Easy Salisbury Steak

This Salisbury steak recipe is a comfort food classic with ground beef patties smothered in a delicious mushroom and onion gravy. It’s made with everyday ingredients and tastes amazing from scratch! Salisbury steak is an American staple that has ground beef patties paired with a rich brown gravy. It’s been around since the late 1800s when Dr. James Salisbury invented it. He was a big fan of meat, and I think we’re all glad he dreamed up this recipe! My version is made totally from scratch. It’s an inexpensive skillet meal and so simple. Picky eaters love it as well. It was actually one of the first meals I learned how to cook all by myself after college! You’ll never go back to the stuff from the frozen foods aisle after trying mine.

Tips for success:
– As with any ground beef recipe, try not to overwork the meat. You want to gently form patties that aren’t too dense but will still hold together. Don’t over-handle them too much, or they will end up tough.
– Don’t rush through cooking the mushrooms and onions. They get so much more flavor as they brown!

Substitutions and variations:
– Don’t have Dijon? Try mustard powder instead. Or use yellow mustard, adding a bit extra since it’s milder.
– You can use panko breadcrumbs in place of regular ones. I’d add a little extra since they’re less dense, though. If you don’t have seasoned breadcrumbs, add 1/4 teaspoon Italian seasoning to the beef mixture for additional flavor.
– Use 1/2 teaspoon garlic powder in place of the fresh garlic if you don’t have any.

What to serve with Salisbury steak:
– Mashed Potatoes go well, as do Garlic Butter Noodles or another kind of pasta. Rice would work too! Try Stick of Butter Rice.
– I’ve also enjoyed it with a thick slice of crusty bread to mop up all that gravy.
– For veggies, try broccoli, Easy Roasted Parmesan Asparagus, or Sautéed Green Beans and Easy Glazed Carrots.

Ingredients:
Beef patties:
1 lb lean ground beef
1 large egg
1 Tbsp Worcestershire sauce
1 teaspoon Dijon mustard
3 cloves garlic minced
⅓ cup seasoned breadcrumbs
½ tsp onion powder
½ tsp salt
Pepper to taste
1 Tbsp olive oil (for frying)
Sauce:
1 medium onion, sliced or chopped
8 oz cremini mushrooms, sliced
2 Tbsp butter
3 Tbsp flour
1¾ cups beef broth
1 tsp Worcestershire sauce
½ tsp garlic powder

Instructions:
Prep all ingredients prior to getting started. Add all the beef patty ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 4 patties (oval shape and aim for the same thickness of about ½-¾” or so for each patty). Add the olive oil to a large skillet over medium-high heat. Allow the skillet to heat up for a few minutes. Fry the beef patties for 5-6 minutes/side or until they’re nicely browned. Transfer to a plate and set aside. Leave the fat in the skillet. Add the onion and mushrooms to the skillet. Sauté, stirring occasionally, until the water has cooked out and they’re nicely seared (about 7-9 min). Transfer to a plate (the same plate as the beef patties is fine). Turn the heat down to medium. Add the butter to the skillet, and once it’s melted, sprinkle in the flour. Cook, stirring often, for 1-2 minutes so the flour taste is cooked out. Whisk in the beef broth slowly, ensuring the flour has dissolved into the sauce. Whisk the Worcestershire sauce and garlic powder into the sauce. Add the onions, mushrooms, and beef patties (and any juices from the plate) back into the skillet. Cook for another 5-7 minutes or so until the beef patties are fully cooked through and the sauce has thickened up a bit. If the gravy gets too thick, add a splash of water or more beef broth. Serve immediately with extra salt & pepper if needed.

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