“Salisbury Steak with Mushroom Gravy is like a warm hug on a plate. It’s the kind of meal that takes you back to simpler times, where dinner was hearty, delicious, and made with love. This dinner is comfort food to the max! I used US Wellness Meats ground beef to make this dinner.” – Chef Danielle Cochran
Recipe By: Danielle Cochran | The Salty Cooker
USWM Shopping List: Ground Beef, Butter
Salisbury Steak with Mushroom Gravy
Steak Ingredients
- 2 lbs 80/20 ground beef
- 1 large onion diced
- 1 ¼ cup panko breadcrumbs
- 2 eggs
- 2 tbsp butter
- ½ tsp garlic powder
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp Dijon mustard
- ¼ cup ketchup
Gravy Ingredients
- 8 oz baby Bella mushrooms sliced
- 2 tbsp olive oil
- 2 tsp cornstarch + 2 tbsp water for slurry
- ½ tsp garlic powder
- 1 onion diced
- 2 1/2 cups beef stock
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp browning sauce Worcestershire sauce as a substitute
Steak Instructions:
- In a skillet over medium heat, sauté diced onion in butter until translucent.
- In a large bowl, combine all steak ingredients, shaping them into 4 large steaks.
- Heat a skillet over medium heat and brown steaks for approximately 5 minutes on each side.
- Reduce heat to low and cook until the internal temperature reaches 145 degrees.
- Add gravy to the skillet, cook for an additional 10 minutes, and then enjoy!
Gravy Instructions:
- Place a large deep skillet over medium heat and add the olive oil and onion.
- Cook for 5 minutes until the onion is translucent and add the mushrooms.
- Brown the mushrooms, 8-10 minutes and add the seasonings, beef stock, browning sauce and Dijon mustard.
- Mix well and once it comes to a slow boil mix in the slurry (cornstarch and water mixed well). This will thicken the gravy.
- Pour over the Salisbury steak.
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Danielle Cochran
Hey there, I’m Danielle, also known as The Salty Cooker. My recipes, born from traditional baking, are versatile, accommodating both gluten-free and dairy-free diets alongside classic ingredients. Every dish I share must pass one crucial test: “No one will know this is gluten and dairy-free”.
When I am not in the kitchen I enjoy spending time with our dogs, I love traveling and exploring new areas. Joe and I enjoy fishing together, kayaking, and I really enjoy a nice dinner out.
