Salisbury Steak with Mushroom Gravy

Ingredients for Salisbury Steak with Mushroom Gravy

I always start with the freshest ground beef I can find, preferably 85% lean, which gives you just enough fat for flavor without excess grease. The panko breadcrumbs make a noticeable difference compared to regular breadcrumbs, creating patties that stay tender and moist through cooking.

For the Salisbury Steak:

• 1 lb ground beef (85% lean works beautifully)
• 1/2 cup panko breadcrumbs (or 1/3 cup regular breadcrumbs)
• 1/2 onion, grated (white, brown, or yellow) – grating it directly over the breadcrumbs keeps all those flavorful juices
• 1 garlic clove, minced
• 1 egg
• 2 tablespoons ketchup
• 1 beef bouillon cube, crumbled – low-sodium varieties work best
• 1/2 teaspoon Worcestershire sauce
• 3 teaspoons Dijon mustard (or 2 teaspoons dry mustard powder) – Dijon adds better depth

For the Mushroom Gravy:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 5 oz mushrooms, sliced – baby bellas add the richest flavor
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 1/2 cup water
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• Salt and pepper to taste

Step-by-Step Instructions

I recommend mixing the patty mixture for a full two minutes until it becomes slightly sticky. This extra step ensures your patties hold together perfectly during cooking.

Step 1: Place breadcrumbs in a large bowl and grate the onion directly over them using a box grater. Mix with your fingers and let sit for 1-2 minutes so the breadcrumbs absorb those flavorful onion juices. Add remaining patty ingredients and mix with your hands until just combined, then continue mixing for another 2 minutes until the mixture becomes slightly pasty.

Step 2: Divide the mixture into 5 equal portions and pat them very firmly into oval patties about 3/4 inch thick. Really press them together to prevent crumbling during cooking. This thickness ensures even cooking without drying out.

Step 3: Heat oil in a 12-inch skillet over high heat for about 1 minute until it shimmers. Add patties and sear for 1 minute per side until beautifully browned but still raw inside (they should register about 100°F if you check). Transfer to a plate and set aside.

Step 4: Reduce heat to medium-high. Add chopped onion and garlic to the same skillet and cook for 2 minutes until softened and fragrant. Add mushrooms and cook for 2-3 minutes until they release their moisture and turn golden brown.

Step 5: Turn heat to medium and add butter. Once melted, sprinkle in flour and stir constantly for 30 seconds to cook out the raw flour taste. Gradually add beef broth in three additions, stirring well after each, to prevent lumps from forming. Whisk in water, mustard, and Worcestershire sauce until smooth.

Step 6: Return patties to the skillet along with any accumulated juices from the plate. Simmer for 5-7 minutes, occasionally stirring the gravy around the patties, until the gravy coats the back of a spoon and the patties reach 160°F internally. If your gravy thickens too quickly, add a splash more water. Taste and adjust salt and pepper as needed.

Perfect Pairings for Salisbury Steak

Nothing beats serving this over a mountain of fluffy mashed potatoes that soak up all that savory mushroom gravy.

Creamy Mashed Potatoes: The classic pairing that turns this into ultimate comfort food. Try our Garlic Herb Chicken with Mashed Potatoes recipe to see how I make mine extra creamy.

Buttered Egg Noodles: A lighter alternative that still catches every drop of gravy, similar to how we serve our Creamy Mushroom Chicken.

Roasted Green Beans: These add a fresh, crispy element to balance the richness of the dish. The slight char brings a subtle sweetness that pairs beautifully with the savory gravy.

Garlic Roasted Carrots: Their natural sweetness and caramelized edges create a wonderful flavor contrast while adding vibrant color to your plate.

Simple Garden Salad: A crisp salad with a light vinaigrette cuts through the richness and adds nutritional balance to this hearty meal.

Storage & Serving Tips

Store leftover Salisbury Steak in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.

For reheating, use the stovetop over medium-low heat with a splash of beef broth to loosen the gravy. This keeps the patties tender and prevents them from drying out. You can also reheat in the microwave at 50% power, stirring the gravy halfway through.

This recipe is wonderfully versatile. Try serving it over rice, cauliflower mash for a low-carb option, or even tucked into a hoagie roll for Salisbury Steak sandwiches. The gravy also freezes beautifully for up to 3 months if you want to make a double batch.

FAQs

Salisbury Steak with Mushroom Gravy

Juicy seasoned beef patties smothered in rich mushroom gravy – a classic comfort food dinner that’s easy to make and tastes restaurant-quality.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 286

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean recommended
• 1/2 cup panko breadcrumbs or 1/3 cup regular breadcrumbs
• 1/2 onion grated, white, brown, or yellow
• 1 garlic clove minced
• 1 egg
• 2 tablespoons ketchup
• 1 beef bouillon cube crumbled
• 1/2 teaspoon Worcestershire sauce for patties
• 3 teaspoons Dijon mustard or 2 teaspoons dry mustard powder
• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1/2 onion finely chopped
• 5 oz mushrooms sliced
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth low sodium
• 1/2 cup water
• 2 teaspoons Dijon mustard for gravy
• 2 teaspoons Worcestershire sauce for gravy
• Salt and pepper to taste

Equipment

• Box grater
• Large bowl
• 12-inch skillet or frying pan
• Whisk
• Plate
• Meat thermometer (optional)

Method

 

1. Place breadcrumbs in a large bowl and grate the onion directly over them using a box grater. Mix with your fingers and let sit for 1-2 minutes so the breadcrumbs absorb the onion juices. Add remaining patty ingredients and mix with your hands until just combined, then continue mixing for another 2 minutes until the mixture becomes slightly pasty.
2. Divide the mixture into 5 equal portions and pat them very firmly into oval patties about 3/4 inch thick. Press them together well to prevent crumbling during cooking.
3. Heat oil in a 12-inch skillet over high heat for about 1 minute until it shimmers. Add patties and sear for 1 minute per side until browned but still raw inside. Transfer to a plate.
4. Reduce heat to medium-high. Add chopped onion and garlic to the same skillet and cook for 2 minutes until softened. Add mushrooms and cook for 2-3 minutes until golden brown.
5. Turn heat to medium and add butter. Once melted, sprinkle in flour and stir constantly for 30 seconds. Gradually add beef broth in three additions, stirring well after each. Whisk in water, mustard, and Worcestershire sauce.
6. Return patties to the skillet along with any accumulated juices. Simmer for 5-7 minutes, occasionally stirring the gravy around the patties, until the gravy coats the back of a spoon and patties reach 160°F internally. If gravy thickens too quickly, add more water. Taste and adjust salt and pepper as needed.
7. Serve Salisbury Steak over mashed potatoes, topped with plenty of mushroom gravy. Garnish with fresh parsley if desired.

Notes

Mix the patty mixture well for 2 minutes until it becomes pasty to ensure patties hold together. Pat patties very firmly into 3/4 inch thickness for even cooking. Finish cooking patties in the gravy to infuse flavor and keep them juicy. Store leftovers in an airtight container in the refrigerator for up to 3 days.