Salisbury Steak
Make the best homemade Salisbury Steak for the ultimate comfort food meal! This recipe will give you all the feels of an old-fashioned TV dinner, but with so much more flavor! These delicious, juicy little steaks are topped with the most flavorful mushroom gravy, creating a delicious recipe that you'll come back to over and over again!
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Ingredients
For the steaks
- 1 teaspoon olive oil
- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef, 80/20
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tablespoon steak seasoning, click link for the recipe
- 1 teaspoon worcestershire sauce
- 2 teaspoons ketchup
- 2 teaspoons dijon mustard, or 1 teaspoon mustard powder
For the gravy
- 1 tablespoon olive oil
- ½ cup onion, diced
- 8 ounces sliced baby bella mushrooms
- 2 teaspoons worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons flour, or replace with 1 ½ tablespoons cornstarch
- 2 cups beef broth
- 2 teaspoons dijon mustard
- ½ teaspoon black pepper
Instructions
Make and sear the steaks.
- Heat 1 teaspoon olive oil in a large skillet on the stove over medium-high heat.
- Once hot, add the onion and cook for 4 minutes, add the garlic and cook for an additional minute. Remove the skillet from the heat.
- In a large bowl, combine the ground beef, egg, panko breadcrumbs, steak seasoning, worcestershire sauce, ketchup and dijon mustard. Add the cooked onions and garlic, and stir to combine.
- Form the mixture into 4 oval patties, approximately 1 inch thick.
- Place the same skillet that you cooked the onions and garlic in back on the stove over high heat.
- Once the skillet is hot, add the beef patties and cook for 1-2 minutes on each side, or until they’re nicely browned on the outside.
- Remove the patties from the skillet and set them aside on a plate, or cutting board.
Prepare the gravy and simmer the steaks.
- Reduce the heat to medium-high, add 1 tablespoon olive oil to the same skillet.
- Add the onions and cook for 2 minutes, then add the mushrooms and worcestershire sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- Add the minced garlic and cook for an additional minute.
- Add the butter to the skillet and once it’s melted, sprinkle the flour evenly over everything in the skillet.
- Stir and cook for 2-3 minutes, or until the flour starts to brown.
- Pour the beef broth into the skillet, then add the dijon mustard and black pepper. Stir to combine everything.
- Bring the gravy to a simmer, then add the beef patties to the gravy in the skillet.
- Cook for 10 minutes, flipping halfway through the cooking time.
- Serve the beef patties topped with the gravy, and garnish with fresh chopped parsley, if you'd like.
Notes
- To make this recipe gluten free, use pork panko instead of traditional panko bread crumbs, and use cornstarch instead of flour. You will only need half of the amount of cornstarch, because cornstarch has more thickening power than flour. For this recipe you’ll need 1 1/2 tablespoons of cornstarch to replace the 3 tablespoons of flour. Always check the label on the Worcestershire sauce to make sure that it’s gluten free.
- Store salisbury steak leftovers in an airtight container in the refrigerator for up to 6 days. Reheat the leftovers on the stove, in the microwave, or in the oven.
- To reheat it on the stove, add the salisbury steaks to a large skillet with the gravy and reheat over medium-high heat for 3-4 minutes per side, or until the steaks are heated through.
- To reheat it in the oven, place the steaks and gravy in an oven-safe skillet. Reheat at 350°F for 12-15 minutes, or until heated through.
- To reheat it in the microwave, place one salisbury steak, topped with gravy on a microwave-safe plate and into the microwave for 2-3 minutes.
Nutrition Facts
Calories 485kcal (24%)Carbohydrates 17g (6%)Protein 26g (52%)Fat 35g (54%)Saturated Fat 14g (70%)Polyunsaturated Fat 2gMonounsaturated Fat 15gTrans Fat 2gCholesterol 136mg (45%)Sodium 709mg (30%)Potassium 792mg (23%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 283mg (6%)Vitamin C 5mg (6%)Calcium 90mg (9%)Iron 4mg (22%)
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