Ingredients
Salisbury Steaks
- 2 large eggs, beaten
- ½ cup whole milk
- 3 tablespoons ketchup
- 1 ½ teaspoons sea salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 1 ½ pounds 90/10 ground beef
- ¾ cup breadcrumbs
- 1 tablespoon extra-virgin olive oil
- Minced fresh parsley leaves, for serving (optional)
Gravy
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, thinly sliced
- 8 ounces cremini mushrooms, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- ¾ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Better Than Bouillon beef base, or 1 beef bouillon cube
Instructions
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, whole milk, ketchup, sea salt, Italian seasoning, garlic powder, onion powder, mustard powder, Worcestershire sauce, and freshly cracked black pepper until fully combined.
- Mix the patties: In a large bowl, gently combine the ground beef and breadcrumbs using your hands. Add the egg mixture and mix well, ensuring all ingredients are evenly incorporated. Shape the mixture into six oval-shaped patties about 1 inch thick each.
- Cook the patties: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, place the patties in the skillet. Cook undisturbed for about 4 minutes per side, until the outsides are browned but the patties are not fully cooked through. Remove the patties and transfer them to a plate.
- Sauté the vegetables: In the same skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Add the sliced cremini mushrooms and continue cooking, stirring occasionally, for approximately 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the gravy: Add the unsalted butter to the skillet. Once melted, stir in the all-purpose flour, mustard powder, sea salt, garlic powder, and onion powder. Gradually pour in the beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce and the beef base or bouillon cube, stirring until the mixture is smooth and begins to thicken.
- Simmer the patties in gravy: Increase heat to medium-high and bring the gravy to a boil. Nestle the browned patties back into the skillet with the gravy. Cover the skillet, reduce the heat to low, and let everything simmer until the internal temperature of the patties reaches 160°F (71°C), about 10 to 15 minutes.
- Serve: Divide the Salisbury steaks among plates, spoon the mushroom and onion gravy over the top, and garnish with minced fresh parsley if desired. Serve immediately for a comforting and hearty meal.
Notes
- Use a meat thermometer to ensure the patties reach a safe internal temperature of 160°F.
- For a gluten-free version, substitute the breadcrumbs and flour with gluten-free alternatives.
- Ground beef with 90/10 lean-to-fat ratio is preferred to keep the patties juicy.
- Let the patties rest for a few minutes before serving to allow the juices to redistribute.
- The gravy can be made ahead and reheated with the patties for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
