Description
A nostalgic and comforting homemade Salisbury steak with mushroom gravy recipe that is tender, juicy, and rich in flavor. This easy weeknight meal uses simple ingredients to create a dish that tastes better than takeout and freezes beautifully for meal prep.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 or 85/15 fat ratio)
- 1 large egg
- ½ cup breadcrumbs (or gluten-free alternative)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil (for searing)
- 2 tablespoons butter
- 8 oz cremini mushrooms, sliced
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium)
- 2 tablespoons heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- Fresh parsley or green onions for garnish (optional)
Instructions
- In a large bowl, combine ground beef, egg, breadcrumbs, diced onion, minced garlic, Worcestershire sauce, mustard, dried parsley, salt, and pepper. Mix gently with hands until just combined; do not overmix.
- Divide the mixture into 4-6 equal portions and shape each into an oval patty about ½-inch thick. Place on a plate.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear patties for 3-4 minutes per side until browned. Remove steaks from the pan and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and shallots. Cook for 5-7 minutes until mushrooms are golden brown and have released their moisture.
- Add minced garlic and dried thyme to the mushrooms; cook for 1 minute until fragrant.
- Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to create a roux.
- Slowly pour in beef broth while whisking constantly to prevent lumps. Add 1 teaspoon Worcestershire sauce and heavy cream.
- Bring the mixture to a simmer, then reduce heat to low. Cook for 5-7 minutes until the gravy thickens enough to coat the back of a spoon.
- Nestle the seared steaks back into the skillet, spooning gravy over them. Cover and simmer on low for 5-7 minutes until steaks reach an internal temperature of 160°F (71°C).
- Serve immediately, garnished with fresh parsley or green onions if desired.
Notes
Do not overmix the meat to avoid tough steaks. Ensure mushrooms are browned for deep flavor. Whisk flour thoroughly to avoid lumps in the gravy. If gravy is too thick, add more broth; if too thin, simmer longer or add a slurry of flour and water. Steaks can be frozen separately from the gravy for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 patty with gravy
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 2
- Protein: 35
Keywords: Salisbury steak, mushroom gravy, ground beef recipe, comfort food, weeknight dinner, homemade gravy, easy beef recipe, meal prep