Mushroom Gravy Salisbury Steaks
Hearty and steeped in classic comfort, these tender Salisbury steaks are pan-seared and then simmered in a robust mushroom-infused gravy. Rich with umami flavor and warm aromatics, this timeless dish offers a nostalgic, home-style experience that's both satisfying and simple to prepare.
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Servings: 6
Ingredients
For the Steaks:
- 1 large egg lightly beaten
- 1 tablespoon Worcestershire sauce
- 680 grams 1½ pounds ground beef, preferably 85% lean
- ½ teaspoon granulated garlic
- ⅓ cup dry breadcrumbs
- ½ teaspoon powdered onion
- Kosher salt and ground black pepper to preference
- 2 tablespoons ketchup
- 1 tablespoon olive oil reserved for browning
For the Mushroom Gravy:
- 1 tablespoon unsalted butter
- ½ teaspoon garlic powder
- 225 grams 8 ounces fresh mushrooms, sliced thinly
- 2 tablespoons plain flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Salt and pepper to season
- 1 small yellow onion finely chopped
- 2 cups beef stock or broth
- Optional Fresh chopped parsley, for garnish
Instructions
- In a mixing bowl, combine the ground beef with breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, and a pinch each of salt and pepper. Blend gently until the mixture is just incorporated, then shape into 4 to 6 oblong patties.
- Warm 1 tablespoon of olive oil in a broad skillet over medium-high heat. Add the beef patties and cook for about 3 to 4 minutes per side, or until a deep brown crust forms. Transfer the patties to a plate and set aside.
- Using the same pan, melt the butter with the remaining tablespoon of olive oil over medium heat. Stir in the mushrooms and diced onion, and sauté for 5 to 7 minutes, until softened and beginning to brown.
- Dust the mushroom-onion mixture with the flour, stirring continuously to form a roux. Let it cook for about 1 minute to eliminate the raw flour taste.
- Gradually pour in the beef broth while whisking, ensuring a smooth consistency. Add Worcestershire sauce, garlic powder, and season with salt and pepper. Let the mixture come to a gentle simmer, cooking for 2 to 3 minutes until the gravy starts to thicken.
- Return the browned patties to the skillet, nestling them into the bubbling gravy. Cover with a lid and reduce the heat to low. Let the dish simmer for 10 to 15 minutes, or until the patties are fully cooked through and the sauce has developed a rich consistency.
- If using, sprinkle with fresh parsley just before serving. These steaks are best enjoyed hot alongside mashed potatoes, buttered egg noodles, or steamed rice.