Simple and Delicious Salisbury Steak with Mushroom Gravy
Beef patties are smothered in a rich, savory gravy loaded with fresh mushrooms. With lean ground beef and added egg, this fast and easy-to-prepare dish is super high in protein.
Equipment
- 1 Large Frying Pan
Ingredients
- 1 pound lean ground beef
- 2 tablespoons Worcestershire sauce
- 2 teaspoons minced onions or 3/4 tsp. onion powder
- 1 teaspoon of minced garlic or 3/4 tsp. garlic powder
- 1 egg Optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package mushroom gravy mix McCormick or other
- 1 cup cold water
- 8 ounces fresh sliced Baby Bella or white mushrooms
Instructions
- Form the Steaks: In a medium bowl, gently combine the ground beef, Worcestershire sauce, minced onions, minced garlic, egg, bread crumbs, salt, and pepper. Form the mixture into four round patties.
- Sear: Heat a large skillet over medium heat. Sear the patties for about 8-10 minutes per side, until browned. Remove the patties and set them aside.
- Sauté Mushrooms: Add the sliced mushrooms to the same skillet and cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pan.
- Make the Gravy: Whisk the package of mushroom gravy mix and 1 cup of cold water into the skillet with the mushrooms. Bring the mixture to a simmer, stirring constantly, until it thickens.
- Simmer: Return the seared Salisbury Steaks to the gravy. Cover the skillet and let it simmer on low for 5 minutes, or until the steaks are cooked through (internal temperature of 160 degrees).
- Serve: Serve hot, generously topped with the mushroom gravy. Enjoy!
Notes
1. Don’t over-mix. Use your hands and gently combine the ingredients until they just come together. Over-mixing leads to tough, chewy meat. We want tender, juicy patties.
2. If the gravy becomes too thick, just add a small amount of water a little at a time until it reaches the desired consistency.