Salisbury Steak with Mushroom-Onion Gravy

Steps

1. Step 1

   In a large bowl, stir together the breadcrumbs, egg, milk, Worcestershire sauce, ketchup, onion powder, garlic powder, salt, and pepper. Let it sit 2 minutes so the crumbs soften.

   5 min

   • 1/2 cup plain dried breadcrumbs
   • 1 egg
   • 3 tbsp whole milk
   • 1 tbsp Worcestershire sauce
   • 1 tbsp ketchup
   • 1 tsp onion powder
   • 1/2 tsp garlic powder
   • 3/4 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Add the ground beef and mix gently with your hands just until combined — don't overwork it. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.

   5 min

   • 1 1/4 lb ground beef (85% lean)
3. Step 3

   Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and sear until well browned, about 3 minutes per side. They won't be cooked through yet. Transfer to a plate.

   8 min

   • 1 tbsp vegetable oil
4. Step 4

   Lower the heat to medium and add the butter to the same skillet. Add the onion and mushrooms with a pinch of salt and cook, stirring now and then, until the mushrooms release their liquid and everything is golden, 8 to 10 minutes. Scrape up the browned bits from the bottom as you go.

   10 min

   • 3 tbsp unsalted butter
   • 1 yellow onion
   • 8 oz cremini or white mushrooms
5. Step 5

   Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw taste. Slowly pour in the beef broth while stirring, then stir in the Worcestershire sauce and Dijon. Bring to a simmer; it will thicken as it bubbles.

   4 min

   • 3 tbsp all-purpose flour
   • 2 1/2 cups beef broth
   • 1 tbsp Worcestershire sauce
   • 1 tsp Dijon mustard
6. Step 6

   Return the patties and any juices from the plate to the skillet, spooning gravy over them. Cover and simmer gently over low heat until the patties are cooked through and the gravy is thick, 12 to 15 minutes. Taste the gravy and season with salt and pepper.

   14 min, hands-off

   • salt and black pepper
7. Step 7

   While the patties simmer, cook the egg noodles in a large pot of salted boiling water according to the package directions. Drain and toss with the butter.

   10 min

   • 12 oz wide egg noodles
   • 2 tbsp unsalted butter
8. Step 8

   Serve the patties over the buttered noodles with plenty of mushroom-onion gravy spooned on top. Scatter with parsley.

   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026