Elevated Salisbury Steak Recipe With Rich Mushroom & Onion Gravy (One Pan) by Chef Gigi

Salisbury steak is a classic comfort food meal that's often called diner food. This classic, elevated salisbury steak recipe comes together quickly and easily all in one pan! The tender beef and pork patties are swimming in a sea of rich mushroom and onion gravy. Is there anything better than that? 

To make this soul-hugging hearty dinner recipe you will need the following ingredients: ground beef, ground pork, yellow onion, breadcrumbs or panko, fresh garlic, an egg, ketchup, Worcestershire sauce or fish sauce, Dijon mustard, black pepper, olive oil, wild mushrooms, butter, flour and beef broth. The recipe cooks up in about 30 minutes!

Serve this easy salisbury steak recipe over hot mashed potatoes or buttered noodles. You could also add a garden salad and some fresh dinner rolls.

Another fun way is to make salisbury steak into meatballs! Try this salisbury steak meatballs recipe.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5

Ingredients

Patties

• 1 pound ground beef
• 1/2 pound ground pork
• 1 large yellow onion, grated
• 1/3 cup plain breadcrumbs or panko
• 2 garlic cloves, minced
• 1 large egg, beaten
• 2 tablespoons ketchup
• 1/2 teaspoon Worcestershire sauce or fish sauce
• 3 teaspoons Dijon mustard
• 1/2 teaspoon fresh ground black pepper

Gravy

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 large yellow onion, sliced thin
• 2 cups (1 pint) wild mushrooms, sliced or rough chopped
• 4 tablespoon unsalted butter (divided)
• 3 heaping tablespoons flour
• 2 1/2 cups beef broth
• 1 cup water (in case you need to thin the gravy)
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce or fish sauce

Here's how to make it: 

1. For the steaks, in a mixing bowl, add the panko or breadcrumbs. Add the grated onion and mix with a fork to combine. Add the remaining ingredients. Mix well with your hands to combine. Divide into five or six large balls and then pat firmly into oval patties. Set aside. You could use all ground beef or all ground pork. 
2. Heat the oil in a large skillet over high heat. Add the patties and cook the first side for 3 to 4 minutes or until a rich brown crust forms. Gently flip and brown the other side. Do not cook through. Remove patties and set them aside on a plate. Get them well browned. Remember, brown takes you to flavortown.
3. To make the gravy, reduce the heat to medium-high. In the same pan, add 2 tablespoons of the butter and the sliced onions. Cook for about 4 to 5 minutes until onions are translucent and beginning to caramelize. Season with salt and pepper. Remove the cooked onions and place them on top of the patties. Set aside.
4. Add the remaining butter and mushrooms to the same pan and sauté for 3 to 5 minutes until they are golden brown and slightly sticky. Deglaze the pan with a few tablespoons of water if the pan becomes too dry during this step. Add the garlic and sauté for an additional minute. Taste mushrooms and adjust seasoning with salt and pepper. You can use whatever kind of mushrooms you like for this recipe. 
5. With mushrooms still in the pan, add the flour and sauté until brown with a nutty, 1 to 2 minutes. Slowly add the stock and water while constantly stirring to achieve a lump-free gravy. Add the Dijon mustard and Worcestershire sauce. Return the onions to the pan with any juices. Stir to combine.
6. Return the patties to the pan with the juices left on the plate. Cook for 5 to 8 minutes or until gravy is thickened, stirring occasionally. If the sauce thickens too quickly, add the water a little at a time until desired consistency. Cook the steaks until internal temperature reaches 165 degrees F. Taste and adjust salt and pepper, to taste. Serve steaks and gravy with mashed potatoes or butter noodles. Garnish with fresh chopped parsley. Patties can be assembled and formed raw a day ahead and kept in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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