Salisbury steak with mushroom gravy
Seared beef patties simmered in a rich onion and mushroom gravy, spooned over fluffy mashed potatoes.
- 45 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $3.12 a serving
- 530 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb 85/15 ground beef
- ⅓ cup panko breadcrumbs
- 1 large egg
- 4 tsp Worcestershire sauce, divided
- 3 tbsp butter, divided
- 8 oz white mushrooms, sliced
- 1 yellow onion, thinly sliced
- 1 can beef broth
- ½ cup milk
- 1⅓ cups instant mashed potatoes
From your pantry
- 1 tsp onion powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1⅓ cups water
Each serving has about 530 calories, 30 g protein, 31 g carbs and 31 g fat, and costs about $3.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No beef broth? Bone broth works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
Mix the beef, panko, egg, 2 teaspoons Worcestershire, onion powder, salt and pepper in a bowl with your hands just until combined.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Shape it into 4 oval patties about ½ inch thick.
Dolly’s tip: Press a shallow dent in the middle of each one. It stops them puffing into balls.Heat the oil in a large over medium-high until it . Cook the patties 3 to 4 minutes per side, until deep , then move them to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 7 min
Dolly’s tip: They don’t need to be cooked through yet. They finish in the gravy.Turn the heat to medium, 1 tablespoon butter in the pan, and add the mushrooms and onion. Cook 6 to 7 minutes, stirring, until the mushrooms are browned and the onion is soft.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 6 min 30 sec
Sprinkle the flour over the vegetables and stir 1 minute, until no dry flour shows.
Medium heat
Slowly pour in the broth and the rest of the Worcestershire, stirring and , until smooth.
Scrape up the browned bits. It means loosening the brown bits stuck to the pan with a wooden spoon, usually right after adding liquid. Those bits are concentrated flavor, and they melt into the sauce.
How you’ll know: The bottom of the pan looks clean again, and the liquid turns darker and richer.
Medium heat
Dolly’s tip: Those brown bits stuck to the pan are pure flavor. The broth lifts them right off.Return the patties and their juices to the pan, cover, turn the heat to low, and 8 to 10 minutes, until the gravy is thick and the patties read 160°F.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 9 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
While they , bring the water, milk and remaining 2 tablespoons butter in a small over medium-high.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium-high heat
Take the off the heat, stir in the potato flakes until fluffy, and let them stand 1 minute.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Timer: 1 min
Spoon the potatoes onto plates and top each with a patty and plenty of gravy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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