Niko’s Roast Beef Salisbury Steak with Onion Gravy

Niko’s roast beef Salisbury steak is a cozy skillet dinner made with seasoned ground beef patties and a savory onion-and-mushroom gravy. This practical version uses a little prepared roast beef for extra flavor, while keeping the method straightforward; serve it hot with mashed potatoes, noodles, or rice.

Ingredients

1 lb (454 g) ground beef, preferably 85% lean
4 oz (113 g) thinly sliced cooked roast beef, finely chopped
1 large egg (about 50 g without shell)
⅓ cup (35 g) plain breadcrumbs
2 tbsp (30 ml) milk
1 tbsp (15 ml) Worcestershire sauce, divided
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) kosher salt, plus more to taste
¼ tsp (1 ml) ground black pepper, plus more to taste
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion (about 150 g), thinly sliced
8 oz (227 g) cremini or white mushrooms, sliced
2 tbsp (28 g) unsalted butter
2 tbsp (16 g) all-purpose flour
2 cups (475 ml) low-sodium beef broth
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) soy sauce
1 tsp (5 ml) red wine vinegar or cider vinegar
1 tbsp (4 g) chopped fresh parsley, optional

Instructions

Mix the patties. In a bowl, whisk the egg, breadcrumbs, milk, 1 teaspoon of the Worcestershire sauce, garlic powder, salt, and pepper. Add the ground beef and chopped roast beef. Mix gently with your hands or a fork just until combined; overmixing can make the patties dense.
Shape. Divide the mixture into four equal portions, about 6 oz (170 g) each. Shape into oval patties about ¾ inch (2 cm) thick. Press a shallow indentation in the center of each so they cook evenly.
Brown the patties. Heat the oil in a large skillet over medium-high heat. Add the patties in a single layer; cook in batches if needed. Brown for 3–4 minutes per side, then transfer to a plate. They do not need to be fully cooked yet.
Cook the vegetables. Reduce the heat to medium. Add the onion and mushrooms to the skillet and cook for 6–8 minutes, stirring often, until softened and the mushrooms have released most of their liquid. If the pan is dry, add a teaspoon of oil or water.
Make the gravy base. Add the butter. Once melted, stir in the flour and cook for 1 minute, scraping up browned bits. Gradually whisk in the beef broth to avoid lumps. Stir in the Dijon, soy sauce, vinegar, and remaining 2 teaspoons Worcestershire sauce.
Simmer until cooked through. Return the patties and any plate juices to the skillet. Bring the gravy to a gentle simmer, cover partially, and cook for 8–12 minutes, turning the patties once. Check the center of each patty with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If needed, continue simmering and check again. If the gravy thickens too much, add broth or water a tablespoon at a time.
Season and serve. Taste the gravy and adjust salt and pepper. Sprinkle with parsley, if using, and serve promptly with plenty of gravy.

Tips

Handle the beef mixture lightly and stop mixing as soon as it holds together. Firmly packed patties are more likely to turn tough.
Lean ground beef works, but patties made with 85% lean beef stay juicier. If using fattier beef, pour off excess grease before cooking the onion and mushrooms.
Low-sodium broth gives you better control over salt because roast beef, Worcestershire, and soy sauce can already be salty. Taste only after the gravy simmers.
For smooth gravy, add broth gradually while whisking. If lumps form, whisk vigorously or strain the gravy before returning the patties.

Serving Suggestions

Serve the patties over mashed potatoes, buttered egg noodles, or steamed rice so the sides catch the onion-mushroom gravy. A green vegetable such as green beans, peas, or broccoli adds color and balances the rich sauce. Crusty bread is useful for any gravy left on the plate. For a lighter meal, pair one patty with a crisp green salad and keep the gravy on the side.

Variations

Without roast beef: Omit the chopped roast beef and use 1¼ lb (567 g) ground beef instead. The patties will taste more like classic Salisbury steak, with less of the roast-beef flavor.

No mushrooms: Leave them out and use a second sliced onion, or add 1 cup (150 g) sliced bell pepper. The sauce will be less earthy and slightly sweeter with bell pepper.

Gluten-free: Use certified gluten-free breadcrumbs, replace the flour with 1½ tablespoons (12 g) cornstarch mixed with 2 tablespoons (30 ml) cold water, and choose gluten-free Worcestershire, soy sauce, and broth. Stir in the slurry near the end and simmer until the gravy thickens.

Herb-forward: Add ½ teaspoon (1 g) dried thyme to the gravy, or stir in 1 tablespoon (4 g) fresh chopped parsley just before serving. Avoid adding extra salt until you have tasted the finished sauce.

Storage and Reheating

Refrigerate the patties and gravy within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. Freeze cooled portions in a freezer-safe container for up to 3 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat gently in a covered skillet over medium-low heat, adding a splash of broth or water if the gravy has thickened. Stir occasionally and heat until the center of the patties and gravy reaches 165°F (74°C). You can also microwave individual portions in a covered microwave-safe dish, stirring the gravy partway through and checking the temperature before serving. Reheat only the portions you plan to eat.

Frequently Asked Questions

Is Salisbury steak the same as hamburger steak?
They are similar but not identical. Salisbury steak is generally a seasoned ground-beef patty mixed with binders such as egg and breadcrumbs, then served with gravy. Hamburger steak may be a more simply seasoned patty, though names and recipes vary.

Can I make the patties ahead?
Yes. Shape them, cover, and refrigerate for up to 24 hours before cooking. Keep the raw patties separate from ready-to-eat foods, and wash hands and surfaces after handling them. Cook to 160°F (71°C) as directed.

Can I use leftover roast beef?
Yes, as long as it has been stored safely and is still within its refrigerated storage period. Chop it finely so it blends into the patties. Avoid adding large chunks, which can make the patties break apart.

Why are my patties falling apart?
The mixture may be too loose, or the patties may have been turned before a crust formed. Check that the breadcrumbs and egg are measured correctly, shape the patties firmly without compressing them heavily, and brown each side before moving them.

How can I thicken thin gravy?
Simmer it uncovered for a few minutes to reduce, or whisk 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water and stir it into the simmering gravy. Add gradually; the patties can overcook if left simmering too long.

Can I use ground turkey instead?
Yes, but the flavor will be milder and the patties leaner. Cook ground turkey to 165°F (74°C), checking the center with a food thermometer, and use a little extra oil if the mixture seems dry.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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