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5 from 5 votes

Salisbury Steak with Mushroom Gravy

This recipe is a simple, yet flavorful comfort food! This is the perfect meal to enjoy weeknights!
Prep Time15 minutes
Cook Time30 minutes
Passive Time1 hour
Total Time1 hour 45 minutes
Servings: 4 steaks
Author: Francine Lizotte
Course: Lunch, Main Course
Cuisine: American
Keyword Beef, Comfort Food, Dairy Free, Easy Recipe, Kids Recipes, Low Sodium/No Sodium, Weeknight Recipes

Ingredients

SALISBURY STEAKS

  • 1 1/2 lbs. (750 g) lean ground beef
  • 1/3 cup panko® breadcrumbs
  • 1 large free-run egg, beaten
  • 1/3 cup red onions, finely chopped
  • 1 tsp. Montréal Steak seasoning see Recipe
  • 1/2 tsp. Herbes de Provence see Recipe
  • 1/2 tsp. smoked paprika
  • freshly ground black pepper, to taste (I always use mixed peppercorns)

MUSHROOM GRAVY

  • 1 1/2 tbsp. olive oil tips & tricks
  • 1 cup red onions, sliced (Lyonnaise cut) tips & tricks
  • 1 1/2 cups cremini mushrooms, sliced
  • 1 small pinch ground Himalayan pink salt
  • 1/4 cup red wine
  • 2 cups low-sodium beef broth
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 tsp. cornstarch (mixed with 1/2 cup cold water)
  • 1 tbsp. chopped parsley, for garnish tips & tricks

Directions

SALISBURY STEAKS

  • In a mixing bowl, combine ground beef, breadcrumbs, egg, onions, Montréal Steak seasoning, Herbes de Provence, smoked paprika, and freshly ground black pepper.
  • Evenly shape the mixture into 4 oval patties and place them on a plate. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • In a large skillet over medium heat, add oil and when hot, working in batches, add the beef patties; cook 3 minutes per side. Remove from the skillet, place them on a plate, cover loosely with foil and set aside while making the gravy.

MUSHROOM GRAVY

  • After the patties are cooked, return the skillet to the burner and add sliced onions - if there's not enough fat, add a little oil. Sauté for 2 minutes.
  • Add mushrooms, sprinkle on a pinch of sea salt and sauté for 4 minutes.
  • Pour in red wine and cook until the liquid is almost evaporated. Pour in beef broth and freshly ground black pepper. Bring to a boil before reducing to medium; simmer for 5 minutes.
  • Return the beef patties to the skillet, reduce the heat to medium low, and simmer until heated through, about 5 minutes.
  • Transfer the warmed patties to serving plates, increase the heat to medium-high and pour in cornstarch mixture. Stir until the sauce thickens, less than a minute.
  • Spoon the gravy over the patties and sprinkle on fresh chopped parsley. Serve with mashed potatoes and steamed vegetables.