Easy Salisbury Steak with Mushroom Gravy
This salisbury steak is an easy dinner you can make when celebrating special occasions. It's so easy to make and tastes to delicious.
Equipment
Large skillet (12-inch / 30cm)
Small saucepan
Medium mixing bowl
Whisk
Spatula
Ingredients
For the Salisbury Steak Patties
1 tablespoon olive oil - 15ml
1 pound ground beef - minced beef, 450g- ½ cup saltine crackers - crushed, about 30g
1 medium egg
¼ cup water - 60ml
3 dashes Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil- ½ teaspoon dried mustard
1 teaspoon salt
½ teaspoon ground black pepper
For the Mushroom Gravy
2 tablespoons butter - 28g
2 tablespoons cornstarch - 16g
2 cups beef stock - beef broth or beef bouillon, low FODMAP, 480ml- 1 dash Worcestershire sauce
- 3 dashes dried basil
- 2 dashes dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ⅓ cup white button mushrooms - sliced, about 30g
Instructions
- In a medium mixing bowl, combine the ground beef, crushed crackers, egg, water, Worcestershire sauce (3 dashes), oregano, dried basil, dried mustard, salt, and pepper. Mix until all seasonings are evenly distributed through the meat. Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil, 1 pound ground beef, ½ cup saltine crackers, 1 medium egg, ¼ cup water, 3 dashes Worcestershire sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried mustard, 1 teaspoon salt, ½ teaspoon ground black pepper
- Divide the mixture into 4 equal portions and shape into oval patties about ¾ inch (2cm) thick. Place in the hot skillet and cook undisturbed for 3 to 5 minutes per side until deeply browned. Reduce heat to medium-low.
- For the gravy, melt the butter in a small saucepan over medium heat. Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.2 tablespoons butter, ⅓ cup white button mushrooms
- Sprinkle the cornstarch over the butter and mushrooms, stirring constantly for about 30 seconds to form a paste. Gradually whisk in the beef stock, adding it in a slow stream while whisking to prevent lumps. Stir in the Worcestershire sauce (1 dash), dried basil (3 dashes), dried oregano (2 dashes), salt, and pepper. Bring to a gentle simmer.2 tablespoons cornstarch, 2 cups beef stock, 1 dash Worcestershire sauce, 3 dashes dried basil, 2 dashes dried oregano, 1 teaspoon salt, 1 teaspoon ground black pepper
- Pour gravy over patties and cover. Simmer for 15 minutes, turning once. The sauce will thicken as it cooks.
- Remove from heat. Serve the Salisbury steaks with gravy spooned generously over the top. Pairs well with mashed potatoes and steamed vegetables.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of beef stock to loosen the gravy.
Freezer-friendly: Freeze cooked patties with gravy in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: Form the patties up to 24 hours in advance and refrigerate on a lined tray, covered, until ready to cook.
Substitution: Swap crushed crackers for breadcrumbs (regular or gluten-free) at the same ratio for a slightly different texture.
Pro tip: Let the patties sear undisturbed for the full 3-5 minutes per side — resist the urge to move them so they develop a deep brown crust that adds flavour to the gravy.
Nutrition
Serving: 1servingCalories: 463kcalCarbohydrates: 14gProtein: 25gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 136mgSodium: 1635mgPotassium: 643mgFiber: 1gSugar: 1gVitamin A: 264IUVitamin C: 0.3mgCalcium: 84mgIron: 5mg
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