Salisbury Steak with Mushroom Gravy
Serves: 4
Total time: ~45 minutes
Comfort level: Maximum 🥔🥩
Ingredients
Salisbury Steaks
-
1 lb (450 g) ground beef (80/20 preferred)
-
⅓ cup breadcrumbs (or panko)
-
1 egg
-
2 tbsp milk
-
1 tsp Worcestershire sauce
-
1 tsp Dijon mustard
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp salt
-
½ tsp black pepper
-
1 tbsp olive oil
Mushroom Gravy
-
2 tbsp butter
-
8 oz (225 g) mushrooms, sliced
-
1 small onion or 2 shallots, finely chopped
-
2 cloves garlic, minced
-
2 tbsp all-purpose flour
-
1½ cups beef broth
-
1 tsp Worcestershire sauce
-
Salt & pepper, to taste
-
Optional: 2 tbsp heavy cream (for richer gravy)
Mashed Potatoes
-
2 lb (900 g) Yukon Gold or Russet potatoes, peeled & cubed
-
4 tbsp butter
-
½ cup warm milk or cream
-
Salt, to taste
Asparagus
-
1 bunch asparagus, trimmed
-
1 tbsp olive oil
-
Salt & pepper
Instructions
1️⃣ Make the Salisbury steaks
-
In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire, Dijon, garlic powder, onion powder, salt, and pepper.
-
Mix gently (don’t overwork or they’ll be tough).
-
Form into 4 oval patties, about ¾-inch thick.
2️⃣ Sear the patties
-
Heat olive oil in a large skillet over medium-high heat.
-
Sear patties 4–5 minutes per side until nicely browned.
-
Remove patties from skillet and set aside (they’ll finish cooking later).
3️⃣ Make the mushroom gravy
-
In the same skillet, melt butter.
-
Add mushrooms and cook 5–6 minutes until browned and released their moisture.
-
Add onion and cook 2–3 minutes until soft.
-
Stir in garlic; cook 30 seconds.
-
Sprinkle flour over mushrooms; stir and cook 1 minute.
-
Slowly whisk in beef broth.
-
Add Worcestershire sauce.
-
Simmer 5 minutes, stirring, until thickened.
-
Season with salt & pepper. Add cream if using.
4️⃣ Simmer steaks in gravy
-
Return patties to the skillet, spooning gravy over them.
-
Reduce heat to low, cover, and simmer 10 minutes, until cooked through and tender.
