Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Fresh thyme or parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef, bread crumbs, egg, chopped onion, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Form into 4-6 oval-shaped patties.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the beef patties for 4-5 minutes on each side until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté sliced mushrooms until golden brown. Sprinkle flour over mushrooms and cook for about 1 minute.
- Gradually add beef broth while stirring to prevent lumps. Stir in Worcestershire sauce and Dijon mustard. Simmer until the gravy thickens, about 5 minutes.
- Return beef patties to the skillet, spoon gravy over them, cover, and simmer for an additional 10 minutes.
Notes
- Leftover Salisbury Steak can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of beef broth if needed to keep the gravy moist.
- For a gluten-free version, substitute gluten-free bread crumbs and ensure beef broth is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Dairy-Free, Nut-Free, Gluten-Free Possible
Nutrition
- Serving Size: 1 serving (about 1 patty with gravy)
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
