Classic Salisbury Steak Recipe: Rich Gravy & Tender Patties (Print Version)

Classic Salisbury Steak: Tender beef patties in a savory mushroom gravy. Master my easy, comforting recipe for a perfect homestyle dinner tonight!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Beef, Gluten, Dairy (optional)

# Ingredients:

→ For the Patties

01 - 1.5 lbs ground beef (80/20 chuck)
02 - 1/2 cup Panko breadcrumbs
03 - 1 large egg
04 - 1/4 cup yellow onion, finely minced
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tbsp Worcestershire sauce
08 - 1 tsp salt
09 - 1/2 tsp black pepper

→ For the Mushroom Gravy

10 - 1 tbsp olive oil
11 - 8 oz cremini mushrooms, sliced
12 - 1/2 yellow onion, diced
13 - 2 tbsp unsalted butter
14 - 2 tbsp all-purpose flour
15 - 2 cups beef broth
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp Dijon mustard
18 - Salt and black pepper, to taste

→ Serving Suggestions

19 - Mashed potatoes
20 - Steamed green beans

# Instructions:

01 - Okay, first things first, grab a big bowl. Toss in your ground beef, Panko breadcrumbs, the egg, finely minced onion, garlic and onion powders, a good splash of Worcestershire, and a generous pinch of salt and pepper. Now, get your hands in there! Gently mix until just combined. Don't overmix, or your patties will be tough, which I learned the hard way. Form the mixture into 6-8 oval-shaped patties, about 1/2 inch thick. I like them a little thinner so they cook evenly.
02 - Heat a large, heavy-bottomed skillet (my trusty cast iron is a lifesaver here) over medium-high heat with a tablespoon of olive oil. Once shimmering, carefully place your patties in the pan, making sure not to overcrowd it; you might need to do this in batches. Sear for about 3-4 minutes per side, until they're beautifully browned and have a nice crust. You're not cooking them through yet, just getting that gorgeous color and flavor locked in. Remove the patties to a plate and set aside, resisting the urge to snack on them!
03 - In the same skillet (don't clean it, those browned bits are flavor gold!), melt the unsalted butter over medium heat. Add your diced onion and sliced mushrooms. Sauté, stirring occasionally, until the onions are soft and translucent and the mushrooms have released their liquid and started to brown, about 5-7 minutes. Oh, the smell at this stage is divine! This is where the magic really starts for your Classic Salisbury Steak Recipe.
04 - Sprinkle the all-purpose flour over the sautéed onions and mushrooms. Stir constantly for about 1-2 minutes, letting the flour cook out a bit. This is your roux, and it's essential for a smooth gravy. Slowly, gradually, pour in the beef broth, whisking continuously to prevent any lumps from forming. I’ve had lumpy gravy before, and it’s a real bummer, so whisk, whisk, whisk! Bring the mixture to a gentle simmer.
05 - Once simmering, stir in the Worcestershire sauce and Dijon mustard. Give it a taste and adjust the salt and pepper as needed. This Classic Salisbury Steak Recipe gravy needs to be well-seasoned. Reduce the heat to low, cover the skillet, and let the gravy gently simmer for about 5-7 minutes. This allows the flavors to meld and the gravy to thicken beautifully. It should smell rich and savory, making your stomach rumble.
06 - Carefully nestle the seared patties back into the simmering gravy. Make sure they're mostly submerged so they can finish cooking and soak up all that wonderful flavor. Cover the skillet again and continue to simmer for another 10-15 minutes, or until the patties are cooked through and tender. The gravy should be thick and glossy. Serve immediately over creamy mashed potatoes, with a side of green beans, and watch everyone dig in!

# Notes:

01 - Don't overmix your ground beef; a light hand ensures tender patties.
02 - Leftover gravy can be a bit thick when cold; just add a splash of broth when reheating.
03 - If you don't have Panko, regular breadcrumbs work, but I prefer Panko's lighter texture.
04 - Serving this over fluffy mashed potatoes is non-negotiable for me—it’s the best combo!

# Equipment Needed:

01 - Large skillet (preferably cast iron)
02 - large mixing bowl
03 - whisk
04 - spatula

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 20g
Protein: 30g

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