Salisbury Steak with Mushroom Gravy
- by Omaha Steaks
- Dec 18, 2020
The ultimate comfort food – homemade Salisbury steak with a mushroom and onion gravy. This easy, from-scratch, one-pan skillet recipe will give you restaurant-style Salisbury steak with a homestyle gravy in just 35 minutes. Try our Salisbury steak recipe for a delicious, homemade comfort food meal the whole family will love.
Making the Salisbury steak patties
For the best Salisbury steak, start with the best premium ground beef. Omaha Steaks premium ground beef is made from real Omaha Steak trimmings with an 80/20 fat ration to ensure a rich and juicy bite every time. It is flash frozen and individually sealed in perfect one-pound portions.
To make the patties, thaw the ground beef completely, and combine with egg, breadcrumbs, Worcestershire sauce, and salt. Divide the patties into four equal portions, so each patty will be ¼ pound.
Then, sear the ground beef in a hot skillet for 4-5 minutes per side until a nice crust develops. Remove and set aside while you make the sauce in the same pan.
How to make mushroom and onion gravy
The secret to a delicious Salisbury steak is a flavorful mushroom and onion gravy. Using the same skillet, melt your butter, then add fresh mushrooms and onions and cook, stirring frequently, until tender. Then, follow the recipe to add the rest of the ingredients for the sauce.
Once the sauce is ready, return the ground beef patties to the skillet and let them simmer in the gravy until the patties are thoroughly cooked (internal temperature of 160°F) and the sauce has thickened.
Serve each Salisbury steak with a generous portion of sauce. Add a cooked vegetable or a potato side dish and a decadent dessert for a complete comfort food dinner. Enjoy!
Salisbury Steak with Mushroom Gravy
Ingredients
- 1 lb. Omaha Steaks Premium Ground Beef thawed
- 1 large egg
- 1 cup fresh breadcrumbs or ½ cup dried plain breadcrumbs
- 2 T. Worcestershire sauce
- ½ tsp. kosher salt
- 1 T. canola oil
- 1 T. butter
- 8 oz. mushrooms thinly sliced
- 1 yellow onion halved and thinly sliced
- 1 clove garlic minced
- 1 T. tomato paste
- 1 ½ cups beef broth
- 1 T. cornstarch
Instructions
- Whisk the egg in a medium bowl. Add the breadcrumbs, 1 T. Worcestershire, and salt, stir to combine. Add the beef and mix until combined. Divide the mixture into 4 portions and shape each into an oval patty about ½-inch thick.
- Preheat 1 T. oil in a large skillet over medium heat until shimmering. Add the patties and sear until a dark brown crust forms, about 5 minutes. Flip the patties and cook until the second side is browned, 4 to 5 minutes more. Transfer the patties to a clean platter.
- In the same pan add 1 T. butter, scraping up the browned bits from the bottom. Add the mushrooms and onions. Cook, stirring frequently, until the mushrooms are tender and the onions are beginning to brown, about 8 minutes. Add the garlic and tomato paste and cook until fragrant, about 1 minute. Mix the beef broth, remaining 1 T. Worcestershire with 1 T. cornstarch and add to the pan, stirring until combined.
- Return the patties and any accumulated juices to the pan, cover, and simmer until the patties are cooked through and the sauce has thickened slightly, 10 to 12 minutes.
- Serve and enjoy!
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