Ingredients:
For the Salisbury Steaks:
- 1 lb ground beef (80/20 for best flavor)
- 1/2 cup breadcrumbs (preferably fresh)
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh, if you have it)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Mushroom Gravy:
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced (white or cremini work well)
- 2 cloves garlic, minced
- 1 cup beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour (for thickening)
- 1 teaspoon Dijon mustard (optional, but adds depth)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Salisbury Steaks:
- In a large bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, egg, Worcestershire sauce, garlic powder, thyme, salt, and pepper. Mix everything together until just combined—don’t overwork the meat to keep it tender.
- Divide the mixture into 4 equal portions and shape each into an oval or round patty.
- Cook the Salisbury Steaks:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the patties to the skillet and cook for 4-5 minutes on each side until they are browned and cooked through (internal temperature should reach 160°F). Transfer the cooked patties to a plate and set aside. Keep the drippings in the skillet for the gravy.
- Make the Mushroom Gravy:
- In the same skillet, add the butter and melt it over medium heat. Add the sliced onions and cook until softened and golden, about 5 minutes.
- Add the sliced mushrooms and cook until they release their moisture and become browned, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the beef broth, whisking constantly to avoid lumps. Add the Worcestershire sauce and Dijon mustard, and bring the mixture to a simmer.
- Let the gravy simmer for 5-7 minutes until it thickens. Taste and adjust seasoning with salt and pepper if needed.
- Combine and Serve:
- Return the cooked Salisbury steaks to the skillet, spooning the mushroom gravy over them. Simmer for another 5-10 minutes to let the steaks absorb the flavor of the gravy.
- Garnish with freshly chopped parsley for a pop of color.
- Serve:
- Serve the Salisbury steaks with mashed potatoes, rice, or a side of steamed vegetables for a comforting meal.
Notes:
- Make Ahead: The Salisbury steaks and gravy can be made ahead of time and reheated. The flavors only get better as they sit!
- Mushroom Options: You can use any kind of mushrooms you prefer, such as shiitake or portobello, for a richer flavor.
- For Extra Richness: Add a splash of heavy cream to the gravy toward the end of cooking for an even creamier texture.
This meal is packed with comfort and flavor—perfect for a cozy night in! Enjoy your Salisbury Steak with Mushroom Gravy!