Classic Salisbury Steak with Mushroom Onion Gravy

Salisbury steak with mushroom and onion gravy.

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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?

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 315kcal

Author: Chula King

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) water
1 pound (16 ounces) ground beef (See Tip 2)
¾ cup onion, finely chopped (1 small onion)
½ cup (2 ounces) plain breadcrumbs (See Tip 3)
1 large egg
2 Tablespoons (1 ounce) 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) unsalted butter (for browning the Salisbury steaks)

Mushroom and Onion Gravy

2 Tablespoons (1 ounce) unsalted butter
1 cup diced onions (1 medium onion)
8 ounces Cremini mushrooms, cleaned and sliced (See Tip 4)
¼ cup (1.25 ounces) all-purpose flour
¾ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 cups (24 ounces) low-sodium beef broth
2 Tablespoons (1 ounce) ketchup
1 Tablespoon (0.5 ounces) Worcestershire sauce
1 teaspoon (0.18 ounces) 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 process 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 around 3 minutes to get rid of 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 allow the gravy to continue to thicken. (See Tip 8)
Transfer the gravy to a 4-cup measuring cup and set aside.
Clean the pan for use in 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 an additional three 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 around 10 minutes or until thoroughly cooked. (They should register at least 160°F with an instant-read thermometer.)
Yield: 4 to 6 servings. (See Tip 10)

Video

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 desired, you could substitute ground turkey or ground chicken for the ground beef.
Feel free to substitute Panko breadcrumbs for the plain dry breadcrumbs.
I could have also used white button mushrooms in place of the 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 them to allow the baking soda to do its magic and the flavors to blend together. When made in advance, I cover the beef patties and refrigerate them. However, you could skip this resting step and go ahead and cook the Salisbury steak.
If the gravy needs additional thickening, add a slurry of 1 teaspoon of cornstarch and 1 tablespoon of water.
The beef patties will not be fully cooked after browning them. They will continue to cook until done once the gravy has been added.
Leftovers can be stored 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.

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