If you are craving a hearty, comforting meal that feels like a warm hug on a plate, then this Salisbury Steak with Mushroom Gravy Recipe is exactly what you need. Juicy, seasoned beef patties cooked to perfection and smothered in a rich, silky mushroom gravy create a classic dish that never goes out of style. This recipe balances robust flavors and textures beautifully, making it perfect for weeknight dinners or cozy weekends at home.
Ingredients You’ll Need
Gathering the right ingredients for this Salisbury Steak with Mushroom Gravy Recipe is straightforward but crucial. Each component plays a rhythmic role in creating the perfect harmony of taste, texture, and color that makes this dish so special.
- Ground beef (80% lean): Provides juicy, flavorful patties with the perfect fat content for tenderness.
- Panko breadcrumbs: Adds lightness and helps bind the patties without making them dense.
- Small onion, finely diced: Infuses subtle sweetness and mild crunch inside the patties.
- Garlic cloves, minced: Introduce a savory backbone that elevates the beef flavor.
- Large egg: Acts as a binder, giving the patties structure and moisture.
- Yellow mustard: Adds a gentle tang that brightens the meat’s richness.
- Worcestershire sauce: Contributes deep, umami notes both in the patties and the gravy.
- Dried oregano: A hint of earthy herbiness for balanced seasoning.
- Salt and pepper: Essential for bringing out all flavors to their fullest.
- Vegetable oil: For cooking the patties and sautéeing the vegetables without overpowering the dish.
- Thinly sliced onion (for gravy): Adds sweetness and body to the sauce.
- White button mushrooms: The star ingredient in the gravy, providing earthiness and texture.
- Onion powder and garlic powder: Enhance the savory depth in the gravy.
- Low-sodium beef broth: Creates a rich, flavorful base for the mushroom gravy.
- Cornstarch slurry (cornstarch mixed with water): Thickens the gravy to the perfect consistency.
- Chopped fresh parsley: Adds a fresh pop of color and slight herbal brightness as garnish.
How to Make Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare the Salisbury Steaks
Start by combining the ground beef with panko breadcrumbs, finely diced onion, minced garlic, one large egg, yellow mustard, Worcestershire sauce, dried oregano, and salt and pepper to taste. Mix everything gently until just combined to keep the patties tender. Then, shape the mixture into four oval-shaped patties, about three-quarters of an inch thick. This shape ensures they cook evenly and hold up perfectly under the luscious gravy.
Step 2: Cook the Steaks
Heat two tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully add the patties and cook them for about 4 to 5 minutes on each side, until they develop a nice browned crust. This caramelization is magic—it locks in flavors and creates that satisfying steakhouse experience at home. Once browned, transfer the patties to a plate and set aside to rest while you prepare the gravy.
Step 3: Make the Mushroom Gravy
In the same skillet, add a tablespoon of vegetable oil and sauté the thinly sliced onions until they soften and turn golden brown. Add the sliced white button mushrooms and cook until they release their moisture and become tender and slightly caramelized. Stir in onion powder, garlic powder, and Worcestershire sauce to deepen the flavors. Next, pour in the low-sodium beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then slowly whisk in the cornstarch slurry. Keep cooking and stirring for 2 to 3 minutes until the gravy thickens into a rich, velvety sauce. Season with salt and freshly ground black pepper to taste.
Step 4: Combine and Simmer
Return the browned patties to the skillet, nestling them gently into the mushroom gravy. Reduce the heat to low, cover, and let everything simmer for 5 to 7 minutes. This slow cooking step allows the patties to cook through fully and absorb those irresistible mushroom and onion flavors. Once done, sprinkle with chopped fresh parsley for a lovely finish.
How to Serve Salisbury Steak with Mushroom Gravy Recipe
Garnishes
Fresh herbs like parsley bring life and color to this hearty dish—your eyes really eat first. Feel free to also sprinkle a bit of cracked black pepper on top for a touch of spice and visual contrast that complements the creamy gravy beautifully.
Side Dishes
Classic mashed potatoes are your best friend here, soaking up every bit of that luscious mushroom gravy. Roasted green beans or steamed carrots add a fresh, crisp bite and bright color to the plate. For a bit more indulgence, creamy buttered egg noodles or fluffy rice also make fantastic companions to the Salisbury Steak.
Creative Ways to Present
If you want to impress guests, serve each steak on a warm plate surrounded by a generous moat of mushroom gravy. Try piping the mashed potatoes adjacent to the patty for a neat presentation. Garnish with a sprig of fresh thyme or rosemary to enhance both aroma and aesthetics.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store any leftover Salisbury Steak with Mushroom Gravy in an airtight container in the refrigerator. Properly stored, it will stay delicious for up to three days, making it a perfect next-day comfort meal.
Freezing
You can freeze cooked patties and gravy separately or together in a freezer-safe container for up to two months. Just thaw overnight in the fridge before reheating. Freezing retains most of the rich flavor the Salisbury Steak with Mushroom Gravy Recipe offers.
Reheating
Reheat leftovers gently in a skillet over low heat or microwave in short bursts, stirring occasionally to ensure the patties stay moist and the gravy remains smooth. Add a splash of beef broth if the sauce becomes too thick.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! While ground beef is traditional and provides the best flavor and texture, you could substitute ground turkey or a blend of beef and pork for a slightly different but still tasty result.
How do I prevent the patties from falling apart?
Make sure not to overwork the beef mixture when combining ingredients and use the egg and panko breadcrumbs as binders. Also, avoid flipping the patties too often during cooking and handle them gently.
Can I make the mushroom gravy vegetarian?
Yes! Replace the beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian version. You can still achieve a satisfying, earthy mushroom gravy.
What sides go well with Salisbury Steak with Mushroom Gravy Recipe?
Traditional sides like mashed potatoes, steamed vegetables, or buttered noodles complement the dish perfectly, balancing its richness and adding texture variety.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free breadcrumbs and substitute cornstarch for flour as the thickener in the gravy. Also, check that all sauces (like Worcestershire) are gluten-free.
Final Thoughts
You really can’t go wrong with this Salisbury Steak with Mushroom Gravy Recipe. It’s one of those comforting, nostalgic dishes that feels like a reward after a busy day. The wonderful balance of juicy beef, rich mushrooms, and savory gravy makes it a timeless favorite worthy of becoming a staple in your recipe collection. So grab your skillet and start cooking—your taste buds will thank you!
Print
Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This classic Salisbury Steak recipe features tender ground beef patties seasoned with herbs and spices, pan-fried to a perfect golden brown, and topped with a rich, savory mushroom gravy made from fresh mushrooms and beef broth. Ready in 45 minutes, it’s a comforting and hearty meal perfect for family dinners.
Ingredients
Salisbury Steaks
- 1 lb (500g) ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil, for cooking
Mushroom Gravy
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 9 oz (250g) white button mushrooms, sliced
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp Worcestershire sauce
- 2 1/2 cups low-sodium beef broth
- 3 tbsp cornstarch mixed with 1/4 cup water (slurry)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Salisbury Steaks: In a large mixing bowl, combine ground beef, panko breadcrumbs, finely diced onion, minced garlic, egg, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. Mix gently until all ingredients are incorporated without overworking the meat.
- Shape Patties: Form the mixture into four oval-shaped patties, approximately 3/4-inch thick, ensuring even size for uniform cooking.
- Cook the Steaks: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, or until they develop a nice brown crust. Remove the patties from the skillet and set aside.
- Make the Mushroom Gravy: In the same skillet, add 1 tablespoon of vegetable oil. Sauté the thinly sliced onion until translucent. Add the sliced mushrooms and cook until softened and browned, about 5 minutes. Stir in onion powder, garlic powder, and Worcestershire sauce.
- Add Broth and Thicken: Pour in the low-sodium beef broth, bringing the mixture to a simmer. Stir in the cornstarch slurry and continue to cook for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Combine and Simmer: Return the cooked patties to the skillet, spooning mushroom gravy over them. Reduce heat to low, cover, and let simmer for 5-7 minutes until the patties are cooked through and tender.
- Serve: Garnish the Salisbury steaks and mushroom gravy with chopped fresh parsley. Serve hot with your choice of sides.
Notes
- Using 80% lean ground beef helps maintain juiciness in the patties.
- Be careful not to overmix the meat mixture to avoid tough patties.
- The cornstarch slurry is essential for thickening the mushroom gravy without lumps.
- Simmer the patties gently in the gravy to ensure they cook through and absorb flavors.
- Serve with mashed potatoes or steamed vegetables for a complete meal.
