Salisbury Steak
This Homemade Salisbury Steak Recipe brings back all the comforting nostalgia of those classic 1950s & 60s TV dinners; but it’s a million times better, fresher, and still incredibly easy to make. Ready in just 30 minutes, it’s the perfect family-friendly weeknight dinner everyone will love!
Servings 4
Ingredients
- For The Steaks
- ▢1 pound lean ground beef
- ▢1/4 cup panko breadcrumbs
- ▢1 large egg , beaten
- ▢2 teaspoons ketchup
- ▢1 teaspoon Dijon mustard
- ▢1/2 teaspoon dried oregano
- ▢1 teaspoon kosher salt
- ▢1 tablespoon extra-virgin olive oil (for the skillet)
- For The Gravy
- ▢2 tablespoons unsalted butter
- ▢2 tablespoons flour
- ▢1 1/2 cups beef stock
- ▢1 tablespoon ketchup
- ▢1 teaspoon Worcestershire sauce
- ▢1/2 teaspoon onion powder
- ▢6 ounces sliced cremini mushrooms
- ▢Salt and pepper to taste
Instructions
- In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
- Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
- In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.
- Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
- Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
- Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
- Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
- Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.