Description
This Salisbury steak recipe is a comforting American classic featuring lean halal ground beef patties smothered in a rich, homemade mushroom and onion gravy. Made from simple, everyday ingredients, these flavorful patties are pan-fried to a perfect brown and simmered in a savory gravy for a delicious, hearty meal perfect to serve with mashed potatoes, rice, or vegetables.
Ingredients
For the Beef Patties
- 1 pound lean halal ground beef
- 1 large egg
- 1 tablespoon halal Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 1/3 cup seasoned breadcrumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 tablespoon olive oil, for frying
For the Mushroom Gravy
- 1 medium onion, sliced or chopped
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 3/4 cups beef broth
- 1/2 teaspoon soy sauce
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1 tablespoon halal Worcestershire sauce (remaining from patties)
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by slicing onions, cremini mushrooms, and mincing garlic; measure out all other ingredients to have them ready for cooking.
- Make Beef Patties: In a large mixing bowl, combine the ground beef, egg, Worcestershire sauce, Dijon mustard, minced garlic, breadcrumbs, onion powder, salt, and black pepper. Gently mix until just combined, then shape the mixture into 4 evenly sized oval patties.
- Brown the Patties: Heat olive oil in a large skillet over medium-high heat. Cook the patties for 5 to 6 minutes per side until nicely browned. Remove patties to a plate, leaving the pan drippings in the skillet.
- Sauté Onions and Mushrooms: Add the sliced onions and mushrooms to the skillet. Sauté over medium-high heat for 7 to 9 minutes until tender and golden brown. Transfer the cooked vegetables to the plate with the patties.
- Make the Gravy Base: Reduce heat to medium. Melt the butter in the skillet. Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste.
- Add Liquids and Seasonings: Slowly whisk in the beef broth to create a smooth sauce. Stir in soy sauce, rice vinegar, garlic powder, and the remaining tablespoon of Worcestershire sauce.
- Simmer Patties in Gravy: Return the browned patties, sautéed onions, mushrooms, and any accumulated juices from the plate into the skillet. Simmer everything together for 5 to 7 minutes until patties are fully cooked through and the gravy thickens to your liking. If gravy is too thick, add a splash of beef broth or water to adjust consistency.
- Serve: Serve hot immediately, ideally with mashed potatoes, rice, or buttered vegetables to complement the savory steak and mushroom gravy.
Notes
- For best texture, do not overmix the beef mixture when forming patties.
- Use lean ground beef to reduce excess grease during cooking.
- Adjust salt and pepper according to taste as Worcestershire sauce can add saltiness.
- Be sure to brown the patties well to develop flavor before simmering in gravy.
- If gravy becomes too thick, add beef broth or water gradually to reach desired consistency.
- Leftovers keep well refrigerated for up to 3 days.