Salisbury Steak with Mushroom Gravy
This juicy Salisbury steak with mushroom gravy is a comforting, hearty dish that’s easy to make, packed with flavor, and perfect served over mashed potatoes. A restaurant-style trick takes the gravy to the next level!
Equipment
- Skillet
- Mixing Bowl
- Box Grater
Ingredients
Salisbury Steak
- 1/2 onion white, brown or yellow
- 1/2 cup panko breadcrumbs or 1/3 cup ordinary breadcrumbs
- 1 lb ground beef or impossible ground beef
- 1 clove garlic minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp dijon mustard or 2 tsp dry mustard powder
Mushroom Gravy
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 onion finely chopped
- 5 oz mushrooms sliced
- 2 tbsp unsalted butter
- 3 tbsp flour all-purpose
- 2 cups beef broth low sodium
- 1/2 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- salt and pepper to taste
Instructions
- Place breadcrumbs in a bowl and grate onion directly over them. Mix and let soak for a few minutes.
- Add ground beef, garlic, egg, ketchup, bouillon, Worcestershire sauce, and mustard. Mix by hand until slightly sticky.
- Form mixture into 5 oval patties, about ¾-inch thick.
- Heat oil in a skillet and brown patties for 1 minute per side. Remove and set aside.
- In the same skillet, cook onions and garlic until translucent, then add mushrooms and cook until golden.
- Add butter, then flour to form a roux. Stir in broth and water gradually. Add mustard and Worcestershire sauce.
- Return patties to skillet, cover in gravy, and simmer 5–7 minutes until cooked through. Season to taste.
Notes
Serve over mashed potatoes for the full salisbury steak with mashed potatoes and gravy experience. Leftovers keep well and taste even better the next day!