If you’ve ever craved that hearty, comforting classic that sings of home-cooked goodness, I’ve got just the thing for you: the Salisbury Steak with Mushroom Gravy Recipe. This dish takes humble ground beef patties and elevates them with a rich, creamy mushroom gravy that’s bursting with flavor. It’s a true crowd-pleaser that combines tender texture, savory mushrooms, and a sauce so delicious you’ll want to spoon it over everything. Once you try this recipe, it’s sure to become one of your go-to dinners when you want something satisfying and special without the fuss.
Ingredients You’ll Need
The magic of this Salisbury Steak with Mushroom Gravy Recipe lies in its simple, down-to-earth ingredients. Each one plays a crucial role, whether it’s building the perfect texture in the patties, adding depth with aromatics, or creating that luscious gravy that wraps everything in comfort. No exotic items here—just pantry staples that come together beautifully.
- Ground beef (1 pound, 90% lean): This is the foundation, providing a juicy and flavorful base for your steaks.
- Onion (1/2 finely diced + 1/2 yellow finely diced): Adds sweetness and a bit of bite both in the patties and the gravy.
- Garlic cloves (4 total, minced): Garlic brings aromatic warmth and depth throughout the dish.
- Panko bread crumbs (1/3 cup): Keeps the burgers tender but cohesive, preventing them from falling apart.
- Large egg (1): Acts as a binder, keeping the patties together while adding moisture.
- Worcestershire sauce (1 1/2 teaspoons + 1/2 teaspoon): Delivers a subtle tang and umami punch in both patties and gravy.
- Mayonnaise (2 teaspoons): Adds moisture and a silky texture to the meat mixture.
- Sea salt (1 teaspoon + 1/4 teaspoon): Enhances all the savory flavors perfectly.
- Black pepper (1/2 teaspoon + 1/8 teaspoon): Provides a mild kick to balance the richness of the dish.
- Italian seasoning (1 1/2 teaspoons): Adds an herbal warmth that elevates the patties beautifully.
- Ketchup (1 tablespoon + 2 teaspoons): Brings a subtle sweetness and depth to both meat and sauce.
- Milk (1 1/2 teaspoons): Lightly softens the bread crumbs for a tender bite.
- Dijon mustard (2 teaspoons + 1/2 teaspoon): Adds a gentle tang and complexity.
- Olive oil (1 tablespoon): For sautéing and achieving that gorgeous golden crust on the patties.
- Unsalted butter (1 tablespoon): Adds richness to the mushroom gravy.
- Brown mushrooms (8 ounces, sliced): The star of the gravy, lending earthiness and texture.
- All-purpose flour (2 tablespoons): Thickens the mushroom gravy to the perfect consistency.
- Beef broth (1 1/2 cups): Creates the savory, deep-flavored base of the gravy.
- Water (1/2 cup): Balances the gravy for optimal richness without heaviness.
How to Make Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare and Form the Patties
Start by mixing the 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 savory, moist patties that burst with flavor. Shape the mixture into four evenly sized patties, making sure they hold together well for cooking.
Step 2: Cook the Patties to Golden Perfection
Heat olive oil in a skillet over medium-high heat. Place the patties into the pan and sear each side until beautifully browned and cooked through, about 4-5 minutes per side depending on thickness. This step locks in juices and gives you that wonderful crust, which contrasts perfectly with the tender interior. Set the cooked patties aside while you prepare the gravy.
Step 3: Sauté Onions, Garlic, and Mushrooms
In the same skillet, add the finely diced yellow onion and sauté until soft and translucent. Then toss in the minced garlic and unsalted butter, cooking until fragrant and luscious. Stir in the sliced brown mushrooms, letting them brown and release their rich flavors. Season with salt and pepper to build the base of your mushroom gravy.
Step 4: Whisk and Cook the Mushroom Gravy
In a small bowl, whisk together all-purpose flour, beef broth, water, Worcestershire sauce, Dijon mustard, ketchup, salt, and pepper. Pour this mixture into the skillet with mushrooms, stirring constantly. Cook the gravy until it thickens to just the right consistency—smooth, velvety, and ready to soak into the patties.
Step 5: Combine and Heat Through
Return the cooked patties to the skillet with the mushroom gravy. Coat them gently with the sauce, and simmer for a few more minutes to meld all those amazing flavors together. This final step ensures every bite is juicy, tender, and drenched in savory mushroom goodness. Serve immediately while it’s steaming hot.
How to Serve Salisbury Steak with Mushroom Gravy Recipe
Garnishes
To truly elevate your Salisbury Steak with Mushroom Gravy Recipe, consider garnishing with fresh chopped parsley or thyme. These herbs add a pop of color and a hint of brightness that balances the richness of the dish beautifully. A sprinkle of cracked black pepper right before serving also adds an inviting aroma and a bit of visual appeal.
Side Dishes
This recipe pairs wonderfully with classic mashed potatoes or creamy polenta, allowing the gravy to shine when ladled over. Roasted vegetables, green beans sautéed with garlic, or a simple buttered peas side give a fresh, crisp contrast that makes the meal well-rounded and satisfying. Of course, a crusty bread works too, perfect for mopping up every last drop of that luscious mushroom sauce.
Creative Ways to Present
For a fun twist, try serving the Salisbury steaks open-faced on toasted sandwich buns for a hearty Salisbury steak sandwich with mushroom gravy drizzled on top. Alternatively, slice the patties and serve them over a bed of egg noodles or buttered rice to soak up extra gravy. These variations feel special but are easy enough for any weeknight dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury Steak with Mushroom Gravy Recipe keeps well in an airtight container in the refrigerator for up to three days. Store patties and gravy together for the best flavor and texture retention. When ready to eat, the gravy will help keep the steaks moist and tender.
Freezing
You can freeze both cooked patties and gravy separately or together in freezer-safe containers for up to three months. Be sure to cool the dish completely before freezing. Portioning out leftovers into individual servings makes it easy to thaw just the right amount when the craving hits.
Reheating
Reheat Salisbury steak and mushroom gravy gently in a skillet over low heat or in the microwave with a cover to prevent drying out. Stir occasionally until warmed through, adding a splash of broth or water if the gravy has thickened too much after refrigeration.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative. Just be mindful that you may need to adjust cooking times slightly, and the patties may be a bit less juicy, so adding a bit more mayonnaise or an extra egg can help keep them moist.
What mushrooms work best for the gravy?
Brown mushrooms, such as cremini, are ideal because of their earthiness and firm texture, which hold up well in the gravy. You can experiment by mixing other mushrooms like shiitake or portobello for additional layers of flavor.
Is it okay to substitute panko with regular bread crumbs?
Yes, regular bread crumbs will work just fine. Panko is preferred for its lighter texture that helps make the patties tender, but traditional bread crumbs still do the job well, especially if they’re fresh.
Can I make this recipe gluten-free?
Certainly! Just swap out panko for gluten-free bread crumbs and use a gluten-free flour or cornstarch to thicken the mushroom gravy. Make sure your beef broth is also gluten-free, and you’re all set!
How long does it take to make this Salisbury Steak with Mushroom Gravy Recipe?
This entire recipe comes together in about 30 minutes—10 minutes to prep and 20 minutes to cook—making it a fantastic option when you want something comforting but don’t have hours to spend in the kitchen.
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, packed with flavor, and absolutely satisfying to make and eat. Whether you’re cooking for your family or hosting friends, it’s a timeless recipe that’s sure to impress and become a repeat favorite. Give it a go, and I promise it will become a cherished classic in your recipe collection!
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 classic Salisbury Steak recipe features tender ground beef patties seasoned with a blend of herbs and spices, pan-seared to a golden brown and smothered in a rich, savory mushroom gravy. Perfect for a comforting weeknight dinner, this dish pairs well with mashed potatoes or steamed vegetables.
Ingredients
For the Salisbury Steak Patties
- 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 the 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 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 thoroughly until well combined. Shape the mixture into 4 even patties.
- Cook the Patties: Heat olive oil in a skillet over medium-high heat. Once hot, add the patties and cook them until they develop a golden brown crust on both sides and are cooked through, about 4-5 minutes per side. Remove patties from the skillet and set aside on a plate.
- Sauté Onions and Mushrooms: In the same skillet, add the finely diced onion and sauté until softened and translucent. Add minced garlic and unsalted butter; cook until fragrant, about 1 minute. Then add the sliced brown mushrooms and cook until they are browned and tender. Season the mixture with salt and pepper.
- Make the Gravy: In a bowl, whisk together all-purpose flour, beef broth, water, Worcestershire sauce, Dijon mustard, ketchup, sea salt, and ground black pepper until smooth. Pour this mixture into the skillet with the sautéed mushrooms and onions. Stir continuously and cook until the gravy thickens, about 3-5 minutes.
- Combine and Finish Cooking: Return the cooked patties to the skillet, nestling them into the mushroom gravy. Spoon the gravy over the patties and cook for an additional 2-3 minutes to heat through and meld the flavors. Serve immediately, spooning extra mushroom gravy over the steaks.
Notes
- Use lean ground beef (90%) to keep the patties tender but not too greasy.
- Let the patties rest a few minutes after cooking for juicier results.
- You can substitute panko bread crumbs with regular bread crumbs if needed.
- Serve with creamy mashed potatoes or buttered noodles to soak up the mushroom gravy.
- To make ahead, prepare patties and store them uncooked in the fridge for up to 24 hours before cooking.
