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Salisbury steak patties simmering in mushroom onion gravy in a cast iron skillet, topped with chopped parsley

Salisbury Steak with Mushroom Onion Gravy

Juicy 80/20 beef patties seared in cast iron, then simmered in a rich brown gravy loaded with mushrooms and onions. Real comfort food for a weeknight.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Patties
  • 2 lb ground beef 80% lean / 20% fat
  • ½ cup panko bread crumbs or crushed saltines
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
Mushroom onion gravy
  • 2 tablespoons butter
  • 8 oz cremini (baby bella) mushrooms sliced
  • 1 large yellow onion halved and thinly sliced
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard optional, adds a little tang
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • fresh parsley chopped, optional

Method
 

  1. In a large bowl, stir together the panko, egg, milk, Worcestershire, ketchup, salt, pepper, garlic powder and onion powder. Let it sit a minute so the crumbs soak up the liquid. Add the beef and mix gently with your hands just until combined. Overworking makes them tough.
  2. Form 6 oval patties about ¾ inch thick. Press a slight dip in the center of each so they stay flat as they cook.
  3. Heat a large cast iron or heavy skillet over medium-high. Sear the patties 3 to 4 minutes per side until well browned. They don't need to be cooked through yet. Work in batches if needed and move them to a plate.
  4. 80/20 beef renders a good amount. Leave about 1 tablespoon in the pan and pour off the rest. Keep the browned bits stuck to the bottom. That's your flavor.
  5. Turn the heat to medium, add the butter and mushrooms, and cook 5 to 6 minutes without stirring too much, until browned.
  6. Add the onions with a pinch of salt and cook 5 to 7 minutes until soft and golden. Stir in the garlic for 30 seconds.
  7. Sprinkle the flour over everything and stir for 1 minute. Slowly pour in the broth while stirring, scraping up the browned bits. Add the Worcestershire, Dijon (if using) and thyme. Bring to a simmer and it will thicken in a couple of minutes.
  8. Nestle the patties and any juices from the plate back into the gravy. Spoon some gravy over the tops, cover, and simmer on low 12 to 15 minutes, until the centers reach 160°F.
  9. Season the gravy with salt and pepper. If it's too thick, add a splash of broth. If it's too thin, simmer uncovered a few more minutes. Top with parsley and serve over mashed potatoes, egg noodles or rice.

Notes

Why 80/20? Leaner beef dries out during the simmer. The 20% fat keeps the patties tender and juicy, and pouring off the extra in step 4 keeps the gravy from getting greasy.
Make it ahead. It reheats great. Store the patties in the gravy and warm covered on the stove with a splash of broth.
Leftovers keep 3 to 4 days in the fridge, or freeze up to 3 months.