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Classic American comfort food featuring seasoned ground beef patties pan-seared and simmered in a rich homemade mushroom gravy. Ready in about 30 minutes and serves approximately 8.

Ingredients

Scale
  • 2 lbs (1 kg) ground beef (80-90% lean)
  • 3/4 cup bread crumbs
  • 3/4 cup half & half or milk
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp yellow mustard
  • 1 tbsp Dijon mustard
  • 4 tbsp Worcestershire sauce
  • 1/4 tsp liquid smoke (optional)
  • 2 tbsp ketchup
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • 1 1/2 tsp salt, or to taste
  • 2 tbsp vegetable oil (for frying)
  • 2 tbsp unsalted butter
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 0.5 lbs (250 gm) mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 4 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 2 1/2 tbsp BBQ sauce
  • 1/2 tsp black pepper
  • Salt as needed

Instructions

  1. Soak bread crumbs in half & half or milk in a large bowl until soft.
  2. Add ground beef, soaked bread crumbs, finely chopped onion, minced garlic, yellow mustard, Dijon mustard, Worcestershire sauce, liquid smoke (optional), ketchup, Italian seasoning, black pepper, and salt; mix gently until just combined.
  3. Shape the mixture into 8–10 oval patties, pressing the centers flat to about 2 inches thick.
  4. Heat a nonstick pan with 2 tablespoons vegetable oil over medium-high heat until hot.
  5. Add steaks and sear about 2 minutes per side until golden brown, working in batches if needed; transfer seared steaks to a plate.
  6. Melt 2 tablespoons unsalted butter in a large saucepan over medium heat.
  7. Add diced onion and cook until translucent, about 3–5 minutes.
  8. Add minced garlic and sauté 30–40 seconds until fragrant.
  9. Add sliced mushrooms and cook 2–3 minutes until golden and juices release.
  10. Reduce heat to low and sprinkle 2 tablespoons all-purpose flour over the vegetables, stirring and cooking 20–30 seconds to remove raw flour taste.
  11. Gradually pour in beef broth while whisking constantly until gravy is smooth and lump-free.
  12. Stir in Worcestershire sauce, yellow mustard, BBQ sauce, and black pepper; season with salt to taste.
  13. Add browned Salisbury steaks to the pan, partially cover, and simmer over medium heat for 15 minutes until gravy thickens and steaks finish cooking.

Notes

For crockpot: layer diced onions and sliced mushrooms, place seared patties, pour sauce mixture without flour, cook on LOW for 5 hours or HIGH for 3 hours; add slurry of flour and water, cook 30 more minutes., For Instant Pot: sear patties 1-2 mins per side, add mushrooms and onions, place patties on veggies, pour sauce with flour, pressure cook for 7 minutes, quick release., Serve over creamy mashed potatoes, homemade pasta, or with steamed veggies, rice, or cauliflower rice., Meat swaps: ground turkey, chicken, or beef-pork mix can be used., Gluten-free options: use gluten-free breadcrumbs and cornstarch slurry for thickening., Refrigerate leftovers up to 3–4 days or freeze up to 3 months., Heat thoroughly before serving, ensuring internal temperature of patties reaches 160°F (71°C).

Nutrition

Find it online: https://margorecipes.com/salisbury-steak-with-mushroom-gravy/