Salisbury Steak with Mushroom-Onion Gravy
Tender, pan-seared beef patties browned on the outside and soft inside, smothered in a glossy mushroom and caramelized onion gravy that coats every bite. The contrast of the crisped edges and the velvety sauce gives a satisfying mouthfeel and deep, savory flavor from browned meat and concentrated pan drippings.
Swap ground beef for a leaner blend or a beef-pork mix if you prefer a milder profile; use gluten-free panko and a cornstarch slurry in place of flour for a gluten-free gravy. Toast the breadcrumbs lightly before mixing for extra toasty notes, and reserve some pan fond when deglazing to intensify the sauce. A splash of Worcestershire and a dollop of ketchup in the patties lift the umami and balance richness.
Serve this skillet-friendly meal over buttery mashed potatoes, egg noodles, or steamed rice with a bright side of green beans, peas, or a crisp salad. It’s well suited to busy weeknights, make-ahead lunches (reheat gently to preserve texture), and casual family dinners where a familiar, satisfying main is welcome.
How to Make It
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1
Pulse half the onion and all garlic in a food processor or finely grate them; place in a large bowl.
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2
Add ground beef, egg, breadcrumbs, milk, Worcestershire sauce, ketchup, salt and black pepper to the bowl; mix gently until just combined, then form into 4 evenly sized oval patties.
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3
Heat a large skillet over medium-high heat and add vegetable oil. Sear patties until well browned on the first side, about 4–5 minutes; flip and brown the other side for 3–4 minutes. Transfer patties to a plate and tent with foil.
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4
Reduce heat to medium and add butter to the skillet. Slice the remaining onion into thin rings and add to the pan; sauté until soft and beginning to caramelize, about 6–8 minutes.
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5
Add sliced mushrooms and cook until they release their liquid and turn golden, about 5–6 minutes more.
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6
Sprinkle flour over the onions and mushrooms and stir to coat; cook 1 minute to remove the raw-flour taste.
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7
Slowly pour in beef broth while scraping up browned bits from the pan; stir until the sauce thickens and becomes glossy. Taste and adjust seasoning with salt, pepper, or a splash more Worcestershire if needed.
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8
Return the patties to the skillet, nestling them into the gravy. Spoon sauce over the patties and simmer gently for 6–8 minutes until patties are cooked through (internal temperature 160°F/71°C) and flavors meld.
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9
Stir chopped parsley into the sauce, spoon extra gravy over the patties, and serve hot over mashed potatoes, noodles, or rice.
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Crème Brûlée
Silky baked vanilla custard topped with a crisp caramelized sugar crust—make-ahead dessert finished with a blowtorch or broiler in about 1 hour plus chilling.