This classic Salisbury Steak recipe offers a savory, comforting meal perfect for any night of the week. Featuring tender beef patties smothered in a rich, onion and mushroom gravy, it's a hearty dish that pairs wonderfully with mashed potatoes or your favorite vegetable sides. Easy to prepare, it's sure to become a family favorite.
2teaspoonscornstarch dissolved in 2 tablespoons cold water
Salt and pepperto taste
Instructions
Prepare the Steak Patties:
In a large bowl, combine ground beef, breadcrumbs, egg, garlic, salt, pepper, ketchup, Worcestershire sauce, and mustard powder. Mix until just combined—do not overmix.
Shape the mixture into 4-6 oval patties, depending on your preferred size.
Cook the Patties:
Heat a large skillet over medium-high heat. Add the patties and cook for about 4-5 minutes on each side, or until a nice crust forms and they are just cooked through. Remove the patties from the skillet and set aside on a plate.
Make the Gravy:
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced onions (and mushrooms if using). Cook, stirring occasionally, until they are soft and browned, about 6-8 minutes.
Stir in the tomato paste and cook for another minute.
Add the beef broth and Worcestershire sauce, scraping any browned bits off the bottom of the skillet.
Slowly whisk in the cornstarch mixture. Bring to a simmer and cook until the gravy has thickened, about 2-3 minutes. Season with salt and pepper to taste.
Finish the Dish:
Return the patties to the skillet, spooning the gravy over them. Cover and simmer on low heat for about 10 minutes, allowing the flavors to meld and the patties to soak up some of the gravy.
Serve:
Serve the Salisbury steaks hot, smothered in the onion and mushroom gravy. This dish goes wonderfully with mashed potatoes, steamed green beans, or your favorite vegetable side.
Notes
For a gluten-free version, use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
The patties can be made ahead and refrigerated overnight or frozen for later use. If frozen, thaw in the refrigerator before cooking.
Feel free to customize the gravy by adding more mushrooms or substituting the beef broth with chicken or vegetable broth for a lighter version.