There’s something incredibly comforting about a perfectly prepared Salisbury Steak with Mushroom Gravy. This classic American dish transforms humble ground beef into a restaurant-worthy meal that’s both satisfying and budget-friendly. I’ve refined this recipe to deliver that perfect balance of flavors while keeping it simple enough for any home cook to master.
Ingredients
For the Salisbury Steaks:
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mushroom Gravy:
- 16 ounces mushrooms, sliced
- 1 onion, thinly sliced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, diced onion, garlic, salt, and pepper. Mix gently until just combined – avoid overworking the meat.
- Shape the mixture into 6-8 oval patties, about 1-inch thick. Create a slight indentation in the center of each patty to prevent bulging during cooking.
- Heat a large skillet over medium-high heat. Cook the patties for 4-5 minutes on each side until browned. Transfer to a plate and set aside.
- In the same skillet, melt butter. Add mushrooms and onions, cooking until softened and golden (about 8-10 minutes).
- Sprinkle flour over the mushrooms and stir constantly for 1 minute.
- Gradually add beef broth while stirring continuously to prevent lumps. Add Worcestershire sauce and bring to a simmer.
- Return the steaks to the skillet, reduce heat to low, and let them simmer in the gravy for 10-12 minutes until fully cooked.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Recipe Notes
- Don’t overwork the meat mixture – this will result in tough steaks. Mix just until the ingredients are combined.
- Room temperature meat will cook more evenly, so let it sit out for 15-20 minutes before cooking.
- For the richest gravy, use cremini or baby bella mushrooms instead of white button mushrooms.
- If your gravy becomes too thick, thin it out with additional beef broth or a splash of water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the meat from becoming tough.
- Serve over mashed potatoes, egg noodles, or rice to soak up all that delicious gravy.
This Salisbury Steak with Mushroom Gravy is perfect for those busy weeknights when you want something hearty and delicious but don’t want to spend hours in the kitchen. The rich mushroom gravy takes this dish from good to absolutely memorable, and I’m confident it’ll become a regular in your dinner rotation.
Salisbury Steak with Mushroom Gravy
A classic American dish that transforms humble ground beef into a restaurant-worthy meal that's both satisfying and budget-friendly.
Ingredients
- 2 pounds ground beef 80/20 lean-to-fat ratio
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 16 ounces mushrooms sliced
- 1 onion thinly sliced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, diced onion, garlic, salt, and pepper. Mix gently until just combined - avoid overworking the meat.
- Shape the mixture into 6-8 oval patties, about 1-inch thick. Create a slight indentation in the center of each patty to prevent bulging during cooking.
- Heat a large skillet over medium-high heat. Cook the patties for 4-5 minutes on each side until browned. Transfer to a plate and set aside.
- In the same skillet, melt butter. Add mushrooms and onions, cooking until softened and golden (about 8-10 minutes).
- Sprinkle flour over the mushrooms and stir constantly for 1 minute.
- Gradually add beef broth while stirring continuously to prevent lumps. Add Worcestershire sauce and bring to a simmer.
- Return the steaks to the skillet, reduce heat to low, and let them simmer in the gravy for 10-12 minutes until fully cooked.
