Homemade Salisbury Steak with Mushroom Gravy

Ingredients

Instructions

0 of 6 steps complete

1. 1Soak breadcrumbs in milk for 5 minutes. Mix in egg, 2 teaspoons Worcestershire sauce, mustard, ½ teaspoon salt and ¼ teaspoon pepper. Add beef and gently combine without kneading. Shape into four oval patties about ¾ inch thick.
2. 2Heat oil in a large skillet over medium-high heat. Brown patties for 3–4 minutes per side. Transfer to a plate; they will finish cooking in the gravy. Leave about 1 tablespoon drippings in the skillet and discard excess fat.
3. 3Reduce heat to medium and add butter, mushrooms and onion. Cook for 8–10 minutes, stirring, until mushrooms brown and onion softens. Add garlic and cook for 30 seconds.
4. 4Sprinkle in flour and stir for 1 minute. Slowly stir in broth, scraping the skillet. Add ketchup, remaining 1 teaspoon Worcestershire sauce, ¼ teaspoon salt and ¼ teaspoon pepper. Bring to a gentle simmer.
5. 5Return patties and any juices to the skillet. Partially cover and simmer gently for 8–12 minutes, turning once, until each patty reaches 160°F in the center and gravy thickens. Add a splash of broth if necessary; taste gravy and adjust seasoning.
6. 6Sprinkle with parsley and serve hot with gravy spooned over each patty. Refrigerate within 2 hours for up to 3–4 days and reheat to 165°F.