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Per serving
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- 1
Prep the onion and mushrooms
Chop the onion. Take about 1/4 cup of it, mince it fine, and add to a large mixing bowl. Set the rest of the chopped onion aside for the gravy. Finely chop 1 cup of the mushrooms and add to the same bowl. Slice the remaining 2 1/2 cups of mushrooms and set aside for the gravy.
- 2
Mix the patty mixture
To the bowl with the minced onion and finely chopped mushrooms, add the ground beef, egg, panko breadcrumbs, tomato paste, 2 tablespoons of the whole grain mustard, 1 teaspoon of the garlic, 1 tablespoon of the Worcestershire sauce, kosher salt, black pepper, and onion powder. Mix everything together with your hands just until combined — don't overwork it or the patties will turn tough.
- 3
Shape the patties
Divide the meat into 5 even portions and shape each into an oval patty about 3/4-inch thick. Press a small dimple in the center of each so they cook flat instead of puffing up.
- 4
Sear the patties
Heat the oil in a large skillet over medium-high heat until it shimmers. Add the patties in batches so you don't crowd the pan — that's the difference between a good sear and steamed gray meat. Cook 3 to 4 minutes per side until deeply browned. They don't need to be cooked through yet. Transfer to a plate and set aside.
- 5
Start the gravy
Add the butter to the same hot skillet. Toss in the reserved chopped onion and sliced mushrooms. Sauté for about 5 minutes, scraping up the brown bits stuck to the pan — that's all flavor. Add the remaining 1 teaspoon of garlic and cook for another minute until fragrant.
- 6
Whisk in the broth and flour
In a measuring cup, whisk the beef broth and all-purpose flour together until smooth with no lumps. Slowly pour the broth mixture into the skillet while whisking constantly. Stir in the remaining 1/2 tablespoon whole grain mustard and remaining 1 tablespoon Worcestershire sauce. Bring to a gentle simmer and cook 2 to 3 minutes, stirring, until it thickens up into a glossy gravy.
- 7
Finish and serve
Nestle the seared patties (and any juices on the plate) back into the gravy. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes until the patties are cooked through. Spoon plenty of gravy and mushrooms over the top. Serve over mashed potatoes, buttered noodles, or rice.
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Skillet Salisbury Steak with Mushroom Gravy
Created by: HomeCooking
Ingredients
- 1 1/2 lb ground beef
- 1 egg
- 1/3 cup panko breadcrumbs
- 1 onion
- 3 1/2 cup mushrooms
- 2 tbsp tomato paste
- 2 1/2 tbsp whole grain mustard
- 2 tsp garlic
- 2 tbsp Worcestershire sauce
- 1 1/4 tsp kosher salt
- 3/4 tsp black pepper
- 1 tsp onion powder
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 1/2 cup beef broth
- 2 1/2 tbsp all-purpose flour
Instructions
- Prep the onion and mushroomsChop the onion. Take about 1/4 cup of it, mince it fine, and add to a large mixing bowl. Set the rest of the chopped onion aside for the gravy. Finely chop 1 cup of the mushrooms and add to the same bowl. Slice the remaining 2 1/2 cups of mushrooms and set aside for the gravy.
- Mix the patty mixtureTo the bowl with the minced onion and finely chopped mushrooms, add the ground beef, egg, panko breadcrumbs, tomato paste, 2 tablespoons of the whole grain mustard, 1 teaspoon of the garlic, 1 tablespoon of the Worcestershire sauce, kosher salt, black pepper, and onion powder. Mix everything together with your hands just until combined — don't overwork it or the patties will turn tough.
- Shape the pattiesDivide the meat into 5 even portions and shape each into an oval patty about 3/4-inch thick. Press a small dimple in the center of each so they cook flat instead of puffing up.
- Sear the pattiesHeat the oil in a large skillet over medium-high heat until it shimmers. Add the patties in batches so you don't crowd the pan — that's the difference between a good sear and steamed gray meat. Cook 3 to 4 minutes per side until deeply browned. They don't need to be cooked through yet. Transfer to a plate and set aside.
- Start the gravyAdd the butter to the same hot skillet. Toss in the reserved chopped onion and sliced mushrooms. Sauté for about 5 minutes, scraping up the brown bits stuck to the pan — that's all flavor. Add the remaining 1 teaspoon of garlic and cook for another minute until fragrant.
- Whisk in the broth and flourIn a measuring cup, whisk the beef broth and all-purpose flour together until smooth with no lumps. Slowly pour the broth mixture into the skillet while whisking constantly. Stir in the remaining 1/2 tablespoon whole grain mustard and remaining 1 tablespoon Worcestershire sauce. Bring to a gentle simmer and cook 2 to 3 minutes, stirring, until it thickens up into a glossy gravy.
- Finish and serveNestle the seared patties (and any juices on the plate) back into the gravy. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes until the patties are cooked through. Spoon plenty of gravy and mushrooms over the top. Serve over mashed potatoes, buttered noodles, or rice.