Salisbury Steak Mushrooms (Printer-Friendly)
Juicy ground beef patties served with a savory mushroom gravy, perfect for a hearty and satisfying meal.
# What You’ll Need:
→ Salisbury Steaks
01 -
1.5 pounds ground beef (80/20 lean-to-fat ratio)
02 -
0.5 cup panko breadcrumbs
03 -
1 large egg, lightly beaten
04 -
2 tablespoons Worcestershire sauce
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2 teaspoons Dijon mustard
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0.5 teaspoon garlic powder
07 -
0.5 teaspoon onion powder
08 -
2 tablespoons finely minced onion
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1 teaspoon salt
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0.5 teaspoon freshly ground black pepper
11 -
2 tablespoons olive oil for cooking
→ Mushroom Gravy
12 -
2 tablespoons butter
13 -
1 medium onion, thinly sliced
14 -
8 ounces cremini or button mushrooms, sliced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried)
20 -
Salt and pepper to taste
# Steps to Follow:
01 -
In a large bowl, combine ground beef, panko breadcrumbs, beaten egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, minced onion, salt, and pepper. Mix gently by hand until just combined, avoiding overmixing to maintain tenderness.
02 -
Divide the mixture into 6 equal portions. Shape each into an oval patty about 0.75 inches thick, making a slight indentation in the center with your thumb to prevent puffing during cooking.
03 -
Heat olive oil in a large skillet over medium-high heat. Brown patties for 3-4 minutes on each side without fully cooking through. Transfer to a plate and tent loosely with foil.
04 -
In the same skillet, melt butter. Add sliced onions and cook for 3-4 minutes until softened. Add mushrooms with a pinch of salt and cook for 5-7 minutes until browned and moisture evaporates. Stir in minced garlic and cook for 30 seconds until fragrant.
05 -
Sprinkle flour over mushroom and onion mixture, stirring constantly for 1-2 minutes to eliminate raw flour taste. Gradually whisk in beef broth, scraping browned bits from the pan. Stir in Worcestershire sauce and thyme, then bring to a simmer.
06 -
Return patties to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until patties are cooked through and gravy thickens. Adjust seasoning with salt and pepper as needed.
# Helpful Hints:
01 -
Avoid overmixing the meat mixture to prevent tough patties; mix just until combined.
02 -
The indentation in the patties helps maintain even thickness and prevents puffing while cooking.
03 -
Use medium heat to achieve a well-browned exterior without burning.
04 -
Let patties rest under foil after browning to retain juiciness.