Salisbury Steak with Gravy

Salisbury Steak with Gravy is a classic, comforting meal made with seasoned beef patties and a thick, tasty gravy. It’s a filling meal that the whole family will like, and it’s great for midweek evenings. The best part? This recipe makes a fancy and filling meal out of things you probably already have in your kitchen. It’s better than your usual ground beef dinner. This recipe is sure to become a favorite in your kitchen, whether you like classic comfort food or want something simple but tasty.

Introduction to Salisbury Steak with Gravy

Let’s get started on how to create the best Salisbury steak with gravy from scratch!

If you like classic home-cooked dinners, you’ll adore this Salisbury steak dish. The delicate beef patties and creamy, tasty gravy are a perfect match. It’s also quick to make and uses common ingredients, so it’s perfect for weeknights when you don’t have much time. You’ll also love how versatile it is; it goes well with mashed potatoes, rice, or even buttered noodles. And don’t forget the mushrooms, which give the meal more flavor and texture!

Time to prepare: 15 minutes
Time to cook: 30 minutes

Ingredients

For the patties:

1½ pounds of ground beef (80/20 blend is best)
½ cup of Italian breadcrumbs (adds flavor and helps the patties stick together)
1 tablespoon of ketchup (for a hint of sweetness)
2 teaspoons of dried mustard (adds a little sharpness)
1 teaspoon of Worcestershire sauce (to make the flavor stronger)
1 crushed beef bouillon cube (adds a strong meat flavor)
1/2 teaspoon onion powder (to provide more taste)
½ tsp of salt
1/2 teaspoon of black pepper
1 tablespoon of olive oil (for frying the patties)

For the sauce:

Two cups of hot water
2 beef bouillon cubes (for a meaty, rich base)
1 tablespoon of ketchup (adds a little sweetness and color)
1 teaspoon of Worcestershire sauce (for umami flavor)
½ teaspoon of black pepper
½ teaspoon of garlic powder
4 teaspoons of cornstarch to make the gravy thicker
1 medium yellow onion, cut into half-moons (adds depth and flavor)
2 teaspoons of chopped garlic
1 tablespoon of butter (to make it richer)
8 ounces of sliced cremini mushrooms (optional but suggested for more taste)

Instructions

Make the Beef Mixture: In a big bowl, mix together the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, broken bouillon cube, onion powder, salt, and pepper. Use your hands to mix everything together well until it is all mixed in. The mix should stay together properly yet still be wet.
Make the Patties: Cut the beef mixture into four equal pieces and form each one into an oval patty. To make sure they cook evenly, these patties should be around ¾ inch thick.
Fry the patties: Put 1 tablespoon of olive oil in a big skillet and heat it over medium heat. Put the patties in the hot oil and let them cook on one side for about 4 to 5 minutes. Turn them over and cook them for another 4 to 5 minutes, or until they are brown on the other side. Take the patties out of the pan and place them on a platter lined with paper towels to soak up any extra oil.
In a medium bowl, mix together 2 cups of boiling water, 2 beef bouillon cubes, 1 tablespoon of ketchup, 1 teaspoon of Worcestershire sauce, ½ teaspoon of garlic powder, ½ teaspoon of pepper, and 4 teaspoons of cornstarch to make the gravy base. Put this mixture to the side.
In the same pan you used to brown the burgers, add the cut onions and sauté them. Stir the onions every so often and cook them over medium heat for 3 to 4 minutes, or until they are tender and starting to caramelize. Stir in the minced garlic and 1 tablespoon of butter, and cook for another 2 minutes, or until the garlic smells good.
To deglaze the pan, pour in ½ cup of the broth mixture and use a spatula to scrape up any browned bits from the bottom of the pan. The gravy tastes so much better with these bits in it.
Add the mushrooms and let them cook for 2 to 3 minutes, or until they are tender. After the mushrooms are done cooking, add the rest of the gravy mixture. Mix thoroughly and bring the gravy to a low boil. Stir it every so often and let it cook for approximately 5 minutes, or until it thickens.
Put the patties and gravy together: Put the browned Salisbury steak patties back in the skillet and nestle them into the gravy. Use a spoon to spread the gravy over the burgers. Let everything boil together on low heat for 3 to 5 minutes so that the flavors can mix and the patties can soak up the gravy.
Check for Doneness: Check the patties’ internal temperature to make sure they are fully cooked; it should be 160°F (71°C).
Serve: When the Salisbury steaks are done, serve them hot with lots of onion and mushroom sauce on top.

Serving Suggestions and Tips

When you serve Salisbury steak, it’s essential to have comfortable sides like mashed potatoes, creamy polenta, or rice to mop up the thick gravy. If you want something lighter, consider serving it with steamed veggies like green beans or a fresh salad on the side. People also like buttered egg noodles since they are a basic base for the tasty gravy.

Overcooking the patties: Don’t cook the patties too long in the skillet before putting them back in the gravy. Beef patties that are cooked too long can turn dry.
Don’t forget to deglaze the pan! This method takes all the tasty browned pieces from cooking the patties and adds them to the sauce.
Too much cornstarch: Be careful with the cornstarch; if you add too much, the gravy will be excessively thick and gloopy. Stick to the recommended amount for the greatest texture.

Storage and Reheating

To store: If you have leftovers, let them cool all the way down before putting them in a container that won’t let air in. You can store them in the fridge for up to three days.

To cook up: Put the steak and gravy in a skillet over medium heat and add a little water or broth if the gravy needs to be thinned. You can also heat it up in the microwave, but make sure to cover it so it doesn’t dry out.

Frequently Asked Questions

Is it possible to freeze Salisbury steak?
Yes! You can put the cooked burgers and gravy in the freezer. After everything has cooled, put the patties and gravy in a container that can go in the freezer. You can keep them for up to two months. Before reheating, let it thaw in the fridge.

Can I use turkey instead of beef?
Yes, of course! Ground turkey is a good choice if you want to eat less fat. Just keep in mind that turkey cooks a little faster, so change the cooking time as needed.

What else can I use instead of mushrooms?
If you don’t like mushrooms, you may leave them out or replace them with sliced bell peppers or zucchini for a different taste and texture.

Conclusion

This Salisbury Steak and Gravy Recipe is a classic comfort food that makes a great meal for a nice night in. It has tasty beef patties and a creamy gravy. This recipe is sure to be a success at the dinner table because it has onions, mushrooms, and a well-seasoned sirloin patty. Please share this recipe with your friends and family. Also, don’t forget to sign up for the blog to get more easy-to-make, tasty meals!