Classic Salisbury Steak with Brown Onion Gravy and Mashed Potatoes

Steps

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Salisbury Steak Patties with Brown Onion Gravy

1. In a large bowl, combine 1½ lb ground beef, ⅓ cup breadcrumbs, 3 tablespoons whole milk, 1 egg, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon kosher salt, and ½ teaspoon black pepper; mix until just combined, then shape into 4 oval patties about ¾-inch thick. 8 min
2. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high; sear the patties 3–4 minutes per side until a deep brown crust forms, then transfer to a plate and tent loosely with foil. 8 min
3. Reduce heat to medium, add 2 tablespoons butter to the same skillet, and cook the sliced yellow onion with a pinch of salt, stirring occasionally, for 8 minutes until softened and golden. 8 min
4. Add the sliced cremini mushrooms (if using) and cook, stirring occasionally, for 4 minutes until they release their moisture and begin to brown. 4 min
5. Timing-sensitive step. Sprinkle 3 tablespoons flour over the onions and mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
6. Gradually pour in 2 cups beef broth while stirring, then add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, and the fresh thyme sprigs (if using); bring to a simmer and cook 3–4 minutes until the gravy thickens enough to coat a spoon. 4 min
7. Nestle the seared patties back into the gravy, reduce heat to medium-low, cover, and simmer for 8–10 minutes until the patties are cooked through (160°F internal temperature) and the gravy is rich and glossy. 10 min
8. Discard the thyme sprigs (if used), taste the gravy and adjust seasoning, then serve the patties smothered in gravy directly from the pan. 2 min

Creamy Buttered Mashed Potatoesbase

1. Place the peeled, 2-inch potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. 10 min
2. Once boiling, reduce heat to medium and cook the potatoes for 15–18 minutes until completely tender when pierced with a fork; while they boil, warm ½ cup whole milk in a small saucepan or microwave until steaming. 17 min
3. Drain the potatoes thoroughly and return them to the pot over low heat for 1 minute, shaking gently, to evaporate any excess moisture. 2 min
4. Remove from heat and mash the potatoes with 4 tablespoons butter until the butter is fully melted and incorporated. 3 min
5. Stir in the warmed ½ cup whole milk and 3 tablespoons sour cream until the mash is smooth and creamy, then season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. 3 min
6. Transfer the mashed potatoes to a serving bowl and garnish with 2 tablespoons sliced fresh chives (if using).