Classic Salisbury Steak - Easy Homemade Recipe
Seasoned ground beef patties, browned and then simmered in a mushroom and onion gravy until it thickens around them: Salisbury steak is diner food at its most comforting.
The patties get their flavor from Worcestershire sauce, onion powder and garlic powder mixed into the beef, with breadcrumbs and an egg to keep them tender and holding their shape. Mix only until combined, then shape four oval patties, since overworked meat turns dense.
After browning on both sides, they wait on a plate while the mushrooms and onions soften in the skillet, picking up the browned bits the beef left behind. The cornstarch is whisked into the broth and water before it goes in, which keeps the gravy smooth. Back go the patties, the lid goes on, and they finish cooking through in the simmering gravy.
For me, the gravy is the whole point, so I want mashed potatoes or egg noodles underneath to catch it.
PrintClassic Salisbury Steak
Seasoned ground beef patties browned in a skillet, then simmered in a mushroom and onion gravy until tender and cooked through.
Ingredients
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 2 cups beef broth
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- In a bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper until well combined.
- Shape the mixture into 4 oval patties.
- Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, then remove and set aside.
- In the same skillet, sauté mushrooms and onions until softened, about 5 minutes.
- Whisk together beef broth, cornstarch, and water. Pour into the skillet and bring to a simmer.
- Return the patties to the skillet, cover, and simmer for 10-12 minutes until the gravy thickens and the patties are cooked through.
Notes
Simmer the patties covered in the gravy until they are cooked through and the gravy has thickened.
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