This Salisbury Steak features seasoned ground beef patties pan-seared until golden, then smothered in a savory mushroom-and-onion gravy made with butter and beef broth. It's a quick, nostalgic comfort meal that tastes homemade without the fuss.
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In a large bowl, combine the ground beef, egg, breadcrumbs, 2 tbsp ketchup, soy sauce, and dry mustard. Season with salt and pepper. Mix with your hands until just combined, being careful not to overmix.
Cover the bowl and chill the meat mixture for a short while to let the flavors meld.
While the meat chills, chop the onion.
Form the chilled meat mixture into four oval-shaped patties.
In a large skillet over medium-high heat, melt 2 tablespoons of butter.
Place the patties in the hot skillet and cook for 2-3 minutes per side, until nicely browned. They do not need to be cooked through at this stage.
Remove the browned patties from the skillet and set them aside.
In the same skillet with the beef drippings, melt the remaining 1 tablespoon of butter.
Add the chopped onion and sliced mushrooms to the skillet. Sauté until softened and browned, about 5 minutes.
Sprinkle the flour over the vegetables and stir continuously for about one minute to cook out the raw flour taste.
Gradually pour in the beef broth, stirring constantly to create a smooth gravy. Scrape up any browned bits from the bottom of the pan.
Bring the gravy to a simmer. Stir in 1 tbsp of ketchup and the Worcestershire sauce. Season with black pepper.
Taste the gravy and add salt as needed.
Return the Salisbury steak patties to the skillet, nestling them into the gravy.
Reduce the heat and let the steaks simmer in the gravy for about 5 more minutes, or until they are cooked through and have absorbed the flavor.
Serve the Salisbury steaks hot, spooning generous amounts of the mushroom gravy over them. They are best served with mashed potatoes.
Refrigerate cooked salisbury steak and gravy together in an airtight container up to 4 days; reheat gently in a skillet over medium heat, adding a splash of water or broth if the gravy has thickened.
Yes. Form the patties up to 8 hours ahead, cover, and refrigerate. Cook directly from cold, adding 1–2 minutes to the pan-searing time.
Cook until the internal temperature reaches 160°F on an instant-read thermometer, or until no pink remains in the center when cut.
Yes. Button, portobello, or baby bella mushrooms work equally well; slice to similar thickness for even cooking.
Mashed potatoes, egg noodles, or rice are traditional sides that soak up the gravy beautifully.
Yes. Cool completely, wrap individually, and freeze up to 3 months. Reheat gently in a skillet with a splash of broth over medium heat.
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