Salisbury Steak with Mushroom Gravy

Five beef patties in a mushroom gravy sauce in a skillet, garnished with parsley, next to mashed potatoes and fresh herbs.

5 from 5 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Ground Beef

Cuisine: Beef

Keyword: homemade mushroom gravy, Salisbury steak, Salisbury steak with mushroom gravy

Servings: servings

Calories: 345cal

Equipment

large skillet

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.

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