Delicious Salisbury Steak
Delicious Salisbury Steak is a cozy, family-favorite meal that pairs tender Savory Beef Patties with rich mushroom gravy. Perfect for weeknights or gatherings, this budget-friendly dish is sure to please.
Ingredients
For the Patties:
- ½ onion white, brown, or yellow, grated
- ½ cup 30g panko breadcrumbs (or ⅓ cup regular breadcrumbs)
- 1 lb 500g ground beef (80/20)
- 1 garlic clove minced
- 1 large egg
- 2 tbsp 30g ketchup
- 1 beef bouillon cube crumbled
- ½ tsp 2.5ml Worcestershire sauce
- 3 tsp 15g Dijon mustard (or 2 tsp mustard powder)
For the Mushroom Gravy:
- 1 tbsp 15ml olive oil
- ½ onion finely chopped
- 2 garlic cloves minced
- 5 oz 150g mushrooms, sliced (button, cremini, or portobello)
- 2 tbsp 30g unsalted butter
- 3 tbsp 24g all-purpose flour
- 2 cups 480ml low-sodium beef broth
- ½ cup 120ml water
- 2 tsp 10g Dijon mustard
- 2 tsp 10ml Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp 5g fresh parsley, chopped (optional, for garnish)
Instructions
Prep Breadcrumbs and Onion
- In a large bowl, I combine ½ cup panko breadcrumbs with ½ grated onion, letting the breadcrumbs soak up the onion’s moisture for a few minutes.
Form the Patties
- I add 1 lb ground beef, 1 minced garlic clove, 1 egg, 2 tbsp ketchup, 1 crumbled bouillon cube, ½ tsp Worcestershire sauce, and 3 tsp Dijon mustard to the bowl. I gently mix until slightly pasty, about 2 minutes, for firm Savory Beef Patties. I divide into 5 portions and shape into ¾-inch thick oval patties.
Brown the Patties
- In a large skillet over high heat, I heat 1 tbsp olive oil and brown the patties for 1 minute per side, keeping them raw inside. I remove them to a plate.
Cook Aromatics and Mushrooms
- In the same skillet, I add more oil if needed and cook ½ chopped onion and 2 minced garlic cloves for 2 minutes until translucent. I add 5 oz sliced mushrooms, cooking for 2–3 minutes until golden for Delicious Salisbury Steak.
Make the Gravy
- I reduce the heat to medium, melt 2 tbsp butter, and stir in 3 tbsp flour to form a roux, cooking for 30 seconds. I gradually whisk in 2 cups beef broth, ½ cup water, 2 tsp Dijon mustard, and 2 tsp Worcestershire sauce, stirring until mostly lump-free. I season with salt and pepper.
Finish and Serve
- I return the patties and their juices to the skillet, cooking for 5–7 minutes until the gravy thickens, adding water if too thick. I serve Delicious Salisbury Steak over mashed potatoes, garnished with 2 tbsp parsley.