Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

Four oval beef patties are browned in a skillet, then nestled into mushroom gravy made in the same pan. The browned bits left behind deepen the gravy, while egg and breadcrumbs help the patties hold together. Cook the patties through before returning them to the gravy for a brief warm-up; their thickness and the heat of the skillet can change the timing. Serve from the skillet with mashed potatoes to catch the gravy.

Ingredients for Salisbury Steak with Mushroom Gravy

• 1 1/2 pounds ground beef, 85% to 90% lean (680g)
• 1/3 cup panko breadcrumbs (20g), or plain breadcrumbs
• 1 large egg
• 1/2 medium yellow onion, finely diced (75g), divided
• 2 garlic cloves, minced, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon neutral oil, as needed
• 8 ounces cremini or white mushrooms, sliced (225g)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon chopped fresh parsley, plus a little more for finishing
• 2 sprigs fresh thyme

How to Make Salisbury Steak with Mushroom Gravy

1. Soften the aromatics: Heat a little of the oil in a 12-inch heavy skillet over medium heat. Add about 2 tablespoons of the diced onion and half the garlic. Cook for 3 to 4 minutes, until the onion is soft and translucent. Transfer to a plate and let cool briefly.
2. Shape the patties: Combine the ground beef, panko, egg, softened onion and garlic, Worcestershire, Dijon, 3/4 teaspoon of the salt, and the pepper. Mix just until combined. Gently shape into four evenly thick oval patties, about 3/4 inch thick.
3. Brown and cook the patties: Heat the skillet over medium-high heat, then add more oil as needed. Add the patties without crowding; cook in batches if necessary. Leave them undisturbed for about 4 to 5 minutes, until browned and easier to lift. Turn once and cook for about 3 to 5 minutes more. Start checking the thickest patty after the second side browns, and continue cooking as needed until its center reaches 160°F (70°C). Lower the heat to medium if the pan starts to scorch. Transfer the patties to a plate.
4. Brown the vegetables: Leave about 1 tablespoon of drippings in the skillet and remove any excess. Add the butter, mushrooms, remaining onion, and remaining garlic. Cook over medium heat for 5 to 7 minutes, stirring occasionally and scraping up the browned bits, until the mushrooms have browned edges and the onion is soft.
5. Make the gravy: Stir in the flour until it coats the vegetables and no dry flour remains. Gradually whisk in the beef broth, scraping the bottom of the skillet. Add one thyme sprig and simmer uncovered over medium-low heat for 5 to 7 minutes, until the gravy coats a spoon but still flows. Taste and add the remaining salt as needed. Remove the thyme sprig.
6. Warm and serve: Nestle the cooked patties into the gravy and spoon the mushrooms over them. Simmer gently over low to medium-low heat for 2 to 3 minutes, just until warmed and coated. Finish with the chopped parsley and reserved thyme sprig, and serve from the skillet.

How to Keep the Patties Tender and Intact

Beef that is 85% to 90% lean gives the patties some fat without leaving excessive grease in the skillet. Extra-lean beef can dry out more readily. Mix and shape with a light touch so the patties hold together without becoming dense.

Let the first side form a crust before turning. If the patties stick, give them a little longer rather than pulling them loose; a thin spatula helps lift them once browned. Cooking times are estimates, so use the thermometer to check the center.

How to Keep Mushroom Gravy Smooth

Stir the flour into the butter-coated vegetables before adding broth, then whisk in the broth gradually. Simmer uncovered until the gravy is spoonable. If it thickens too much as it cooks or stands, whisk in a small splash of beef broth.

Serving and Storage

Mashed potatoes are a natural match for the mushroom gravy. Egg noodles, rice, or roasted potatoes also work, with asparagus or green beans on the side. For another ground-beef dinner, try classic skillet shepherd’s pie.

To make ahead, shape the uncooked patties, cover, and refrigerate for up to 1 day before cooking. Cool cooked leftovers and refrigerate in an airtight container for 3 to 4 days. Reheat the patties gently with the gravy in a covered skillet over low heat until hot throughout, adding a splash of broth if the gravy has thickened.

Freeze cooked patties with the gravy in an airtight freezer-safe container for up to 3 months. The patties and gravy can also be frozen separately.

Nutrition

Approximate nutrition per serving, based on one patty with one-quarter of the gravy: 490 calories, 41g protein, 33g fat, and 12g carbohydrates. Approximate nutrition per 100g: 140 calories, 12g protein, 9g fat, and 3g carbohydrates. Values vary with the beef’s fat percentage, broth, and final cooked weight.