The Salisbury Steak with Mushroom Gravy Recipe is a timeless comfort food classic that instantly brings warmth and satisfaction to your dinner table. This dish features perfectly seasoned ground beef patties smothered in a rich, savory mushroom gravy that’s bursting with flavor and smooth texture. It’s the ultimate weeknight meal that feels indulgent yet is surprisingly simple to prepare, making it a beloved favorite for family dinners or casual gatherings. Once you try this recipe, you’ll understand why it continues to be a cherished staple for so many home cooks.
Ingredients You’ll Need
All the ingredients for this Salisbury Steak with Mushroom Gravy Recipe are straightforward pantry and fresh staples that come together to create a dish loaded with flavor. Each component was thoughtfully chosen to enhance the hearty, meaty patties and the creamy mushroom sauce that envelops them perfectly.
- Ground beef (1 pound, 90% lean): The star protein base that stays juicy and tender when cooked properly.
- Onion (1 whole, divided in halves): Adds sweetness and depth both in the patties and mushroom gravy.
- Garlic cloves (4 total, minced): Infuses pungent, aromatic notes that elevate every bite.
- Panko bread crumbs (1/3 cup): Helps bind the patties while keeping them light and not too dense.
- Egg (1 large): Acts as a natural binder, holding all the ingredients of the patties together.
- Worcestershire sauce (2 teaspoons + 1/2 teaspoon): Adds a tangy, umami punch to both meat and gravy.
- Mayonnaise (2 teaspoons): Offers moisture and subtle creaminess within the patties.
- Sea salt (1 teaspoon + 1/4 teaspoon) and black pepper (1/2 teaspoon + 1/8 teaspoon): Essential seasoning to enhance all the flavors.
- Italian seasoning (1 1/2 teaspoons): Brings herbaceous notes that round out the burger flavor beautifully.
- Ketchup (1 tablespoon + 2 teaspoons): Adds tang and slight sweetness to flesh out the taste complexity.
- Milk (1 1/2 teaspoons): Lightens the texture of the meat mixture just a touch.
- Dijon mustard (2 teaspoons + 1/2 teaspoon): Gives a mild zing, balancing richness with a bit of bite.
- Olive oil (1 tablespoon): For sautéing the patties to a delicious golden crust.
- Unsalted butter (1 tablespoon): Adds richness and helps soften the mushrooms perfectly.
- Brown mushrooms (8 ounces, sliced): Provide meaty texture and deep umami in the mushroom gravy.
- All-purpose flour (2 tablespoons): Thickens the mushroom gravy into a luscious sauce.
- Beef broth (1 1/2 cups) and water (1/2 cup): Form the base of the savory mushroom sauce, soaking up every flavor.
How to Make Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare and Shape the Patties
Start by mixing ground beef with finely diced onion, minced garlic, panko bread crumbs, egg, Worcestershire sauce, mayonnaise, salt, pepper, Italian seasoning, ketchup, milk, and Dijon mustard. This combination creates a perfectly balanced patty that’s juicy yet firm enough to hold shape. Once everything is evenly combined, divide the mixture into four equal portions and form each into a thick, oval-shaped patty.
Step 2: Brown the Patties
Heat olive oil in a large skillet over medium-high heat. Place the patties in the hot pan and cook until they develop a beautiful golden crust on the outside and are cooked through, about 4 to 5 minutes per side. Be careful not to overcrowd the pan so they brown nicely instead of steaming. After browning, remove the patties from the skillet and set them aside.
Step 3: Sauté the Onions, Garlic, and Mushrooms
In the same skillet, add the remaining onion halves and cook until softened and translucent. Stir in minced garlic and butter, sautéing until fragrant and melting into the mixture. Then add the sliced brown mushrooms, cooking them down until they release their juices and turn a rich golden brown. Season this mixture with salt and pepper to taste, coaxing maximum flavor out of every ingredient.
Step 4: Make the Mushroom Gravy
Now, whisk together flour, beef broth, water, Worcestershire sauce, Dijon mustard, ketchup, salt, and pepper in a separate bowl until smooth. Pour this mixture into the skillet with the mushrooms and onions, stirring constantly. Bring it to a gentle simmer and allow it to thicken into a luscious gravy that beautifully coats each mushroom slice.
Step 5: Combine Patties with Gravy and Finish Cooking
Carefully return the browned patties to the skillet, nestling them into the mushroom gravy. Turn down the heat and allow the patties to heat through, absorbing some of the rich sauce. This final step melds all the flavors together, giving you juicy, tender steaks practically swimming in silky mushroom gravy, ready to be plated and enjoyed.
How to Serve Salisbury Steak with Mushroom Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top brings a fresh pop of color and a subtle herbal brightness that contrasts beautifully with the deep, meaty gravy. For added indulgence, a dollop of creamy horseradish sauce can give an exciting kick that pairs well with the beef.
Side Dishes
This Salisbury Steak with Mushroom Gravy Recipe pairs wonderfully with classic mashed potatoes, which soak up every last drop of the savory sauce. Roasted green beans, buttered carrots, or a crisp side salad can add a fresh vegetable balance to the meal, making it feel complete and satisfying.
Creative Ways to Present
Looking to impress your guests or family? Serve each patty nestled atop a heap of creamy mashed potatoes, then ladle generous amounts of mushroom gravy over the top. Garnish with vibrant herbs and add a side of crusty bread to mop up any extra sauce for an inviting and hearty presentation guaranteed to wow at the dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury steak with mushroom gravy can be stored in an airtight container in the refrigerator for up to 3 days. Keep the patties and gravy together to maintain their moisture and flavor, ensuring you enjoy the same comforting taste on a second helping.
Freezing
If you want to save some for later, this recipe freezes well. Simply cool the patties and gravy completely, then transfer to a freezer-safe container or bag. It will keep for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
For the best reheating results, warm the Salisbury steaks gently in a skillet over medium-low heat with a splash of water or broth. Cover the pan to trap steam and keep the gravy silky smooth. Alternatively, reheat in the microwave at medium power in short intervals, stirring occasionally to prevent drying out.
FAQs
Can I use a different type of ground meat?
Absolutely! While ground beef is traditional and gives the best flavor, you can substitute ground turkey or chicken for a lighter version. Just keep in mind these meats tend to be leaner, so add a bit more moisture like an extra egg or some finely diced vegetables to keep patties juicy.
What can I use instead of panko bread crumbs?
If you don’t have panko on hand, regular bread crumbs, crushed crackers, or even oats finely ground in a food processor work well as binders in the patties. Just be sure not to use too much to avoid making the mixture too dense.
Is it possible to make this recipe gluten-free?
Yes, you can easily make a gluten-free version by swapping the regular flour for a gluten-free all-purpose flour blend when making the gravy and using gluten-free bread crumbs in the patties. Double-check your Worcestershire sauce ingredients too, as some brands contain gluten.
How thick should the gravy be?
The mushroom gravy should be thick enough to coat the back of a spoon while still being pourable. If it’s too thin, let it simmer a little longer to reduce and thicken. If too thick, add a splash more beef broth or water to loosen it slightly.
Can I prepare the patties in advance?
Yes, you can mix and shape the patties a few hours before cooking and keep them covered in the refrigerator. This helps the flavors meld together more deeply. Just make sure to bring them to room temperature before cooking for even browning.
Final Thoughts
This Salisbury Steak with Mushroom Gravy Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable, full of irresistible flavors, and perfect for any occasion when you want a hearty, satisfying meal without fuss. I can’t wait for you to try it and make it a beloved favorite in your kitchen just like I have. Happy cooking and even happier eating!
Print
Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Salisbury Steak with Mushroom Gravy recipe features tender ground beef patties seasoned with Worcestershire sauce, Italian seasoning, and Dijon mustard, cooked to golden perfection and smothered in a rich and savory mushroom gravy. It’s a comforting classic dish perfect for a hearty family meal.
Ingredients
For the Salisbury Steaks
- 1 pound ground beef, 90% lean
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup panko bread crumbs
- 1 large egg
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons mayonnaise
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon ketchup
- 1 1/2 teaspoons milk
- 2 teaspoons Dijon mustard
For Cooking and Mushroom Gravy
- 1 tablespoon olive oil, for sautéing
- 1/2 yellow onion, finely diced
- 1 tablespoon unsalted butter
- 8 ounces brown mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup water
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 2 teaspoons ketchup
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Prepare the patties: In a large bowl, combine ground beef, finely diced onion, minced garlic, panko bread crumbs, egg, Worcestershire sauce, mayonnaise, sea salt, black pepper, Italian seasoning, ketchup, milk, and Dijon mustard. Mix all the ingredients thoroughly until well incorporated. Divide the mixture into four equal portions and shape each into a patty.
- Cook the patties: Heat olive oil in a skillet over medium-high heat. Place the patties in the hot skillet and cook them until they develop a golden brown crust and are cooked through, approximately 4-5 minutes per side depending on thickness. Remove the patties from the skillet and set aside.
- Sauté onions and mushrooms: Using the same skillet, add the finely diced yellow onion and cook until translucent and softened. Add the minced garlic and unsalted butter, cooking until fragrant, about 1 minute. Add the sliced brown mushrooms and continue to sauté until they are browned and browned juices are released. Season with salt and pepper to taste.
- Make the mushroom gravy: In a separate bowl, whisk together the all-purpose flour, beef broth, water, Worcestershire sauce, Dijon mustard, ketchup, sea salt, and black pepper until smooth. Pour this mixture into the skillet with the mushrooms. Stir frequently and cook until the gravy thickens nicely, about 3-5 minutes.
- Combine patties and gravy: Return the cooked patties to the skillet, spooning the mushroom gravy over them to coat evenly. Simmer everything together for 2-3 minutes until the patties are heated through and infused with the gravy flavors. Serve immediately, spooning extra gravy over each serving.
Notes
- Use 90% lean ground beef to ensure the patties stay juicy without being too fatty.
- If panko bread crumbs are unavailable, regular bread crumbs can be used but may affect texture slightly.
- For a thicker gravy, cook it a bit longer, or add an extra 1/2 tablespoon of flour dissolved in water to reach desired consistency.
- Serve Salisbury steak with mashed potatoes or buttered noodles for a classic pairing.
- Adjust salt and pepper quantities as needed to suit your taste preferences.
