🥩 Salisbury Steak with Mashed Potatoes and Mushroom Gravy
🍽️ Serves: 4
⏱️ Time: 45–50 minutes
🧂 Ingredients
For the Salisbury Steaks:
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1 lb ground beef (80/20 preferred)
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1/3 cup breadcrumbs
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1 egg
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1 tbsp Worcestershire sauce
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1 tbsp ketchup
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1 tsp Dijon mustard (optional)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and black pepper, to taste
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1 tbsp olive oil (for searing)
For the Mushroom Gravy:
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1 tbsp butter
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8 oz mushrooms (sliced; cremini or button)
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1 small onion (thinly sliced)
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2 tbsp flour
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2 cups beef broth (preferably low sodium)
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1 tbsp Worcestershire sauce
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Salt and pepper, to taste
For the Mashed Potatoes:
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2 lbs Yukon Gold or Russet potatoes (peeled, cubed)
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4 tbsp butter
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1/2 cup milk or cream (warm)
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Salt, to taste
👨🍳 Instructions
1. Make the Mashed Potatoes:
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Boil potatoes in salted water until fork-tender (about 15–20 minutes).
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Drain, mash with butter and warm milk/cream, season with salt. Set aside covered.
2. Prepare the Salisbury Steaks:
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In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire, ketchup, mustard, garlic/onion powder, salt and pepper.
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Mix until just combined. Form into 4 oval patties.
3. Sear the Steaks:
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Heat olive oil in a skillet over medium-high heat.
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Sear patties 3–4 minutes per side until browned (they don’t need to be fully cooked through yet). Remove and set aside.
4. Make the Gravy:
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In the same skillet, melt butter. Sauté mushrooms and onions 6–8 minutes until browned and soft.
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Sprinkle in flour, stir and cook for 1 minute.
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Slowly whisk in beef broth and Worcestershire sauce, scraping up any browned bits. Simmer until thickened (5–7 minutes).
5. Finish Cooking:
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Return patties to the pan, spoon gravy over top.
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Cover and simmer on low for 10–12 minutes until steaks are cooked through and gravy is rich.
🍽️ To Serve:
Scoop creamy mashed potatoes onto plates, place a Salisbury steak on top, and spoon mushroom gravy generously over everything. Serve with peas or green beans for a classic touch.
Would you like a make-ahead version or tips for freezing leftovers?