Homemade Salisbury Steak Gravy (Print)

Juicy beef patties with mushroom gravy create a satisfying, comforting skillet meal ideal for busy weeknights.

# Ingredients:

→ Beef Patties

01 - 450 grams lean ground beef
02 - 45 grams panko breadcrumbs
03 - 1 teaspoon Italian seasoning
04 - 1 large egg
05 - 15 millilitres ketchup
06 - 5 millilitres Dijon mustard
07 - 10 millilitres Worcestershire sauce
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon ground black pepper
10 - 1 garlic clove, finely minced
11 - 30 millilitres extra virgin olive oil

→ Mushroom Gravy

12 - 15 millilitres extra virgin olive oil, as needed
13 - 0.5 medium onion, diced
14 - 225 grams mushrooms, sliced
15 - 30 grams unsalted butter
16 - 16 grams all purpose flour
17 - 360 millilitres beef stock or broth
18 - 15 millilitres ketchup
19 - 5 millilitres Worcestershire sauce
20 - salt and pepper to taste

# Steps:

01 - Combine ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, black pepper, and minced garlic in a large mixing bowl. Mix gently until evenly incorporated.
02 - Form the mixture into 4 oval patties, each approximately 2 cm thick.
03 - Heat olive oil in a large deep skillet over medium-high heat. Add the patties and sear for 4 to 5 minutes per side, until each side is golden. Remove patties and set aside; interior may remain slightly undercooked.
04 - Reduce heat to medium. Add diced onion to the skillet (add more olive oil if needed) and season with salt and black pepper. Cook, stirring, for 3 to 4 minutes or until onions begin to turn translucent.
05 - Add sliced mushrooms, season lightly, and cook an additional 3 to 5 minutes, stirring occasionally, until golden and softened.
06 - Add butter to the skillet and allow to melt. Sprinkle flour over the onions and mushrooms, then whisk to create a roux; cook for 1 minute to remove the raw flour taste.
07 - Gradually pour in beef stock while whisking constantly to prevent lumps. Add ketchup and Worcestershire sauce, and season gravy with salt and black pepper to taste.
08 - Return browned patties to the skillet, nestling into the gravy. Cover and simmer for 5 minutes or until patties are thoroughly cooked and gravy has thickened. Add extra broth or water if gravy becomes overly thick.
09 - Plate patties and generous ladle of mushroom gravy over mashed potatoes or preferred accompaniment. Garnish with freshly cracked black pepper and chopped parsley if desired.

# Additional Notes:

01 - Leftovers should be refrigerated in an airtight container and enjoyed within 2 days.
02 - For freezing, cool completely and transfer both steaks and gravy into a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently in a skillet; adding a splash of broth will help maintain the gravy consistency.

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