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Per serving
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- 1
Mix and shape the patties
Finely dice the onion. In a bowl combine the ground beef, diced onion, panko, lightly beaten egg, Worcestershire, dried parsley, Italian seasoning, black pepper, and salt. Mix just until combined and shape into 4 oval patties. Cheap ground beef (80/20) is exactly what you want here — the fat keeps the patties juicy.
- 2
Brown the patties
Melt 1 tablespoon of the butter in a large skillet over medium heat. Brown the patties about 4–5 minutes per side until they have a good crust, then set them aside on a plate. They won't be fully cooked yet — they finish in the gravy.
- 3
Saute the mushrooms
Slice the mushrooms. Add the remaining 1 tablespoon butter and the sliced mushrooms to the same skillet and saute 4–5 minutes, scraping up the browned bits left from the patties — that's free flavor. Stir in the thyme and cook 1 more minute.
- 4
Build the gravy
Sprinkle the flour over the mushrooms and cook 2 minutes, stirring, to cook out the raw flour taste. Gradually stir in the beef broth about 1/2 cup at a time, letting it thicken between additions. Add a splash more broth if you want it thinner. Season with salt and pepper to taste.
- 5
Simmer and finish
Return the patties and any juices to the skillet, lower the heat, and simmer until the patties are cooked through and the gravy is glossy, about 5 minutes. Serve over mashed potatoes, rice, or egg noodles to stretch it further.
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Skillet Salisbury Steak with Mushroom Gravy
Created by: BudgetBites
Ingredients
- 1 lb ground beef
- 1/4 cup onion
- 1/4 cup panko breadcrumbs
- 1 egg
- 1 tbsp worcestershire sauce
- 1 tbsp dried parsley
- 1 tbsp dried italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp butter
- 8 oz mushrooms
- 2 tsp dried thyme
- 2 tbsp all-purpose flour
- 1 1/2 cup beef broth
Instructions
- Mix and shape the pattiesFinely dice the onion. In a bowl combine the ground beef, diced onion, panko, lightly beaten egg, Worcestershire, dried parsley, Italian seasoning, black pepper, and salt. Mix just until combined and shape into 4 oval patties. Cheap ground beef (80/20) is exactly what you want here — the fat keeps the patties juicy.
- Brown the pattiesMelt 1 tablespoon of the butter in a large skillet over medium heat. Brown the patties about 4–5 minutes per side until they have a good crust, then set them aside on a plate. They won't be fully cooked yet — they finish in the gravy.
- Saute the mushroomsSlice the mushrooms. Add the remaining 1 tablespoon butter and the sliced mushrooms to the same skillet and saute 4–5 minutes, scraping up the browned bits left from the patties — that's free flavor. Stir in the thyme and cook 1 more minute.
- Build the gravySprinkle the flour over the mushrooms and cook 2 minutes, stirring, to cook out the raw flour taste. Gradually stir in the beef broth about 1/2 cup at a time, letting it thicken between additions. Add a splash more broth if you want it thinner. Season with salt and pepper to taste.
- Simmer and finishReturn the patties and any juices to the skillet, lower the heat, and simmer until the patties are cooked through and the gravy is glossy, about 5 minutes. Serve over mashed potatoes, rice, or egg noodles to stretch it further.