Salisbury Steak Recipe
One of the easiest ways to make classic Salisbury steak is with my quick and easy Salisbury Steak with Mushroom Gravy in the Instant Pot!
Servings: 4 servings
Calories: 332kcal
Equipment
- Instant Pot
Ingredients
Salisbury Steak Ingredients
- 1 pound lean ground beef
- ½ medium onion finely chopped
- 1 teaspoon garlic powder
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ⅓ teaspoon ground black pepper
- ½ teaspoon salt or to taste
- 1 tablespoon coconut flour
- 2 tablespoons olive oil
Keto Gravy Ingredients
- ½ medium onion chopped
- ½ pound cremini mushrooms sliced
- ¼ cup heavy cream
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon xanthan gum optional
- Salt and pepper to taste
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- In a large mixing bowl, combine 1 pound lean ground beef, ½ medium chopped onion, 1 teaspoon garlic powder, 1 egg, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon coconut flour,⅓ teaspoon ground pepper, and ½ teaspoon salt.1 pound lean ground beef, ½ medium onion, 1 teaspoon garlic powder, 1 large egg, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, ⅓ teaspoon ground black pepper, 1 tablespoon coconut flour, ½ teaspoon salt
- Mix well, and then form into 4 large patties. Or, form 6 for smaller patties. Set your Instant Pot to saute mode. Heat 2 tablespoons olive oil and brown the steaks for 1-2 minutes on each side.2 tablespoons olive oil
- Remove the steaks from the pot and set aside. Add ½ medium chopped onion and cook until translucent. Turn off saute mode. Add ½ pound cremini mushrooms, ¼ cup heavy cream, 1 cup beef broth, 1 tablespoon Worcestershire sauce, and salt and pepper to taste to the pot.Place the steaks on top of the gravy ingredients in the pot. Replace the Instant Pot lid and set to manual high pressure for 5 minutes. Make sure the vent is in the Sealing position.½ medium onion, ½ pound cremini mushrooms, ¼ cup heavy cream, 1 cup beef broth, 1 tablespoon Worcestershire sauce, Salt and pepper to taste
- When 5 minutes are up, allow the pressure to release naturally for 10 minutes. Then, quick-release the pressure. Make sure to use a towel or oven mitt to cover your hand when releasing the pressure.Open the lid and remove the Salisbury steaks to set aside.
- OPTIONAL STEP: If using xanthan gum, remove 1 cup of liquid from the gravy in the pot and mix it with ½ teaspoon xanthan gum. Mix well. Add the mixture back to the pot and stir until it thickens. Spoon the mushroom gravy from the pot on top of the steaks. Serve, and enjoy!½ teaspoon xanthan gum
Notes
Stovetop Instructions
Cooking Salisbury steaks on the stove will require additional liquid - about 2 cups of beef broth. You can use a low sodium variety.- Add lean ground beef, chopped onion, garlic powder, egg, Dijon mustard, Worcestershire sauce, coconut flour, pepper, and kosher salt to a large bowl.
- Mix until combined, then form into 4 large oval patties (or 6 smaller patties). If desired, place patties in the refrigerator for about 15-30 minutes after shaping to help them keep their shape as they cook.
- Heat oil in a large pan over high heat. Add the hamburger steaks (do not overcrowd the pan - cook in batches if necessary) and cook for 1 minute until browned on one side.
- Gently flip the steaks and brown on the other side. Only cook until browned, then remove the patties to a plate and set aside.
- If necessary, add additional oil to the pan. Add remaining chopped onion and cook until translucent. Add mushrooms and cook until browned, about 2-3 minutes.
- Reduce the heat to medium and add beef broth, Worcestershire sauce, salt, and pepper to the mixture.
- Add the hamburger steaks and any juices on the plate to the mixture. Cook about 6 minutes, until the beef is cooked through (the USDA recommends 160°F to 165°F - see our beef temperature chart) and the gravy has thickened somewhat.
- Once cooked through, remove the steaks to a plate. Remove 1 cup of liquid from the gravy and mix it with xanthan gum (or cornstarch). Whisk well, then add the mixture back to the gravy and stir until it thickens. Spoon the gravy over the steaks.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 9g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 754mg | Potassium: 833mg | Fiber: 2g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 4mg