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Kaeleigh Pugliese
Salisbury Steak with Mushroom Gravy
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Salisbury Steak with Mushroom Gravy is a family-friendly dinner made with tender beef patties and a rich mushroom gravy.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
4
servings
Course:
Dinner
Cuisine:
American
Calories:
494
Ingredients
Equipment
Method
Nutrition
Notes
Equipment
Mixing bowl
Measuring cups and spoons
Large skillet
Cutting board
Chef’s knife
Ingredients
1x
2x
3x
?
▢
1
pound
ground beef
▢
½
cup
breadcrumbs
▢
¼
cup
onion,
diced
▢
1
egg
▢
3
garlic cloves,
minced
▢
3
tablespoon
butter
▢
8
ounces
mushrooms,
sliced
▢
½
cup
onion,
diced
▢
3
tablespoons
flour
▢
1 ½
cups
beef broth
▢
2
tablespoons
Worcestershire Sauce
▢
½
teaspoon
dried thyme
▢
½
teaspoon
salt
▢
¼
teaspoon
pepper
Instructions
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Add the ground beef, breadcrumbs, ¼ cup diced onion, egg, and minced garlic to a large bowl.
Mix until just combined, then form the mixture into 4 oval patties.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Add the patties and cook for 3-4 minutes per side, until browned. Remove from the skillet and set aside.
Add the remaining butter to the same skillet, then add the sliced mushrooms and ½ cup diced onion.
Cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and the onion is tender.
Sprinkle the flour over the mushrooms and onions. Stir well and cook for 1 minute.
Slowly pour in the beef broth while stirring, then add the Worcestershire sauce, thyme, salt, and pepper.
Add the patties back to the skillet and spoon some of the gravy over the top.
Cover and simmer for 10-12 minutes, or until the patties are cooked through and the gravy has thickened.
Nutrition
Calories:
494
kcal
Carbohydrates:
21
g
Protein:
27
g
Fat:
33
g
Saturated Fat:
15
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
13
g
Trans Fat:
2
g
Cholesterol:
144
mg
Sodium:
999
mg
Potassium:
709
mg
Fiber:
2
g
Sugar:
4
g
Vitamin A:
335
IU
Vitamin C:
5
mg
Calcium:
85
mg
Iron:
4
mg
Notes
Do not over mix the beef mixture:
Mix just until the ingredients come together so the patties stay tender instead of dense.
Brown the patties first:
Browning adds flavor and helps the patties hold their shape before they simmer in the gravy.
Cook the mushrooms before adding flour:
Let the mushrooms soften and release their moisture first so the gravy has better flavor and texture.
Add the broth slowly:
Pour the beef broth in gradually while stirring so the flour blends smoothly into the gravy without clumps.
Simmer until cooked through:
The patties should finish cooking in the gravy and reach 160°F in the center.
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