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DELISH Salisbury Steak

DELISH Salisbury Steak

Classic diner-style Salisbury steak: juicy beef patties simmered in a rich mushroom-onion gravy. Comforting, weeknight-easy, and always crowd-pleasing.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb Ground beef, 85% lean
  • 0.5 cup Breadcrumbs
  • 0.25 cup Milk
  • 1 large Egg
  • 1.5 tbsp Worcestershire sauce for patties
  • 1 tbsp Ketchup
  • 0.5 cup Yellow onion, finely minced
  • 2 clove Garlic, minced
  • 1.25 tsp Kosher salt
  • 1 tsp Black pepper, freshly ground
  • 1 tbsp Olive oil for searing
  • 2 tbsp Unsalted butter
  • 8 oz Cremini mushrooms, sliced
  • 1 cup Yellow onion, thinly sliced
  • 1 tbsp Tomato paste
  • 1 tsp Dijon mustard
  • 2 cup Beef broth, low-sodium
  • 1 tbsp Worcestershire sauce for gravy
  • 1.5 tbsp Cornstarch for slurry
  • 2 tbsp Water for slurry
  • 2 tbsp Fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • In a bowl, combine breadcrumbs and milk; let sit 3 minutes to form a panade.
  • Add ground beef, minced onion, garlic, egg, Worcestershire, ketchup, salt, and pepper. Mix gently until just combined.
  • Shape the mixture into 6 oval patties about 0.75 inch thick.
  • Heat olive oil in a large skillet over medium-high. Sear patties 3 to 4 minutes per side until well browned. Transfer to a plate.
  • Reduce heat to medium. Add butter, sliced mushrooms, and onions to the skillet; cook, stirring, until softened and lightly browned, 6 to 8 minutes.
  • Stir in tomato paste and Dijon; cook 30 seconds. Pour in beef broth and Worcestershire, scraping up browned bits.
  • Whisk cornstarch with water to make a slurry. Stir into the skillet and bring to a simmer until slightly thickened.
  • Return patties and accumulated juices to the pan. Cover and simmer on medium-low until patties are cooked through (160°F) and gravy is silky, 8 to 10 minutes. Adjust salt and pepper to taste.
  • Garnish with parsley and serve with mashed potatoes or buttered noodles.

Notes

For extra tenderness, avoid overworking the meat. Make ahead: Form patties up to 24 hours in advance and refrigerate; reheat gently in the gravy, adding a splash of broth as needed.