Classic comfort food! Juicy, seasoned ground beef patties simmered in a rich, savory mushroom gravy. Perfect served with mashed potatoes or rice.
Ingredients:
- For the Salisbury Steaks:
- 1.5 pounds ground beef (80/20 blend recommended)
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 table spoon of cooking oil.
- For the Mushroom Gravy:
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme.
- 1/2 teaspoon black pepper.
- Optional: 1/4 cup heavy cream (for extra richness)
- Optional: fresh parsley for garnish.
Instructions:
- Prepare the Salisbury Steaks:
- In a large bowl, combine ground beef, breadcrumbs, chopped onion, beaten egg, Worcestershire sauce, thyme, garlic powder, salt, and pepper.
- Mix gently with your hands until well combined.
- Divide the mixture into 4-6 equal portions and shape them into oval patties.
- Heat the cooking oil in a large skillet over medium-high heat.
- Sear the patties on both sides until browned, about 3-4 minutes per side. They don’t need to be cooked through at this stage.
- Remove the patties from the skillet and set aside.
- Make the Mushroom Gravy:
- In the same skillet, melt butter over medium heat.
- Add sliced mushrooms and sliced onion, and cook until softened and browned, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually pour in beef broth, stirring continuously to prevent lumps.
- Add soy sauce, thyme, and pepper.
- Bring the gravy to a simmer and let it thicken, about 5-10 minutes.
- If using, stir in the heavy cream for a richer flavor.
- Return the seared Salisbury steaks to the skillet, nestling them in the gravy.
- Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the steaks are cooked through and the gravy is thickened to your liking.
- Serve:
- Serve the Salisbury steaks with mushroom gravy over mashed potatoes, rice, or noodles.
- Garnish with fresh parsley, if desired.
Tips and Variations:
- For a richer flavor, use a combination of cremini and shiitake mushrooms.
- Add a splash of red wine to the gravy for extra depth.
- If you don’t have breadcrumbs, you can use crushed crackers or rolled oats.
- You can add a bay leaf to the gravy while simmering. Remember to remove it before serving.
- For a thicker gravy, create a slurry of 1 tablespoon of cornstarch and 2 tablespoons of cold water, and stir it into the gravy during the last few minutes of cooking.
- For a deeper beef flavor, use beef consomme instead of beef broth.
Enjoy your delicious Salisbury Steak with Mushroom Gravy!