Salisbury steak is a classic American comfort dish of seasoned ground beef patties pan-seared and simmered in a rich mushroom and onion gravy. Served over creamy garlic mashed potatoes, it delivers restaurant-quality flavor in under 30 minutes.
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In a large bowl, combine ground beef, egg, minced garlic, onion powder, garlic powder, 1 tsp black pepper, 1 tsp salt, paprika, thyme, 2 tbsp Worcestershire sauce, and breadcrumbs. Mix with your hands until just combined.
Form the mixture into 6-8 oval-shaped patties, about 1-inch thick.
In a large pot or Dutch oven over medium-high heat, sear the patties on both sides until well-browned. Work in batches if necessary.
Remove the browned patties from the pot and set aside.
While the patties cook, place the halved potatoes and whole garlic cloves in a separate pot. Cover with cold, salted water, bring to a boil, and cook until fork-tender, about 15-20 minutes.
In the same pot used for the patties, melt 2-3 tablespoons of butter in the beef drippings. Add the sliced onion and cook until softened.
Add the sliced mushrooms, season with salt and pepper, and cook until they have released their liquid and started to brown.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
Slowly whisk in the beef broth until smooth. Add 1 tbsp Worcestershire sauce and the beef bouillon powder. Bring to a simmer.
Return the patties to the gravy. Sprinkle with dried parsley, reduce heat to low, cover, and simmer for 20-30 minutes to allow the flavors to meld.
Drain the cooked potatoes and garlic and return them to their pot. Add the remaining butter, heavy cream, and cream cheese. Mash until smooth and creamy. Season with salt and pepper to taste.
To serve, place a generous scoop of mashed potatoes on a plate, top with a Salisbury steak patty, and ladle plenty of the mushroom and onion gravy over everything. Serve with steamed green beans on the side.
Store cooked salisbury steak and gravy in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium-low heat or in a 350°F oven until warmed through.
Salisbury steak patties are bound with egg and breadcrumbs, seasoned with Worcestershire sauce and spices, then finished in gravy. Hamburgers are simpler patties served on a bun without gravy or binders.
Cook until the internal temperature reaches 160°F (71°C) using a meat thermometer, or until no pink remains inside when cut at the thickest point.
Yes. Form and refrigerate patties up to 24 hours ahead, or cook the entire dish and reheat gently in a 350°F oven for 15–20 minutes until warmed through.
Use 80/20 lean-to-fat ground beef for tender patties that stay moist; avoid leaner cuts which can dry out during cooking.
Yes. Cremini, portobello, or oyster mushrooms all work well and will deliver similar umami depth to the gravy.
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