Classic Skillet Salisbury Steak Directions:
Place the panko in a large bowl. Grate the onion directly over it, including the juices, and let stand for 5 minutes.
Add the ground beef, minced garlic, eggs, Worcestershire sauce, Dijon, crushed bouillon, black pepper, and thyme. Mix gently just until combined.
Shape into 6 oval patties approximately 1 inch thick. Press a shallow indentation into the center of each.
Heat the olive oil in a large, deep skillet over medium-high heat. Sear the patties for 3–4 minutes per side until browned, working in batches if needed. Transfer to a plate; they will finish cooking in the gravy.
Reduce the heat to medium. Add the butter and diced onion to the skillet and cook for about 3 minutes, stirring and loosening the browned bits.
Add the mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, approximately 5–7 minutes. Add the garlic during the final minute.
Sprinkle the flour over the vegetables. Stir continuously for 1 minute.
Gradually stir in the beef broth, followed by the Worcestershire sauce and Dijon. Bring to a gentle simmer, stirring until smooth around the vegetables.
Return the patties and their collected juices to the skillet. Spoon gravy over them, cover, and simmer gently for 10–12 minutes, or until the center of each patty reaches 160°F (71°C). Continue cooking as needed to reach that temperature.
If the gravy needs thickening, transfer the cooked patties to a clean plate and simmer the gravy uncovered briefly. If too thick, stir in a little water.
Taste the gravy before adding salt and pepper. Return the patties to the gravy and serve hot, garnished with parsley if desired.
Practical Woman's Secret
Keep the patties cold until the skillet is ready, and avoid crowding them during searing. Let a browned crust form before turning so the patties release more easily and hold their shape.
Serving and Storage
Serve one patty per portion with mushroom gravy spooned over it. Mashed potatoes, rice, or egg noodles work well alongside. Refrigerate leftovers with their gravy in shallow, airtight containers within 2 hours and use within 3 days. Reheat gently, covered, to 165°F, adding a splash of water if the gravy has thickened.
Nutrition Information
Estimated per serving: 1 patty and ⅙ of the mushroom gravy, excluding accompaniments
Calories: 530 kcal
Protein: 40 g
Carbohydrates: 20 g
Fat: 32 g
Fiber: 3 g
Sugar: 6 g
I'm waiting for your comments! Enjoy!
