Here’s a classic recipe for Salisbury Steak with Mushrooms, a comforting, hearty dish perfect for dinner:
Ingredients (Serves 4)
For the patties:
- 1 lb (450 g) ground beef (preferably 80% lean)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- Salt & pepper, to taste
For the mushroom gravy:
- 2 cups sliced mushrooms
- 1 small onion, sliced
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
Instructions
- Prepare the patties:
- In a bowl, combine ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper.
- Shape into 4 oval patties.
- Cook the patties:
- Heat a skillet over medium heat with a little oil.
- Brown patties on both sides (about 3–4 minutes per side). Remove and set aside.
- Make the mushroom gravy:
- In the same skillet, melt butter and sauté onions and mushrooms until soft.
- Stir in flour and cook 1–2 minutes to remove raw flour taste.
- Gradually whisk in beef broth and Worcestershire sauce.
- Simmer until gravy thickens (about 5–7 minutes). Season with salt and pepper.
- Combine and simmer:
- Return patties to the skillet with the gravy.
- Cover and simmer for 10 minutes, until patties are cooked through.
- Serve:
- Plate patties and spoon mushroom gravy over the top.
- Serve with mashed potatoes, rice, or steamed vegetables.
Tips:
- For extra flavor, add a splash of red wine or a pinch of thyme to the gravy.
- Make ahead: Patties can be shaped and refrigerated for a few hours before cooking.
- Leftover gravy can be stored for up to 3 days in the fridge.
I can also give a quick one-pan version where the patties and mushroom gravy are cooked together to save time and dishes.
Do you want me to share that version?
