Ingredients
Equipment
Method
Caramelize the Onions and Mushrooms
- Heat 1 tablespoon oil and 1 tablespoon butter in a large cast iron skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized.
- Transfer the caramelized onions to a bowl and set aside.
- Cook the sliced mushrooms in the same skillet until tender and browned. Transfer them to the bowl with the onions and set aside.
Prepare the Salisbury Steak Patties
- Add the ground beef, garlic powder, beef bouillon, onion powder, black pepper, breadcrumbs, and Worcestershire sauce to a medium mixing bowl.
- Mix gently until the ingredients are evenly combined. Avoid overworking the beef.
- Divide the mixture into 6–8 equal portions and shape each portion into an oval patty about the size of your palm and less than 1 inch thick.
Brown the Patties
- Add enough cooking oil to lightly coat the skillet and heat over medium heat.
- Working in batches, add 3–4 patties at a time and cook for approximately 4–6 minutes per side, until deeply browned and crisp on the outside. The patties do not need to be completely cooked through at this stage.
- Transfer the browned patties to a plate and set aside.
Make the Mushroom Gravy
- Leave the flavorful browned bits and meat drippings in the skillet. Add the butter and cooking oil specified for the gravy and heat until the butter melts.
- Add the flour and stir continuously until the flour begins to lightly brown and forms a smooth roux.
- Slowly pour in the beef bone broth while whisking continuously to prevent lumps.
- Continue stirring until the gravy becomes smooth, then add the Worcestershire sauce. Season with salt and black pepper to taste.
Simmer the Salisbury Steak
- Return the browned patties to the skillet and spoon some of the gravy over them.
- Add the caramelized onions and cooked mushrooms around and over the patties.
- Reduce the heat to medium-low and simmer for 20–30 minutes, or until the gravy has reduced to your preferred consistency and the patties are cooked through to an internal temperature of 160°F (71°C).
Serve
- Taste the gravy and adjust the salt and black pepper as needed. Serve the Salisbury steaks hot with plenty of mushroom and onion gravy spooned over the top.
Notes
- Ground beef: Use 80/20 or 85/15 ground beef for good flavor, moisture, and texture.
- Yield: The beef mixture can be divided into 6–8 patties. The source lists 8 servings.
- Brown first: Searing the patties before simmering them in gravy develops a flavorful crust and adds browned bits to the skillet for the gravy.
- Mushrooms: The mushrooms may be omitted for a simple caramelized onion gravy.
- Do not crowd the skillet: Brown the patties in batches so they sear properly instead of steaming.
- Gravy consistency: Add additional broth if the gravy becomes too thick, or simmer it longer if it is too thin.
- Make ahead: Shape the patties up to 24 hours in advance, cover, and refrigerate until ready to cook.
- Ingredient discrepancy: The source ingredient list includes 2 tablespoons oil and 4 tablespoons butter for the gravy portion, but the step-by-step instructions call for additional oil and approximately 5 tablespoons total butter across the onion, mushroom, and gravy steps.
- Bouillon discrepancy: The instructions mention adding beef bouillon to the finished gravy, but no separate gravy quantity is provided. The only measured bouillon in the ingredient list is 1 teaspoon used in the patties, so no additional amount has been invented.
- Food safety: Ground beef patties should reach 160°F (71°C) internally before serving.
- Storage: Refrigerate cooled leftovers with the gravy in an airtight container for up to 3–4 days.
- Reheating: Reheat gently in a covered skillet over medium-low heat, adding a splash of broth if the gravy becomes too thick.
- Serve with: Mashed potatoes, cooked rice, or egg noodles are excellent for soaking up the mushroom gravy.
- Nutrition: Nutrition information is provided as an estimate only.