Ingredients
Steak Mixture
- 2 large eggs, beaten
- ½ cup whole milk
- 3 tablespoons ketchup
- 1½ teaspoons sea salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 1½ pounds 90/10 ground beef
- ¾ cup breadcrumbs
- 1 tablespoon extra-virgin olive oil
Gravy
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, thinly sliced
- 8 ounces cremini mushrooms, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- ¾ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Better Than Bouillon beef base, or 1 beef bouillon cube
Garnish
- Minced fresh parsley leaves (optional)
Instructions
- Mix the spices: In a medium bowl, whisk together eggs, milk, ketchup, sea salt, Italian seasoning, garlic powder, onion powder, mustard powder, Worcestershire sauce, and black pepper until well combined.
- Make the patties: In a large bowl, gently combine ground beef and breadcrumbs using your hands. Add the egg mixture and mix thoroughly. Shape the mixture into six oval patties about 1 inch thick.
- Brown the patties: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Once hot, add the patties and cook undisturbed for about 4 minutes per side until browned but not fully cooked through. Transfer patties to a plate.
- Prepare the gravy base: In the same skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until translucent and soft, about 6 to 8 minutes. Add mushrooms and continue cooking until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Thicken the gravy: Add butter to the skillet and let it melt. Stir in flour, mustard powder, sea salt, garlic powder, and onion powder to form a roux. Gradually pour in beef broth, Worcestershire sauce, and beef base while stirring to avoid lumps.
- Simmer the patties: Increase heat to medium-high and bring gravy to a boil. Nestle the browned patties back into the skillet, cover, and reduce heat to low. Simmer until patties reach an internal temperature of 160°F (about 10 to 15 minutes), and gravy thickens.
- Serve: Divide the Salisbury steaks onto plates, spoon gravy generously over the top, and garnish with minced fresh parsley if desired. Serve hot.
Notes
- For best results, use a meat thermometer to ensure patties are cooked to a safe internal temperature of 160°F.
- Ground beef with 90/10 lean-to-fat ratio provides a juicy but not overly greasy texture.
- You can substitute cremini mushrooms with white button mushrooms if unavailable.
- Breading helps to bind the patties and keep them tender.
- If a thicker gravy is desired, let it simmer uncovered for a few extra minutes to reduce further.
- Serve Salisbury steak with mashed potatoes or buttered noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
