Description
This Salisbury Steak recipe features tender, flavorful ground beef patties smothered in a rich mushroom and onion gravy. Perfect for a comforting weeknight dinner, it combines everyday ingredients to create a hearty and satisfying meal in just 30 minutes.
Ingredients
Scale
For the Patties
- 1 pound lean ground beef
- 1/4 cup panko bread crumbs
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Gravy
- 1 large Vidalia onion, diced
- 4 ounces sliced white mushrooms
- 3 cups beef stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
For Garnish
- Fresh parsley or chives, chopped
Instructions
- Prepare the patties: In a large bowl, combine the ground beef, panko bread crumbs, tomato paste, Worcestershire sauce, onion powder, black pepper, and salt. Mix well until all ingredients are evenly incorporated. Divide the mixture into four equal portions and shape each into an oval patty.
- Brown the patties: Heat olive oil in a large skillet over medium heat. Place the beef patties in the skillet and brown them on both sides, about 3-4 minutes per side, until a nice crust forms. Once browned, transfer the patties to a platter and keep warm.
- Sauté the vegetables: In the same skillet, add the diced onions and cook until they become translucent, approximately 4-5 minutes. Add the sliced mushrooms and continue cooking until the mushrooms soften and release their moisture, about 3-4 minutes.
- Make the gravy: Sprinkle the flour over the sautéed onions and mushrooms, stirring constantly to coat and cook out the raw flour taste, about 1 minute. Gradually pour in the beef stock, stirring to scrape up the browned bits from the bottom of the pan. Add the dried thyme, garlic powder, and Worcestershire sauce. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-6 minutes.
- Cook the patties in gravy: Return the browned patties to the skillet, nestling them into the gravy. Simmer gently for 8-10 minutes, or until patties are cooked through and no longer pink in the center.
- Serve: Spoon the Salisbury steak and mushroom gravy onto plates, garnish with freshly chopped parsley or chives, and serve immediately for a hearty, comforting meal.
Notes
- Use lean ground beef to reduce excess grease and ensure a healthier dish.
- For a gluten-free version, substitute panko bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Ensure the patties are cooked fully to an internal temperature of 160°F (71°C) for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with mashed potatoes, rice, or buttered noodles.
