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Close-up of a savory Salisbury Steak covered in a rich mushroom and onion gravy, served in a cast-iron skillet. The dish is garnished with fresh herbs, and the sauce glistens, highlighting the tender meat's juicy texture.
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5 from 9 votes

Salisbury Steak

Flavorful beef patties, pan-fried, and then finished cooking in a delectable, rich mushroom gravy.
Course Dinner
Cuisine American
Keyword homemade Salisbury steak, Salisbury steak, Salisbury steak recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 1312
Author Erren Hart

Ingredients

For the beef patties:

  • 1 cup bread crumbs
  • ¼ cup milk or water – plus more if needed
  • 1 pound lean ground beef
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated black pepper
  • 1 shallot minced
  • 1 egg beaten
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons parsley or thyme chopped
  • 2  tablespoons extra virgin olive oil

For the gravy:

  • 1 large onion thinly sliced
  • salt & pepper to taste
  • 1 cup sliced mushrooms
  • 3 tablespoons flour
  • 2 cups beef stock
  • 1 teaspoon white or red wine vinegar
  • 1 tablespoon parsley chopped
US Customary - Metric

Instructions

For the beef patties:

  • Add the breadcrumbs to a small bowl, add the milk and stir together while adding more milk 1 tablespoon at a time to moisten the breadcrumbs fully. Let rest while you prep the rest of the ingredients (or at least 5 minutes).
  • Add the ground beef, bread crumb mixture, salt, pepper, chopped shallot, egg, Worcestershire sauce, soy sauce, and parsley to a large mixing bowl and mix until evenly combined.
  • Shape the beef mixture into 4 oval shaped patties, about an inch thick.
  • Heat the oil over medium high heat in a large skillet. Pan fry patties until crisp and browned on both sides (but not fully cooked). Remove from the pan and set aside.

For the gravy:

  • Using the same pan, add more oil if needed. Add the onion and saute until translucent.
  • Add the sliced mushrooms and saute until cooked through, any liquid has evaporated and mushrooms are browned (about 7 to 9 minutes). Season with salt and pepper and mix to combine.
  • Stir in flour and cook another minute.
  • Slowly add the beef stock while continuously stirring and scrape the bottom of the pan to get all the brown bits that may have stuck to the pan. Add the vinegar, raise the heat, bring to a boil, mix in the herbs, and return the beef patties to the pan.
  • Reduce the heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more.
  • Taste for seasoning, season with salt as needed before serving.

Notes

  • Be sure to mince your shallots instead of chopping them. The finer cut will allow them to cook along with the meat.
  • Preheat your pan well. This is important as a higher temperature is necessary to achieve a deep-colored sear on the surface of the patties.
  • Brown the patties until crisp, but don’t cook them all the way through. You want them to finish cooking in the sauce to allow their meaty flavor to seep into the gravy.

Nutrition

Calories: 1312 | Carbohydrates: 111g | Protein: 133g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 451mg | Sodium: 3138mg | Potassium: 3423mg | Fiber: 9g | Sugar: 22g | Vitamin A: 344IU | Vitamin C: 18mg | Calcium: 388mg | Iron: 19mg