Salisbury steak with mushroom gravy is a simple, hearty dish that just speaks of “homemade comfort food”!
Why You’ll Love This
I was looking for something different to cook with ground beef that wasn’t meatloaf, the classic comfort food.
Homemade Salisbury steak was a recipe that popped up all over Pinterest. It’s not a dish I make on a regular basis but is now added to my rotation.
Quick and easy, delicious and my husband loved it.
The rich brown gravy is so flavorful!
These are not basic hamburger patties, which are usually only seasoned with salt and pepper. These ground beef patties are well seasoned and full of flavor.
Nothing beats a classic, right? Especially when it is also budget-friendly.
You’ve been missing out if your only experience with this dish has been a frozen tv dinner. Give this a try and I promise you will never go frozen again!
- Ground Beef – For this simple Salisbury steak use lean ground beef, at least 90 percent. This avoids extra drippings in the pan.
- Binders – Panko breadcrumbs and a large egg.
- Seasonings – Onion, dried parsley, Italian seasoning, Worcestershire sauce, kosher salt, and black pepper.
- Gravy – Cremini mushrooms (Baby Bella mushrooms), dried thyme, butter, all-purpose flour, beef broth, salt, and pepper.
How to Make Salisbury Steak
In a large bowl combine the ground beef, chopped onion, bread crumbs, egg, Worcestershire sauce, parsley, Italian seasoning, salt, and pepper. Form into four equal-size oval patties.
Add the butter to a large skillet over medium heat and brown for about 4 to 5 minutes on each side, until nicely browned.
Instead of a cornstarch slurry, we are making a roux-based gravy. In our opinion, it’s the only way to make gravy.
Remove the patties and set them aside. Add the butter to the hot skillet (for the sauce). Add the mushrooms and saute for about 5 minutes.
Add the thyme, saute for 1 minute, sprinkle with flour, and whisk for 2 minutes.
Gradually stir in beef broth ½ cup at a time, allowing the mixture to come to a boil in between each addition.
Return steak patties to the gravy, reduce heat to low, and allow to simmer until patties are cooked through.
What Sides to Serve
The best way to serve these flavorful beef patties in a rich mushroom gravy is over fast mashed potatoes but you could also serve it over rice. Serve a vegetable side dish such as roasted green beans and mushrooms, peas, asparagus, or broccoli.
So yummy and easy! It makes a perfect weeknight meal or Sunday dinner.
- Use lean ground beef, at least 90 percent. This avoids extra drippings in the pan.
- Take the time to sear the patties, they will be undercooked but will finish cooking in the gravy. The brown bits left in the pan add lots of extra flavor to the gravy.
- Brown the mushrooms too!
- Browning the patties well will also help keep them from falling apart.
- Any small mushroom will work but we like Cremini or Baby Bella, they tend to add more flavor than white button mushrooms.
- We use Panko breadcrumbs but regular breadcrumbs work too.
- We like cremini mushrooms but white mushrooms work too.
- Don’t like mushrooms, substitute them with sliced onions.
- You can substitute ground turkey for ground beef.
Hamburger steak is typically only seasoned with salt and pepper. Salisbury steak has more fillers like eggs, breadcrumbs, and onions.
You can make the Salisbury steak patties ahead, wrap tightly them with plastic wrap, and refrigerate them for up to 24 hours.
Or you can prep the patties, place them on a parchment paper lined baking sheet, flash freeze them until they are hard (about 2 hours), place them in a freezer safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight and then continue with the recipe instructions.
Let any leftovers cool completely, place them in an airtight container, and store them in the refrigerator for up to 4 days.
You can also freeze any leftovers for up to 3 months. Just be aware the gravy might separate a bit. Thaw in the refrigerator overnight.
More Delicious Ground Beef Recipes
Salisbury Steak with Mushroom Gravy Recipe
For the Salisbury steak
- 1 lb. ground beef
- 1/4 cup onion, finely diced
- 1/4 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tbsp. Worcestershire sauce
- 1 tbsp. dried parsley
- 1 tbsp. dried Italian seasoning
- 1/2 tsp. freshly cracked black pepper
- 1/2 tsp. kosher salt
- 1 tbsp. butter (for pan frying)
For the mushroom gravy
- 1 tbsp butter
- 8 oz. sliced mushrooms
- 2 tsp. dried thyme
- 2 tbsp flour
- 1 1/2 cups beef broth (you can add up to 1/2 cup more for a thinner sauce)
- salt and freshly cracked pepper
For the Salisbury steak
- Combine ingredients and form into 4 oval shaped patties.
- Melt 1 Tbl. butter in a large skillet, sauté patties 4-5 minutes per side over medium heat until nicely browned. Remove from pan and reserve.
- Add 1 Tbl. butter and sliced mushrooms sauté for 4-5 minutes.
- Add the thyme and cook an additional minute. Dust mixture with the flour and cook for 2 minutes. Gradually stir in beef broth ½ cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
- Return steak patties to the gravy, reduce heat to low and allow to braise until patties are cooked through.
Or you can prep the patties, place them on a parchment paper lined baking sheet, flash freeze them until they are hard (about 2 hours), place them in a freezer safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight and then continue with the recipe instructions. Storing Leftovers – Let any leftovers cool completely, place them in an air-tight container, and store them in the refrigerator for up to 4 days. You can also freeze any leftovers for up to 3 months. Just be aware the gravy might separate a bit. Thaw in the refrigerator overnight.