Skillet Salisbury Steak is a perfect weeknight dinner. With 30 minutes of unsupervised cooking time when it’s finishing in the oven, I easily have time to help my daughter finish up her homework and get her started on other tasks like helping to set the dinner table. I’ve mentioned before that my Uncle Joe taught me this skillet version when I was a kid but he always called them simply “Smothered hamburgers.” I suspect that had he called them “Salisbury Steaks,” we probably would have wrinkled our noses at him. But nowadays, I welcome this one-skillet meal he taught me so many years ago to take a little of the “hectic” out of my day. Thank you, Uncle!
We pair ours with our favorite mixed vegetables and a serving of mashed potatoes. With all those mushrooms, onions and gravy, it’s hard to resist mashed potatoes to round out this hearty (almost) 30-minute meal.
One Skillet Salisbury Steak
Yield 4 servings
- 1 pound ground beef
- ½ cup breadcrumbs, seasoned, regular or gluten free
- 1 egg, beaten
- salt and pepper, to taste
- 1 tablespoon minced onion flakes
- 1/2 teaspoon granulated garlic powder
- 2 tablespoons butter
- 1 whole sweet white onion, sliced into half moons
- 8 oz sliced fresh mushrooms, any variety you prefer
- 2 cups beef broth regular or gluten free
- 2 Tablespoons all purpose flour OR corn starch (for gluten free)
- ¼ cup cold water, optional
- salt and pepper, to taste
- parsley, for garnish
- chives for garnish
- Mashed potatoes and peas, for serving
- Pre-heat oven to 350°F for finishing the Salisbury steaks OR If finishing on the cook top, skip this step. See step 7.
- Combine all the ingredients for the meat mixture and lightly mix with fingertips until just combined. Divide the beef into four 4-ounce patties.
- In a skillet medium-high heat, add 1 tablespoon of oil and brown the patties until the are browned on both sides. Remove the patties from the pan and place onto a dish and set aside.
- Into the same skillet, add the butter, sliced onions and mushrooms, reducing the heat to medium. Cook for 3 to 5 minutes, or until the onions begin to soften.
- Next, add the flour and stir to make a roux. Let the roux cook for about 2 minutes, stirring constantly, to cook the flour before adding the beef stock.
- IF using cornstarch for gluten free, first in a small bowl combine cornstarch and 1/4 cup of water or broth. Mix well to form the slurry and set aside.
- Once the beef broth mix comes back up to a simmer, add the cornstarch slurry and stir well. Finally, now once the gravy comes to a full boil it will start to thicken add the beef patties back into the pan and nestle down into the sauce.
- At this point you have two options, you can cover the pan and simmer on low on top of the stove for 30 minutes or until the patties are cook through OR you can put the skillet into the pre-heated over for 30 minutes or until the patties are cooked through. I prefer the latter but it's up to you.