AuthoradminCategory
Yields1 Serving
For the Steaks
 1 lb Lean Ground Beef
 ¼ cup Panko Breadcrumbs
 1 Large Egg, beaten
 2 tsp Ketchup
 1 tsp Dijon Mustard
 ½ tsp Dried Oregano
 1 tsp Kosher Salt
 1 tbsp Olive Oil
For the Gravy
 2 tbsp Unsalted Butter
 2 tbsp Flour
 1 ½ cups Beef Stock
 1 tbsp Ketchup
 1 tsp Worcestershire Sauce
 ½ tsp Onion Powder
 6 oz Cremini Mushrooms, sliced
 Salt and Pepper to taste
1

In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.

2

Shape the mixture into 4 equal oval patties, about 3/4-inch thick.

3

In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.

4

Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.

5

Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.

6

Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.

7

Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)

8

Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top. Enjoy!

Ingredients

For the Steaks
 1 lb Lean Ground Beef
 ¼ cup Panko Breadcrumbs
 1 Large Egg, beaten
 2 tsp Ketchup
 1 tsp Dijon Mustard
 ½ tsp Dried Oregano
 1 tsp Kosher Salt
 1 tbsp Olive Oil
For the Gravy
 2 tbsp Unsalted Butter
 2 tbsp Flour
 1 ½ cups Beef Stock
 1 tbsp Ketchup
 1 tsp Worcestershire Sauce
 ½ tsp Onion Powder
 6 oz Cremini Mushrooms, sliced
 Salt and Pepper to taste

Directions

1

In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.

2

Shape the mixture into 4 equal oval patties, about 3/4-inch thick.

3

In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.

4

Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.

5

Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.

6

Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.

7

Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)

8

Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top. Enjoy!

Salisbury Steak