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Salisbury Steak with Mushroom Gravy

Close-up of a perfectly cooked Salisbury steak smothered in dark, rich mushroom gravy and sliced mushrooms.
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Make tender beef patties smothered in a rich, homemade mushroom gravy. This recipe provides instructions for pan-searing the steaks for a classic comfort dinner.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil (for searing)
  • 2 tablespoons butter
  • 8 oz cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
  2. Form the mixture into 4 equal oval-shaped patties, about 3/4 inch thick.
  3. Heat the olive oil in a large skillet over medium-high heat. Sear the patties for 3 to 4 minutes per side until browned. Remove the steaks from the skillet and set them aside.
  4. Reduce the heat to medium. Add the butter to the skillet. Add the sliced mushrooms and cook until they release their moisture and brown, about 5 to 7 minutes.
  5. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
  6. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  7. Stir in the heavy cream and dried thyme. Season the gravy with salt and pepper. Let the gravy simmer until it thickens slightly, about 3 minutes.
  8. Return the seared steaks to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the steaks are cooked through and tender.
  9. Serve the Salisbury steaks immediately topped with plenty of mushroom gravy.

Notes

  • For extra tender steaks, soak the breadcrumbs in the milk for 5 minutes before mixing them with the meat.
  • If you prefer a smoother gravy, strain the liquid after thickening, discarding the mushroom pieces, then return the liquid to the pan before adding the cream.
  • Serve this dish over mashed potatoes or egg noodles to soak up the gravy.

Nutrition

Find it online: https://spoonswirl.com/salisbury-steak-with-mushroom-gravy/