Go Back
Salisbury Steak with Mushroom Gravy
Andre Lewis

Salisbury Steak with Mushroom Gravy

Salisbury steak should taste like seasoned beef, not meatloaf hiding under soup. Thin oval patties brown fast, then finish gently in mushroom-onion gravy. Make them wide because they shrink as they cook and nobody wants a meatball on mashed potatoes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 2 tbsp whole milk
  • 1 tbsp Worcestershire sauce divided
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper divided
  • 1 tbsp vegetable oil
  • 1 large yellow onion thinly sliced
  • 12 oz cremini mushrooms sliced
  • 2 1/2 cups low-sodium beef broth
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Method
 

  1. Mix the beef, breadcrumbs, egg, milk, 2 tsp Worcestershire, salt and 1/2 tsp pepper just until combined.
  2. Shape the mixture into six wide oval patties about 3/4 inch thick.
  3. Heat the oil in a skillet over medium-high heat and brown the patties in two batches, 2 minutes per side; transfer them to a 6-quart slow cooker.
  4. Spread the onion and mushrooms over the patties and add the broth, remaining Worcestershire and remaining pepper.
  5. Cover and cook on low until the patties reach 160°F and the onions are soft, 4 1/2 to 5 hours.
  6. Transfer the patties to a platter and switch the cooker to high.
  7. Whisk the cornstarch with the cold water, stir it into the mushroom liquid and cook until thick and glossy, 8 to 10 minutes.
  8. Spoon the mushroom gravy over the patties.