Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

This homemade Salisbury Steak recipe is a delightful nod to the iconic 50’s TV dinner, elevated with fresh ingredients and a homemade touch. It’s quick and easy, perfect for a comforting weeknight dinner that’s ready in just 30 minutes. Paired with creamy mashed potatoes and roasted broccoli, this dish is a hearty, family-friendly option that’s sure to please.

This Salisbury Steak with Onion Gravy brings a touch of nostalgia to the dinner table while offering a delicious, satisfying meal that goes beyond the pre-packaged TV dinners of the past. Enjoy the rich flavors and comforting aroma that this dish brings to your dining experience!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients:

For The Steaks:

• 1 pound lean ground beef
• 1/4 cup panko breadcrumbs
• 1 large egg, beaten
• 2 teaspoons ketchup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil (for cooking)

For The Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 1/2 cups beef stock
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 6 ounces sliced cremini mushrooms
• Salt and pepper, to taste

For Serving:

• Mashed potatoes
• Roasted broccoli

Instructions:

1. Prepare the Steaks:

• In a large bowl, combine ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt. Mix until well combined.
• Shape the mixture into four equal oval patties, each about 3/4-inch thick.

1. Cook the Steaks:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook for about 3 minutes per side, until they develop a golden crust. Reduce the heat if necessary to prevent excessive browning. Transfer the steaks to a plate and set aside.

1. Make the Gravy:

• In the same skillet, reduce heat to medium and add butter. Once melted, stir in the flour and whisk until smooth and no lumps remain.
• Gradually pour in the beef stock while continuously whisking. Add ketchup, Worcestershire sauce, and onion powder, whisking to combine.
• Stir in the sliced mushrooms and let the gravy simmer for about 5 minutes to thicken. Season with salt and pepper to taste.

1. Finish Cooking:

• Return the partially cooked steaks to the skillet, nestling them into the gravy. Cover and cook for an additional 10 minutes, or until the steaks are thoroughly cooked through (internal temperature should reach 160°F).

1. Serve:

• Serve the steaks over a bed of mashed potatoes with roasted broccoli on the side. Drizzle some of the mushroom gravy over the steaks.