Preparation and Cooking Time

Time to get ready: 15 minutes
Time to cook: 30 minutes

Ingredients

For the patties:

• 1½ pounds of ground beef (an 80/20 blend is best)
• ½ cup of Italian breadcrumbs (adds flavor and helps hold the patties together)
• 1 tablespoon of ketchup (for a hint of sweetness)
• 2 teaspoons of dried mustard (adds a little sharpness)
• 1 teaspoon of Worcestershire sauce to make the flavor stronger
• 1 crushed beef bouillon cube (adds a strong meat flavor)
• ½ teaspoon of onion powder (for more flavor)
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• 1 tablespoon of olive oil (for cooking the patties)

For the gravy:

• 2 cups of hot water
• Two beef bouillon cubes (for a strong, meaty foundation)
• 1 tablespoon of ketchup (adds color and a little amount of sweetness)
• 1 teaspoon of Worcestershire sauce (for umami flavor)
• ½ teaspoon of black pepper
• 1/2 teaspoon of garlic powder
• 4 teaspoons of cornstarch to make the gravy thicker
• 1 medium yellow onion, cut into half-moons (adds depth and flavor)
• 2 teaspoons of chopped garlic
• 1 tablespoon of butter (for richness)
• 8 ounces of sliced cremini mushrooms (optional but suggested for more taste)

The gravy is what makes this dish so great, and it’s easy to make with just a few simple things. The cornstarch makes sure the gravy is just right, while the onions and mushrooms provide flavor and texture.

Instructions

1. Make the beef mixture: In a big bowl, mix together the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, broken bouillon cube, onion powder, salt, and pepper. Use your hands to mix everything together until it’s all mixed in. The mix should stay together properly yet still be wet.

2. Make the patties: Cut the meat mixture into four equal parts and form each one into an oval patty. To make sure they cook evenly, these patties should be around ¾ inch thick.
3. Fry the patties: Put 1 tablespoon of olive oil in a big skillet and heat it over medium heat. When the oil is hot, add the patties and cook them for 4 to 5 minutes on one side. Turn them over and cook them for another 4–5 minutes, or until they are brown on the other side. Take the patties out and put them on a dish with paper towels to soak up any extra oil.
4. Make the Gravy Base: In a medium bowl, mix together 2 cups of boiling water, 2 beef bouillon cubes, 1 tablespoon of ketchup, 1 teaspoon of Worcestershire sauce, ½ teaspoon of garlic powder, ½ teaspoon of pepper, and 4 teaspoons of cornstarch. Put this mixture away.
5. Cook onions and deglaze: Put the sliced onions in the same skillet you used to brown the patties and cook them. Stir the onions every so often while they cook over medium heat for 3 to 4 minutes, or until they are tender and starting to caramelize. Add the minced garlic and 1 tablespoon of butter to the pan and stir for another 2 minutes, or until the garlic smells good. Pour ½ cup of the broth mixture into the skillet and use a spatula to scrape off any browned bits from the bottom of the pan. These pieces make the gravy taste amazing.
6. Add mushrooms and simmer: Stir in the sliced mushrooms and let them cook for 2 to 3 minutes, or until they are tender. Once the mushrooms are done cooking, add the rest of the gravy mix. Bring the gravy to a simmer and stir it well. Stir it every so often and let it cook for approximately five minutes, or until it thickens.
7. Combine patties and gravy: Put the browned Salisbury steak patties back in the skillet and nestle them into the gravy. Use a spoon to cover the patties with gravy. For about 3 to 5 minutes, let everything simmer together on low heat so that the flavors can mix and the patties can soak up the gravy.
8. Check for Doneness: Make sure the patties are fully cooked by ensuring that their internal temperature is 160°F (71°C).
9. Serve: When the Salisbury steaks are done, serve them hot with big spoonfuls of the gravy made with onions and mushrooms.

Serving Suggestions

Mashed potatoes, creamy polenta, or rice are great side dishes to go with Salisbury steak because they soak up the rich sauce. If you want a lighter meal, try it with steamed veggies like green beans or a crisp salad on the side. Buttered egg noodles are another popular choice since they make a simple base for the tasty sauce.

Common Mistakes to Avoid

• Overcooking the patties: Make careful to brown the patties in the skillet, but don’t cook them too long before putting them back in the gravy. Beef patties that are overcooked might get dry.
• Don’t forget to deglaze the pan! This method takes all the tasty brown pieces from cooking the burgers and mixes them into the sauce.
• Using too much cornstarch: Be careful with the cornstarch; if you use too much, the gravy will be overly thick and sticky. For the optimum consistency, stick to the recommended amount.

Storage and Reheating

If you have leftovers, let them cool all the way down before putting them in a container that won’t let air in. You can store them in the fridge for up to three days.

To reheat, put the steak and gravy in a skillet over medium heat and add a little water or broth if the gravy is too thick. You may also heat it up in the microwave, but make sure to cover the dish so it doesn’t dry out.

FAQ

Can I put Salisbury steak in the freezer?

Yes! You can put the cooked burgers and gravy in the freezer. Let everything cool down, and then put the patties and gravy in a container that can go in the freezer. You can keep them for up to two months. Before reheating, let it thaw in the fridge.

Can I use turkey instead of beef?

Of course! Ground turkey is an excellent option if you want to lose weight. Be mindful that turkey cooks a little faster, so change the time you cook it.

What can I use in place of mushrooms?

If you don’t like mushrooms, you may leave them out or use sliced bell peppers or zucchini instead. This will change the texture and flavor of the dish.

Final Thoughts

This Salisbury Steak and Gravy Recipe is a classic comfort food that combines tasty beef patties with a thick gravy. It’s great for a cozy lunch. This recipe is sure to be a success at the dinner table because it has onions, mushrooms, and a well-seasoned sirloin patty. Don’t forget to tell your friends and family about this dish, and be sure to sign up for the blog to get more easy, tasty recipes!

Lily is the author