Bring restaurant-quality comfort food straight to your kitchen with these juicy Salisbury Steak patties smothered in rich, savory mushroom gravy. Simple ingredients, incredible flavor, and a skillet full of satisfaction—this dish beats any frozen TV dinner!
Why You’ll Love It
- Juicy & Tender: Grated onions in the meat mixture keep patties flavorful and moist.
- Easy Mushroom Gravy: Creamy, savory, and totally homemade.
- Family Favorite: Perfect for weeknight dinners or comfort food cravings.
Tips & Tricks
- Ground Beef: Use 85/15 for the ideal balance of flavor and juiciness.
- Make Ahead: Patties can be shaped up to 24 hours in advance; gravy reheats well with a splash of broth.
- Serving Suggestions: Classic mashed potatoes, egg noodles, or rice, paired with roasted broccoli or green beans.
FAQs
- Salisbury Steak vs. Hamburger Steak: Salisbury Steak is meatloaf-style with breadcrumbs and seasonings, while hamburger steak is usually just seasoned beef.
- Can it be frozen? Yes! Freeze cooked patties and gravy separately, then reheat gently.
Indulge in this classic comfort dish that’s easy to make, full of flavor, and guaranteed to impress the whole family. Perfect for cozy nights at home!
Classic Skillet Salisbury Steak
6
servings20
minutes25
minutesTender, juicy beef patties smothered in rich mushroom gravy—comfort food at its absolute best! Perfectly seasoned and far superior to any restaurant version, this skillet Salisbury Steak is ideal for family dinners or cozy nights in.
Ingredients
For the Beef Patties:
2 pounds ground beef (85/15)
1 medium yellow onion, grated
2/3 cup panko breadcrumbs
3 cloves garlic, minced
2 large eggs
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
2 beef bouillon cubes, crushed
1 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons olive oil (for cooking)
For the Mushroom Gravy:
3 tablespoons butter
1 medium onion, finely diced
16 ounces mushrooms, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Directions
- Prep the Onion: Grate the onion over the breadcrumbs in a large bowl and let sit 5 minutes to absorb moisture.
- Mix Patties: Add remaining patty ingredients (except olive oil) to the bowl. Gently mix with your hands until just combined—avoid overmixing.
- Shape Patties: Form mixture into 6 oval patties, about 1-inch thick. Press a slight dimple in the center of each.
- Sear Patties: Heat olive oil in a large skillet over medium-high heat. Sear patties 3–4 minutes per side until browned. Remove to a plate.
- Make Gravy: In the same skillet, melt butter. Add diced onion and cook 3 minutes until softened. Add mushrooms and garlic; cook 5–7 minutes until mushrooms release moisture and start to brown.
- Thicken Gravy: Sprinkle flour over vegetables, stir, and cook 1 minute. Gradually whisk in beef broth, Worcestershire sauce, and Dijon. Bring to a simmer.
- Combine: Return patties to the skillet, including any juices from the plate. Cover and cook 10–12 minutes until patties are cooked through and gravy thickens.
- Finish: Season gravy with salt and pepper to taste. Garnish with parsley if desired.
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