Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

• ▢ 2 tablespoons salted butter
• ▢ 1 medium onion thinly sliced
• ▢ 4 ounces mushrooms thinly sliced
• ▢ 1½ pounds lean ground beef
• ▢ 1 (15.5 ounce) can condensed beef broth divided
• ▢ ½ cup Panko bread crumbs
• ▢ 1 large egg
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon all-purpose flour
• ▢ 2 tablespoons ketchup
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1 teaspoon dry mustard powder
• ▢ ½ cup water

• In a 12-inch skillet, melt the butter over medium heat. Add the sliced onion and cook until softened, about 3 to 4 minutes. Add the mushrooms and continue cooking until the liquid has been released and is almost evaporated. Transfer to a bowl and set aside.

• Meanwhile, in a large bowl, combine the beef, ¼ cup beef broth, bread crumbs, egg, garlic powder, and black pepper. Shape into 6 patties, 4 inches in diameter.

• Add the flour to a small bowl. Add about 2 tablespoons of beef broth and whisk until smooth. Add the remaining beef broth, ketchup, Worcestershire sauce, mustard powder, and water.

• Place half of the beef patties in the same skillet over medium heat and brown for 2 minutes per side —they do not need to be cooked through. Transfer to a plate and brown the remaining patties.

• Add all of the beef patties back to the skillet and top with the mushroom mixture. Whisk the sauce and pour over the patties.

• Bring to a simmer over medium-low heat and cover. Simmer for 14 to 20 minutes or until the beef is cooked through.

• Serve over mashed potatoes or egg noodles.

Mushrooms: Use any variety of mushrooms in this recipe. Portobello, cremini, or white mushrooms all work well. Mushrooms can be replaced with extra onions if preferred.

Beef Patties: Homemade Salisbury steak patties can be replaced with frozen hamburger patties. Cook the beef to an internal temperature of 160°F.

Gravy Substitutions: 1 teaspoon of Dijon mustard can be used in place of dry mustard. 

Skim the fat off the beef if needed. While I generally don’t need to skim the fat, occasionally, some meat will produce more fat.

To thicken: To thicken the gravy further, transfer the beef patties to a plate once cooked. In a small bowl, whisk 2 tablespoons cornstarch and 2 tablespoons cold water or broth. Drizzle into the simmering gravy while whisking to reach the desired consistency. You may not need all of the cornstarch mixture.

Seasoning: This recipe is lightly seasoned, as the condensed broth has enough salt for our liking. Season with additional salt and pepper to taste. Additional herbs can be added if desired.  

Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. 

Course Beef, Dinner, Entree, Main Course

Cuisine American