Salisbury Steak with Mushroom Gravy

Tender seasoned beef patties are browned and simmered in a savory onion and mushroom gravy for a comforting stovetop dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds ground beef
• 0.5 cup breadcrumbs
• 1 egg
• 2 teaspoons worcestershire sauce
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion
• 8 ounces cremini mushrooms
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 2 cloves garlic
• 1 tablespoon butter

Cooking instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently just until combined, then shape into four oval patties about 3/4 inch thick. (about 8 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until browned on both sides, about 3 minutes per side; they do not need to be fully cooked. Transfer to a plate. (about 6 min) — Medium-high heat
3. Reduce the heat to medium and melt the butter in the skillet. Add the onion and mushrooms and cook, stirring occasionally, until softened and lightly browned. Add the garlic and cook for 30 seconds. (about 7 min) — Medium heat
4. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the beef broth, scraping up any browned bits from the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. (about 3 min) — Medium heat
5. Return the patties and any accumulated juices to the skillet. Reduce the heat to medium-low, cover, and simmer until the gravy thickens and the patties reach 160°F in the center, turning once during cooking. (about 8 min) — Medium-low heat
6. Rest the Salisbury steaks in the gravy for 3 minutes, then serve hot. (about 3 min)