If you're craving something hearty and comforting, this Herbed Mushroom Salisbury Steak is just the ticket. Juicy beef patties are nestled in a rich mushroom gravy that’s perfect for soaking up with mashed potatoes. It's a simple, satisfying dish that's sure to warm you up any night of the week.
Ground beef forms the base of the patties, providing that classic Salisbury steak texture and flavor. Breadcrumbs help bind the mixture, keeping the patties tender. The milk adds moisture, ensuring the patties don't dry out as they cook. Egg acts as a binder to hold everything together. Worcestershire sauce injects a deep umami flavor that complements the beef. For seasoning, garlic powder and onion powder provide a savory undertone, while salt and black pepper are essentials for taste.
The olive oil is used for cooking, adding richness to the patties. Mushrooms and onions are key for the gravy, bringing texture and a depth of flavor. Garlic enhances the savory notes. To thicken the gravy, flour is used. Beef broth forms the gravy's base, and soy sauce adds an extra layer of umami. Dried thyme imparts an earthy aroma, while fresh parsley provides a burst of color and freshness at the end.
This dish is perfect with creamy mashed potatoes or buttered egg noodles to soak up every drop of the savory gravy. A side of green beans or a crisp salad can add some balance to the richness of the meal.
Start by mixing the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a bowl. Use your hands – it’s the best tool for the job – to gently combine everything. You’re aiming for a mixture that holds together without being overworked. Shape this mixture into patties, about the size of your palm.
Heat the olive oil in a skillet over medium-high heat. Once hot, add the patties and cook them for about 5 minutes on each side until they’re nicely browned. They don’t need to be fully cooked through at this stage. Transfer the patties to a plate and set them aside.
In the same skillet, toss in the sliced mushrooms and onions. Sauté them for 4 to 5 minutes until they're soft and the onions are translucent. The key here is to let them release their juices and start to caramelize. Stir in the minced garlic and cook for just about 30 seconds, enough to release its fragrance.
Sprinkle the flour over the vegetables, stirring well to coat them. Cook this mixture for about a minute to get rid of the raw flour taste. Gradually whisk in the beef broth, soy sauce, and thyme, bringing everything to a gentle simmer. This is your gravy, rich and full of flavor.
Return the patties to the skillet, nestling them into the gravy. Spoon some gravy over each patty, cover the skillet, and let it simmer for 10 minutes. This will cook the patties through, allowing them to soak up all that delicious flavor. Before serving, sprinkle with fresh parsley for a pop of color.
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