Description
Tender, juicy beef patties smothered in a rich, savory mushroom gravy—this comfort food favorite is sure to become a family favorite.
Ingredients
- 1/2 onion (grated)
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1 lb (500g) ground beef
- 1 garlic clove, minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube, crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp Dijon mustard (or 2 tsp dry mustard powder)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 5 oz (150g) mushrooms, sliced
- 30g (2 tbsp) unsalted butter
- 3 tbsp flour (all-purpose)
- 2 cups beef broth (low sodium)
- 1/2 cup water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Grate the onion into a bowl with the breadcrumbs and mix, letting it sit for a few minutes to soak.
- Add the ground beef, minced garlic, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and Dijon mustard to the mixture. Combine well and form oval patties, about 3/4 inch thick.
- Heat olive oil in a skillet over high heat and brown the patties for 1 minute on each side. Remove and set aside.
- In the same skillet, sauté chopped onions and minced garlic for 2 minutes until translucent. Add sliced mushrooms and cook for an additional 2–3 minutes until golden.
- Lower the heat and add butter, allowing it to melt. Stir in flour and cook for 30 seconds. Gradually add beef broth while stirring, bringing to a simmer.
- Stir in Dijon mustard and Worcestershire sauce, then return the patties to the skillet, cooking in the gravy for 5–7 minutes until thickened and cooked through.
- Adjust seasoning with salt and pepper. Serve Salisbury Steaks topped with mushroom gravy, preferably over mashed potatoes.
Notes
Best served over mashed potatoes or with steamed vegetables. Leftovers can be stored in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American