Salisbury Steak with Mushroom Onion Gravy (Instant Pot or Stove-Top)

Salisbury Steak with Mushroom Onion Gravy (Instant Pot or Stove-Top)

Salisbury Steak with Mushroom Onion Gravy is a comfort food dinner in our house. A quick and easy weeknight dinner where most of the time I’m likely to have all the ingredients on hand to make it at short notice. This dish also reheats very well, so it can be made ahead then stored for up to a week. If you need a dinner where you can just walk in the house then heat it up in the microwave one evening this would be a good option with some quick side dishes.

With Labor Day just passing us by, and Fall coming up just around the corner it seemed like a perfect time to convert my recipe for this classic family dish to the Instant Pot.

Since we are converting this recipe I’ll cover both the stove-top version, and the directions for the Instant Pot.

Start by combining the ground beef (I like to use an 80/20 mixture), egg, milk, breadcrumbs (gluten-free can be substituted), salt, pepper, Worcestershire sauce, Montreal Steak seasoning, water, parmesan cheese, and Onion Soup mix in a bowl. Form into nice sized patties and set aside on a plate. I was able to make six patties from a little over a pound of beef. You can always double this recipe for a bigger crowd.

Also, slice your onions and mushrooms.

Salisbury Steak with Mushroom Onion Gravy

Next we are going to brown the patties for Salisbury Steak with Mushroom Onion Gravy. There are few different ways to do this.

  • Instant Pot – set to the saute function, and brown the patties on each side for a couple of minutes then set aside on a plate.
  • Stove-top – brown in the pan on each side for a couple of minutes. If grill marks are desired you can do this step on a grilling pan on the stove-top.
  • Grill – you can preheat your grill and brown the patties for a couple of minutes on each side. This will give a subtle extra layer of flavor to your dish.

Whichever method you ultimately choose, they are all delicious!

Salisbury Steak with Mushroom Onion Gravy

After you are done browning the patties put the sliced onions and mushrooms in the Instant Pot which should still be set to the saute function. Or, into a preheated pan on the stove. I like to add a little bit of salt and pepper to my veggies for additional flavor. Saute for a few minutes until they have softened.

Salisbury Steak with Mushroom Onion Gravy

Add a little extra butter and olive oil to the vegetable mixture. Add the tomato paste, pepper, and beef broth. Use the beef broth to deglaze the pan, by pour in a cup of so of the liquid first to scrape the yummy brown bits off the bottom. Once you’ve finished this pour in the rest of the beef broth or enough to cover the patties.

If using the entire four cups of broth, you will have tons of gravy for mashed potatoes!

  • Instant Pot – close and seal the lid. Cook on High Pression for 10 minutes. Follow this with a 10 minute Natural Pressure Release.
  • Stove-Top – Cook for 30 minutes or until the patties are done at simmer on medium-low to medium heat.

Once the patties are cooked in a small bowl combine the cornstarch and water to make a slurry.

  • Instant Pot – Set to the saute function, and add slurry. Stir until thickened. For a thicker gravy this step can be repeated.
  • Stove-Top – Keep pan at a simmer, and add slurry. Stir until thickened. For a thicker gravy this step can be repeated.

I hope you enjoy your Salisbury Steak with Mushroom Onion Gravy! If you like this recipe you may also like Instant Pot Cheesy Ranch Potatoes, Classic Chicken Parmesan, or Instant Pot Beef Roman Stew!

salisbury steak with mushroom onion gravy

Salisbury Steak with Mushroom Onion Gravy

A quick and easy weeknight meal that is tender and full of flavor! 

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author mondayismeatloaf

Ingredients

  • 1 lb ground beef
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup Italian Seasoned Breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp Montreal Steak Seasoning
  • 1/2 cup water
  • 1/4 cup Parmesan cheese grated
  • 1 package Onion Soup Mix
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 onion sliced
  • 8 ounces mushrooms (can substitute with canned) sliced
  • 4 cups unsalted beef broth
  • 1 tbsp tomato paste
  • 1/2 tsp pepper
  • 1/2 cup water
  • 3 tbsp cornstarch

Instructions

  1. Combine together in a bowl or mixer the ground beef, breadcrumbs, egg, milk, 1/2 cup of water, salt, pepper, Worcestershire sauce, Montreal Steak Seasoning, Parmesan cheese, and French Onion Soup mix. Form into patties. 

Instant Pot Instructions

  1. Set to saute function, and brown patties for a couple of minutes on each side until browned. Or you can use one of the other methods mentioned in the post above. Set aside on a plate.

  2. Add sliced onions and mushrooms to pot, and saute until softened. Add additional butter and olive oil if needed. 

  3. Add a cup of the beef broth to deglave the pan. Add the tomato paste, additional pepper, and remaining beef broth. If desired, you can just cover the patties or add the entire four cups for lots of yummy gravy.

  4. Seal lead according to you manufacturers instructions. Cook on high pressure for 10 minutes, and do a natural pressure release for ten minutes. 

  5. Combine cornstarch and remaining water. Set to saute function, and add cornstarch slurry. Stir until thickened. If additional thickness is desired, repeat with half the amount of cornstarch slurry. 

  6. Serve immediately or store in an airtight container for up to one week. 

Stove-Top Instructions

  1. Preheat your pan, and then brown patties for a couple of minutes on each side until browned. Or you can use one of the other methods mentioned in the post above. Set aside on a plate.

  2. Add sliced onions and mushrooms to pot, and saute until softened. Add additional butter and olive oil if needed. Add patties back to pan.

  3. Add a cup of the beef broth to deglave the pan. Add the tomato paste, additional pepper, and remaining beef broth. If desired, you can just cover the patties or add the entire four cups for lots of yummy gravy.

  4. Cook for 30 minutes on medium-low to medium heat or until the patties are cooked through. Note if using the stove-top that this add an additional 20 minutes of time to the stated time above. Total time would change to 1 hour and 5 minutes.

  5. Combine cornstarch and remaining water. Add cornstarch slurry to pan. Stir until thickened. If additional thickness is desired, repeat with half the amount of cornstarch slurry.

  6. Serve immediately or store in an airtight container for up to one week.

 

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