Salisbury Steak Recipe

5 from 28 votes

Homemade Salisbury steak with mushroom gravy, made with ground beef patties and a beef broth sauce. Cooked in a skillet and served over mashed potatoes.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 500kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

Salisbury Patties:

¼ cup breadcrumbs
1 large egg
2 garlic cloves minced
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
1 pound 80/20 ground beef
1 teaspoon vegetable oil

Mushroom Gravy:

4 tablespoons drippings and/or butter
½ cup onion diced small
4 ounces mushrooms sliced thin
1 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
¼ cup dry red wine
2 ¼ cup beef broth
1 teaspoon tomato paste
2 teaspoons Worcestershire sauce
½ teaspoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon minced parsley

Instructions

For the Patties:

To make patties, in a large bowl, mix breadcrumbs, egg, garlic, garlic powder, onion powder, salt, and pepper into a paste. Add ground beef and mix until thoroughly combined. Do not overwork meat mixture.
Divide into 4 equal portions and shape into round disks, about ½ inch thick. Using your thumb, place a dimple in one flat side of each patty.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Once hot, place patties in skillet and cook for 3-4 minutes on each side until a thin crust has developed. Remove patties from the pan and place on a paper towel-lined plate to drain.

For the Gravy:

Reduce heat to medium. Pour off all but 4 tablespoons of drippings (or if you don’t have 4 tablespoons, supplement with butter).
Add onion and mushrooms. Cook until onions turn translucent and mushrooms begin to brown, about 4-5 minutes. Add thyme and cook an additional minute.
Sprinkle flour over vegetables, stirring continuously. Cook for 1-2 minutes. Add in red wine, stirring continuously, creating a paste. About ½ cup at a time, add beef broth, stirring to ensure a smooth texture. Do not add all the liquid at once.
Once all the broth is incorporated, add in tomato paste, Worcestershire sauce, Dijon, salt, and pepper.
Return patties to gravy and cover with lid. Reduce heat to medium-low and cook until patties are cooked through and gravy is thickened, about 5-6 minutes. Stir occasionally to ensure gravy doesn’t overthicken. (You may thin out with a tablespoon or two of beef broth or water.)
Remove lid, stir in parsley, and serve over rice or mashed potatoes.

Notes

How to Store

Fridge: Store the patties and gravy together in a shallow airtight container for 3-4 days.
Freezer: Once chilled, pack the patties and gravy into freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge.
Reheating: Warm in a covered skillet over medium-low heat, gently stirring the gravy and adding a splash of broth or water as needed, until the patties reach 165°F. For individual portions, microwave in short bursts, turning the patty and stirring the gravy between bursts.

Nutrition