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Easy Salisbury Steak Dinner Recipe with Homemade Onion Mushroom Gravy

Easy Salisbury Steak Dinner Recipe

Tender seasoned ground-beef patties are browned and simmered in a homemade onion and mushroom brown gravy. Serve this classic comfort-food dinner over mashed potatoes, noodles, or rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salisbury Steak
  • 1 pound Lean ground beef, preferably 85–90% lean
  • 1 Large egg
  • 1/3 cup Plain breadcrumbs or Italian-seasoned breadcrumbs
  • 1/4 cup Finely minced onion
  • 2 tablespoons Ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Yellow or Dijon mustard
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Gravy
  • 2 tablespoons Butter or vegetable oil
  • 1 Medium yellow onion, thinly sliced
  • 8 ounces Mushrooms, sliced
  • 2 tablespoons All-purpose flour
  • 2 cups Beef broth
  • 1 tablespoon Ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • To taste Salt and black pepper

Method
 

Step-by-Step
  1. Combine the ground beef, egg, breadcrumbs, minced onion, ketchup, Worcestershire sauce, mustard, garlic powder, salt, and pepper in a large bowl. Mix only until the ingredients are incorporated, then divide the mixture into four equal portions and shape each into an oval patty about 1/2 to 3/4 inch thick.
  2. Heat a large skillet over medium-high heat and add a small amount of oil if needed. Brown the patties for about 3–4 minutes per side, then transfer them to a plate; they do not need to be fully cooked yet.
  3. Reduce the skillet heat to medium and add the butter or oil. Sauté the sliced onion and mushrooms for approximately 5–7 minutes, until softened and lightly browned.
  4. Sprinkle the flour over the vegetables and stir for about 1 minute. Gradually whisk in the beef broth, then add the ketchup, Worcestershire sauce, and Dijon mustard.
  5. Stir the gravy for 2–3 minutes, until it begins to thicken. Return the patties and any accumulated juices to the skillet, cover, and simmer gently for 10–15 minutes, turning the patties once.
  6. Check that the ground beef reaches an internal temperature of 160°F (71°C). Taste the gravy, adjust with salt and pepper, and serve the patties generously covered with gravy.

Notes

Avoid overmixing the beef, because compacting the mixture can make the patties dense. For deeper flavor, use a small splash of red wine with the broth or add 1 teaspoon of beef bouillon or concentrated beef base, reducing added salt if using bouillon. Refrigerate leftovers promptly and reheat gently with a little extra broth if needed.