Salisbury Steak with Mushroom & Shallot Gravy

Salisbury Steak with Mushroom & Shallot Gravy

Salisbury Steak with Mushroom & Shallot Gravy– a classic Southern comfort food done up Must Love Garlic style.

Tender, juicy ground beef steaks made with shallot, a whole bunch of garlic, ketchup, Worcestershire sauce, and Dijon mustard swimming in a luxurious mushroom, shallot, and garlic gravy.

Did I mention it’s all cooked in one-pan and comes together in less than hour? An easy weeknight recipe with easy clean-up for the win!

Cooked Salisbury steak in a frying pan.

Salisbury Steak Ingredients:

  • Ground Beef- the main protein of your dish. You want to use a blend with a good amount of fat in it, like you would use for hamburgers. This beef will be generously seasoned, formed into patties, and fried in a frying pan. The fat drippings from the steaks will be used to make the mushroom gravy.
  • Binders- panko breadcrumbs and egg will be used to bind your steaks and keep them from falling apart in the cooking process.
  • Shallot-a small purple variety of onion. It has a milder, sweeter flavor than regular white onions.
  • Garlic- always and forever.
  • Ketchup- if you’ve ever had Salisbury steak and really paid attention to the taste, you’ll notice a robust vinegary sweetness. That sweetness comes from the ketchup and is crucial to getting the right balance of flavors.
  • Dijon Mustard- for a bit of spice.
  • Worcestershire Sauce- the robust flavor I mentioned earlier comes from Worcestershire sauce. It has a deep umami quality and can often be found in steak sauces.
  • Onion Powder– made with ground dehydrated onion to add to the savory quality.
  • Beef Broth– used as the base of your gravy.
  • Mushrooms- you can’t have this dish without mushroom gravy! Well, I guess you could but you won’t be as happy about it. Mushrooms add a lovely variety in texture that makes all of the difference.
  • All-Purpose Flour- flour is used to make a light roux and thicken your gravy.
  • Dry White Wine- if you ever tasted a sauce and it feels a little one-note, like it’s missing that oomph, it’s probably missing a touch of acid. White wine is a great option for these cases. It adds flavor without being over-powering, and goes well with almost everything.

Substitutions & Variations:

  • Instead of panko breadcrumbs, regular breadcrumbs can be used however since regular breadcrumbs aren’t as porous you will need to use a bit more of it.
  • For a stronger onion flavor, replace shallots with thinly sliced white onion.
  • Turn you steaks into a sandwich with some toasted bread and extra ketchup!

What to Serve with Salisbury Steak:

Salisbury steak in a frying pan with mushroom and shallot gravy.

Equipment Needed:

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How to make Salisbury Steak:

  • Mix & Form Steaks
    • In a large mixing bowl add ground beef, panko breadcrumbs, egg, minced shallot, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, onion powder, kosher salt, and a few cracks of pepper.
    • Gently mix by hand until all ingredients are well incorporated, but not overly mixed. Split meat mixture into 4 equal parts and form each into an oval shaped patty about 3/4 inch thick.

  • Cook Steaks
    • Allow a frying pan to pre-heat for 1-2 minutes over medium-high heat. Once hot, add 2 tbsp of butter to pan and melt.
    • Immediately add steak patties and cook undisturbed for 4-6 minutes per side until cooked through.
    • Leaving the grease and drippings in the frying pan, remove steaks and add to a plate.

  • Make Gravy
    • Turn frying pan heat down to medium-low. Add remaining 1-2 tbsp butter and melt. Once melted there should be around 3-4 tbsp of grease.
    • Add sliced baby bella mushrooms, and cook 2-3 minutes stirring occasionally until just beginning to brown and turn tender.
    • Add sliced garlic and sliced shallot to pan, cook another 2 minutes stirring often to avoid burning the shallot.
    • Sprinkle vegetable mixture with flour and stir to fully combine.
    • While whisking with one hand, slowly pour in 1 cup of beef broth, followed by dry white wine with the other. Stir for 15-20 seconds until no clumps of flour remain. Stir in remaining beef broth, water, ketchup, dijon mustard, Worcestershire sauce, and salt and pepper to taste. Stir until well combined.
    • Stir and simmer gravy for 3-4 minutes until just starting to thicken.

  • Finish– add Salisbury steaks and any drippings back to pan and cover each with a bit of gravy. Continue simmering and stirring gravy around steaks for another 3-4 minutes until steaks are warmed through and gravy has thickened. Remove from heat, top with chopped parsley, and serve steaks with mashed potatoes.

Leftovers:

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, transfer steaks and gravy to an oven-safe dish and cover with aluminum foil. Set oven temperature to 350F and bake for 15-20 minutes until heated through.
Salisbury steak in a frying pan with mushroom and shallot gravy.

Tips & Recipe Notes:

  • Pre-heating the frying pan helps the steaks get a nice crisp outer crust, and helps keep them from crumbling.
  • If gravy does not start to thicken after a few minutes, turn heat up slightly.
  • Trouble shooting a crumbling Salisbury steak: there are quite a few factors to consider if you find your steaks aren’t holding together. Over-working the meat mixture, not enough or the right binders, too low of a starting frying pan temperature, too low of a cooking temperature, and expired meat can all contribute to a crumbling steak.

More Southern Recipes You Will Love:

Salisbury steak with mushroom and shallot gravy.

Salisbury Steak with Mushroom and Shallot Gravy

Salisbury Steak with Mushroom & Shallot Gravy- a classic Southern comfort food done up Must Love Garlic style. Tender, juicy ground beef steaks made with shallot, a whole bunch of garlic, ketchup, Worcestershire sauce, and Dijon mustard swimming in a luxurious mushroom and shallot gravy.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, Southern
Servings 4

Equipment

  • Knife
  • Cutting Board
  • Frying Pan
  • Spatula
  • Large Mixing Bowl
  • Measuring Spoons
  • Parchment Paper (Optional)
  • Meat Thermometer (Optional)

Ingredients
  

For Steaks-

  • 1 lb ground beef
  • 1/2 cup panko breadcrumbs
  • 1 large egg whisked
  • 2 tbsp minced shallot
  • 1.5 tbsp minced garlic about 4-5 cloves
  • 2 tbsp ketchup
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • Fresh cracked pepper
  • 2 tbsp butter for frying

For Mushroom & Shallot Gravy:

  • 1-2 tbsp butter
  • 6 oz baby bella mushrooms sliced
  • 4 garlic cloves sliced
  • 1/2 cup shallot sliced
  • 1/4 cup all-purpose flour
  • 2.5 cups beef broth
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 2 tsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1/2-1 tsp Dijon
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions
 

  • Mix & Form Steaks– in a large mixing bowl add ground beef, panko breadcrumbs, egg, minced shallot, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, onion powder, kosher salt, and a few cracks of pepper. Gently mix by hand until all ingredients are well incorporated, but not overly mixed. Split meat mixture into 4 equal parts and form each into an oval shaped patty about 3/4 inch thick.
  • Cook Steaks– allow a frying pan to pre-heat for 1-2 minutes over medium-high heat. Once hot, add 2 tbsp of butter to pan and melt. Immediately add steak patties and cook undisturbed for 4-6 minutes per side until cooked through. Leaving the grease and drippings in the frying pan, remove steaks and add to a plate.
  • Make Gravy– turn frying pan heat down to medium-low. Add remaining 1-2 tbsp butter and melt. Once melted there should be around 3-4 tbsp of grease. Add sliced baby bella mushrooms, and cook 2-3 minutes stirring occasionally until just beginning to brown and turn tender. Add sliced garlic and sliced shallot to pan, cook another 2 minutes stirring often to avoid burning the shallot. Sprinkle vegetable mixture with flour and stir to fully combine. While whisking with one hand, slowly pour in 1 cup of beef broth, followed by dry white wine with the other. Stir for 15-20 seconds until no clumps of flour remain. Stir in remaining beef broth, water, ketchup, Dijon mustard, Worcestershire sauce, and salt and pepper to taste. Stir until well combined. Stir and simmer gravy for 3-4 minutes until just starting to thicken.
  • Finish– add Salisbury steaks and any drippings back to pan and cover each with a bit of gravy. Continue simmering and stirring gravy around steaks for another 3-4 minutes until steaks are warmed through and gravy has thickened. Remove from heat, top with chopped parsley, and serve steaks with mashed potatoes.

Notes

-Trouble shooting a crumbling salisbury steak: there are quite a few factors to consider if you find your steaks aren’t holding together. Over-working the meat mixture, not enough or the right binders, too low of a starting frying pan temperature, too low of a cooking temperature, and expired meat can all contribute to a crumbling steak.
– Pre-heating the frying pan helps the steaks get a nice crisp outer crust, and helps keep them from crumbling.
– If gravy does not start to thicken after a few minutes, turn heat up slightly.
Keyword dijon mustard, dry white wine, garlic, ground beef, hamburger steak, ketchup, mushroom gravy, one pan recipe, salisbury steak, shallot, weeknight dinner, weeknight recipe

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