SALISBURY STEAK WITH ONION GRAVY

Recipe Overview

• Prep time: 20 mins
• Cook time: 25 mins
• Servings: 4

Ingredients

• The Salisbury Steaks:
  • 1.5 lbs ground beef (80/20 lean works best for juiciness)
  • 1/3 cup plain breadcrumbs (or panko)
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup or tomato paste
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
• The Onion & Mushroom Gravy:
  • 2 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini (baby bella) mushrooms, sliced (optional, but adds great depth)
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Mix the Patties: In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, ketchup, minced garlic, and salt. Mix gently with your hands just until combined (over-mixing makes the meat tough). Divide and shape the mixture into 4 oval patties, slightly flattening the centers so they cook evenly.
2. Sear the Steaks: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef patties and sear for about 3 to 4 minutes per side until nicely browned. (They don’t need to be fully cooked through yet). Remove the patties to a plate and set aside.
3. Sauté Onions and Mushrooms: Turn the heat down to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced onions and mushrooms. Cook, stirring frequently, for about 8 to 10 minutes until the onions are deeply caramelized and soft.
4. Make the Gravy: Sprinkle the flour evenly over the onions and mushrooms. Stir continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the beef broth and Worcestershire sauce while whisking constantly to prevent lumps. Bring the mixture to a simmer until it thickens into a rich gravy.
5. Simmer Together: Slide the seared Salisbury steaks (and any accumulated juices from the plate) back into the skillet, spooning the hot onion gravy over the top. Cover the pan and let it simmer on low heat for about 8 to 10 minutes, until the patties are cooked through and tender.
6. Serve: Taste the gravy, season with salt and pepper as needed, and garnish with fresh parsley. Serve hot over a bed of creamy mashed potatoes or buttered egg noodles.

Helpful Tips

• Beef Choice: Don’t use extra-lean ground beef (like 93/7), as the patties can dry out. The fat in 80/20 beef helps keep the patties juicy and adds flavor to the gravy.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.