Classic Salisbury Steak with Gravy
Classic Salisbury Steak with Gravy — tender beef patties simmered in a rich mushroom and onion gravy. A comforting one-skillet meal ready in under an hour, perfect with mashed potatoes or buttered noodles.
4 Servings
Ingredients
For the Steaks:
- 1 pound ground beef
- 1/3 cup plain breadcrumbs
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral cooking oil such as avocado oil
For the Mushroom Gravy:
- 8 ounces crimini or brown mushrooms sliced
- 1 small yellow onion thinly sliced
- 1 clove garlic finely chopped
- 2 tablespoons tomato paste
- 1 1/2 teaspoons prepared yellow mustard
- 1 1/2 cups low-sodium beef broth
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Beef Patties:
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, salt, and pepper. Use your hands to gently mix until just combined, ensuring the mixture remains tender. Divide the mixture into four equal portions and shape each portion into a 1/2-inch-thick patty.
Sear the Patties:
- In a large skillet set over medium heat, warm the cooking oil until shimmering. Carefully place the patties in the skillet and sear for approximately 3 minutes per side, or until browned. Transfer the seared patties to a plate and set aside.
Cook the Vegetables:
- Using the same skillet, add the mushrooms, onions, and garlic. If needed, add a small amount of oil to prevent sticking. Cook over medium heat, stirring occasionally, until the vegetables soften and the mushrooms release their liquid, about 6 to 8 minutes.
Prepare the Gravy Base:
- Add the tomato paste and mustard to the skillet, stirring to combine with the vegetables. Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pan to enhance flavor.
Braise the Patties:
- Return the seared patties to the skillet, spooning some of the gravy and vegetables over each. Reduce the heat to low, cover, and allow the patties to simmer gently for 30 minutes. This process allows the flavors to blend and the meat to remain moist.
Thicken the Gravy:
- In a small bowl, mix the cornstarch with water to form a smooth slurry. Uncover the skillet and gently stir the slurry into the sauce. Increase the heat slightly and cook for 1 to 2 minutes, or until the gravy thickens to the desired consistency.
Serve:
- Transfer the Salisbury steaks to serving plates, generously ladle the gravy over each portion, and garnish with chopped parsley if desired. Serve hot alongside mashed potatoes, buttered noodles, or steamed vegetables.
Notes
To make this Classic Salisbury Steak with Gravy gluten-free:
- Replace the plain breadcrumbs with gluten-free breadcrumbs or finely crushed gluten-free crackers.
- Ensure the beef broth is labeled gluten-free, as some brands may contain additives with gluten.
- Cornstarch is naturally gluten-free and remains an excellent thickener for the gravy.