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Salisbury Steak Recipe

Salisbury steak made from scratch with a tender, seasoned beef patty and a thick mushroom gravy, all built in one skillet. It comes together in under an hour and is the kind of dinner that earns a permanent spot in your weeknight lineup.
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15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

For the Salisbury Steaks
  • 3 tablespoons olive oil divided
  • 1/2 cup yellow onion minced
  • 2 garlic cloves minced
  • 1 large egg whisked
  • 1/4 cup milk
  • 1 teaspoon yellow mustard
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Italian breadcrumbs Panko can be substituted
  • 1 lb ground beef 80% lean
For the Mushroom Gravy
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion finely diced
  • 1 tablespoon unsalted butter
  • 8 oz white button mushrooms sliced
  • 2 1/2 cups beef broth
  • 1 beef bouillon cube
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons Worcestershire sauce
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Equipment

  • Large deep skillet with lid
  • Large mixing bowl
  • Wide spatula
  • Instant-read thermometer
  • Whisk
  • Small bowl (for cornstarch slurry)

Method
 

  1. Cook the Onion and Garlic Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced onion and garlic and sauté for about 5 minutes until softened. Remove from the pan and set aside to cool completely. This step is optional but gives the patties a more subtle, integrated flavor.
  2. Make the Panade In a large bowl, whisk together the egg, milk, mustard, ketchup, Worcestershire sauce, oregano, salt, and pepper. Stir in the breadcrumbs and continue stirring until the mixture forms a paste. Add the cooled onion and garlic and stir to combine.
  3. Mix the Beef Add the ground beef to the bowl with the panade. Use your hands to mix until just combined, stopping as soon as the mixture is uniform. Do not overmix or the patties will be tough.
  4. Shape and Chill Divide the mixture into 4 equal portions and form each into an oval patty about 3/4 inch thick. Place them on a plate, cover, and refrigerate for 15 minutes to help them hold their shape during cooking.
  5. Sear the Patties Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high heat. Sear the patties two at a time for 1 minute per side until browned on the outside. Remove and set aside. The centers will still be raw at this point.
  6. Build the Gravy Add 1 tablespoon of olive oil to the same skillet over medium heat. Sauté the diced onion for 5 minutes. Add the butter and sliced mushrooms and cook for another 5 minutes until the mushrooms are golden.
  7. Add the Liquid Pour in the beef broth and add the bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Stir to combine and bring the gravy to a boil.
  8. Thicken the Gravy Whisk the cornstarch into the cold water until smooth. Slowly pour the slurry into the boiling gravy while whisking continuously, adding only as much as needed to reach your desired consistency. Reduce the heat to medium.
  9. Finish Cooking the Steaks Return the seared patties to the skillet and spoon the gravy over the top. Cover and cook over medium heat for 10 to 15 minutes, until the internal temperature of the patties reaches 160 degrees Fahrenheit.
  10. Serve Spoon generously with mushroom gravy and serve over mashed potatoes or alongside buttered egg noodles.

Notes

  • Chilling the shaped patties before searing is important for keeping them intact when handled and flipped. Do not skip this step.
  • Use a wide spatula large enough to fully support each patty so it does not crack or break when being moved.
  • Sear only two patties at a time so the pan stays hot enough to brown rather than steam.
  • The mushrooms and onions in the gravy can be left out if preferred. The gravy will still have excellent flavor.
  • To thicken with a roux instead of a cornstarch slurry: after cooking the mushrooms, melt 2 tablespoons of butter in the pan, whisk in 2 tablespoons of flour, cook for 1 minute, then slowly add the broth while whisking continuously.
  • Raw shaped patties can be refrigerated overnight or frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
  • Leftovers keep refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop with a splash of broth if the gravy has thickened.