Salisbury Steak Recipe

Instructions

step 1 In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently until just combined. /n
step 2 Shape the mixture into 4 to 6 oval patties, about 1/2 inch thick, being careful not to overwork the meat. /n
step 3 Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 4–5 minutes per side until browned. Remove the patties from the skillet and set aside. /n
step 4 In the same skillet, melt the butter and add the sliced mushrooms. Cook for 5–7 minutes until softened and lightly browned. /n
step 5 Sprinkle the flour over the mushrooms and stir continuously for 1–2 minutes to cook out the raw flour taste. /n
step 6 Gradually whisk in the beef broth, then add the ketchup and thyme. Bring the mixture to a simmer and cook until the gravy thickens. /n
step 7 Return the browned patties to the skillet, spooning the gravy over them. Cover and simmer for 10–15 minutes, or until the patties are fully cooked through. /n
step 8 Garnish with freshly chopped parsley and serve hot over mashed potatoes with your favorite vegetables.

Storage and Reheating Tips

Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, warm gently in a skillet over medium-low heat, adding a splash of beef broth if needed to loosen the gravy. You can also microwave individual portions in 30-second intervals, stirring in between, until heated through.