Classic Salisbury Steak with Mushroom Onion Gravy
Nothing says classic comfort food quite like Salisbury steak! Juicy, well-seasoned beef patties simmered in a rich, savory mushroom and onion gravy—what’s not to love?
Equipment
- Food Processor with Steel Blade
- 12-inch nonstick skillet
Ingredients
Salisbury Steak
- ½ teaspoon baking soda (See Tip 1)
- 2 teaspoons (0.36 ounces, 10 grams) water
- 1 pound (16 ounces, 454 grams) ground beef (See Tip 2)
- ¾ cup (4.2 ounces, 120 grams) onion, finely chopped (1 small onion)
- ½ cup (2 ounces, 57 grams) plain breadcrumbs (See Tip 3)
- 1 large egg
- 2 Tablespoons (1 ounce, 28 grams) ketchup
- 1 ½ teaspoons Better Than Bouillon
- 1 clove garlic, minced
- 1 teaspoon dry mustard
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons (1 ounce, 28 grams) unsalted butter (for browning the Salisbury steaks)
Mushroom and Onion Gravy
- 2 Tablespoons (1 ounce, 28 grams) unsalted butter
- 1 cup (5.6 ounces, 160 grams) diced onions (1 medium onion)
- 8 ounces (227 grams) Cremini mushrooms, cleaned and sliced (See Tip 4)
- ¼ cup (1.25 ounces, 35 grams) all-purpose flour
- ¾ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups (24 ounces, 680 grams) low-sodium beef broth
- 2 Tablespoons (1 ounce, 28 grams) ketchup
- 1 Tablespoon (0.5 ounces, 14 grams) Worcestershire sauce
- 1 teaspoon (0.18 ounces, 5 grams) low-sodium soy sauce
Instructions
Making the Beef Patties
- Add the baking soda to 2 teaspoons of water; stir to combine.
- Add the ground beef, baking soda mixture, onions, breadcrumbs, egg, ketchup, Better Than Bouillon, garlic, dry mustard, salt, and pepper to the food processor with a steel blade. Pulse ten times to combine. (See Tip 5)
- This makes approximately 24 ounces of the mixture. Form into six 4-ounce patties or four 6-ounce patties. (See Tips 6 and 7)
- The patties may be made several hours in advance, covered, and refrigerated.
Mushroom and Onion Gravy
- Melt butter in a 12-inch nonstick skillet over medium-high heat. Add the onions and mushrooms. Cook, stirring occasionally, until the moisture has evaporated and the vegetables begin to brown, about 7 to 8 minutes.
- Reduce the heat to medium. Add the flour, salt, and pepper; stir to combine. Cook, stirring occasionally, for about 3 minutes to remove the raw flour taste.
- Add the beef broth, ketchup, Worcestershire sauce, and soy sauce. Cook, stirring constantly, until the gravy thickens. Continue cooking for an additional ten minutes to let the gravy thicken further. (See Tip 8)
- Transfer the gravy to a 4-cup measuring cup and set aside.
- Clean the pan before finishing the Salisbury steak.
Finishing the Salisbury Steak
- Melt 2 tablespoons of butter over medium-high heat in the cleaned pan that was used to make the gravy. Add the beef patties. Cook until golden brown, about three minutes. Turn over and cook for 3 more minutes, or until golden brown. (See Tip 9)
- Reduce the heat to medium-low; add the mushroom and onion gravy. Simmer the Salisbury steak for about 10 minutes, or until cooked through. (It should reach at least 160°F on an instant-read thermometer.)
- Yield: 4 to 6 servings. (See Tip 10)
Video
Tips/Notes
- Adding a small amount of baking soda mixed with water tenderizes the ground beef, helps it retain moisture, and enhances the browning.
- I used 90% ground beef. You could also use 85% ground beef. If you want, you can substitute ground turkey or ground chicken for the ground beef.
- Feel free to substitute Panko breadcrumbs for the plain dry breadcrumbs.
- I could also use white button mushrooms instead of cremini mushrooms.
- You could also combine the Salisbury steak mixture in a bowl with a fork or your hands.
- I prefer to form the beef patties in an oval shape because the oval shape fits better in the skillet. However, you could also form the patties in a round shape. It's a matter of preference.
- I like to make the beef patties several hours before cooking to let the baking soda do its magic and the flavors blend. When I make them in advance, I cover the beef patties and refrigerate them. However, you can skip this resting step and cook the Salisbury steak right away.
- If the gravy needs more thickening, add a slurry of 1 teaspoon cornstarch and 1 tablespoon water.
- The beef patties will not be fully cooked after browning them. They will continue to cook until done after you add the gravy.
- Store leftovers in an airtight container in the refrigerator for up to three days or in the freezer for up to three months. I generally reheat the leftovers in the microwave for several minutes.
Nutrition
Calories: 315kcalCarbohydrates: 19gProtein: 22gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 100mgSodium: 949mgPotassium: 805mgFiber: 2gSugar: 5gVitamin A: 309IUVitamin C: 4mgCalcium: 58mgIron: 3mg
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