Make the most amazing homemade Salisbury Steak right in your skillet! These juicy beef patties smothered in rich mushroom gravy are pure comfort food magic. Better than any TV dinner version you’ve ever had!
RESTAURANT-QUALITY COMFORT FOOD AT HOME
There’s something special about transforming simple ground beef into these incredibly flavorful steaks! My secret? Grating the onion right into the meat mixture – it adds amazing flavor and keeps the patties super tender. Plus, the mushroom gravy? It’s absolutely restaurant-worthy but so easy to make at home!
FREQUENTLY ASKED QUESTIONS:
What’s the difference between Salisbury Steak and hamburger steak?
While they might look similar, Salisbury Steak is more like a meatloaf-style patty. We add breadcrumbs, seasonings, and other flavoring ingredients, while hamburger steaks are typically just seasoned ground beef.
Can I make this ahead of time?
Absolutely! You can form the patties up to 24 hours ahead and keep them covered in the fridge. The gravy reheats beautifully too – just add a splash of beef broth if needed to thin it out.
What kind of ground beef should I use?
I recommend 85/15 ground beef. You want some fat for flavor and juiciness, but not so much that your gravy becomes greasy.
What can I serve with Salisbury Steak?
Mashed potatoes are classic, but egg noodles or rice work great too. Add a green vegetable like roasted broccoli or green beans to round out the meal.
CLASSIC SKILLET SALISBURY STEAK
Ingredients
For the Beef Patties:
- 2 pounds ground beef 85/15
- 1 medium yellow onion grated
- 2/3 cup panko breadcrumbs
- 3 cloves garlic minced
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 beef bouillon cubes crushed
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil for cooking
For the Mushroom Gravy:
- 3 tablespoons butter
- 1 medium onion finely diced
- 16 ounces mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Grate onion over breadcrumbs in a large bowl. Let sit 5 minutes to absorb moisture.
- Add remaining patty ingredients except olive oil to the bowl. Mix gently with your hands until just combined. Don’t overmix.
- Shape mixture into 6 oval patties, about 1-inch thick. Press a slight dimple in center of each.
- Heat olive oil in a large skillet over medium-high heat. Sear patties 3-4 minutes per side until nicely browned. Remove to a plate.
- In same skillet, melt butter. Add diced onion and cook until softened, about 3 minutes.
- Add mushrooms and garlic. Cook until mushrooms release their moisture and start to brown, 5-7 minutes.
- Sprinkle flour over vegetables, stir and cook 1 minute.
- Gradually whisk in beef broth, Worcestershire sauce, and Dijon. Bring to simmer.
- Return patties to skillet, including any juices from plate. Cover and cook 10-12 minutes until patties are cooked through and gravy thickens.
- Season gravy with salt and pepper to taste. Garnish with parsley if desired.
Notes
- Don’t skip grating the onion – it’s key for tender, flavorful patties
- Make ahead: Form patties up to 24 hours ahead, store covered in refrigerator
- For best results, use room temperature beef and eggs
- If gravy gets too thick, thin with additional beef broth
- Store leftovers covered in refrigerator up to 3 days
Great recipes.