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.
