Ground Beef in Gravy
Tender Salisbury steak patties in homemade mushroom gravy. This easy ground beef dinner is the ultimate comfort food. Skillet meals make dinner super easy.
Ingredients
For the Beef Patties:
- 1 lb. Ground Beef 85/15 ratio is ideal
- ½ cup Panko Breadcrumbs replaces crushed crackers for a lighter feel
- 1 Large Egg
- 1 Tbsp Worcestershire Sauce
- ½ tsp Smoked Paprika adds a subtle wood-fired depth
- ½ tsp Garlic Powder
- ½ tsp Cracked Black Pepper
For the Onion-Mushroom Gravy:
- 1 Large Yellow Onion sliced into thin semi-circles
- 1 cup Cremini Mushrooms sliced
- 2 cups Beef Bone Broth provides more collagen and flavor than standard broth
- 2 Tbsp All-Purpose Flour
- 2 Tbsp Salted Butter
- 1 tsp Dijon Mustard whisked into the gravy for a tiny hit of tang
Instructions
- In a large bowl, whisk the egg and Worcestershire sauce first. Add the panko and spices, then gently fold in the ground beef. Do not over-mix; keeping the meat "loose" ensures the steaks stay juicy. Shape into 4 oval patties.
- Heat a cast-iron skillet over medium-high heat. Sear the patties for about 3 minutes per side until a dark, caramelized crust forms. They don't need to be cooked through yet. Remove and set aside.
- In the same pan, melt the butter. Add the onions and mushrooms. Cook for 8–10 minutes, stirring occasionally, until the onions are soft and a deep amber color. This caramelization is the secret to a dark, rich gravy.
- Sprinkle the flour over the vegetables and stir for 60 seconds to "toast" the flour. Slowly pour in the beef bone broth while whisking. Stir in the Dijon mustard.
- Place the seared steaks back into the skillet, spooning the onions and gravy over the top. Lower the heat, cover, and simmer for 10 minutes. The steam trapped under the lid finishes the steaks and allows the panko to soak up the savory sauce.
- Serve these hot over a bed of Mashed Potatoes or thick egg noodles to catch all the extra gravy.
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