Vegetarian Classic Salisbury Steak with Onion Gravy

Total time50 min

Prep time15 min

Cook time35 min

Vegetarian Classic Salisbury Steak with Onion Gravy

Tender, well-seasoned patties get a deep, golden crust from a hot skillet sear, bound with breadcrumbs, egg, Dijon mustard, and a mix of garlic and onion powder for savory depth in every bite. The gravy is where this dish really shines: sliced yellow onion cooks slow and golden, cremini mushrooms add earthy richness, and a touch of tomato paste and flour build a glossy, spoon-coating sauce studded with real browned bits from the pan. Everything simmers together until the patties are fully cooked and infused with all that oniony, mushroom-laced flavor, then gets finished with a sprinkle of fresh parsley for brightness. It's comfort food through and through, with the kind of rich, savory gravy that makes you want seconds straight from the skillet. This version comes together with everyday pantry staples and a straightforward stovetop method, making it a solid, satisfying pick for a vegetarian dinner rotation.

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
⅓ cup plain breadcrumbs
1 large egg
2 tsp worcestershire sauce
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp vegetable oil

For the gravy

2 tbsp unsalted butter
1 large yellow onion, halved and thinly sliced
8 oz cremini mushrooms, thinly sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp worcestershire sauce
1 tsp tomato paste
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tsp Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
2
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 3–4 minutes per side, until deeply browned on both surfaces. The patties will not be cooked through at this point. Transfer to a plate and set aside.

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