Description
Whip up a comforting Midwest Salisbury Steak! Juicy patties in a rich mushroom gravy, perfect with mashed potatoes. A nostalgic, easy family dinner.
Ingredients
Scale
- For the Savory Patties:
- 1.5 lbs ground beef (80/20 chuck)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/2 yellow onion, finely minced
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- For the Rich Mushroom Gravy:
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 tbsp Dijon mustard
- 1/4 cup heavy cream (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Forming the Savory Patties:: First things first, grab a big bowl. Toss in your ground beef, panko, egg, minced onion, Worcestershire sauce, garlic powder, onion powder, a good pinch of salt, and a generous grind of black pepper. Now, get your hands in there! Mix it all up gently but thoroughly. Don’t overmix, or your patties will be tough, and we don’t want that. Divide the mixture into six equal portions and form them into oval-shaped patties, about 3/4-inch thick. I always make a little divot in the middle of each patty with my thumb to keep them from puffing up too much during cooking.
- Browning the Midwest Salisbury Steak Patties:: Heat a large skillet over medium-high heat. Add a tablespoon of oil – any neutral oil works, like canola or vegetable. Once hot, carefully place the patties in the skillet. Don’t overcrowd the pan; you might need to do this in batches. Brown them for about 3-4 minutes per side until they’ve got a beautiful, crusty sear. This isn’t about cooking them through yet, just getting that lovely browned exterior for flavor. Pull them out and set them aside on a plate. Honestly, the smell at this stage is already making my stomach rumble!
- Sautéing the Mushrooms:: In the same skillet (don’t clean it, those browned bits are flavor!), melt the butter over medium heat. Add your sliced cremini mushrooms and a pinch of salt. Sauté them, stirring occasionally, until they’re tender and have released their liquid, about 5-7 minutes. They’ll shrink quite a bit, which is totally normal. I love how the kitchen starts smelling so earthy and rich right now. Sometimes I get a little impatient and turn the heat up too high, but then they steam instead of brown, so keep it medium!
- Building the Rich Gravy:: Sprinkle the flour over the sautéed mushrooms. Stir constantly for about 1-2 minutes, letting the flour cook out a bit. This creates a roux, which is our gravy’s thickening agent. Slowly, and I mean slowly, pour in the beef broth while whisking continuously. This is where I always make sure to get all the little bits from the bottom of the pan – that’s pure flavor! Whisk until the gravy starts to thicken and smooth out. Stir in the Dijon mustard. If you’re adding heavy cream, now’s the time for that too.
- Simmering the Midwest Salisbury Steak:: Once the gravy is smooth and simmering, carefully return the browned Salisbury steak patties to the skillet. Nestle them down into that gorgeous gravy. Reduce the heat to low, cover the skillet, and let everything simmer for about 15-20 minutes, or until the patties are cooked through and tender. The gravy will thicken further as it simmers, soaking up all those delicious beefy juices. This is where the magic happens, and the flavors really meld together. Don’t peek too much, let it do its thing!
- Serving Your Midwest Salisbury Steak:: Give the gravy a final taste and adjust seasoning if needed – maybe a little more salt or pepper. Sprinkle with fresh parsley if you’ve got it; it adds a pop of color and freshness. Serve your hearty Midwest Salisbury Steak hot, smothered in that incredible mushroom gravy. It should look saucy, smell incredibly savory, and taste like pure comfort. I always serve it with a big scoop of creamy mashed potatoes or egg noodles to soak up every last drop of that amazing gravy. Enjoy, hon!