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Salisbury Steaks

A comforting and protein-packed dish featuring juicy ground beef patties in a rich mushroom sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Patties
  • 1 pound ground beef Aim for 80/20 for extra juiciness.
  • 1/2 cup breadcrumbs Gluten-free breadcrumbs can be used for a GF alternative.
  • 1/4 cup onion, finely chopped Adds sweetness and depth of flavor; fresh or frozen both work.
  • 1 large egg Acts as a binding agent; for a vegan option, use a flax egg.
  • 2 tablespoons Worcestershire sauce Look for a gluten-free option if needed.
  • to taste Salt and pepper Essential for seasoning; always taste as you go.
  • 1 tablespoon olive oil For cooking the patties; feel free to use canola or avocado oil.
For the Mushroom Sauce
  • 1 cup beef broth Chicken or vegetable broth can be substituted.
  • 1 cup mushrooms, sliced Any variety works.
  • 1 tablespoon flour Cornstarch can be swapped for a gluten-free option.
  • 1/2 cup heavy cream For a lighter version, use half-and-half or evaporated milk.

Method
 

Preparation
  1. In a bowl, mix the ground beef, breadcrumbs, onion, egg, Worcestershire sauce, salt, and pepper until well incorporated.
  2. Shape the mixture into oval patties, about 1-inch thick.
Cooking
  1. Heat the olive oil in a skillet over medium heat. Add the patties and cook for 3-4 minutes on each side until browned. Remove from skillet and set aside.
  2. In the same skillet, add sliced mushrooms and cook until softened, about 4-5 minutes.
  3. Sprinkle flour over the mushrooms and stir to combine. Gradually add beef broth and heavy cream, mixing until smooth. Bring to a simmer.
  4. Return the patties to the skillet and cook until heated through and gravy thickens, about 5-7 minutes.
  5. Serve hot over mashed potatoes, rice, or noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat. Freezer-friendly; separate with parchment paper to avoid sticking.