Salisbury Steak with Rich Mushroom Gravy
Seared ground beef patties simmered in a glossy mushroom and onion gravy with Worcestershire and a touch of Dijon. Forty minutes, one pan, and it tastes like it came from a Vermont diner.
Equipment
- 12-inch skillet
- Box grater
- Wooden Spoon or Flexible Spatula
- Whisk or fork
- Large Plate
Ingredients
For the Patties
- 1 1/2 lbs ground beef (80/20)
- 1/3 cup panko breadcrumbs (gluten-free if needed)
- 1 large egg
- 1 small yellow onion, grated (about 1/2 cup)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce (plus more for the gravy)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Gravy
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 2 cups good beef broth
- 1 teaspoon Dijon mustard
- a few sprigs fresh thyme (or 1/2 teaspoon dried)
Instructions
- Grate the onion using the large holes of a box grater into a bowl. Keep the juices — that moisture keeps the patties tender.
- In a large bowl, combine the ground beef, grated onion, panko, egg, garlic, Worcestershire, salt, and pepper. Mix with your hands until just combined, then stop.
- Divide the mixture into 4 equal parts and shape into oval patties about 3/4-inch thick, slightly thinner in the center so they cook evenly.
- Heat a drizzle of oil in a 12-inch skillet over medium-high heat until shimmering. Add the patties and cook without moving until deeply golden, 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium and add the butter, sliced mushrooms, and onions. Cook until they release their liquid, sizzle away, and start to brown, 5-6 minutes, scraping up the browned bits from the pan bottom.
- Sprinkle the flour over the vegetables and stir constantly for 1 full minute. It will look like a thick paste — that is exactly right.
- Slowly pour in the beef broth while stirring constantly. Add the Worcestershire, Dijon, and thyme. Bring to a gentle simmer and let it bubble for 3-4 minutes until it coats the back of a spoon. Taste before adding salt.
- Return the patties to the pan, spoon a little gravy over the tops, and let them cook gently until cooked through, about 5-6 minutes. Use a gentle simmer, not a hard boil.
- Turn off the heat and rest 2-3 minutes. Spoon the gravy over the patties and serve over mashed potatoes or egg noodles.
Notes
Don't skip the sear — it builds the crust and the browned bits that make the gravy taste like it simmered for hours. Store leftovers with the patties submerged in the gravy in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Reheat covered over medium-low heat with a splash of broth.
For gluten-free: use GF panko and swap the flour for 1 1/2 tablespoons cornstarch whisked into the cold beef broth. For keto/low-carb: skip the panko and use 1/4 cup almond flour plus the egg. Splash in red wine after the mushrooms brown for a date-night version.