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Homemade Salisbury Steak

Tender beef patties smothered in rich mushroom gravy that delivers pure comfort on a plate, perfect for bringing everyone to the table with smiles.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the patties
  • 1 pound ground beef (80/20 blend)
  • 1/3 cup breadcrumbs
  • 1 large egg, beaten
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the mushroom gravy
  • 2 tablespoons butter
  • 8 oz mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste

Method
 

Main Instructions
  1. Combine ground beef, breadcrumbs, egg, diced onion, garlic, Worcestershire sauce, salt, and pepper in a large bowl. Mix gently with your hands until just combined. Shape into 4-6 oval patties about 3/4 inch thick.
  2. Heat a large skillet over medium-high heat. Cook patties for 4-5 minutes per side until golden brown and cooked through. Remove patties and set aside on a plate.
  3. In the same skillet, melt butter and add sliced mushrooms. Cook for 5-6 minutes until they release their moisture and turn golden.
  4. Sprinkle flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Add Worcestershire sauce and let the gravy simmer until it thickens, about 3-4 minutes.
  5. Return patties to the skillet, spooning gravy over the top. Simmer for 5 minutes, allowing the flavors to meld and the patties to heat through completely. Taste and adjust seasoning with salt and pepper as needed.

Notes

Don't overmix the meat mixture to avoid dense patties. Cook on medium heat for even cooking without burning. Don't press down on patties while cooking as this squeezes out juices. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently, adding broth if gravy needs thinning. Can be made ahead of time and reheated.