🤎🙌🏻 Salisbury Steak with Mushroom Gravy is an old-fashioned recipe featuring seasoned ground beef patties that are simmered in a scrumptious mushroom gravy! This is a one-skillet, comfort food recipe that’s easy to make and ready in 45 minutes!
Easy Salisbury Steak Recipe
This old-fashioned Salisbury beef steak recipe is a comfort food classic that your family is sure to love, especially when served over classic mashed potatoes, creamy make-ahead mashed potatoes, or slow cooker browned butter mashed potatoes!
Here’s why it has a five-star rating:
- It features juicy seasoned ground beef (Salisbury “steak” is really ground beef patties and not steak, in case you didn’t know) that’s tender and full of savory flavor.
- After browning the meat patties, you make a simple yet rich mushroom gravy. I think it’s the gravy that really makes this dish next level!
- It’s a one-skillet recipe that’s ready in 45 minutes.
- Whether you want to make this for a special Sunday family dinner or want to impress your family on a chilly weeknight with some comfort food, they’ll adore this classic comfort food.
- Most of the ingredients are common fridge and pantry staples, and most are inexpensive. So other than picking up a pound of ground beef (which will be the most costly ingredient in the recipe), chances are you have most things already on hand.
Ingredients You’ll Need
Simple ingredients are the name of the game. And there’s overlap in the steak patties and the gravy, which is nice when you can use ingredients more than once.
Salisbury Steak Patties
- Wet ingredients + seasonings for the steak patties: Egg, ketchup, milk, Worcestershire sauce, garlic, beef bouillon, ground mustard, salt, pepper
- Panko breadcrumbs, onion (white or yellow), lean ground beef (I recommend 90 to 93% lean): If preferred, you can use 1/3 cup of traditional breadcrumbs, such as seasoned breadcrumbs or Italian breadcrumbs in place of panko
- Olive oil for cooking
Mushroom Gravy
- Oil, onions, mushrooms (I use sliced cremini or baby portobello), garlic: These ingredients form the base of the gravy. If you prefer gravy without mushrooms, you can just omit them. However, it may seem like you have a lot of gravy if you omit the mushrooms since they absorb some of the liquids. Or, make my chicken broth gravy instead
- Unsalted butter + all-purpose flour: This is what helps your gravy thicken later. You are making a form of a roux (melted butter with flour cooked into it), and as the gravy simmers, the roux helps it thicken
- Beef broth: I like reduced-sodium beef broth here, although you can use reduced-sodium chicken broth.
- Seasonings: Worcestershire, bullion, ground mustard, garlic powder, onion powder, salt, pepper.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Old-Fashioned Salisbury Steak with Gravy
This is an overview of how to make the best Salisbury steak with mushroom gravy. Make sure to consult the recipe card below for complete directions.
- Prepare the hamburger steak patties: Whisk the wet ingredients and seasonings in a large bowl. Then, sprinkle the breadcrumbs and onion on top, and add the beef. Mix to combine. Be careful not to overmix, or the patties will be tough once cooked!
- Shape the patties: Portion the meat mixture into 5 equal-sized patties.
- Cook the patties: Cook the patties in an oiled pan over medium-high heat, flipping once halfway through. Tip: They don’t have to be fully cooked through at this point. Set them aside on a plate.
- Prepare the gravy: Add the oil and sliced onions to the skillet. Cook over medium heat until the sautéed onions are soft and translucent. Add the mushrooms and cook for 5 more minutes. Add the butter, sprinkle flour on top once melted, and add the beef stock, whisking until the gravy reaches a simmer, and scrape up the brown bits.
- Serve: Add the meat patties to the gravy, and simmer them in the gravy for about 5 minutes, or until cooked through. Garnish with parsley, fresh thyme, or other herbs if desired, and serve warm.
Recipe FAQs
What if my meat patties are too dry? Too wet? or sticking to my hands?
If your raw patties are too dry and won’t stick together, add another tablespoon of milk. If your patties are too wet, add another tablespoon of breadcrumbs.
If the meat mixture is sticking to your hands, simply wet your hands with water, and it shouldn’t stick anymore.
can i make this with ground turkey or ground chicken?
I never have, but you probably could if you’re looking for a leaner protein. Take care when forming each oval patty that they’re not too dry because lean proteins will be inherently drier. If needed, add additional milk or ketchup.
Do I have to make the gravy?
Technically, no, but Salisbury steak really isn’t what we know as Salisbury steak without the rich, saucy aspect that comes from the gravy, and so if you omit it, obviously that will change the dish.
Salisbury Steak with Mushroom Gravy
🤎🙌🏻 An old-fashioned recipe for Salisbury steak featuring seasoned ground beef patties that are simmered in a scrumptious mushroom gravy! This is a ONE skillet, comfort food recipe that's easy to make and ready in 45 minutes! Impress your family and friends with this classic Salisbury steak and gravy recipe!
Equipment
Ingredients
Salisbury Steak (Beef Patties)
- 1 large egg
- 3 tablespoons ketchup
- 2 tablespoons milk, (2% or whole milk recommended)
- 3 cloves garlic, finely minced
- 2 teaspoons Better Than Beef Bouillon paste, (or your favorite beef bullion)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard, (dried mustard in powder form)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ cup panko bread crumbs, (panko recommended but 1/3 cup traditional seasoned or Italian breadcrumbs may be used)
- ½ yellow onion, or white onion, diced small
- 1 pound lean ground beef, (I recommend 90 to 93% lean)
- 2 tablespoons olive oil, or as desired, for browning
Mushroom Gravy
- 1 tablespoon olive oil
- ½ yellow onion, or white onion, sliced into thin strips
- 8 ounces mushrooms, thinly sliced (I use sliced cremini or sliced baby portobello; see the FAQs if you want to omit mushrooms)
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups reduced sodium beef broth, (reduced sodium chicken broth may be used, or water in a pinch but you will need to add more salt)
- 2 teaspoons Better Than Beef Bouillon paste, or to taste (or your favorite beef bullion)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard, dried mustard in powder form
- ½ teaspoon salt, or to taste (very dependent on the type of broth and bouillon used)
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon garlic powder, (if you don't have it on hand, consider increasing the amount of garlic cloves)
- ¼ teaspoon onion powder
- Fresh parsley, optional for garnishing (or fresh thyme or another favorite herb)
Instructions
- Salisbury Steak – To a large bowl, add the egg, ketchup, milk, garlic, bouillon, Worcestershire, ground mustard, salt, pepper, and whisk to combine.
- Sprinkle in the panko breadcrumbs, onions, ground beef, and using a wooden spoon or clean hands, mix to combine. Form 5 equally-sized oval patties (or round, if preferred). Tip – Do not overmix because the cooked meat will be tougher if you overwork the protein.
- To a large high-sided skillet, add the olive oil, add the beef patties, and cook over medium-high heat for about 4 minutes on the first side, flip, and cook for about 4 minutes on the second side. They do NOT have to be done and cooked through completely at this point because they'll simmer in the gravy later on for another 5 minutes.Tip – After you add the patties, just let them sear and don't mess with them or try to flip them too early.
- After the beef has seared and cooked for about 8 minutes, remove the patties and set them aside on a plate. Optionally, place a sheet of foil over the top to keep them warm. Do not drain or remove the cooking liquids from your skillet.
- Mushroom Gravy – Reduce the heat to medium, add an additional 1 tablespoon oil, or as needed, and add the sliced onions and cook for about 5 minutes, or until soft and translucent. Stir and toss frequently.
- Add the mushrooms and cook for 5 minutes, or as needed, until softened. Stir and toss frequently.
- In the final minute of cooking the mushrooms, add the garlic and cook for 1 minute, or until fragrant. Stir continuously.
- Add the butter and stir continuously to melt it. Once melted, evenly sprinkle the flour over the skillet, and stir to combine and coat the onions and mushrooms in the flour, for about 1 minute.Tip – Melted butter + flour, when cooked together in this fashion, is called a roux. Later on, a roux helps to thicken the gravy so don't skip or shortchange this step. Make sure to cook for a minute, or long enough that the flour isn't raw looking in the skillet because you don't want your gravy to have a raw flour flavor.
- Slowly add the broth while whisking. And add the bouillon, Worcestershire, mustard, salt, pepper, garlic powder, onion powder, and bring to a simmer. Whisk constantly so you don't have lumpy gravy.
- Once the gravy is at a simmer, carefully add the beef patties back into the skillet, reduce the heat to medium-low, or as needed so that the gravy simmers gently for about 5 minutes, or as needed. While simmering, spoon a bit of gravy over the top of the patties a few times.Tip – Simmering now serves to both thicken the gravy and fully cook through the meat patties so make sure to simmer as long as necessary so the meat is cooked through to your desired level and the gravy as thick as desired.
- Taste the gravy and make any necessary seasoning adjustments such as more salt, pepper, bouillon, etc. Optionally garnish with fresh parsley or other herbs and serve immediately.
Notes
Storage: Leftovers will keep airtight in the fridge for up to 4-5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as needed.
Nutrition
Serving: 1serving, Calories: 345cal, Carbohydrates: 17g, Protein: 26g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 106mg, Sodium: 1146mg, Potassium: 812mg, Fiber: 2g, Sugar: 5g, Vitamin A: 258IU, Vitamin C: 4mg, Calcium: 59mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More easy comfort food Beef recipes
Perfect comfort meal and Sooooooooooo easy to make.
Thanks for trying the recipe, Catherine, and I’m so glad it was a perfect comfort meal and so easy!
don’t eat mushrooms… you say to check out FAQ but I didn’t see anything about what to do if I leave them out.
I wrote extensively about this, final question in the FAQ. Make sure to click to expand the box for my answer/recommendations.