Why You’ll Love Salisbury Steak with Mushroom Gravy Recipe
This Salisbury steak delivers classic comfort-food flavor without requiring hours in the kitchen. The beef patties are browned first to develop a flavorful crust, then gently finished in the mushroom gravy so they stay juicy and absorb all that savory goodness.
The mushroom gravy is another highlight. Onions, garlic, mushrooms, butter, beef broth, Dijon mustard, and Worcestershire sauce combine to create a silky, deeply savory sauce that pairs beautifully with the beef.
It’s also a convenient one-skillet dinner. After browning the patties, the same pan is used to cook the vegetables and prepare the gravy, keeping cleanup simple while preserving all the flavorful browned bits from the beef.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salisbury Steaks
- 1/2 onion, white, brown, or yellow
- 1/2 cup panko breadcrumbs, or 1/3 cup regular breadcrumbs
- 1 lb (500 g) ground beef
- 1 garlic clove, minced
- 1 egg
- 2 tablespoons ketchup
- 1 beef bouillon cube, crumbled
- 1/2 teaspoon Worcestershire sauce
- 3 teaspoons Dijon mustard, or 2 teaspoons dry mustard powder
- 1 tablespoon olive oil
For the Mushroom Gravy
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 5 oz (150 g) mushrooms, sliced
- 2 tablespoons (30 g) unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth or stock
- 1/2 cup water
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and pepper, to taste
Directions
1. Prepare the Onion and Breadcrumbs
Place the breadcrumbs in a large mixing bowl. Using a box grater, grate half an onion directly over the breadcrumbs. Mix the grated onion and breadcrumbs together with your fingers, then allow the mixture to sit for a few minutes. The breadcrumbs will absorb the onion juices, helping keep the Salisbury steaks moist.
2. Make the Beef Mixture
Add the ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and Dijon mustard to the breadcrumb mixture.
Mix everything together with your hands until combined. Continue mixing for a couple of minutes until the mixture becomes slightly pasty and holds together easily. Avoid excessively working the meat once it reaches this consistency.
3. Form the Patties
Divide the beef mixture into five equal portions. Firmly shape each portion into an oval patty approximately 3/4 inch (about 1.7 cm) thick. Pressing the patties firmly helps prevent them from falling apart during cooking.
4. Brown the Salisbury Steaks
Heat the olive oil in a large skillet over high heat. Add the patties and cook for about 1 minute on the first side, or until nicely browned.
Carefully flip the patties and brown the second side. They do not need to cook completely at this stage. Transfer the browned patties to a plate and set aside.
5. Cook the Onion and Garlic
If the skillet looks dry, add a small amount of additional oil. Add the finely chopped onion and minced garlic.
Cook for about 2 minutes, stirring occasionally, until the onion begins to soften and becomes slightly translucent.
6. Brown the Mushrooms
Add the sliced mushrooms to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the mushrooms soften and develop a golden color.
7. Make the Roux
Reduce the heat to medium and add the unsalted butter. Once the butter has melted, sprinkle in the flour.
Cook for approximately 30 seconds while stirring constantly. This briefly cooks the raw flour flavor and creates the base that will thicken the gravy.
8. Prepare the Mushroom Gravy
Gradually pour the beef broth into the skillet while stirring continuously. Adding the liquid slowly helps prevent lumps.
Once the mixture is mostly smooth, add the water, Dijon mustard, and Worcestershire sauce. Whisk until everything is thoroughly incorporated.
9. Finish Cooking the Salisbury Steaks
Return the browned patties to the skillet along with any juices that accumulated on the plate.
Simmer the steaks in the gravy for 5 to 7 minutes, occasionally stirring the gravy around them. Continue cooking until the patties are cooked through and the gravy has thickened.
If the gravy becomes too thick before the steaks are finished cooking, stir in a little additional water until it reaches your preferred consistency.
10. Season and Serve
Transfer the cooked Salisbury steaks to a plate. Taste the mushroom gravy and season with salt and freshly ground black pepper as needed.
Spoon plenty of mushroom gravy over each steak and serve immediately. Mashed potatoes are an especially good accompaniment because they soak up the rich gravy beautifully. Chopped fresh parsley can also be sprinkled over the top for a fresh finishing touch.
Servings and timing
This recipe makes 5 servings, with one Salisbury steak per serving.
- Servings: 5
- Total time: approximately 30 minutes
- Preparation time: approximately 10 minutes
- Cooking time: approximately 20 minutes
Variations
For an extra mushroom-forward version, increase the amount of sliced mushrooms and use a combination of varieties such as cremini and white button mushrooms.
For an even richer gravy, replace a small portion of the water or broth with heavy cream. Add it toward the end of cooking and keep the gravy at a gentle simmer.
You can also add fresh or dried herbs. Thyme pairs particularly well with beef and mushrooms, while parsley adds freshness without overpowering the gravy.
For a slightly lighter version, use lean ground beef. Ground turkey can also be substituted, although the flavor and texture will differ from traditional Salisbury steak.
If you prefer a stronger onion flavor, add a little extra finely chopped onion to the gravy. For a smoother gravy, chop the onions and mushrooms more finely.
Storage/Reheating
Allow leftover Salisbury steak and mushroom gravy to cool before transferring them to an airtight container. Refrigerate leftovers promptly and enjoy them within 3 to 4 days.
For longer storage, place the cooled steaks and gravy in a freezer-safe container and freeze for up to 2 to 3 months. Freezing the patties together with the gravy helps protect the meat from drying out.
For stovetop reheating, place the Salisbury steaks and gravy in a covered skillet over medium-low heat. Add a splash of beef broth or water if the gravy has become too thick. Heat gently until the steaks and gravy are hot throughout.
Individual portions can also be reheated in the microwave. Place a steak and some gravy in a microwave-safe dish, cover loosely, and heat in short intervals until thoroughly heated, stirring the gravy between intervals.
Frozen Salisbury steak is best thawed overnight in the refrigerator before reheating.
FAQs
What is Salisbury steak?
Salisbury steak is a dish made from seasoned ground beef formed into patties and typically served with a savory brown gravy. Unlike a traditional steak cut from a whole piece of beef, Salisbury steak uses ground meat combined with ingredients that add seasoning, moisture, and structure.
How do I keep Salisbury steak from falling apart?
Make sure the breadcrumbs absorb the grated onion juices before adding the remaining ingredients. The egg and breadcrumbs help bind the mixture, while mixing until the beef becomes slightly pasty helps the patties hold their shape. Firmly shaping the patties before cooking is also important.
Can I use regular breadcrumbs instead of panko?
Yes. You can substitute regular breadcrumbs for panko. For this recipe, use about 1/3 cup regular breadcrumbs in place of 1/2 cup panko.
What mushrooms are best for Salisbury steak?
White button mushrooms and cremini mushrooms both work very well. Cremini mushrooms generally provide a slightly deeper, earthier flavor, while white mushrooms have a milder taste. A mixture of both is another good option.
Why is my mushroom gravy too thick?
The flour causes the gravy to thicken as it cooks, and it will continue thickening as moisture evaporates. If it becomes thicker than you prefer, gradually stir in additional water or beef broth until the desired consistency is reached.
Why is my gravy too thin?
If the gravy is still thin, allow it to simmer for a few additional minutes. The flour-based roux should gradually thicken the liquid as it cooks. Remember that the gravy will also thicken slightly as it cools.
Can I make Salisbury steak without mushrooms?
Yes. Simply leave out the mushrooms and prepare the gravy with the onion, garlic, butter, flour, beef broth, mustard, and Worcestershire sauce. You will still have a flavorful onion-based brown gravy.
Can I prepare the patties ahead of time?
Yes. The beef mixture can be formed into patties in advance and kept covered in the refrigerator until you’re ready to cook. For the best quality and food safety, cook the prepared patties within a day.
What should I serve with Salisbury steak?
Mashed potatoes are a classic choice because they pair perfectly with the mushroom gravy. Other good options include buttered egg noodles, rice, roasted potatoes, green beans, peas, carrots, broccoli, or crusty bread.
Can Salisbury steak be frozen?
Yes. Salisbury steak freezes well, particularly when stored with its gravy. Let everything cool completely, transfer the steaks and gravy to a freezer-safe container, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating gently.
Conclusion
Salisbury Steak with Mushroom Gravy is a satisfying comfort-food dinner that combines juicy seasoned beef patties with a rich, silky mushroom gravy. Despite its hearty, slow-cooked flavor, the entire meal comes together in about 30 minutes using simple ingredients and one skillet.
Serve it over creamy mashed potatoes with plenty of mushroom gravy spooned over the top for a classic family-friendly dinner. With straightforward preparation, easy variations, and leftovers that reheat well, this Salisbury steak is a practical recipe to keep in your regular dinner rotation.
Salisbury Steak with Mushroom Gravy
Tender Salisbury steak patties simmered in a rich, savory mushroom and onion gravy. A comforting 30-minute dinner that’s perfect served over creamy mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 1/2 onion (white, brown or yellow)
- 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
- 1 lb/500g ground beef (mince)
- 1 garlic clove, minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube, crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp Dijon mustard (or 2 tsp dry mustard powder)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 5 oz/150g mushrooms, sliced
- 30g / 2 tbsp unsalted butter
- 3 tbsp all-purpose/plain flour
- 2 cups low-sodium beef broth/stock
- 1/2 cup water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Place the breadcrumbs in a large bowl. Using a box grater, grate the first 1/2 onion directly over the breadcrumbs. Mix with your fingers and leave to soak for a few minutes.
- Add the ground beef, garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce and Dijon mustard. Mix with your hands until combined, then continue mixing for a couple of minutes until the mixture becomes slightly pasty so the patties hold together.
- Divide the mixture into 5 portions and firmly shape into oval patties about 3/4 inch (1 2/3 cm) thick.
- Heat the olive oil in a skillet over high heat. Add the patties and cook for about 1 minute on the first side, or until browned. Gently flip and brown the other side. The centers will still be raw. Transfer the patties to a plate.
- If the skillet looks dry, add a little more oil. Add the finely chopped onion and garlic and cook for about 2 minutes, until the onion is slightly translucent.
- Add the sliced mushrooms and cook for 2 to 3 minutes, until golden.
- Reduce the heat to medium and add the butter. Once melted, stir in the flour and cook for 30 seconds, stirring constantly.
- Gradually pour in the beef broth while stirring. Once the gravy is mostly lump-free, whisk in the water, Dijon mustard and Worcestershire sauce.
- Return the patties and any accumulated juices to the skillet. Cook for 5 to 7 minutes, stirring the gravy occasionally around the patties, until the steaks are cooked through and the gravy has thickened. Add a little more water if the gravy becomes too thick.
- Transfer the steaks to a plate. Taste the gravy and season with salt and pepper as needed.
- Serve the Salisbury steaks topped generously with mushroom gravy.
Notes
- Serve over mashed potatoes for a classic pairing.
- Panko breadcrumbs can be replaced with 1/3 cup ordinary breadcrumbs.
- Three teaspoons Dijon mustard in the patties can be replaced with 2 teaspoons dry mustard powder.
- If the gravy thickens too quickly while the steaks cook, loosen it with additional water.
- Sprinkle with chopped parsley before serving if desired.
Nutrition
- Serving Size: 1 Salisbury steak with gravy
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.7 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 120 mg
