Why You Will Love This Recipe
This Salisbury Steak with Mushroom Gravy recipe is pure comfort food magic. Imagine tender beef patties smothered in a rich, savory mushroom gravy—it’s hearty, satisfying, and perfect for cozy nights in. I love how quick it is to make (under 45 minutes!), and the ingredients are easy to find. Plus, that gravy? It’s so good, you’ll want to pour it over everything!
Ingredients
- For the Salisbury Steak:
- 1 lb ground beef (80/20 blend for best flavor)
- 1⁄2 cup breadcrumbs
- 1 large egg
- 1⁄4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1 tbsp olive oil
- For the Mushroom Gravy:
- 2 cups sliced mushrooms
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Ingredient Prep Guide
Ground Beef: Use 80/20 beef for juicy patties—leaner blends can dry out. Let it sit in the fridge until ready to use to keep it cold.
Mushrooms: Wipe mushrooms clean with a damp cloth (don’t rinse them—they absorb water!). Slice evenly so they cook uniformly.
Onion & Garlic: Finely chop the onion to avoid large chunks in the patties. Mince garlic cloves finely or use a garlic press for maximum flavor.
Beef Broth: Use low-sodium broth to control the saltiness. If using bouillon, dissolve it fully in hot water first.
Equipment & Tools
- Large skillet (nonstick or cast-iron)
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: In a bowl, combine ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix gently—overworking the meat makes tough patties. Shape into four oval patties (about 1⁄2-inch thick).
Step 2: Heat olive oil in your skillet over medium-high heat. Add patties and cook for 4–5 minutes per side until browned. Transfer them to a plate (they won’t be fully cooked yet—that’s okay!).
Step 3: In the same skillet, add mushrooms and cook for 3–4 minutes until softened. Sprinkle flour over them and stir for 1 minute to cook off the raw taste. Slowly pour in beef broth, whisking constantly to avoid lumps.
Step 4: Stir in Worcestershire sauce, thyme, salt, and pepper. Bring the gravy to a simmer, then return the patties to the skillet. Cook for 8–10 minutes, flipping halfway, until the patties are cooked through and the gravy thickens.
Key Details
Total Time: 40 mins (Prep: 10 mins | Cook: 30 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowl, whisk
Serving Suggestions
Serve your Salisbury Steak over creamy mashed potatoes or buttery egg noodles—they’ll soak up every drop of that mushroom gravy! For a lighter meal, pair with steamed green beans or roasted carrots. Garnish with fresh parsley or thyme for a pop of color. This dish is perfect for weeknight dinners or Sunday suppers when you want something comforting but fuss-free.
Pro Tips
Cold Hands, Tender Patties: Wet your hands with cold water before shaping the beef to prevent sticking and keep the fat from melting too soon. This ensures juicier patties!
Gravy Too Thin? If the gravy isn’t thickening, mix 1 tsp cornstarch with 2 tbsp cold water and stir it in. Simmer for 1–2 minutes until glossy.
Don’t Crowd the Skillet: Cook the patties in batches if your skillet is small. Overcrowding lowers the heat and leads to steaming instead of browning.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to loosen the gravy. For the freezer, wrap patties and gravy separately in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Troubleshooting
Dry Patties: Overmixing the beef compacts it, leading to dryness. Mix just until combined. Also, don’t overcook—the internal temperature should reach 160°F (71°C).
Bland Gravy: Taste and adjust seasoning at the end. A splash of soy sauce or balsamic vinegar can add depth if needed.
Lumpy Gravy: If the flour clumps, strain the gravy through a fine mesh sieve before adding the patties back in.
Frequently Asked Questions
Can I use a different type of mushroom?
Absolutely! Cremini, shiitake, or even portobello mushrooms work well. Avoid delicate varieties like enoki—they’ll break down too much.
Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs and swap the flour for cornstarch or a 1:1 gluten-free flour blend in the gravy.
Can I freeze cooked Salisbury Steak?
Yes! Freeze cooked patties and gravy together for up to 2 months. Thaw in the fridge overnight before reheating on the stovetop.
Salisbury Steak with Mushroom Gravy
Ingredients
- 1 lb ground beef 80/20 blend for best flavor
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 cups sliced mushrooms
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a bowl, combine ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix gently—overworking the meat makes tough patties. Shape into four oval patties (about 1⁄2-inch thick).
- Heat olive oil in your skillet over medium-high heat. Add patties and cook for 4–5 minutes per side until browned. Transfer them to a plate (they won’t be fully cooked yet—that’s okay!).
- In the same skillet, add mushrooms and cook for 3–4 minutes until softened. Sprinkle flour over them and stir for 1 minute to cook off the raw taste. Slowly pour in beef broth, whisking constantly to avoid lumps.
- Stir in Worcestershire sauce, thyme, salt, and pepper. Bring the gravy to a simmer, then return the patties to the skillet. Cook for 8–10 minutes, flipping halfway, until the patties are cooked through and the gravy thickens.
