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Salisbury Steak with Mushroom Gravy

This classic recipe prepares hearty Salisbury steak patties from seasoned ground beef, pan-seared to a beautiful golden crust. The flavorful fond left in the pan is then used to craft a rich, savory mushroom gravy. The tender steaks, bathed in the umami-packed sauce, offer a comforting and satisfying meal, perfect for a family dinner.
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Total Time 55 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 1614.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons neutral-flavored oil cooking oil I use avocado oil

Equipment

  • 1 Mixing Bowl
  • 1 Large Skillet
  • 1 Spatula
  • 1 Whisk
  • 1 Cutting Board and Chef's Knife

Method
 

  1. In a mixing bowl, gently combine ground beef, breadcrumbs, egg, salt, and black pepper until just mixed. Do not overmix.
  2. Divide the mixture into four equal portions and shape them into oval or round patties, about 1/2-inch thick.
  3. Heat the cooking oil in a large skillet over medium-high heat until shimmering.
  4. Carefully place the patties in the hot skillet and sear for 4-5 minutes per side, until deeply browned and cooked through. Remove patties to a plate and set aside, reserving the pan drippings.
  5. Slice mushrooms and add to the same skillet. Sauté until softened and browned, about 5-7 minutes.
  6. Sprinkle flour over the mushrooms and pan drippings, stirring constantly for 1 minute to cook the raw flour taste.
  7. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan.
  8. Bring the gravy to a simmer, whisking frequently, until it thickens to your desired consistency. Season with additional salt and pepper to taste.
  9. Return the seared Salisbury steak patties to the skillet, nestling them into the mushroom gravy.
  10. Allow the steaks to gently warm through in the gravy for a few minutes before serving hot.

Notes

Achieving a tender Salisbury steak starts with gentle handling of the ground beef; overmixing can lead to tough patties. For optimal flavor, ensure a good sear on the steaks before removing them. This creates a flavorful fond, crucial for building a rich, deeply flavored mushroom gravy directly in the same pan. Deglaze thoroughly to capture all those caramelized bits. When making the gravy, use fresh, thinly sliced mushrooms for best texture and taste. A touch of Worcestershire or Dijon mustard can elevate the gravy's complexity. Don't rush the simmering of the gravy; allow it to thicken and the flavors to meld. Serve immediately for best results.