

Final seasoning:

Lift out patties and taste your gravy Add salt and pepper as needed Serve everything up with a good scoop of that creamy mushroom gravy

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My favorite touch is always the mushrooms cooked right in the gravy Each forkful brings back memories of my dad enjoying seconds and always sneaking an extra helping of mushrooms He said they were the best part and I agree

Storage Tips

Leftovers keep well in the fridge up to three days If you need longer freeze cooled patties individually with some gravy in small containers Reheat gently on the stove adding a splash of broth or water to keep things saucy and moist

Ingredient Substitutions

You can swap panko for regular breadcrumbs or even a torn bread roll soaked in milk For a lighter version try ground turkey in place of beef Do not skip the onions though they make every bite juicy

Serving Suggestions

Nothing beats the classics so serve these steaks over creamy mashed potatoes to catch the gravy Side of peas or green beans works well too Sometimes I love it with a crisp salad for a lighter plate

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A Bit of History

Salisbury steak started in nineteenth century America as a way to turn ground meat into an affordable wholesome meal Dr. James Salisbury who the dish is named for believed a diet with minced beef could boost health Today it remains a nostalgic favorite in home kitchens everywhere

Frequently Asked Questions

→ What makes the patties extra tender?

Grating the onion directly over panko breadcrumbs and allowing them to soak helps keep the patties juicy and soft.

→ Can I use regular breadcrumbs instead of panko?

Yes, you can substitute regular breadcrumbs; just reduce the amount to about 1/3 cup to avoid a dry texture.

→ How do I prevent the gravy from becoming lumpy?

Gradually add the beef broth to the flour-butter roux, whisking continuously to ensure a smooth gravy.

→ What type of mushrooms work best?

Button, cremini, or any fresh mushrooms you prefer all work well, delivering a rich, earthy flavor to the sauce.

→ What can I serve with Salisbury steak?

It's delicious over mashed potatoes, rice, or even buttered egg noodles, finished with a sprinkle of fresh parsley.

→ How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge; reheat gently on the stovetop or in the microwave until hot.