One-Pan Salisbury Steak Recipe: A Classic Homemade Salisbury Steak With Wild Mushroom & Onion Gravy by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
This classic meal comes together quickly and easily all in one pan! Serve this easy salisbury steak recipe over hot mashed potatoes or butter noodles. It's delicious and cleanup is easy.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 pound ground beef
- 1/2 pound ground pork
- 1 large yellow onion, grated
- 1/3 cup plain breadcrumbs or panko
- 2 garlic cloves, minced
- 1 large egg, beaten
- 2 tablespoons ketchup
- 1/2 teaspoon Worcestershire sauce or fish sauce
- 3 teaspoons Dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 large yellow onion, sliced thin
- 1 pint wild mushrooms or your favorite mushroom, sliced or rough chopped
- 4 tablespoon unsalted butter (divided)
- 3 heaping tablespoons flour
- 2 1/2 cups beef stock
- 1 cup water (in case you need to thin the gravy)
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce or fish sauce
- chopped fresh parsley
Here's how to make it:
- For the steaks, in a mixing bowl, add the panko or breadcrumbs. Add the grated onion and mix with a fork to combine. Add the remaining ingredients. Mix well with your hands to combine. Divide into five or six large balls and then pat firmly into oval patties. Set aside.
- Heat the oil in a large skillet over high heat. Add the patties and cook the first side for 3 to 4 minutes or until a rich brown crust forms. Gently flip and brown the other side. Do not cook through. Remove patties and set them aside on a plate.
- To make the gravy, reduce the heat to medium-high. In the same pan, add 2 tablespoons of the butter and the sliced onions. Cook for about 4 to 5 minutes until onions are translucent and beginning to caramelize. Season with salt and pepper. Remove the cooked onions and place them on top of the patties. Set aside.
- Add the remaining butter and mushrooms to the same pan and sauté for 3 to 5 minutes until they are golden brown and slightly sticky. Deglaze the pan with a few tablespoons of water if the pan becomes too dry during this step. Add the garlic and sauté for an additional minute. Taste mushrooms and adjust seasoning with salt and pepper.
- With mushrooms still in the pan, add the flour and sauté until brown with a nutty, 1 to 2 minutes. Slowly add the stock and water while constantly stirring to achieve a lump-free gravy. Add the Dijon mustard and Worcestershire sauce. Return the onions to the pan with any juices. Stir to combine.
- Return the patties to the pan with the juices left on the plate. Cook for 5 to 8 minutes or until gravy is thickened, stirring occasionally. If the sauce thickens too quickly, add the water a little at a time until desired consistency. Cook the steaks until internal temperature reaches 165 degrees F. Taste and adjust salt and pepper, to taste. Serve steaks and gravy with mashed potatoes or butter noodles. Garnish with fresh chopped parsley.
Pro Tip: Patties can be assembled and formed raw a day ahead and kept in an airtight container.
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