salisbury steak gravy

Learn how to make easy Instant Pot Salisbury Steak (Pressure Cooker Salisbury Steak) with mushroom gravy. Juicy homemade Salisbury steak bursting with flavors, drizzled with sweet-umami-savory mushroom gravy. Deliciously family-friendly comfort food!

Instant Pot Salisbury Steak

(454 grams) ground beef

(30 grams) panko breadcrumbs

½ (140 grams) medium onion (, finely minced (or 1 teaspoon onion powder))

(7 grams) garlic (, minced (or ¼ teaspoon garlic powder))

(65 grams) large egg (, beaten)

(15 milliliters) regular soy sauce

½ teaspoon (2.5 milliliters) Worcestershire sauce

Salt and black pepper

(2.5 milliliters) toasted sesame oil

(12 grams) cornstarch ((optional))

(300 grams) cremini mushrooms (, sliced)

½ (140 grams) medium onion (, sliced (or 1 teaspoon onion powder))

(14 grams) garlic (, minced (or ½ teaspoon garlic powder))

stock stock

(15 milliliters) Worcestershire sauce

unsalted butter or olive oil

(16 grams) all purpose flour

(45 milliliters) water

Mix Ingredients

Mix Ingredients: In a large mixing bowl, add 1 lb (454g) ground beef, ½ cup (30g) panko breadcrumbs, finely minced onion, 2 cloves of minced garlic, 1 large egg, 1 tbsp (15ml) regular soy sauce, ½ tsp (2.5ml) Worcestershire sauce, ½ tsp (2.5ml) toasted sesame oil (optional), and 1 tbsp (12g) cornstarch (optional). Season with a small pinch of salt and ground black pepper. Fold and mix all the ingredients into the ground beef with your hand. Thoroughly incorporate the ingredients by continuing to turn and knead the ground beef. Pick up the beef mixture and throw it against the large mixing bowl 4 - 5 times to add bounciness.

Test Seasoning &amp; Form Salisbury Beef Patties

Test Seasoning &amp; Form Salisbury Beef Patties: Test seasoning by adding some oil to a preheated pan, then cook a small bit of the beef mixture. Taste the cooked beef bite and adjust seasoning by adding more salt if necessary. Firmly shape your Salisbury beef patties.

Brown Salisbury Steak in Instant Pot

Brown Salisbury Steak in Instant Pot: Press &quot;Saute&quot; button to &quot;Sauté More&quot; function to heat up Instant Pot. Wait until it says &quot;HOT&quot; on the screen (~8 mins). Add 3 tbsp (42g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Lightly season one side of the beef patties with kosher salt and black pepper. Place the Salisbury steaks in Instant Pot (seasoned side face down). Lightly season the other side of beef patties with salt and black pepper. Brown each side for 3 minutes. Set aside the browned Salisbury steaks.

Saute Mushrooms &amp; Onion

Saute Mushrooms &amp; Onion: Add sliced mushrooms in Instant Pot, then saute until lightly brown (~9 - 10 mins). Add in sliced onions, then saute for 4 minutes. Add in minced garlic, then saute for another 30 - 45 seconds until fragrant.

Deglaze Instant Pot

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Salisbury Steak

Pressure Cook Salisbury Steak: Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15g) dijon mustard. Give it a quick mix. Add the browned Salisbury steaks in Instant Pot. *Pro Tip: Give the Salisburger steaks a few wiggles and try to get them as close to the bottom of the inner pot as possible, and partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 3 minutes + 10 minutes Natural Release. Open the lid. Measure the Salisbury steaks&#039; temperature with a meat thermometer. The temperature should be over 160°F.

Make Salisbury Steak Gravy

Make Salisbury Steak Gravy: With a kitchen tong, place Salisbury steaks on a serving plate. *Note: The gravy will look a bit foamy with the butter. Bring the mushroom gravy to a simmering with the “Saute” function. Mix 2 tbsp (16g) all-purpose flour with 3 tbsp (45ml) water. Mix flour mixture into the gravy one third at a time until your desired thickness. Taste and adjust gravy seasoning with more salt and black pepper if necessary.

Serve

Serve: Drizzle the tasty mushroom gravy on Salisbury steaks, then serve with your favorite side dishes (i.e. mashed potatoes).

Salisbury Steak with Mushroom Gravy combines tender, meatloaf-style beef patties with homemade brown gravy and fresh sliced mushrooms.

Salisbury Steak with Mushroom Gravy

½ yellow onion, (finely grated)

panko crumbs

beef

garlic, (minced)

ketchup

mustard powder

worcestershire sauce

salt

black pepper

olive oil

½ yellow onion, (finely diced)

mushrooms

butter

all-purpose flour, ((see notes for substitutions))

beef broth

Place finely grated onion in a mixing bowl; add panko crumbs and stir it all together.

To the mixing bowl add ground beef, minced garlic, egg, ketchup, mustard powder, worcestershire sauce, salt, and pepper; use your hands to mix it all together until well combined.

Shape 4 patties into an oval, to resemble a “steak”, and set aside.

Heat 2 tablespoons olive oil in a large skillet and set it over medium heat.

Add the beef patties to the heated oil and cook for 5 to 6 minutes.Carefully flip them over and continue to cook for 5 to 6 more minutes. Patties are cooked through when internal temperature registers at 155˚F.

Remove patties from skillet and set aside; keep them covered.

Return skillet to the burner and add 1 tablespoon olive oil.

When oil is hot, stir in finely diced onions and cook for 1 minute.

Stir in garlic and then mushrooms; cook for 4 to 5 minutes, or until mushrooms are soft.

Add butter and swirl around to melt.

Sprinkle the top with flour and cook for about 30 seconds, stirring constantly.

Pour in the beef broth; mix and stir until everything is combined and there are no lumps from the flour.

Add the beef patties and any juices back to the skillet.

Continue to cook for 5 to 8 more minutes, or until gravy is thickened; stirring occasionally. If gravy starts to thicken too soon, add a bit of water or beef broth to the skillet.

Transfer steaks to a platter.

Taste the gravy for salt and pepper; adjust accordingly.

Spoon gravy over the Salisbury steaks and serve.

Tender seasoned beef patties smothered in mushrooms &amp; shallots baked in a rich a decadent gravy.

Homemade Salisbury Steaks

ground beef, 80/20

bread, torn

milk

kosher salt, divided

black pepper, divided

garlic powder

parsley flakes

beef bouillon powder

Dijon mustard

Worcestershire

onion,

Xl egg

Baby Portabello mushrooms, sliced

shallots,

butter, unsalted

beef stock

Gravy master

cornstarch

heavy cream

*remaining salt and pepper from above

In a medium bowl, add the bread and milk to make a panade. Gently push the bread into the milk and set aside for 5 minutes. In a larger mixing bowl, add the beef, 3/4 teaspoon salt, 3/4 teaspoon pepper, and the rest of the ingredients. Add the panade mixture (including any leftover milk) to the beef mixture and gently mix until combined.

Divide the mixture into 6 sections and form each patty into a football/egg/oval shape where it’s thicker in the middle. Place them on a lightly sprayed dish. Cover with plastic wrap and chill for 30 minutes.

Preheat the oven to 350F, rack in the middle. Lightly spray a 9&#215;13” baking pan. Set aside. In a medium non-stick skillet over medium heat or if using a stainless steel pan add 1 tablespoon oil. Remove the Salisbury Steak patties from the fridge and cook up 2-3 Salisbury Steak patties at a time (do not crowd the pan). Cook for 5-7 minutes per side or until each side is browned. *Be very gentle in flipping these. You can skip searing these in the pan if you want and put them directly into the 9&#215;13” pan if you wish. Place each seared patty into the baking dish in a single layer.

Make the Salisbury Steak Patties

To the pan used to make the Salisbury Steak patties add the 2 tablespoon of butter and allow to melt. Add in the mushrooms and shallots and gently stir. Cook for 5-6 minutes or until the shallots start to soften and the mushrooms just start to release their water. You’re not cooking the mushrooms all the way down. Spoon out the mushrooms and shallots and place overtop the Salisbury steak patties.

Put the pan back onto the stovetop, medium heat and add 1/4 cup of beef stock. Using a wooden spoon, gently scrape up any browned bits. Add the rest of the stock, gravy master, remaining 3/4 teaspoon of salt and 3/4 teaspoon of black pepper and bring to a boil. In a separate bowl, whisk together the cornstarch and heavy cream to make a slurry. While whisking the stock, pour in the slurry in slowly. Whisk and bring back to a boil. The mixture should thicken up in 5-6 minutes. It should coat the back of a spoon in a thick glaze.

Pour the mixture over top of Salisbury Steak patties and sautéed vegetables.

Mushroom &amp; Shallot Gravy

Place the 9&#215;13” pan into the oven, uncovered and bake for 35-45 minutes or until the Salisbury Steak patties read 165F.

Remove from the oven, allow to rest for 10 minutes and serve.

Bake

Delicious! Tried this both seared and straight into the oven — seared is definitely best!! Although we tasted more of a wine/shallot flavor when it was oven-baked only, searing the meat gives more of that traditional Salisbury steak taste. My husband loves it. Thanks!

Half way through the post, I was thinking, these would be good over mashed potatoes. Looks delicious!

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The most viewed salisbury steak gravy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine