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Salisbury Steak with Mushroom Onion Gravy

Name: Salisbury Steak with Mushroom Onion Gravy
Prep time: 42 min
Total time: 42 min
Cuisine: American
Ingredients: beef — 680 g; bread crumbs italian style — 118 g; regular milk — 59 g; egg — 100 g; yellow onion — 110 g; garlic — 5 g; worcestershire sauce — 15 g; salt — 5 g; black pepper — 3 g; vegetable oil — 27 g; unsalted butter — 41 g; yellow onion — 110 g; cremini mushrooms — 227 g; all-purpose flour — 23 g; low-sodium beef broth — 592 g; dijon mustard — 5 g

Salisbury Steak with Mushroom Onion Gravy reads umami 8.3, richness 6.0 and allium 4.4 on Palate's 0–10 flavor X-ray — a American main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.9 / 10
Sweet & Fruity — 2.9 / 10
Sour & Bright — 2.5 / 10
Bitter & Earthy — 3.3 / 10
Rich & Fat — 6.3 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 8.3 · Richness 6.0 · Allium 4.4 · Salinity 4.0 · Earthy 3.1 · Sweetness 2.8 · Sourness 2.5 · Funk & Ferment 2.2 · Bitterness 1.4 · Warm Spice 1.3 · Nutty 0.9 · Heat 0.7 · Herbaceous 0.7 · Floral 0.6

What's in it (16)

beef — 680 g
bread crumbs italian style — 118 g
regular milk — 59 g
egg — 100 g
yellow onion — 110 g
garlic — 5 g
worcestershire sauce — 15 g
salt — 5 g
black pepper — 3 g
vegetable oil — 27 g
unsalted butter — 41 g
yellow onion — 110 g
cremini mushrooms — 227 g
all-purpose flour — 23 g
low-sodium beef broth — 592 g
dijon mustard — 5 g

Time & effort: about 42 min · effort: involved

Nutrition (per 100 g, engine-estimated): 95.6 kcal, 9.8 g protein, 4.8 g fat, 6.9 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

In a large bowl, combine the ground beef, panko, milk, egg, grated onion, garlic powder, half the Worcestershire sauce, the salt, and the pepper; mix gently with your hands just until combined (overmixing makes the patties tough).
Divide the mixture into 4 equal portions and shape into oval patties about 3/4 inch thick.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the patties until deeply browned on the first side, 4-5 minutes, then flip and brown the second side, 3-4 minutes (they will not be cooked through); transfer to a plate.
Reduce the heat to medium and melt the butter in the same skillet, scraping up the browned bits. Add the sliced onion and cook, stirring occasionally, until softened and golden at the edges, 6-7 minutes.
Add the mushrooms and cook, stirring occasionally, until they release their liquid, the liquid evaporates, and the mushrooms turn deep golden brown, 7-8 minutes.
Sprinkle the flour over the onion and mushrooms and cook, stirring constantly, until no raw flour smell remains, about 1 minute.
Whisk in the beef broth, the remaining Worcestershire sauce, and the Dijon mustard, scraping the pan bottom smooth, then bring to a simmer.
Return the patties and any collected juices to the skillet, nestling them into the gravy. Cover and simmer until the patties reach 160 F internal and the gravy has thickened enough to coat the back of a spoon, 10-12 minutes.
Taste the gravy and season with additional salt and pepper as needed; plate the patties smothered in the mushroom onion gravy.

Dishes with a similar flavor shape

Skillet Beef Stroganoff — American
Skillet Salisbury Steak with Mushroom Gravy — American
Shepherd's Pie with Cheddar Mashed Potato Top — American
Beef Stroganoff with Egg Noodles — American
Bangers and Mash — British

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.