Classic Mushroom & Onion Salisbury Steak
A hearty meal featuring juicy beef patties, savory mushrooms, and sweet caramelized onions smothered in a luscious gravy.
Ingredients
For the patties
- 1.5 lbs ground beef Use lean ground beef for best results.
- 1 small onion, finely chopped Adds flavor and moisture to the patties.
- 1 cup mushrooms, sliced Button or cremini mushrooms work well.
- 1 egg Helps bind the patties together.
- 0.5 cup breadcbs Use plain or seasoned breadcbs.
- 2 tbsp Worcestershire sauce Adds umami flavor.
- 1 tsp garlic powder Enhances the flavor of the patties.
- to taste salt and pepper Season as desired.
For the gravy
- 3 cups beef broth Use low-sodium for less salt.
- 2 tbsp flour For thickening the gravy.
- 1 tbsp vegetable oil For frying the patties.
Instructions
Preparation
- In a large bowl, combine the ground beef, chopped onion, egg, breadcbs, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined. Shape the mixture into four oval patties.
Cooking the Patties
- Heat the vegetable oil in a large skillet over medium heat. Add the patties and cook for about 5-6 minutes on each side or until they are browned and cooked through. Remove the patties from the skillet and set aside.
Sautéing the Vegetables
- In the same skillet, add the sliced mushrooms and a bit more oil if needed. Sauté until they are tender and caramelized. Add the remaining chopped onion and cook until softened.
Making the Gravy
- Sprinkle flour over the mushroom and onion mixture, stirring to combine. Slowly pour in the beef broth while stirring continuously, allowing the gravy to thicken. Season with salt and pepper to taste.
Combining and Serving
- Return the patties to the skillet and spoon the gravy over them. Let simmer for about 5 minutes until the patties are heated through.
- Plate the Salisbury steaks with a generous helping of gravy and your favorite side dishes. Enjoy the rich, comforting flavors!
Notes
To keep patties moist, add a bit of beef broth to the mixture. Patience is key for caramelizing onions and mushrooms; let them brown nicely for maximum flavor. Store leftovers in an airtight container for 3-4 days.