Go Back
+ servings
overhead shot of salisbury steaks cooking in mushroom gravy

Salisbury Steak with Mushroom Gravy

Katerina | Diethood
Salisbury Steak with Mushroom Gravy combines tender, meatloaf-style beef patties with homemade brown gravy and fresh sliced mushrooms.
Servings : 4
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


For the Steaks
  • ½ yellow onion, finely grated
  • ½ cup gluten free panko crumbs , use pork rind panko crumbs for a low carb option
  • 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


  • 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 internal temperature registers at 155˚F.
  • Remove patties from skillet and set 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.


  • Stove


  • TO REDUCE CARBS: Skip the flour and butter. Instead, make a slurry by combining two tablespoons cold water with 2 tablespoons cornstarch; whisk it until completely combined. Add the beef broth to the cooked mushrooms, then stir in the cornstarch slurry; continue to cook until sauce is thickened. 


Calories: 462 kcal | Carbohydrates: 26 g | Protein: 31 g | Fat: 25 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 133 mg | Sodium: 705 mg | Potassium: 909 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 237 IU | Vitamin C: 4 mg | Calcium: 37 mg | Iron: 4 mg | Net Carbs: 24 g

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.

Course: Dinner
Cuisine: American
Keyword: homemade salisbury steak, mushroom gravy, salisbury steak gravy