A cozy, classic that’s sure to bring smiles around the table! Some meals just taste like home—and Salisbury steak is one of those classic comfort foods that always takes me back. It’s simple, hearty, and full of rich, nostalgic flavor. The steaks come together with lean ground beef, panko breadcrumbs, egg, and a few pantry staples. They’re seared to a golden brown, locking in all that juicy goodness. But it’s the gravy that really makes this dish special. It’s a savory, velvety sauce with sliced mushrooms that simmers and soaks into the tender steaks. Serve this over mashed potatoes or buttered noodles, and don’t be shy with the gravy—it’s meant to be savored. Add a side of green beans or roasted carrots, and you’ve got a meal that feels like it came straight from Grandma’s kitchen.
Belle’s Salisbury Steaks
For The Steaks:
1 pound lean ground beef
1/4 cup panko breadcrumbs
1 large egg, beaten
2 teaspoons ketchup
1 teaspoon Dijon mustard
½ teaspoon dried oregano
1 teaspoon salt
1 tablespoon extra-virgin olive oil
For The Gravy:
2 tablespoons butter
2 tablespoons flour
1 ½ cups beef broth
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
6 ounces sliced cremini mushrooms
Salt and pepper , to taste
In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, mustard, oregano, and salt. Shape the mixture into 4 to 6 patties. In a large, rimmed fry pan, heat the oil over medium-high heat. Fry patties for about 5-7 minutes on each side. Remove them to a plate and cover to keep warm. In a bowl, mix together the broth, ketchup, Worcestershire sauce, and onion powder. Set Aside. In the same fry pan, add the butter. When melted, whisk in the flour to make a roux. Slowly whisk in the broth mixture. Cook and stir until the mixture is thick and bubbly. Add the mushrooms and cook for a few minutes. Add the patties back to the pan and nestle them into the gravy. Cover and cook for an additional 5 minutes—season with salt and pepper to taste.
