Salisbury Steak with Gravy
A comforting and creamy homemade Salisbury steak, bursting with flavor and smothered in rich gravy. Perfect for a cozy weeknight dinner.
Ingredients
For the patties
- 1 lb Ground Beef The star of the show, juicy and satisfying.
- 1 medium Green Pepper Adds a subtle sweetness and crunch.
- ½ cup Bread Crumbs Helps bind the mixture, making it tender.
- 1 large Egg Binds everything together for a cohesive texture.
- ¼ cup Ketchup Adds a tangy flavor for depth.
- 1 tbsp Mustard A hint of kick to elevate the taste.
- 1 tbsp Dried Parsley A touch of freshness in every bite.
- 1 tsp Dried Onion Powder Savory notes that enhance the beef flavor.
- 1 tsp Fine Sea Salt Essential for bringing out flavors.
For the gravy
- 2 tbsp Oil For sautéing the vegetables.
- 2 tbsp Butter Adds a rich, creamy texture to the gravy.
- 2 tbsp Flour Thickens the gravy for a luscious finish.
- 2 cups Beef Stock The base for a flavorful sauce.
- 1 tbsp Worcestershire Sauce Deepens the overall umami flavor.
- 8 oz Brown Button Mushrooms Earthy and tender, infuse extra flavor.
Instructions
Preparation
- Finely chop the green pepper and slice the mushrooms.
- In a large bowl, combine ground beef, chopped green pepper, breadcrumbs, egg, ketchup, mustard, parsley, onion powder, and salt.
- Mix until just combined; avoid overworking the meat.
Cooking
- Heat oil in a skillet over medium heat.
- Shape the meat mixture into patties and cook for about 4-5 minutes on each side, until browned.
- Remove the patties from the skillet and set aside.
- In the same skillet, add butter and flour, stirring to create a roux.
- Gradually add beef stock, stirring until thickened, then stir in Worcestershire sauce and mushrooms.
Serving
- Nestle the cooked patties back into the gravy, allowing them to heat through for a few minutes.
- Serve warm, spooning extra gravy over the top for maximum flavor.
Notes
Don't overmix the meat; keep the patties tender. Use fresh spices for better flavor. Store leftovers in airtight containers.