Eggless Salisbury Steak
Classic comfort food doesn't get much more satisfying than tender beef patties smothered in a rich, savory mushroom and onion gravy. The secret to keeping these patties juicy and cohesive without eggs is a simple panade — breadcrumbs soaked in whole milk — which binds everything beautifully and keeps the texture moist all the way through. Worcestershire sauce and Dijon mustard work double duty in both the patties and the gravy, layering in a deep, tangy savoriness that tastes like it simmered all day. The gravy itself builds from the browned bits left in the skillet after searing, so every bit of flavor gets captured before the beef broth and flour bring it all together into something glossy and spoon-coating. This recipe serves four and comes together in one skillet, which means less cleanup and more time enjoying dinner. A scatter of fresh parsley on top adds a little brightness, but honestly, the real star is that gravy pooling around the patties.
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Learn more →Ingredients
4 servings
For the patties
- ¼ cup plain breadcrumbs
- 3 tbsp whole milk
- 1 lb ground beef (80/20)
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the gravy
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs absorb the milk and form a paste (panade).
- 2
Add the ground beef, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Mix with your hands just until combined — do not overwork. Divide into 4 equal oval patties, about 3/4 inch thick.
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