Midwest Salisbury Steak

Recipe View 0 mins Gather the ingredients.

Recipe View 10 mins Make the patties: In a large bowl, gently combine the ground sirloin, panko bread crumbs, beaten egg, milk, 1/2 packet of dry onion soup mix, Worcestershire sauce, and black pepper. Divide and shape the mixture into 5 evenly sized patties. (Approximately 10 minutes)

Recipe View 15 mins Heat a skillet over medium heat. Cook the patties in the hot skillet until beautifully browned, about 3 to 5 minutes per side. Ensure not to overcrowd the pan; cook in batches if necessary to achieve optimal browning. (Approximately 10-20 minutes)

Recipe View 5 mins Prepare the gravy: In a separate skillet, melt the butter over medium-high heat. Add the sliced mushrooms and sweet onion, sautéing until they are tender and have released their savory aroma, about 5 minutes. (Approximately 5 minutes)

Recipe View 2 mins Stir in the flour and the remaining 1/2 packet of dry onion soup mix into the mushroom and onion mixture, ensuring it's well combined. This will help create a smooth and luscious gravy. (Approximately 2 minutes)

Recipe View 5 mins Gradually pour in the beef stock and water, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer. (Approximately 5 minutes)

Recipe View 5 mins Reduce the heat to medium and continue cooking, stirring frequently, until the gravy has thickened to your desired consistency, about 4 to 5 minutes. Season with salt and pepper to taste. (Approximately 4-5 minutes)

Recipe View 30 mins Gently nestle the browned patties into the simmering gravy. Reduce heat to low, cover, and allow the patties to simmer in the gravy until they are exceptionally tender, about 30 minutes. An instant-read thermometer inserted into the center of a patty should read 160 degrees F (70 degrees C). (Approximately 30 minutes)