SALISBURY STEAK WITH ONION GRAVY

Ingredients

The Salisbury Steak Patties:

• 1.5 lbs (700g) lean ground beef (80/20 or 85/15)
• 1/3 cup plain breadcrumbs (or panko)
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp olive oil or butter (for searing)

The Caramelized Onion & Mushroom Gravy:

• 2 large yellow onions, thinly sliced
• 8 oz fresh mushrooms (cremini or button), sliced
• 3 tbsp unsalted butter (divided)
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth or stock
• 1 tbsp Worcestershire sauce
• 1 tsp tomato paste (optional, adds depth and color)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Form the Patties: In a large mixing bowl, gently combine the ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Do not overmix, or the patties will get tough. Divide the mixture into 4 equal portions and shape them into oval patties that roughly match the shape of a steak (about 3/4-inch thick). Press a slight dimple into the center of each patty with your thumb to prevent them from puffing up into balls while cooking.
2. Sear the Steaks: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the patties and sear until a rich, dark golden-brown crust forms on both sides (about 3–4 minutes per side). The patties don’t need to be fully cooked through yet. Transfer them to a clean plate.
3. Sauté the Onions and Mushrooms: Turn the heat down to medium. Add another tablespoon of butter to the same skillet along with the sliced mushrooms and onions. Cook, stirring frequently, for 8 to 10 minutes until the mushrooms are browned and the onions are soft, caramelized, and sweet. Stir in the garlic and tomato paste for the final 1 minute.
4. Build the Gravy: Sprinkle the flour evenly over the onion and mushroom mixture. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the beef broth and Worcestershire sauce while whisking vigorously to prevent any lumps from forming.
5. Simmer and Braise: Bring the gravy to a gentle simmer, letting it thicken into a rich, glossy sauce (about 3–4 minutes). Nestle the seared beef patties and any resting juices right back into the gravy. Spoon the hot onions and gravy over the top of the steaks.
6. Finish Cooking: Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 10 to 12 minutes. This allows the patties to finish cooking through while absorbing all those savory flavors from the gravy. Taste the gravy and season with a pinch of salt and pepper if needed. Garnish with chopped fresh parsley.

Chef’s Tips for Success

• The Dimple Trick: Pressing that small thumbprint into the center of raw burger or Salisbury patties is a classic culinary secret—it keeps the meat flat and prevents it from shrinking into a dome shape in the pan.
• Serving Suggestions: This dish cries out for a base designed to soak up that incredible onion gravy. Serve it over a generous bed of mashed potatoes, buttered egg noodles, or steamed white rice, alongside some green beans or roasted carrots.