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Salisbury Steak and Rich Onion Mushroom Gravy Recipe

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4.9 from 129 reviews

This Salisbury Steak and Gravy recipe features flavorful beef patties simmered in a rich, savory onion and mushroom gravy. The patties are made with ground beef, Italian breadcrumbs, and a blend of seasonings, then browned and simmered in a beefy gravy enhanced with Worcestershire sauce and garlic. This hearty dish pairs perfectly with mashed potatoes or steamed vegetables for a comforting meal.

Ingredients

Scale

For the Patties

  • 1½ pounds ground beef (80/20 blend recommended)
  • ½ cup Italian breadcrumbs
  • 1 tablespoon ketchup
  • 2 teaspoons dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 beef bouillon cube, crushed
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the Gravy

  • 2 cups hot water
  • 2 beef bouillon cubes
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 4 teaspoons cornstarch
  • 1 medium yellow onion, sliced into half-moons
  • 2 teaspoons minced garlic
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced (optional but recommended)

Instructions

  1. Prepare the Patties: In a large bowl, combine ground beef, Italian breadcrumbs, ketchup, dry mustard, Worcestershire sauce, crushed beef bouillon cube, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat. Form the mixture into evenly sized patties.
  2. Brown the Patties: Heat olive oil in a skillet over medium-high heat. Add the patties and brown them on both sides until nicely seared, about 3-4 minutes per side. Remove patties from the skillet and set aside.
  3. Prepare the Gravy Base: In the same skillet, add butter, sliced onions, minced garlic, and cremini mushrooms. Sauté over medium heat until onions are translucent and mushrooms are softened, about 5-7 minutes.
  4. Add Gravy Ingredients: Stir in hot water, beef bouillon cubes, ketchup, Worcestershire sauce, black pepper, and garlic powder. Bring the mixture to a simmer.
  5. Thicken the Gravy: In a small bowl, dissolve the cornstarch in a little cold water to make a slurry. Slowly whisk it into the simmering gravy to thicken, cooking for an additional 2-3 minutes until the gravy is glossy and coats the back of a spoon.
  6. Combine Patties and Gravy: Return the browned Salisbury steak patties to the skillet, nestling them into the gravy. Use a spoon to coat the patties with the gravy. Let everything simmer together on low heat for about 3-5 minutes to allow the flavors to meld and the patties to absorb the gravy.
  7. Check for Doneness: Ensure the patties are cooked through by checking that they have an internal temperature of 160°F (71°C).
  8. Serve: Once the Salisbury steaks are done, serve them hot with generous spoonfuls of the onion and mushroom gravy alongside your choice of sides.

Notes

  • Using an 80/20 blend of ground beef ensures the patties stay juicy and flavorful.
  • Adding cremini mushrooms is optional, but they contribute excellent depth of flavor to the gravy.
  • Make sure not to overmix the beef to keep the patties tender.
  • For an extra rich gravy, you can finish it with a splash of heavy cream.
  • Serve with mashed potatoes, rice, or steamed vegetables to complete the meal.

Keywords: Salisbury steak, beef patties, mushroom gravy, comfort food, American dinner

Find it online: https://dinewithlily.com/salisbury-steak-and-rich-onion-mushroom-gravy-recipe/