Description

This classic Salisbury Steaks recipe features tender ground beef patties cooked in a savory mushroom and onion gravy. The steaks are pan-seared for a rich crust, then simmered in a flavorful homemade gravy made with beef broth, mushrooms, onions, and a touch of tomato paste. Perfectly comforting and easy to prepare, these steaks are an ideal meal served alongside mashed potatoes and your favorite vegetables.

Ingredients

Scale

For the Steaks

2 pounds lean ground beef
2 large eggs
½ cup Italian breadcrumbs
1 teaspoon coarse kosher salt
½ teaspoon black pepper
2 teaspoons Worcestershire sauce (divided)
3 Tablespoons olive oil

For the Gravy

4 Tablespoons salted butter
1 large sweet onion, sliced
4 cloves garlic, minced
16 ounces brown mushrooms, sliced
2 teaspoons tomato paste
4 Tablespoons all-purpose flour
5 cups beef broth
1 teaspoon red wine vinegar
Chopped fresh parsley for garnish

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Instructions

Mix the Meat: In a large mixing bowl, combine the ground beef, Italian breadcrumbs, eggs, kosher salt, black pepper, and 1 teaspoon of Worcestershire sauce. Use your hands to mix gently until everything is just combined—avoid overmixing to keep the steaks tender. Shape the mixture into rectangular patties, each containing about ½ to ¾ cup of meat.
Sear the Steaks: Heat the olive oil in a large 12-inch or larger skillet over medium-high heat. Add the patties and cook them for 3-5 minutes on each side until nicely browned. Remove the steaks and place them on a plate. Drain any excess juices from the pan.
Sauté Onions and Garlic: Add the butter to the same skillet and melt it over medium heat. Add the sliced onions and cook for about 10 minutes, scraping the bottom to lift any browned bits. Once the onions are soft, add the minced garlic and cook another 1-2 minutes until fragrant.
Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 5 minutes, stirring occasionally until they release their moisture and soften.
Add Tomato Paste and Flour: Stir in the tomato paste and sprinkle the flour over the vegetables. Cook for 5 minutes more, stirring occasionally, to allow the tomato paste to caramelize slightly and the flour to lose its raw flavor.
Make the Gravy: Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the remaining 1 teaspoon Worcestershire sauce and the red wine vinegar. Stir well to combine.
Simmer Steaks in Gravy: Return the browned steak patties to the skillet, spoon some gravy over them, cover the pan, and simmer for 15 minutes. Cook until the steaks reach an internal temperature of 160°F on a meat thermometer.
Garnish and Serve: Sprinkle with chopped fresh parsley. Serve hot with mashed potatoes and steamed or roasted vegetables for a complete meal.

Notes

Storage: Store cooled Salisbury steaks and gravy in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the cooled steaks and gravy in a freezer-safe container or wrap individually for up to 3 months.
Reheating: Reheat steaks gently in a skillet over low heat, adding a splash of broth or water to loosen the gravy if necessary.