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Homemade Salisbury Steak Recipe

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★★★★★

4.4 from 91 reviews

This Homemade Salisbury Steak recipe features juicy ground beef patties blended with Worcestershire sauce, Dijon mustard, and garlic, seared to a golden crust, then simmered in a rich mushroom and onion gravy. Perfectly comforting and flavorful, it’s an ideal classic American dish served with a luscious pan sauce made from scratch using a butter-flour roux and savory beef broth.

Ingredients

Scale

For the Salisbury Steaks

  • 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

For the Mushroom Onion Gravy

  • 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

Instructions

  1. Prepare the Patties: In a large bowl, combine ground beef, egg, 1.5 tbsp Worcestershire sauce, Dijon mustard, minced garlic, breadcrumbs, onion powder, salt, and black pepper. Mix gently by hand until just combined, avoiding overmixing to keep patties tender. Divide into 4 equal portions and shape each into a 3/4-inch thick patty. Press a small indent in the center of each patty to ensure even cooking and prevent puffing.
  2. Sear the Patties: Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place patties in the skillet and cook undisturbed for 5-6 minutes to develop a golden crust. Flip and cook the other side for another 5-6 minutes until browned. Remove patties from skillet and set aside on a plate.
  3. Sauté Onions and Mushrooms: In the same skillet with residual fat and browned bits, add sliced onion and mushrooms. Sauté over medium-high heat for 7-9 minutes, stirring occasionally, until onions are softened and golden and mushrooms are lightly browned and their moisture evaporated. Transfer vegetables to the plate with the patties to retain flavor in the pan.
  4. Make the Roux: Reduce heat to medium. Add butter to the skillet and melt completely. Sprinkle flour over melted butter and stir constantly for 1-2 minutes to cook out the raw flour taste, forming a roux. Toasting the roux slightly deepens the sauce flavor.
  5. Prepare the Gravy: Gradually pour in beef broth while stirring constantly to avoid lumps. Stir in 1 tsp Worcestershire sauce and garlic powder. Allow the sauce to simmer 1-2 minutes until slightly thickened and coats the back of a spoon. Adjust seasoning with salt and black pepper as needed.
  6. Simmer Patties in Sauce: Return beef patties and sautéed vegetables into the skillet nestling them into the gravy. Reduce heat to medium and simmer for 5-7 minutes until patties reach an internal temperature of 165°F and the sauce thickens to your liking. Serve immediately with sauce spooned generously over each patty.

Notes

  • Do not overmix the meat mixture to keep patties tender and juicy.
  • Making a small indent in the center of patties helps them cook evenly and prevents puffing.
  • Use a meat thermometer to ensure the patties reach a safe 165°F internal temperature.
  • To deepen flavor, allow the roux to toast slightly before adding beef broth.
  • Serve with mashed potatoes, steamed vegetables, or egg noodles for a classic meal.

Keywords: Salisbury Steak, Ground Beef, Mushroom Gravy, Homemade, Classic American, Comfort Food

Find it online: https://annakocht.com/homemade-salisbury-steak-recipe/