Homemade Salisbury SteakJuicy beef patties with rich onion mushroom gravy.
Ingredients
The Beef Patties
- 1 lb (450g) Lean Ground Beef: 85/15 or 90/10 works best to avoid excess grease.
- 1/3 cup Panko Breadcrumbs: These hold onto moisture better than standard crumbs.
- 1 Large Egg: Acts as the binder.
- 2 tbsp Whole Milk: Softens the breadcrumbs (a “panade”) for a tender texture.
- 1 tsp Garlic Powder & 1 tsp Onion Powder
- 1 tbsp Worcestershire Sauce: For deep savory flavor.
- 1 tsp Yellow Mustard: Adds a necessary acidic punch.
The Mushroom Onion Gravy
- 2 tbsp Butter & 1 tbsp Olive Oil
- 8 oz Cremini Mushrooms: Sliced thick so they don’t disappear.
- 1 Large Yellow Onion: Sliced into thin half-moons.
- 2 tbsp All-Purpose Flour: To thicken the roux.
- 2 cups Beef Broth: Use low-sodium so you can control the salt.
- 1 tbsp Worcestershire Sauce
- Salt & Black Pepper: To taste.
Instructions
1
Form the Patties
The ‘Panade’ Method
In a large bowl, whisk the egg, milk, Worcestershire, mustard, and spices. Fold in breadcrumbs and beef. Form into 4 oval patties about 3/4-inch thick. Using your thumb, press a slight indentation in the center of each to prevent them from bulging while cooking.
2
Sear for Color
5 minutes per side
Heat oil in a large skillet over medium-high heat. Sear patties until deeply browned on both sides (they don’t need to be cooked through yet). Remove and set aside on a plate.
3
Sauté the Veggies
The flavor base
Lower heat to medium. Add butter to the same pan. Toss in onions and mushrooms. Sauté for 8–10 minutes until the onions are translucent and mushrooms have released their moisture and started to brown.
4
Build the Gravy
Whisk constantly
Sprinkle flour over the vegetables and cook for 1 minute to remove the raw flour taste. Slowly pour in beef broth while whisking (or stirring vigorously). Add Worcestershire and bring to a simmer until it begins to thicken.
5
The Final Simmer
Finish to 160°F
Slide the patties (and any juices from the plate) back into the gravy. Spoon the sauce over the meat. Simmer for 5–7 minutes until the beef is cooked through and the gravy is glossy and thick.
Pro-Tips for Success
- Don’t Overwork the Meat: Mixing too aggressively leads to a rubbery, tough patty. Mix just until combined.
- The “Secret” Umami: If the gravy feels like it’s missing something, add ½ tsp of Dijon mustard or a splash of soy sauce at the very end.
