Vegetarian Salisbury Steak

Total time45 min

Prep time15 min

Cook time30 min

Golden, deeply seared patties get their savory backbone from a simple panade of breadcrumbs and milk, seasoned with garlic powder, onion powder, and a touch of Dijon for real depth. They simmer right into a rich mushroom gravy — thinly sliced cremini and sweet yellow onion cooked down until golden, then thickened with a roux and built into a glossy, spoon-coating sauce with more Dijon stirred in. Every bite is comforting, hearty, and full of savory flavor, finished with a scatter of fresh parsley for brightness. It's the kind of skillet dinner that tastes like it took all day but comes together in well under an hour. This version is a great fit for a vegetarian table, delivering all the cozy, old-school diner flavor without missing a beat. Serve it over mashed potatoes or egg noodles to soak up every drop of that gravy.

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Ingredients

4 servings

For the patties

¼ cup plain breadcrumbs
Simple Truth® Organic Whole Wheat Bread Crumbs Jason Bread Crumbs Plain - 15 Oz O Organics Bread Crumbs Plain - 9 Oz Osem Plain Homestyle Bread Crumbs Pope Brand Bread Crumbs, Plain
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3 tbsp whole milk
1 lb ground beef (80/20)
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.
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 oil 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
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 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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