Name: Homemade Salisbury Steak Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef (Lean 80/20 for best moisture and flavor); 1 egg; 1.5 tbsp Worcestershire sauce (Lea & Perrins preferred); 1.5 tsp Dijon mustard; 3 garlic cloves, freshly minced; 1/2 cup breadcrumbs; 3/4 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1 large onion, sliced; 8 oz mushrooms, halved or quartered; 3 tbsp unsalted butter (such as Kerrygold); 3.5 tbsp flour; 2 cups beef broth; 1 tsp Worcestershire sauce; 3/4 tsp garlic powder; 1/4 tsp black pepper

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Introduction

Homemade Salisbury steak is a comforting classic that combines seasoned ground beef patties with a rich mushroom and onion gravy. This hearty dish is perfect for a satisfying family dinner and pairs wonderfully with mashed potatoes or steamed vegetables.

A close-up view of four thick, browned hamburger patties topped with sliced cooked mushrooms and chopped green herbs, sitting in a rich brown mushroom gravy that also has cooked onion slices and more mushrooms around the patties, all inside a metal pan. The pan is placed on a light-colored cloth, with a soft white marbled surface in the background. The sauce looks glossy and covers the patties evenly, making the whole dish look warm and hearty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (Lean 80/20 recommended)
1 egg
1.5 tbsp Worcestershire sauce (Lea & Perrins preferred)
1.5 tsp Dijon mustard
3 garlic cloves (freshly minced)
1/2 cup breadcrumbs
3/4 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 large onion
8 oz mushrooms
3 tbsp butter (unsalted, Kerrygold preferred)
3.5 tbsp flour
2 cups beef broth
1 tsp Worcestershire sauce
3/4 tsp garlic powder
1/4 tsp black pepper

Instructions

Step 1: In a large bowl, combine the ground beef, egg, 1.5 tbsp Worcestershire sauce, Dijon mustard, minced garlic, breadcrumbs, onion powder, salt, and black pepper. Mix gently with your hands until just combined to avoid tough patties. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Make a small indent in the center of each patty with your thumb to help even cooking.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the patties carefully in the skillet and cook without moving for 5-6 minutes to form a golden crust. Flip and cook the other side for another 5-6 minutes until browned. Transfer the patties to a plate and set aside.
Step 3: In the same skillet with the residual fat, add sliced onion and halved or quartered mushrooms. Sauté over medium-high heat for 7-9 minutes, stirring occasionally, until onions are soft and golden and mushrooms are browned. Transfer vegetables to the plate with the patties.
Step 4: Reduce heat to medium and add butter to the skillet. Once melted, sprinkle flour over the butter and stir constantly for 1-2 minutes to form a roux. This cooks out the raw flour taste and helps thicken the sauce.
Step 5: Gradually whisk in beef broth to the roux, stirring constantly to avoid lumps. Add 1 tsp Worcestershire sauce and garlic powder, stirring to combine. Simmer for 1-2 minutes until the sauce thickens slightly and coats the back of a spoon. Adjust seasoning with salt and pepper as needed.
Step 6: Return the patties and vegetables to the skillet, nestling them into the sauce. Simmer over medium heat for 5-7 minutes until patties reach an internal temperature of 165°F and the sauce has thickened to your liking. Serve immediately with sauce spooned over each patty.

Tips & Variations

Use freshly minced garlic for the best flavor and avoid pre-minced canned garlic if possible.
For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour or cornstarch for the sauce.
Add a splash of red wine to the sauce when adding beef broth for added depth.
Serve with creamy mashed potatoes or buttered egg noodles for a complete meal.

Storage

Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of beef broth if the sauce has thickened too much. This dish is not recommended for freezing as the texture of the meat and sauce may change.

How to Serve

A thick, round slice of meatloaf with a coarse, textured brown inside sits on a white plate, topped with a shiny, dark brown mushroom gravy that drips down the sides. On top, several cooked mushroom slices are visible, coated with the gravy, and small green parsley leaves are scattered on the meatloaf and around the plate. The background shows a soft white marbled texture with out-of-focus objects. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can use ground turkey or chicken, but the patties may be less juicy. Adding a bit of olive oil or moisture-rich ingredients can help keep them tender.

How do I prevent the patties from falling apart while cooking?

Mix the ingredients gently without overworking the meat and use an egg and breadcrumbs as binding agents. Avoid flipping the patties too often to allow a proper crust to form.