Salisbury Steak with Mushroom Gravy

This isn’t your cafeteria-style salisbury steak – we’re talking incredibly tender, flavor-packed beef patties swimming in a rich mushroom gravy that’ll make you want to lick your plate clean.

What makes this version special? The secret lies in grating the onions directly over the breadcrumbs, letting all those flavorful juices soak in. Then we cook the steaks right in the gravy, allowing them to infuse every drop with savory goodness. This is the kind of meal that makes random Tuesday nights feel like special occasions.

Ingredients

For the Salisbury Steaks:

• 1/2 onion (white, brown or yellow)
• 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
• 1 lb/500g ground beef
• 1 garlic clove, minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard OR 2 tsp dry mustard powder

For the Mushroom Gravy:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 5 oz/150g mushrooms, sliced
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth, low sodium
• 1/2 cup water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper to taste

Steps

1. Start with the onion prep: Place breadcrumbs in a large bowl. Using the fine side of a box grater, grate the onion directly over the breadcrumbs. Mix with your fingers and let soak for 5 minutes – this creates an incredibly moist and flavorful base.
2. Combine the patty mixture: Add remaining Salisbury Steak ingredients to the onion-soaked breadcrumbs. Mix with your hands for 2-3 minutes until slightly pasty – this ensures the patties won’t fall apart during cooking.
3. Form the steaks: Divide mixture into 5 equal portions (about 150g each). Shape into oval patties approximately 3/4 inch (1.9 cm) thick. Press firmly to compact – loose patties will crumble.
4. Brown the patties: Heat oil in a large skillet over high heat. Cook patties for 1 minute per side until golden brown. They’ll still be raw inside – that’s perfect! Remove to a plate.
5. Create the gravy base: In the same skillet, cook onions and garlic for 2 minutes until translucent. Add mushrooms and cook for 2-3 minutes until golden. The mushrooms should release their moisture and start to brown.
6. Make the roux: Reduce heat to medium. Add butter and let melt completely. Sprinkle in flour and cook for 30 seconds, stirring constantly – this prevents a raw flour taste.
7. Finish the gravy: Gradually whisk in beef broth until smooth. Add remaining gravy ingredients. Return steaks to the pan along with any accumulated juices. Simmer for 5-7 minutes until gravy thickens and steaks reach 160°F (71°C) internal temperature.
8. Season and serve: Remove steaks, taste gravy and adjust seasoning. Serve steaks smothered in mushroom gravy over mashed potatoes, garnished with fresh parsley if desired.

Smart Swaps

• Use ground turkey instead of beef (add 1 tbsp olive oil to mixture for moisture)
• Replace breadcrumbs with 1/2 cup crushed pork rinds for low-carb version
• Substitute mushrooms with caramelized onions for a different flavor profile

Make It Diabetes-Friendly

• Use almond flour instead of breadcrumbs (reduces carbs by 12g per serving)
• Replace ketchup with 2 tbsp tomato paste + 1/4 tsp sweetener
• Serve over cauliflower mash instead of potatoes (saves 30g carbs per serving)

Pro Tips

• Don’t skip the onion soaking step – it’s crucial for tender patties
• Let the mushrooms really brown for maximum flavor
• If gravy gets too thick, thin with warm beef broth, not cold water
• Rest steaks for 5 minutes before serving to retain juices