Salisbury steak with mushroom gravy is a simple, hearty dish that just speaks of “homemade comfort food”!
I was looking for something different to cook with ground beef that wasn’t meatloaf. 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 the husband loved it. That’s a win!
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!
What’s the difference between Salisbury Steak and Hamburger Steak?
Hamburger steak is typically only seasoned with salt and pepper. Salisbury steak has more fillers like eggs, breadcrumbs, and onions.
- 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 give lots of extra flavor to the gravy.
- 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.
- Don’t like mushrooms, substitute them with sliced onions.
How to Make Salisbury Steak
In a large bowl combine the ground beef, chopped onion, breadcrumbs, 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.
Remove the patties and set them aside. Add in the butter for the sauce. Add the mushrooms and saute for about 5 minutes.
Add thyme, saute for 1 minute, sprinkle with flour, and cook 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.
The best way to serve Salisbury Steak is over mashed potatoes but you could also serve it over rice. Serve a vegetable side dish such as green bean, peas, asparagus, or broccoli.
So yummy and easy! It makes a perfect weeknight meal or Sunday dinner.
Store in an air-tight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Just be aware the gravy might separate a bit. Thaw in the refrigerator overnight.
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.