American · main

Skillet Salisbury Steak with Mushroom Gravy

Skillet Salisbury Steak with Mushroom Gravy reads umami 9.2, richness 7.2 and salinity 4.1 on Palate's 0–10 flavor X-ray — a American main, about 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.8 / 10
• Sweet & Fruity — 2.3 / 10
• Sour & Bright — 2.9 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 7.5 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 9.2 · Richness 7.2 · Salinity 4.1 · Allium 3.6 · Earthy 2.8 · Sourness 2.7 · Sweetness 2.2 · Funk & Ferment 2.2 · Herbaceous 2.1 · Bitterness 1.5 · Warm Spice 1.3 · Nutty 1.1 · Heat 0.7 · Floral 0.7 · Citrus 0.6

What's in it (16)

• beef — 680 g
• bread crumbs italian style — 118 g
• regular milk — 59 g
• egg — 100 g
• worcestershire sauce — 15 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• yellow onion — 110 g
• cremini mushrooms — 227 g
• garlic — 6 g
• all-purpose flour — 15 g
• beef broth — 473 g
• dijon mustard — 15 g
• unsalted butter — 27 g
• parsley — 7 g

Time & effort: about 39 min · effort: involved

Nutrition (per 100 g, engine-estimated): 155.4 kcal, 14.6 g protein, 7 g fat, 11.2 g carbs

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

How it's cooked (9 steps)

1. In a large bowl, combine the ground beef, panko, milk, egg, 1 teaspoon of the Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined, then shape into 4 oval patties about 3/4 inch thick.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sear the patties until deeply browned, 3-4 minutes per side (they won't be cooked through yet); transfer to a plate.
3. Add the remaining 1 tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until softened and golden at the edges, 5-6 minutes.
4. Add the mushrooms and cook, stirring occasionally, until they release their liquid, the liquid evaporates, and the mushrooms are well browned, 6-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
5. Sprinkle the flour over the vegetables and stir, cooking 1 minute to cook out the raw flour taste.
6. Gradually whisk in the beef broth, scraping up the browned bits from the bottom of the pan. Whisk in the remaining Worcestershire sauce and the Dijon mustard.
7. Bring the gravy to a simmer. Return the patties and any collected juices to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer until the patties reach 160°F and the gravy has thickened, 10-12 minutes.
8. Remove from the heat and swirl in the butter until melted and glossy. Taste the gravy and adjust the salt.
9. Sprinkle with parsley and serve the patties with the gravy spooned over top.

Dishes with a similar flavor shape

• Skillet Beef Stroganoff — American
• Beef Stroganoff with Egg Noodles — American
• Beef Stroganoff (Бефстроганов) — Russian
• Meatball Subs with Melted Provolone — Italian-American
• Irish Lamb Stew with Root Vegetables — Irish

Keep reading: what umami, richness, salinity 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.