Description
A comforting and hearty dish featuring juicy Salisbury steaks smothered in a rich, flavorful mushroom gravy. Perfect for a satisfying dinner!
Ingredients
Scale
- 1 lb ground beef (80% lean)
- 1/2 cup panko breadcrumbs
- 2 tbsp tomato sauce or ketchup
- 1 large egg
- 1 tsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 2 cups low-sodium beef broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 2 tsp cornstarch mixed with 2 tsp water (slurry)
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce (or ketchup), egg, mustard, Worcestershire sauce, oregano, black pepper, and salt. Mix gently until combined.
- Shape the beef mixture into four equal patties.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side until browned and cooked through. Remove from the pan and set aside.
- In the same skillet, add the sliced onions and cook until soft, about 5 minutes.
- Add the mushrooms and cook until tender, about 5 minutes more.
- Pour in the beef broth, onion powder, garlic powder, and Worcestershire sauce. Bring the mixture to a simmer.
- In a small bowl, make a slurry by mixing cornstarch and water. Stir the slurry into the simmering gravy and cook until the gravy thickens.
- Return the steaks to the pan and coat them with the gravy. Let everything cook together for another 3-4 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- You can substitute ketchup for tomato sauce if you prefer a sweeter taste.
- For a thicker gravy, use more cornstarch slurry.
- This recipe can be served with mashed potatoes or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American