Ingredients
For the steaks (makes 4):
1½ lb (680 g) ground chuck (80/20 for ideal juiciness)
1 large egg, lightly beaten
2 Tbsp finely minced yellow onion (not dried—fresh adds moisture and flavor)
½ cup panko breadcrumbs (regular or gluten-free)
½ tsp garlic powder
½ tsp smoked paprika (for depth—optional but recommended)
¾ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp olive oil (or avocado oil for higher smoke point)
For the gravy:
2 Tbsp unsalted butter
1 medium yellow onion, thinly sliced into half-moons
8 oz cremini mushrooms, sliced ¼-inch thick
2 cloves garlic, minced
2 Tbsp all-purpose flour (or cornstarch for GF)
2 cups low-sodium beef broth (plus 2 Tbsp for deglazing)
1 Tbsp Worcestershire sauce
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper to taste
Step-by-Step Instructions
Prep & preheat: Position oven rack in center. Preheat oven to 350°F (175°C).
Make patties: In a large bowl, combine ground beef, egg, minced onion, panko, garlic powder, smoked paprika, salt, and pepper. Mix just until combined—overworking = tough patties. Divide into 4 equal portions (about 6 oz each). Gently shape into ¾-inch-thick oval patties—slightly wider than your palm (they’ll shrink).
Sear for flavor: Heat olive oil in a 10–12" oven-safe skillet (cast iron or stainless preferred) over medium-high heat until shimmering. Sear patties 3–4 minutes per side—until deeply golden and crusty. Transfer to a plate; reserve drippings.
Sauté aromatics: Reduce heat to medium. Melt butter in same skillet. Add onions; cook 5 minutes until softened. Add mushrooms; sauté 6–8 minutes until browned and liquid evaporates. Stir in garlic and thyme; cook 30 seconds until fragrant.
Build the base: Sprinkle flour over veggies. Cook, stirring constantly, 2 minutes—until mixture smells nutty and coats the back of a spoon.
Deglaze & simmer: Slowly whisk in 2 Tbsp broth to lift browned bits (fond) from pan. Gradually whisk in remaining broth and Worcestershire. Bring to a gentle simmer. Cook 4–5 minutes, stirring, until thickened to a velvety consistency (it should coat a spoon, not run off). Season with salt and pepper.
Finish in oven: Nestle patties into gravy, spooning sauce over tops. Transfer skillet to oven. Bake uncovered 20–25 minutes—until patties reach 160°F internally and gravy bubbles at edges.
Rest & serve: Let rest 5 minutes before serving—this sets the patties and deepens the gravy.
Tips for Perfect Gravy
No lumps: Whisk broth in a steady, slow stream while stirring constantly.
Too thick? Add 1–2 Tbsp hot water or broth.
Too thin? Simmer 2–3 minutes more—or mix 1 tsp cornstarch + 1 Tbsp cold water, whisk in, simmer 1 min.
Boost umami: Add ½ tsp soy sauce or 1 tsp tomato paste with the garlic.
Serving Suggestions
Over creamy mashed potatoes with extra gravy pooled around
Alongside buttered egg noodles or roasted garlic smashed potatoes
With a simple green salad dressed in red wine vinaigrette
For a retro twist: serve with steamed green beans and a dollop of sour cream
Storage & Make-Ahead Tips
Refrigerate leftovers (in gravy) up to 4 days. Reheat gently on stovetop—microwaving can toughen patties.
Patties can be shaped 1 day ahead; store covered, refrigerated. Bring to room temp 15 min before cooking.
Freeze cooked patties in gravy in airtight containers up to 3 months. Thaw overnight, reheat covered on low.
Frequently Asked Questions
Can I use ground turkey?
Yes—add 1 Tbsp olive oil to the meat mix for moisture, and boost flavor with 1 tsp onion powder and ½ tsp dried sage.
Why are my patties falling apart?
Likely causes: overmixing, too much breadcrumb, or flipping too soon. Chill patties 15 min before searing for stability.
Can I make it gluten-free?
Yes: use GF panko and cornstarch instead of flour (mix 1½ Tbsp cornstarch + 2 Tbsp cold broth; whisk in after deglazing, simmer 2 min).
Allergy Information
Contains: Eggs, wheat (in panko/flour), dairy (butter), soy (in Worcestershire—use GF/soy-free brand if needed).
Nut-free, fish/shellfish-free.
Gluten-free option: See above. Dairy-free: Use plant-based butter and omit Worcestershire or use vegan version.
Nutrition Facts
(Per serving, 1 patty + ¾ cup gravy)
Calories: 620 | Protein: 38g | Fat: 36g (sat 12g) | Carbs: 24g | Fiber: 2g | Sugar: 4g | Sodium: 920mg
Final Thought
There’s profound comfort in a dish that doesn’t pretend to be anything but itself—honest, humble, and deeply satisfying. This Salisbury steak doesn’t chase trends. It answers a quieter call: the need for warmth, for substance, for food that nourishes more than the body. And as the gravy simmers and the patties sizzle, filling your kitchen with the kind of aroma that draws everyone to the table—you’ll remember: sometimes, the most meaningful meals are the ones that feel like coming home.
