Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Yield: 4 SERVINGS
Enjoy a classic and hearty meal any time and day with this easy Salisbury Steak with Mushroom-Onion Gravy. Super savoury and the best steak you’ll ever have!
INGREDIENTS
STEAK:
1 tbsp (15 ml) cooking oil, for searing beef patties
1 lb (454 grams) ground beef
1 large (1) egg
1/2 tsp (2.5 ml) garlic salt
1 tsp (5 ml) onion powder
1/4 c. (30 grams) breadcrumbs
1/2 tsp (2.5 ml) mustard powder
2 tsp (10 ml) Worcestershire sauce
1/4 tsp (1.25 ml) kosher salt
lots fresh ground black pepper, or to taste
MUSHROOM GRAVY:
1 medium onion, sliced
8 oz. (227 grams) mushrooms, sliced
3 tbsp (30 grams) butter
2 cloves (2 cloves) garlic, minced
3 c. (720 ml) broth (beef, chicken, or vegetable)
1/4-1/2 c. (30-60 grams) flour, depending on how thick you like your gravy
black pepper to taste
kosher salt or sea salt, or to taste
HOW TO MAKE THE BEST SALISBURY STEAK RECIPE WITH MUSHROOM-ONION GRAVY
Step 1: Combine the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper) in a large bowl until just combined. Form the mixture into 4 oval patties.
Step 2: Heat the oil in a large pan over medium-high heat. Add the patties to the hot oil and cook for approximately 1 minute on each side. Set the patties aside when done.
Step 3: Add the mushrooms and onion in the same pan with the juices and cook over medium-high heat for about 10 minutes until the onions are golden and the excess liquid from the mushroom has evaporated. Add the garlic and butter. Continue to cook for a minute more.
Step 4: To the pan, stir in the flour. Cook and stir until the lumps are gone. Pour in about half to a cup beef stock, stirring until combined.
Step 5: Adjust the heat to high, then gradually pour in the rest of the broth. Stir well until incorporated. To taste, season with salt and pepper.
Step 6: Decrease the heat to low once the gravy begins to boil. Let the mixture simmer for about 5 to 10 minutes, stirring often until the gravy begins to thicken. Return the Salisbury steak patties to the pan and cook along with the gravy for another 5 to 10 minutes until the patties are cooked to your desired doneness. Make sure to stir the gravy often around the steaks. If desired, season with seasoning and more salt and pepper.
Step 7: Remove from the heat when done and serve the steaks right away topped with the mushroom sauce, over rice, pasta, or mashed potatoes.
Nutrition Facts:
Calories: 480kcal, carbohydrates: 19g, protein: 25g, fat: 33g, saturated fat: 13g, cholesterol: 142mg, sodium: 1373mg, potassium: 581mg, fiber: 1g, sugar: 4g, vitamin a: 620IU, vitamin c: 4mg, calcium: 52mg, iron: 3.6mg
Ingredients
- STEAK:
- 1 tbsp (15 ml) cooking oil, for searing beef patties
- 1 lb (454 grams) ground beef
- 1 large (1) egg
- 1/2 tsp (2.5 ml) garlic salt
- 1 tsp (5 ml) onion powder
- 1/4 c. (30 grams) breadcrumbs
- 1/2 tsp (2.5 ml) mustard powder
- 2 tsp (10 ml) Worcestershire sauce
- 1/4 tsp (1.25 ml) kosher salt
- lots fresh ground black pepper, or to taste
- MUSHROOM GRAVY:
- 1 medium onion, sliced
- 8 oz. (227 grams) mushrooms, sliced
- 3 tbsp (30 grams) butter
- 2 cloves (2 cloves) garlic, minced
- 3 c. (720 ml) broth (beef, chicken, or vegetable)
- 1/4-1/2 c. (30-60 grams) flour, depending on how thick you like your gravy
- black pepper to taste
- kosher salt or sea salt, or to taste
Instructions
Step 1: Combine the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper) in a large bowl until just combined. Form the mixture into 4 oval patties.
Step 2: Heat the oil in a large pan over medium-high heat. Add the patties to the hot oil and cook for approximately 1 minute on each side. Set the patties aside when done.
Step 3: Add the mushrooms and onion in the same pan with the juices and cook over medium-high heat for about 10 minutes until the onions are golden and the excess liquid from the mushroom has evaporated. Add the garlic and butter. Continue to cook for a minute more.
Step 4: To the pan, stir in the flour. Cook and stir until the lumps are gone. Pour in about half to a cup beef stock, stirring until combined.
Step 5: Adjust the heat to high, then gradually pour in the rest of the broth. Stir well until incorporated. To taste, season with salt and pepper.
Step 6: Decrease the heat to low once the gravy begins to boil. Let the mixture simmer for about 5 to 10 minutes, stirring often until the gravy begins to thicken. Return the Salisbury steak patties to the pan and cook along with the gravy for another 5 to 10 minutes until the patties are cooked to your desired doneness. Make sure to stir the gravy often around the steaks. If desired, season with seasoning and more salt and pepper.
Step 7: Remove from the heat when done and serve the steaks right away topped with the mushroom sauce, over rice, pasta, or mashed potatoes.
