Ingredients:

  • 1.5 lbs (680g) ground beef, 80/20 blend preferred
  • 1/2 cup (60g) breadcrumbs, plain
  • 1/4 cup (60ml) milk, whole or 2%
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • 2 tablespoons (30ml) vegetable oil, for browning
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, chopped (about 1 cup/150g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons (30g) all-purpose flour
  • 2 cups (475ml) beef broth, low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons (30g) butter (optional for extra richness and shine)
  • 1 tablespoon (15ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon, garlic powder, onion powder, salt, and pepper in a bowl. Gently mix until just combined. Do not overmix.
  2. Divide the mixture into four equal portions. Form each portion into an oval-shaped patty, about 3/4 inch thick. Chill patties in the fridge for at least 15 minutes.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear the patties until browned on both sides, about 3-4 minutes per side. They don't need to be cooked through at this stage. Remove patties from the skillet and set aside.
  4. Add the remaining tablespoon of vegetable oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  5. Sprinkle the flour over the cooked vegetables and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce, Dijon mustard, and thyme.
  6. Return the browned patties to the skillet. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the patties are cooked through and the internal temperature reaches 165°F (74°C).
  7. Remove the patties from the skillet and set aside. Stir in the butter (if using) into the gravy for extra richness and shine. Season the gravy with salt and pepper to taste. Pour the gravy over the Salisbury Steaks. Garnish with fresh parsley before serving.