Homemade Salisbury Steak

 A comforting, classic dish made entirely from scratch. Juicy, savory beef patties are simmered in a rich onion and mushroom gravy, creating a deeply flavorful meal that’s both satisfying and nostalgic. Ready in under an hour, this recipe turns simple ingredients into a hearty dinner everyone will love.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 4 | Calories: ~580 per serving

Ingredients

For the Patties:

• 1 lb ground beef (85/15 blend recommended)

• ½ cup panko breadcrumbs

• 1 large egg

• 2 cloves garlic, minced

• 2 tablespoons ketchup

• 1 beef bouillon cube, finely crumbled (or 1 teaspoon powdered bouillon)

• 2 teaspoons dry mustard

• ½ tablespoon Worcestershire sauce

For the Gravy:

• 3 tablespoons unsalted butter, divided

• 1 medium yellow onion, thinly sliced

• 6 oz cremini or white mushrooms, thickly sliced

• 2 tablespoons all-purpose flour

• 2 cups low-sodium beef stock

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Form the Patties:
In a large bowl, gently combine all patty ingredients until just incorporated—avoid overmixing. Shape into 4 oval patties, about ¾-inch thick.

2. Sear the Patties:
In a large skillet or braiser, heat 1 tablespoon of butter over medium-high heat. Add the patties and sear for 2–3 minutes per side, until a deep brown crust forms. They will not be cooked through. Transfer to a plate.

3. Caramelize the Onions:
Reduce heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Add the sliced onions and cook, stirring occasionally, for about 20 minutes until deeply softened, golden, and caramelized.

4. Cook Mushrooms & Make the Roux:
Increase heat to medium. Add the sliced mushrooms and cook for 3–4 minutes until softened and browned. Sprinkle the flour over the onions and mushrooms, stirring constantly for 1–2 minutes to cook off the raw flour taste.

5. Simmer in Gravy:
Gradually pour in the beef stock while stirring to dissolve any flour clumps. Bring to a gentle simmer. Return the seared patties to the skillet, nestling them into the gravy. Cover and simmer for 10–12 minutes, or until the patties are cooked through and the gravy has thickened.

6. Season & Serve:
Transfer the patties to a serving platter. Taste the gravy and season with salt and pepper as needed. Spoon the rich onion-mushroom gravy generously over the patties. Garnish with fresh parsley, if desired.

Tips for Success

• Don’t Overmix: Handle the beef gently to keep the patties tender, not dense.

• Low & Slow Onions: Patience with the onions builds a sweet, deep flavor base for the gravy.

• Gravy Consistency: For a thicker gravy, simmer uncovered for a few extra minutes. For a thinner gravy, add a splash more stock.

• Make It Ahead: The patties can be shaped and refrigerated up to a day in advance.

Serving Suggestions

• Serve over creamy mashed potatoes, buttered egg noodles, or fluffy white rice.

• Pair with steamed green beans, roasted carrots, or a simple side salad.

• Leftovers store beautifully for up to 3 days and taste even more flavorful the next day.

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Warm, savory, and smothered in gravy—this Salisbury steak is the definition of homestyle comfort in a single skillet.