Description
This homemade Salisbury steak with onion gravy is a classic American comfort dish featuring tender ground beef patties simmered in a rich, savory mushroom and onion gravy. Perfect for a family dinner, it’s easy to prepare with simple ingredients and cooked in one oven-safe skillet for convenience.
Ingredients
For the Steaks
- 2 pounds lean ground beef
- 1 cup milk
- 1 cup instant mashed potato flakes
- 2 teaspoons salt
- 1 tablespoon pepper
- 1 beef bouillon cube, crushed
For the Gravy
- ½ cup unsalted butter
- 1 large onion, thinly sliced
- 8-16 ounces baby bella or white mushrooms, sliced
- 3 cloves garlic or 1 tablespoon minced garlic
- ½ cup all-purpose flour
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ cup tomato paste (optional)
- ½ teaspoon black pepper
- Sea salt or kosher salt to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- Prepare the meat mixture: In a large bowl, whisk together milk and instant mashed potato flakes until combined. Add the lean ground beef, 2 teaspoons salt, 1 tablespoon pepper, and crushed beef bouillon cube. Knead the mixture gently by hand until just combined, being careful not to overmix.
- Shape the patties: Form the meat mixture into eight even, flat oval-shaped patties. Place them on a parchment-lined plate and refrigerate for 30 minutes to up to 4 hours to help them set.
- Brown the patties: Preheat your oven to 350°F (175°C). Heat an oven-safe 12-inch skillet (cast iron preferred) over medium heat and melt 3 tablespoons of butter. Add the patties and cook for 2-3 minutes per side until well browned.
- Finish cooking in the oven: Transfer the skillet with the browned patties into the preheated oven and cook for 10-15 minutes or until the internal temperature of the patties reaches 165°F (74°C). Remove the skillet from the oven, take out the patties, place them on a plate, cover with foil, and set aside.
- Prepare the gravy base: Wipe excess grease from the skillet. Over medium heat, melt the remaining butter, then add sliced onions and mushrooms. Cook, stirring occasionally, for about 5 minutes until the onions soften.
- Make the roux: Sprinkle in the flour and stir constantly to coat the vegetables, cooking for about 2 minutes to eliminate raw flour taste.
- Add liquids and seasonings: Slowly whisk in the beef broth to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and add additional Worcestershire sauce to taste if desired.
- Finish the gravy: Stir in minced garlic, black pepper, and tomato paste if using. Let the gravy simmer for 3 minutes, stirring occasionally until thickened and flavorful.
- Simmer steaks in gravy: Return the cooked patties to the skillet, spoon gravy over them, and simmer for an additional 5 minutes until the steaks are heated through and infused with gravy flavors.
- Garnish and serve: Sprinkle freshly chopped parsley over the finished dish for color and freshness. Serve hot and enjoy your comforting Salisbury steak with onion gravy.
Notes
- Do not overmix the beef mixture to keep the patties tender.
- Refrigerating the shaped patties helps them hold together better during cooking.
- The tomato paste in the gravy is optional but adds depth and richness.
- Using an oven-safe skillet like cast iron helps brown the meat and finish cooking in the oven without transferring pans.
- Adjust Worcestershire sauce to taste for a more tangy and savory gravy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
