One of my favorite home cooked dinners has got to be the classic and absolutely irresistible Salisbury steak!
Chances are you may have had the pleasure of chowing down on this tasty classic comfort food at some point in your life. If not, don't wait any longer – it's sooooo good!
Today, you'll learn how to make my super delicious and easy recipe for Salisbury Steak with Mushroom and Onion Gravy – it's so deliciously mouthwatering!
This recipe is a perfect example of how creating a satisfying and delicious home cooked meal doesn't have to be difficult or time consuming.
It's so simple that you'll be making this any chance you get. 🙂
Just look at that…
With this recipes you'll get a wonderfully rich and beefy gravy that's absolutely perfect for smothering some homemade mashed potatoes.
The gravy is super flavorful and completely addictive (you may even want to make extra!), but let's just take a moment to appreciate those beef patties….
Yup… Salisbury steak patties you need to get in my belly! lol 🙂
This recipe is awesome – not just because it tastes so wonderful but also because it's a great meal to make for just a couple dollars. Inexpensive to make and truly tummy pleasing!
I just know you'll love this recipe as much as we do! 🙂Print
For the Salisbury steak patties:
- 2 lbs lean ground beef
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 cup breadcrumbs
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon thyme
- 1 teaspoon beef bouillon powder
For the gravy:
- 3 tablespoons butter
- 1 onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 teaspoons thyme
- 3 tablespoons ketchup
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon soy sauce
- 4 cups beef stock, sodium reduced
- 1 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon beef bouillon powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- Handful of chopped fresh parsley
For the patties:
- Combine the ingredients for the patties in a large mixing bowl. I find that combining the ingredients using my (clean!) hands works the best.
- Form the ground beef mixture into 4 large oval shaped patties.
- On medium heat, melt the butter in a large heavy bottomed frying pan or skillet.
- Once the butter is hot, place the patties into the pan and cook until browned – about 5 minutes. Flip the patties over and brown the other sides for about 5 minutes.
- Once both sides of the patties have been browned, carefully remove them from the frying pan and set aside on a plate.
For the gravy:
- Cook the onions in the butter and liquid leftover in the pan – about 5 to 6 minutes, or until translucent. Stir a few times to make sure nothing is sticking to the bottom of the pan.
- Once the onions have cooked, add the mushrooms to the pan and stir to make sure there are coated in all the liquid/butter mixture in the pan. Cook for 5 to 6 minutes or until mushrooms are softened.
- Turn down the heat so that it's between low and medium.
- To the pan add thyme, ketchup, Dijon mustard, soy sauce, Worcestershire sauce, beef bouillon powder, onion powder and garlic powder. Stir everything around with the onions and mushrooms and make sure everything is combined well. Cook for about 2 minutes.
- Next sprinkle in half of the all-purpose flour. Combine well with the contents of the pan. Add the other half of the all-purpose flour and combine well.
- Cook for about 2 minutes while stirring and scraping up any bits from the bottom of the pan. There should be no lumps left from the flour – make sure you stir enough to crush any of those little lumps! 🙂
- Next add the beef stock to the pan, increase the heat to medium-high and bring to a boil. Turn down the heat to low. Scrape up any browned bits on the bottom of the pan – this will give the gravy MASSIVE flavour.
- Add the Salisbury steak patties to the pan and spoon the sauce, mushrooms and onions over top.
- Cover the pan with a lid and allow to simmer on the stove for about 20 minutes.
- Remove the lid from the pan and carefully stir the sauce around the Salisbury steaks. Give the gravy a little taste test and add any extra pepper if needed (the amount used is just according to your taste).
- Allow the contents of the pan to simmer uncovered to allow the gravy to thicken to your liking. Usually an extra 5 minutes will do it but feel free to adjust the time depending on how thick you like your gravy. 🙂
Serve the Salisbury steak right away on top of mashed potatoes, rice or egg noodles. Smother with lots of that delicious gravy and sprinkle some parsley over top! MMMmmmm…
This recipe creates 4 large Salisbury steak patties. If you'd like, you could form the meat into 6 smaller patties – it's up to you!
The parsley is technically optional but I would highly recommend using it! It's not just for garnishing since it gives a nice freshness to this dish.