Salisbury Steak with Mushroom Gravy

This Salisbury steak with mushroom gravy is pure comfort food! Juicy, flavour-packed beef patties smothered in a rich, savoury gravy. Perfect with mashed potatoes!

Prep Time25

Cook Time25

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Mixing Bowl
Box Grater (for onion)
Large Pan & Spatula/Turner
Whisk or Wooden Spoon (for sauce)

Ingredients

Salisbury Steak

1/2 cup / 30g Panko Breadcrumbs
1/2 medium White Onion, grated on a box grater
1 tbsp Worcestershire Sauce
1lb / 500g Ground/Minced Beef (15% fat - see notes)
2 tsp Dijon Mustard
2 cloves of Garlic, finely minced
1 Egg
3/4 tsp Salt
1/2 tsp Black Pepper
Olive Oil, as needed

Mushroom Gravy

8oz / 225g Baby Chestnut Mushrooms (Cremini/Baby Bella), sliced
2 tbsp / 30g Unsalted Butter
1 clove of Garlic, finely diced
1 tbsp Tomato Paste
2 tbsp All Purpose/Plain Flour
2 cups / 480ml good quality Beef Stock
1 tsp Worcestershire Sauce (see notes)

Instructions

Add the Panko, grated onion and Worcestershire sauce to a large mixing bowl, then use a fork to mash everything together until the breadcrumbs soak in all the moisture.
Add the remaining ingredients (besides the olive oil) and use your hands to mix everything together. Whilst it's important to ensure everything is evenly distributed and mixed well, try not to squeeze the meat into oblivion, otherwise it can come out tough and dry.
Divide the mixture into 4 equal-sized portions. One by one, roll them into balls, then flatten them into oval-shaped patties (3.5" x 5" is perfect). Use your fingers to smooth over the surfaces and edges, pinching together any little cracks or gaps to help prevent them from splitting as they cook.
Heat a drizzle of oil in a large pan over medium-high heat. Once hot, add the patties and fry for around 3 minutes on each side until nicely browned. The aim is to develop a lovely crust and build flavour, rather than cook them all the way through (they'll finish cooking in the gravy). Remove the patties and place on a plate to one side. You may need to work in two batches depending on the size of your pan.
Remove and discard all but around 1/2 tbsp of fat (just eyeball it), then place the pan back over medium-high heat again. Add the mushrooms and fry until they build up a golden crust, seasoning with a pinch of salt and pepper towards the end. Remove the mushrooms and place to one side, then lower the heat to medium.
Melt the butter, then fry the garlic for 30 seconds or so (be careful it doesn't burn). Stir in the tomato paste and fry for a minute or so, then stir in the flour. Gradually add the stock, whisking as you go to ensure no lumps form. Add 1 tsp Worcestershire sauce, then stir in the mushrooms and any resting juices from the patties.
Nestle in the patties, then gently simmer for 8-10 minutes until the gravy thickens and the patties are cooked through. It will thicken, just keep gently simmering away, spooning over the patties as you go.
Serve up and enjoy!

Video

Notes

a) Beef - From testing, I found 15% offers the best results; the patties stay nice and juicy, but they don't make the dish too greasy with a load of excess fat. If you can only find 20%, that'll work great; just drain away excess fat before frying the mushrooms. I don't recommend using anything leaner - the patties will dry out more easily, and you don't get the bonus flavour from the extra fat. If you're in the UK, avoid the vacuum-packed mince as it's difficult to mix and can come out crumbly.

b) Simmering the gravy - The step isn't just important to thicken up the gravy and finish cooking the patties, but it allows the patties to infuse more flavour into the gravy. 8 - 10 minutes is a guideline, but it might take a little longer depending on how low the heat is. Just don't crank up the heat because it'll overcook the patties; low and slow for the win!

c) Gravy flavour - The gravy should be lovely and rich and complement the patties perfectly. If you're using a weaker stock, you might want to consider an extra 1/2 - 1 tsp Worcestershire sauce if you think it's needed. I recommend judging after the sauce has thickened, because the flavour intensifies as it reduces.

d) Calories - Whole recipe divided by 4 with no sides.

Nutrition