Juicy seasoned beef patties drowned in a creamy mushroom gravy — Salisbury steak is pure diner nostalgia, upgraded. The patties stay tender, the gravy is luscious, and it’s all done in one skillet.
Ingredients
- 1 1/2 lbs ground beef (80/20)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 small onion, grated
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce, divided
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
- Form the patties: In a large bowl, gently mix the ground beef, panko, egg, grated onion, garlic, 1 tablespoon Worcestershire, ketchup, mustard, salt, and pepper. Divide into 6 oval patties, about 3/4 inch thick — don’t pack them too tight or they’ll be dense.
- Sear: Heat the olive oil in a large skillet over medium-high heat. Sear the patties 3-4 minutes per side until well browned. They don’t need to be cooked through yet. Remove to a plate.
- Make the gravy: In the same skillet, melt the butter and sauté the mushrooms 4-5 minutes until golden. Sprinkle in the flour and stir 1 minute. Slowly whisk in the beef broth, remaining Worcestershire, and cream. Simmer 3-4 minutes until thickened.
- Smother and finish: Return the patties to the skillet, nestling them into the gravy. Cover and simmer on low 10-12 minutes until the patties are cooked through (160°F/71°C). Garnish with parsley and serve over mashed potatoes or egg noodles.
Pro tip: Grating the onion (instead of dicing) melts it right into the patties, keeping them moist and flavorful without crunchy onion bits. Don’t skip the sear — those browned bits are the foundation of the gravy.
Estimated nutrition per serving: 620 calories, 38g protein, 44g fat, 16g carbohydrates.
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