Salisbury steak is a classic American comfort dish of seasoned ground beef patties baked in a rich, savory mushroom and onion gravy. The standout trait is the homemade gravy that transforms simple ground beef into a restaurant-quality meal.
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In a large bowl, combine ground beef, eggs, salt, pepper, minced garlic, Dijon mustard, and Worcestershire sauce.
Grate one white onion, including its juices, and add it to the meat mixture.
Add the panko breadcrumbs to the bowl.
Using your hands, mix all ingredients until just combined. Do not overmix.
Form the mixture into oval-shaped patties, about 1-inch thick.
Heat a large griddle or skillet over medium-high heat. Sear the patties on both sides until well-browned. They do not need to be cooked through.
Transfer the seared patties to one or two large baking dishes.
To make the gravy, melt butter in a large pot over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Add the sliced mushrooms, season with salt and pepper, and cook until they have released their liquid and started to brown.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the beef stock, ensuring there are no lumps. Bring the mixture to a simmer.
Stir in the Worcestershire sauce and Dijon mustard. Let the gravy simmer and thicken for 5-7 minutes.
Taste the gravy and adjust seasoning with more salt and pepper if needed.
Pour the finished mushroom gravy over the Salisbury steak patties in the baking dishes, covering them completely.
Cover the baking dishes tightly with aluminum foil.
Bake in a preheated oven at 375°F (190°C) for 45 minutes, or until the steaks are fully cooked and tender.
Serve hot over cooked egg noodles, with a side of green beans if desired.
Refrigerate cooked salisbury steak in an airtight container for up to 4 days. Reheat gently in a 325°F oven or stovetop with a splash of broth to restore moisture.
Salisbury steak uses ground beef mixed with breadcrumbs, eggs, and seasonings, then baked in gravy. Hamburgers are plain ground beef patties, typically grilled or fried without the binding ingredients or sauce.
Yes. Form and refrigerate patties up to 24 hours ahead, or prepare the entire dish and refrigerate unbaked for up to 12 hours. Bake from chilled, adding 5–10 minutes to baking time.
Bake until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer at the thickest point. Patties should feel firm and show no pink inside.
Yes. Use cremini, shiitake, or button mushrooms interchangeably. For non-mushroom versions, omit them and increase the onion or add beef broth for depth.
Egg noodles are traditional and pair perfectly with the gravy. Mashed potatoes, rice, or egg noodles all work well. Add a simple green salad or steamed vegetables on the side.
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