Go Back
Print

Salisbury Steaks with Gravy

Ingredients

8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

  • 2 pounds lean ground beef
  • 1 large egg beaten
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons ketchup
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 crushed beef bouillon cube
  • For the gravy:
  • 1/2 cup unsalted butter
  • 1 small onion thinly sliced
  • 8 ounces baby bella mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon black pepper
  • kosher salt to taste
  • fresh chopped parsley for garnish

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl mix together the ground beef, egg, breadcrumbs, ketchup, dijon mustard, Worcestershire sauce, black pepper, salt, and crushed beef bouillon.
  • I like to mix by hand, do not over mix.
  • Divide the mixture into 8 even portions and form the portions into flat oval shapes.
  • Heat an oven-safe 12-inch skillet (I like to use cast iron) with deep sides over medium heat.
  • Add the steaks directly into the pan, no need to add any extra oil.
  • Brown on both sides, about 2-3 minutes per side, then place the pan into the oven for 10-15 minutes until an internal temperature reaches 165°F.
  • Take the steaks out of the pan and place them on a plate and cover them with foil, set aside.
  • Wipeout any excess grease from the pan.
  • Over medium heat, add the butter and let it melt. Add the onion and mushrooms and cook, stirring occasionally, for about 5 minutes until the onions are softened.
  • Add the garlic and stir it in until fragrant, 30 seconds.
  • Add the flour and stir it in, coating the veggies, cook stirring constantly for 2 minutes.
  • Slowly whisk in the beef stock, making sure there are no lumps.
  • Add the Worcestershire sauce, dijon mustard, and black pepper, whisk it in.

Taste and add additional sauce if needed.

  • Let the gravy simmer for 3 minutes, stirring occasionally.
  • Add the steaks back to the pan and cover in the sauce, let simmer for 5 more minutes or until the steaks are heated through.
  • Garnish with optional parsley and serve.
  • ENJOY!