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Savory Salisbury Steak with Mushroom Gravy Recipe

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4.1 from 9 reviews

This classic Salisbury steak recipe features tender lean ground beef patties seasoned with aromatic spices and cooked in a rich mushroom gravy. The patties are browned on the stovetop and then simmered in a flavorful, thickened sauce made with baby bella mushrooms, Dijon mustard, and beef broth. Perfectly suited for serving over mashed potatoes, noodles, or rice, this comforting dish delivers hearty flavor in just about 35 minutes.

Ingredients

Steak Patties

  • ½ cup panko bread crumbs
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 1 pound lean ground beef (90/10)
  • 1 large egg
  • 2 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons reduced-sodium soy sauce
  • 1 teaspoon vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon extra-virgin olive oil (for browning)

Mushroom Gravy

  • Extra-virgin olive oil (as needed for sautéing)
  • 10 ounces sliced baby bella mushrooms
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup beef broth
  • 1 ½ cups low-sodium beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • Fresh parsley (for serving)

Instructions

  1. Combine Ingredients: In a large bowl, mix together panko bread crumbs, onion powder, dried parsley, garlic powder, smoked paprika, and kosher salt. Add the ground beef, egg, tomato paste, Dijon mustard, reduced-sodium soy sauce, vinegar, and soy sauce. Use your hands to combine evenly until the mixture is uniform and binds well when pressed.
  2. Shape Patties: Divide the meat mixture into 4 equal portions and shape each into an elongated patty approximately ¾-inch thick for even cooking.
  3. Brown Patties: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until hot. Add the patties and cook about 1 minute per side, just until browned but not fully cooked through. Remove the patties and set aside on a plate.
  4. Sauté Mushrooms: In the same skillet, add more olive oil if needed over medium heat. Add the sliced baby bella mushrooms and stir occasionally until they release their liquid and soften, about 6 minutes.
  5. Season Mushrooms: Sprinkle in onion powder, kosher salt, garlic powder, and ground black pepper. Cook for an additional minute to enhance flavor.
  6. Make Roux: Add the unsalted butter to the skillet. Once melted and no longer sizzling, sprinkle the flour over the mushrooms. Stir continuously until the flour turns golden brown and emits a toasty aroma, approximately 30 seconds.
  7. Add Broth: Gradually pour in ½ cup of beef broth in a steady stream, stirring constantly to avoid lumps. Then add the remaining 1 ½ cups of low-sodium beef broth while continuing to stir until the sauce is smooth.
  8. Flavor Sauce: Stir in Dijon mustard and soy sauce until fully incorporated and the gravy is smooth.
  9. Simmer and Finish Cooking: Return the browned patties to the skillet, nestling them into the mushroom gravy. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, flipping the patties every few minutes and spooning the sauce over them. Cook until the internal temperature reaches 160°F and the gravy has thickened.
  10. Serve: Plate the Salisbury steaks with the mushroom gravy and garnish with fresh parsley. Serve over baked or mashed potatoes, buttered noodles, or rice for a hearty meal.

Notes

  • Use lean ground beef (90/10) to reduce excess fat but maintain juiciness.
  • Do not cook the patties fully when browning; they finish cooking in the gravy to stay tender.
  • Adjust salt in the gravy depending on your preferred sodium levels, as soy sauce adds saltiness.
  • For a thicker gravy, let it simmer a few minutes longer uncovered before serving.
  • Fresh parsley adds a bright herbal note—feel free to omit or substitute with thyme if desired.
  • Serve immediately for best texture; leftovers keep well refrigerated for up to 3 days.

Find it online: https://recipeplenty.com/savory-salisbury-steak-with-mushroom-gravy-recipe/