Salisbury Steak with Mushroom Gravy
Mar 22, 2021, Updated Nov 02, 2023
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Salisbury Steak with Mushroom Gravy combines tender, meatloaf-style beef patties with homemade brown gravy and fresh sliced mushrooms. It’s classic comfort food that’s delicious and so easy to make!
If you love this recipe, give this easy Coulotte Steak a try, too. And for another cozy weeknight dinner, check out my Beef Stroganoff and easy Chicken Dijon.
After a long week, I love to prepare this comforting dish for a weekend dinner, providing the perfect excuse for everyone to unwind and relax. Salisbury steak is our favorite choice for these moments, offering a hearty meal that’s also simple to make and we’re all happy to enjoy. The combination of tender steaks and savory mushroom gravy never fails to delight us! All it needs is a side of Cheddary Bay Biscuits to sop up the leftovers.
What Is Salisbury Steak?
Salisbury Steak, a classic American recipe, offers the best of both worlds, combining the hearty flavors of meatloaf and hamburger patties, all smothered in a luscious gravy. You create the steaks by mixing ground beef with egg, seasonings, breadcrumbs, and a few extra delicious ingredients, similar to how you’d prepare meatloaf. However, instead of forming a loaf, you shape the mixture into oval patties, more like a hamburger. To top it off, forget the ketchup or brown sugar glaze; you’ll be draping your patties in a savory brown gravy, with the optional addition of mushrooms.
Ingredients For Salisbury Steak
- For the Salisbury Steaks: onion, panko, ground beef, garlic, egg, ketchup, mustard powder, Worcestershire sauce, salt, pepper, and olive oil.
- For the Mushroom Gravy: I love variations of mushroom gravy on everything from pork chops to beef tenderloin! This Salisbury steak gravy recipe uses olive oil, onion, garlic, mushrooms, butter, flour, and beef broth.
How to Make Salisbury Steak with Gravy
- Mix Ingredients: Combine grated onion, panko, ground beef, garlic, egg, ketchup, mustard powder, Worcestershire sauce, salt, and pepper in a bowl. Mix well with your hands.
- Sear Steaks: Form 4 oval patties and cook in heated olive oil in a large skillet for 5 minutes on each side. Remove and keep covered.
- Sauté Veggies: Add more oil to the skillet, then sauté the onions for 1 minute. Add garlic and mushrooms, cooking until mushrooms are tender.
- Prepare Gravy: Melt butter in the skillet, stir in flour, and cook for 30 seconds. Add beef broth, stirring to remove lumps and to combine the ingredients.
- Simmer to Thicken: Return patties and juices to the skillet, simmering for 5 minutes until the gravy thickens, stirring occasionally.
- Serve: Place steaks on a platter, adjust gravy seasoning, spoon it over the steaks, and enjoy.
Recipe Tips
- Shaping: Wet your hands a little with water to prevent the mixture from sticking, and be careful not to overwork the mixture as you shape the patties. You can make a small indentation in the center with your thumb, and this helps them cook more evenly and prevents them from puffing up in the middle.
- Season Well: Adequately season the meat mixture with salt and pepper to your taste preference.
- Get a Good Sear: Brown the steaks well on both sides. This adds flavor and helps to lock in the juices.
- Turkey Steaks: This dish will also work with ground turkey! However, I don’t recommend ground turkey breast, which is too lean. Check out my turkey burgers for tips.
Serving Suggestions
This easy and scrumptious Garlic Broccolini has a lemony freshness that’s great with Salisbury Steak. I also love these Roasted Cajun Butter Carrots and Garlic Parmesan Potatoes. Or, serve your meal with a side of Spinach and Artichoke Dip Crock Pot Mashed Potatoes, and Dinner Rolls to soak up all that delicious mushroom gravy! Try my Creamy Mashed Cauliflower for a low-carb option, and enjoy a slice of Pear Cake for dessert.
How to Store and Reheat Leftovers
- To refrigerate leftovers, place any steaks and gravy together in shallow, airtight food storage containers. Keep refrigerated for up to 3 days or freeze for up to 2 months. Thaw overnight before reheating.
- To reheat, place the meat and gravy in a covered skillet. Heat on low until heated through.
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Salisbury Steak with Mushroom Gravy
Ingredients
For the Steaks
- ½ yellow onion,, finely grated
- ½ cup panko crumbs ,, or pork rind panko crumbs
- 1 pound ground beef
- 2 cloves garlic,, minced
- 1 egg
- 2 tablespoons ketchup
- 2 teaspoons mustard powder
- 1 teaspoon worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Gravy
- 1 tablespoon olive oil
- ½ yellow onion,, finely diced
- 2 cloves garlic,, minced
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 3 tablespoons all-purpose flour,, (see notes for substitutions)
- 2 cups beef broth
Instructions
- Place finely grated onion in a mixing bowl; add panko crumbs and stir it all together.
- To the mixing bowl add ground beef, minced garlic, egg, ketchup, mustard powder, worcestershire sauce, salt, and pepper; use your hands to mix it all together until well combined.
- Shape 4 patties into an oval, to resemble a “steak”, and set aside.
- Heat 2 tablespoons olive oil in a large skillet and set it over medium heat.
- Add the beef patties to the heated oil and cook for 5 to 6 minutes. Carefully flip them over and continue to cook for 5 to 6 more minutes. Patties are cooked through when the internal temperature registers at 160˚F.
- Remove the patties from the skillet and set them aside; keep them covered.
- Return skillet to the burner and add 1 tablespoon olive oil. When oil is hot, stir in finely diced onions and cook for 1 minute.
- Stir in garlic and then mushrooms; cook for 4 to 5 minutes, or until mushrooms are soft. Add butter and swirl around to melt.
- Sprinkle the top with flour and cook for about 30 seconds, stirring constantly.
- Pour in the beef broth; mix and stir until everything is combined and there are no lumps from the flour.
- Add the beef patties and any juices back to the skillet.
- Continue to cook for 5 to 8 more minutes, or until gravy is thickened; stirring occasionally. If gravy starts to thicken too soon, add a bit of water or beef broth to the skillet.
- Transfer steaks to a platter.
- Taste the gravy for salt and pepper; adjust accordingly.
- Spoon gravy over the Salisbury steaks and serve.
Notes
- Forming Patties: To avoid sticky hands, slightly moisten your hands with water when shaping the patties, and don’t overmix. Creating an indent in the middle of the patty with your thumb aids in even cooking and keeps them from puffing up in the center.
- Seasoning: Adjust the seasonings according to your taste preferences.
- Crisp Crust: Ensure both sides of the steaks are well-browned – this enhances their flavor and seals in their juices.
- Alternative Poultry Option: Ground turkey or ground chicken can be substituted in this recipe.
- Lighter Option: Skip the flour and butter. Instead, make a slurry by combining two tablespoons of cold water with 2 tablespoons of cornstarch; whisk it until thoroughly combined. Add the beef broth to the cooked mushrooms, then stir in the cornstarch slurry; continue to cook until sauce is thickened.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe is spot on and absolutely delicious. A new family favorite., served with mashed potatoes and green beans. The second time I made this, I doubled the sauce recipe …because it’s just that good.
Thank YOU! I’m very glad you enjoyed it! 🙂
Had this tonight for dinner and it was delicious. The only thing we didn’t like was that the steaks fell apart. I think I’ll add a second egg.