Classic Pan-Seared Salisbury Steak with Mushroom Gravy
Tender ground beef patties seasoned with Worcestershire sauce and mustard powder, pan-seared to perfection and smothered in a rich mushroom and onion gravy. This comforting American classic transforms simple ingredients into a satisfying dinner that's perfect for weeknight meals or Sunday suppers. The key to exceptional Salisbury steak lies in properly seasoning the meat mixture and creating a flavorful gravy from the pan drippings, resulting in a dish that's both nostalgic and deeply satisfying.
Ingredients
- 1 ½ pounds lean ground beef
- ½ cup panko breadcrumbs
- 2 tablespoons ketchup
- 2 teaspoons dried mustard powder
- 2 teaspoons Worcestershire sauce
- 1 beef bouillon cube, crushed into powder
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- ½ yellow onion, thin sliced
- 2 garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 4 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley, finely chopped for garnish
Instructions
- 1
Mix ground beef, breadcrumbs, ketchup, mustard powder, Worcestershire sauce, crushed bouillon cube, and black pepper in a large bowl until well combined
- 2
Form mixture into 6 even oval-shaped patties
- 3
Heat a large skillet over medium heat and add patties directly to pan
- 4
Sear patties on both sides until internal temperature reaches 165°F, about 10-15 minutes total, lowering heat if browning too quickly
- 5
Transfer cooked patties to a plate and wipe excess fat from pan
- 6
Return skillet to medium heat and melt butter
- 7
Add onions and garlic, cook until onions are softened and translucent, about 5-8 minutes, stirring occasionally
- 8
Add mushrooms and cook until softened with most liquid evaporated, about 5 minutes, stirring occasionally
- 9
Add flour and stir to coat vegetables, cook for 2 minutes
- 10
Slowly whisk in beef stock, Worcestershire sauce, and ketchup
- 11
Let simmer and thicken, stirring occasionally, about 5 minutes
- 12
Return patties to pan, cover with sauce, and cook until warmed through, about 3-5 minutes
- 13
Garnish with fresh parsley and serve
Tips
Don't overmix the meat mixture to keep patties tender - mix just until ingredients are combined.
Let patties rest for a few minutes after forming to help them hold together during cooking.
Make sure pan is hot before adding patties to get a proper sear and prevent sticking.
Good to Know
Refrigerate cooked Salisbury steak in sauce for up to 3 days. Reheat gently in skillet or microwave until heated through.
Patties can be formed up to 1 day ahead and refrigerated. Gravy reheats well and can be made earlier in the day.
Serve hot over mashed potatoes, egg noodles, or rice with the mushroom gravy spooned generously over top.
Common Mistakes
Don't press down on patties while cooking to avoid squeezing out juices and creating dry meat.
Add stock gradually while whisking to prevent lumpy gravy from forming.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, you can form the patties up to 24 hours ahead and refrigerate. The complete dish reheats well and can be made earlier in the day.
What if my gravy is too thick?
Gradually whisk in more beef stock or water until you reach the desired consistency. If too thin, simmer uncovered to reduce.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through.