This Salisbury steak with mushroom gravy pairs beef patties with a familiar onion and mushroom pan sauce. Egg holds the patties together, and a small amount of cornstarch thickens the sauce without a packet. Keep the gravy in the pan so each portion gets its share.
Tips for salisbury steak with mushroom gravy
Use 93% lean ground beef and finely grate the onion used in the patties. Handle the meat lightly so it stays tender. The patties are softer without breadcrumbs; turn them once with a wide spatula. Serve with vegetables or cauliflower mash if you like; those extras are not included in this recipe’s nutrition.
Helpful equipment: a large nonstick skillet. Check the size and features for your kitchen before buying.
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Makes 4 servings. One serving: 1 beef patty with one-quarter of the mushroom gravy. Prep 15 minutes; cook 25 minutes; total elapsed time 40 minutes.
Salisbury Steak with Mushroom Gravy
Ingredients
- 1 1/2 lb 93% lean ground beef raw
- 1 large egg
- 1/2 cup onion finely grated
- 8 oz white mushrooms sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix beef, egg, half the grated onion, salt and pepper gently. Shape into four equal oval patties about 3/4 inch thick. Keep raw beef and its utensils separate from ready-to-eat foods.
- Heat oil in a large skillet over medium-high heat. Brown patties 3–4 minutes per side, then transfer to a plate; they will finish cooking in the gravy.
- Add mushrooms and remaining onion to the same pan. Cook 6–8 minutes, stirring, until softened. Add garlic for 30 seconds, then broth and Worcestershire sauce. Scrape up the browned bits.
- Stir cornstarch into cold water and pour into the simmering broth. Return patties and their juices. Cover and gently simmer 6–10 minutes until the center of every patty reaches 160°F and gravy thickens. Add a splash of water if too thick.
- Divide into four portions, each with one patty and one-quarter of all mushrooms and gravy.
Storage and meal prep
Refrigerate promptly in shallow covered containers within 2 hours, or 1 hour above 90°F. Store at 40°F or below for 3–4 days; reheat to 165°F. Keep patties in their gravy to help them stay moist. Freeze for up to 2–3 months for best quality and thaw overnight in the refrigerator.
More practical ideas
Try cheeseburger cauliflower casserole for another option. See our meal prep guide for more help.
About the nutrition
Estimated nutrition includes every listed ingredient divided into 4 equal servings. Brand substitutions and extra sides change the result. This development draft has not been kitchen-tested.