salisbury steak with mushroom onion gravy
Print

Salisbury Steak with Mushroom Onion Gravy

If you're looking for a quick and easy dinner for this cold snap that the whole family will love including your pickiest eaters try some of this yummy Salisbury Steak with Mushroom Gravy that can be made in the Instant Pot or on the stove. Seasoned beef patties quickly come to together to be seared on the stove, grill, Instant Pot, or grill pan then cooked in a beefy mushroom gravy filled with sliced onions. For cooler weather nothing beats this comforting dish especially when it's so easy to make! I know what will be on my table tonight after work! #easydinner #salisburysteak #comfortfood
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 622kcal
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
  • 2 cups unsalted beef broth
  • 1 tbsp tomato paste
  • 1/2 tsp pepper
  • 1/2 cup water
  • 3 tbsp cornstarch

Instructions

  • 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

  • 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.
  • Add sliced onions and mushrooms to pot, and saute until softened. Add additional butter and olive oil if needed. 
  • 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.
  • Seal lead according to you manufacturers instructions. Cook on high pressure for 10 minutes, and do a natural pressure release for ten minutes. 
  • 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. 
  • Serve immediately or store in an airtight container for up to one week. 

Stove-Top Instructions

  • 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.
  • Add sliced onions and mushrooms to pot, and saute until softened. Add additional butter and olive oil if needed. Add patties back to pan.
  • 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.
  • 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.
  • 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.
  • Serve immediately or store in an airtight container for up to one week.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 33g | Protein: 33g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 142mg | Sodium: 2397mg | Potassium: 1287mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8% | Vitamin C: 7.4% | Calcium: 18.1% | Iron: 24.2%