Meals · Skillet & sheet-pan mains
Salisbury steak with mushroom gravy
Tender beef patties made without breadcrumbs, browned in the pan and finished in a deep, savory mushroom gravy. Grated onion and a spoon of cream keep the patties juicy, and the gravy tightens up with a pinch of xanthan gum instead of flour.
- Time
- 45 min (15 prep + 30 cook)
- Servings
- 4
- Per serving
- 453 kcal
- Protein
- 38 g
Ingredients
Patties
- 1 1/2 lb ground beef (85% lean)
- 2 tbsp heavy cream
- 1 large egg
- 1/4 cup onion, grated
- 1 tbsp Dijon mustard, divided
- 2 tsp Worcestershire sauce, divided
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Gravy
- 1 tbsp butter
- 12 oz mushrooms, sliced
- 1/4 tsp xanthan gum
- 1 tbsp tomato paste
- 2 cups beef broth, low-sodium if you can get it
Steps
- Stir together the cream, egg, grated onion, 2 teaspoons of the Dijon, 1 teaspoon of the Worcestershire, the garlic powder, salt and pepper. Add the beef and mix gently with your hands until just combined. Shape into 4 oval patties about 3/4 inch thick.
- Heat the oil in a large skillet over medium-high heat. Brown the patties 3–4 minutes a side, until deeply colored (they will finish in the gravy). Lift onto a plate.
- Melt the butter in the same pan and add the mushrooms. Cook 6–8 minutes until browned, then stir in the tomato paste for 1 minute. Whisk the xanthan gum into the room-temperature broth with the remaining Dijon and Worcestershire so it dissolves without lumps, pour it in and scrape up the brown bits.
- Bring to a simmer and return the patties and their juices. Cover and simmer 8–10 minutes, turning once, until the patties reach 160°F in the middle.
- Lift the lid and simmer 3–4 minutes more until the gravy coats a spoon; it thickens a little further as it stands. Keeps 4 days in the fridge and freezes 3 months in its gravy.
Good to know
How much xanthan gum is too much?
Half a teaspoon is the limit for this much gravy. Past that it turns slippery. If it clumps, lift out the patties and mushrooms, blend the gravy briefly with a stick blender, and return them.
What goes with it?
Cauliflower mash is the classic low-carb partner, and steamed green beans take up the gravy nicely.
Per
- Calories
- 139
- Protein
- (34%)
- 12 g
- Fat
- (61%)
- 9 g
- Carbohydrates
- (5%)
- 2 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 354 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1812 kcal goes into the pot and 1699 g of ingredients comes out as about 1299 g of food: 139 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.