Description

Salisbury Steak with Onion & Mushroom Gravy

A Comfort Food Classic That Feels Like Home
By Beau – Feastical

Ingredients

Scale

For the Salisbury Steaks

1 lb ground beef (85–90% lean works best)
½ cup breadcrumbs
¼ cup milk
1 large egg
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
2 tbsp olive oil or butter, for frying

For the Onion & Mushroom Gravy

2 tbsp butter
1 medium onion, thinly sliced
8 oz mushrooms, sliced (white or cremini)
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional but adds depth)
Salt & pepper, to taste

Instructions

1. Make the Patties

In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Mix just until combined — don’t overwork it.
Shape into 4 oval patties, about ¾ inch thick.

2. Sear the Steaks

Heat olive oil or butter in a large skillet over medium-high heat.
Add patties and cook 4–5 minutes per side, until well browned.
Remove from the skillet and set aside on a plate (they’ll finish cooking in the gravy).

3. Make the Gravy Base

In the same skillet, melt 2 tbsp butter. Add onions and mushrooms.
Sauté for 5–7 minutes until golden and fragrant, scraping up any brown bits from the pan.

4. Build the Gravy

Sprinkle flour over the onions and mushrooms; stir well to coat (this forms your roux).
Slowly pour in beef broth while stirring constantly.
Add Worcestershire sauce and Dijon mustard. Stir until smooth.

Simmer over medium heat for 3–5 minutes, until thickened. Season with salt and pepper to taste.

5. Return the Steaks

Place the browned patties back into the skillet, spooning some gravy over the top.
Reduce heat to low, cover, and simmer for 10–12 minutes, until the steaks are cooked through and the gravy is rich and glossy.

Notes

For extra depth, add a splash of red wine to the pan while sautéing onions.
Make it ahead: Gravy and patties reheat beautifully — just add a splash of broth before warming.
Don’t skip the Dijon! It brightens the beefy flavor without overpowering it.

Nutrition

Calories: 480Cal Per Serving
Fat: 28g
Carbohydrates: 18g
Fiber: 2g
Protein: 32g