Salisbury Steaks have been popular choice on diner menus for decades and with good reason. When made with good quality beef and flavorful additions like Worcestershire sauce and a bit of horseradish, they’re a great tasting, satisfying meal. We go for the classic presentation and serve our Salisbury Steak over mashed potatoes, but if you’re looking for something a little different, buttered egg noodles are another good choice.Print
Salisbury Steak with Mushroom and Onion Gravy
Our recipe for Salisbury Steak is a classic version made with ground sirloin and served over mashed potatoes with a flavorful mushroom and onion gravy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- 1 lb ground sirloin
- 1 egg, lightly beaten
- 2 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce, divided
- 3 tablespoons dry breadcrumbs
- Salt and freshly ground black pepper
- Olive oil
- 1 tablespoon butter
- 1 medium sweet onion, sliced
- 1 clove garlic, very finely chopped
- 8 ounces cremini (or white button) mushrooms, sliced
- 2 teaspoons flour
- 3/4 cup low-sodium beef broth
- Mashed potatoes (optional)
- 2 tablespoons fresh parsley, chopped
- Place the ground sirloin in a mixing bowl. Add the egg, horseradish, 1/2 teaspoon of the Worcestershire, breadcrumbs, 1 teaspoon salt and a few grinds of black pepper. Combine well and form the mixture into 4 oval patties about 1/2 inch thick.
- Heat a large, heavy skillet over medium-high heat. Coat the bottom of the pan with olive oil and add the beef patties. Sear for about 1-1/2 minutes per side, then continue cooking, turning often, until the patties are cooked through, 5 to 6 minutes total. Transfer to a plate and set aside.
- Drain any excess fat from the pan and return it to the stove over medium heat. Add 1 tablespoon of olive oil along with the butter and once the butter has melted, add the onions. Season with salt and pepper and sauté until soft and translucent, 5 to 6 minutes. Add the garlic and cook just until fragrant, 1 minute longer.
- Add the mushrooms and continue cooking, stirring often, until the mushrooms are lightly browned and the onions are caramelized, 6 to 8 minutes longer.
- In a small bowl, whisk the flour and beef broth together until smooth to make a slurry.
- Raise the heat on the mushroom mixture to medium-high and drizzle the slurry into the pan while stirring constantly and bring the mixture to a rapid simmer.
- Keep stirring until the gravy thickens, then season to taste with salt and pepper and add the remaining 1/2 teaspoon of Worcestershire sauce.
- Reduce the heat to medium and return the beef patties to the pan to reheat, turning them several times to coat with the gravy.
- To serve, plate individual portions of mashed potatoes, top each with a beef patty, spoon some gravy on top and garnish with a sprinkling of fresh parsley.