Homemade Salisbury Steak Gravy

This homemade Salisbury steak is my go-to when I want something ultra comforting that comes together fast with simple ingredients from my fridge and pantry. The juicy patties simmering in a savory mushroom gravy always remind me of cozy family dinners and weeknight meals you genuinely look forward to.

My first time making this from scratch I was so surprised by how much better it tasted than the frozen versions I grew up with It has become a regular favorite whenever we are craving nostalgia and comfort

Ingredients

• Ground beef: Choose lean ground beef for more flavor and less grease Look for beef with a deep red color and minimal liquid in the package
• Panko breadcrumbs: These help give the patties a tender texture Use fresh panko for the best binding
• Italian seasoning: Brings a balanced herby note to the steak mixture
• Egg: Acts as a binder for juicy tender steaks
• Ketchup: Gives a subtle sweetness and depth to the patties and gravy
• Dijon mustard: Adds tang and complexity Use a true Dijon for the best punch
• Worcestershire sauce: Infuses the steak and gravy with savory umami flavor
• Salt and pepper: Be generous for full flavor
• Garlic clove: Finely minced fresh garlic makes all the difference
• Extra virgin olive oil: Used for searing and for the gravy Pick a high quality oil for best taste
• Onion: Adds subtle sweetness and aroma Dice it evenly so it softens nicely
• Mushrooms: Sliced fresh mushrooms give the gravy its earthy flavor Choose brown cremini or white button mushrooms as you prefer
• Unsalted butter: Use real butter for a rich luscious sauce
• All purpose flour: Thickens the gravy to coat the steaks
• Beef stock or broth or consomme: For that deep meaty gravy Choose a low sodium version for more control over seasoning

Step-by-Step Instructions

Mix and Shape the Patties:

Combine the ground beef panko Italian seasoning egg ketchup Dijon mustard Worcestershire sauce salt pepper and garlic in a large bowl Use your hands to gently mix everything together just until evenly blended Shape into four oval patties each about three fourths inch thick Press gently for even cooking

Sear the Steaks:

Heat olive oil in a large deep skillet over medium high Place patties in the skillet and cook about four to five minutes per side until well browned on both sides Remove the patties and set aside They do not need to be fully cooked yet

Cook the Aromatics:

If necessary add a bit more olive oil to the skillet Lower heat to medium Add diced onion sprinkle with salt and pepper and cook three to four minutes until partly translucent Stir frequently

Add the Mushrooms:

Scatter mushrooms into the pan with the onions Let them cook for about three to five minutes until golden turning once or twice Season lightly with salt and pepper

Make the Gravy Base:

Reduce heat to medium Add the butter and let it melt fully Sprinkle in the flour and use a whisk to blend with the butter forming a thick paste Let it cook about one minute to remove the raw flour taste

Finish the Gravy:

Pour in beef stock gradually whisking constantly Add ketchup Worcestershire and more salt and pepper Whisk until smooth Bring the gravy up to a gentle simmer

Simmer and Finish the Steaks:

Return browned patties to the skillet Nestle them down into the sauce Cover and simmer five minutes or until the steaks are cooked through If the gravy becomes too thick loosen with a splash of stock or water

Plate and Serve:

Serve steaks with plenty of mushroom gravy on top Mashed potatoes are classic here Sprinkle with more black pepper and a bit of parsley if you like

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My favorite aspect is how the mushrooms soak up all the tangy gravy making them the best part to scoop up with a fork I still remember my daughter asking for seconds on the gravy alone the first time I made this

Storage Tips

Leftovers keep well in the fridge for up to two days in an airtight container For longer storage let everything cool then freeze the steaks and gravy together for up to two months Thaw overnight in the fridge and reheat gently in a skillet with a splash of broth to keep the gravy silky

Ingredient Substitutions

You can swap out ground turkey or chicken for the beef if you want to lighten things up Just watch the cooking time since leaner proteins can dry more quickly For a gluten free version use gluten free panko and flour For a vegetarian spin crumbled lentils and mushrooms make surprisingly tasty patties

Serving Suggestions

Salisbury steak is at its best alongside creamy mashed potatoes which soak up all that savory gravy You could also pair this with buttered egg noodles rice or even cauliflower mash Steamed green beans or peas make a classic nostalgic side

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Cultural and Historical Context

Salisbury steak has its roots in nineteenth century America where it was invented by Dr James Salisbury as a health food for his patients The dish became popular as an affordable hearty meal especially during tough times It is Americana comfort food through and through reminding so many of weeknight dinners and TV trays

Recipe FAQs

→ What kind of ground beef works best for Salisbury steak?

Lean ground beef is preferred, as it holds together well and produces less grease in the pan. Avoid very lean beef for better juiciness.

→ Can I swap mushrooms for another vegetable in the gravy?

Yes, if preferred, try sliced bell peppers or extra onions for a different flavor and texture in the gravy.

→ What's the best way to serve Salisbury steak?

It's most often served over mashed potatoes, but egg noodles or rice are also delicious options to soak up the gravy.

→ How do I keep the beef patties from falling apart?

Be sure to use an egg and breadcrumbs when mixing the ground beef, as these help bind the patties together during cooking.

→ How can I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.

→ Can I make Salisbury steak gluten-free?

Yes, substitute gluten-free panko and flour in both the patties and gravy mixture.