Salisbury Steak with Mushroom Gravy Recipe

This Salisbury steak with mushroom gravy recipe is the perfect hearty meal for a cozy dinner. Tender ground beef patties, seasoned with Worcestershire sauce, mustard, and oregano, are served with a rich and savory mushroom gravy that’s packed with flavor. This easy-to-make dish is a classic comfort food favorite that can be served over mashed potatoes or with roasted vegetables for a filling and satisfying meal. With simple ingredients like beef broth, onion, and mushrooms, this recipe is ideal for weeknight dinners or special occasions.

Ingredients

For the Salisbury Steak:

• 3 tablespoons olive oil (divided)
• ½ cup yellow onion, minced
• 2 garlic cloves, minced
• 1 large egg, whisked
• ¼ cup milk
• 1 teaspoon yellow mustard
• 1 teaspoon ketchup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup Italian breadcrumbs (or substitute Panko breadcrumbs)
• 1 lb ground beef (80% lean)

For the Gravy:

• 1 tablespoon olive oil
• ½ cup onion, finely diced
• 1 tablespoon unsalted butter
• 8 oz white button mushrooms, sliced
• 2 ½ cups beef broth
• 1 beef bouillon cube
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce
• ¼ cup cold water
• 3 tablespoons cornstarch

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Instructions

Prepare the Steaks:

1. Sauté the Onions and Garlic: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced onion and garlic, cooking for about 5 minutes until softened. Remove from heat and set aside to cool.
2. Make the Panade: In a separate bowl, whisk together the egg, milk, mustard, ketchup, Worcestershire sauce, oregano, salt, and pepper. Add the breadcrumbs and stir until a paste forms. Stir in the cooled onions and garlic.
3. Mix the Beef: In a large bowl, combine the ground beef with the panade mixture. Gently mix with your hands until just combined—don’t overmix to keep the steak tender.
4. Form the Steaks: Shape the beef mixture into 4 oval-shaped patties. Refrigerate for at least 15 minutes to help them hold their shape during cooking.
5. Brown the Steaks: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the steaks on each side for about 1 minute, working in batches if necessary. The center will remain uncooked. Remove the steaks from the skillet and set them aside.

Make the Gravy: 6. Sauté Onions and Mushrooms: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for about 5 minutes, then add the butter and sliced mushrooms. Continue cooking for another 5 minutes, until the mushrooms are golden and softened.

7. Add the Broth and Seasonings: Pour in the beef broth, crumble in the beef bouillon cube, and stir in the onion powder, garlic powder, and Worcestershire sauce. Bring the mixture to a boil.
8. Thicken the Gravy: In a small bowl, combine the cold water and cornstarch to create a slurry. Slowly whisk this mixture into the boiling gravy, adding it a little at a time until the desired thickness is achieved. Reduce the heat to medium.

Cook the Steaks in the Gravy: 9. Add the Steaks: Return the browned Salisbury steaks to the skillet, spoon the gravy over the top, and cover. Simmer for 10-15 minutes, until the internal temperature of the steaks reaches 160°F and they are fully cooked through.

Serve: 10. Remove from heat and serve the Salisbury steaks with the rich mushroom gravy, accompanied by mashed potatoes and roasted green beans.

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Why You’ll Love This Recipe

This Salisbury steak with mushroom gravy is a classic comfort food that’s both hearty and flavorful. The tender beef patties are packed with savory seasonings and paired with a rich, umami-packed mushroom gravy that’s perfect over mashed potatoes. It’s easy to make and delivers a satisfying meal that everyone will love.

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Tips

• Avoid Overmixing: When combining the beef and panade mixture, mix just until combined to ensure the steaks remain tender.
• Panade Technique: The panade (breadcrumb paste) helps keep the Salisbury steak juicy and adds flavor. Don’t skip this step for the best results!
• Gravy Thickness: Adjust the cornstarch slurry based on your preferred gravy thickness. You can add more for a thicker gravy or less for a lighter one.

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Variations and Substitutions

• Mushroom-Free: If you don’t like mushrooms, you can omit them and make the gravy with just the onions and beef broth for a simple yet delicious sauce.
• Ground Turkey: Substitute ground turkey for the beef to make a lighter version of Salisbury steak.
• Spicy Option: Add a dash of cayenne pepper or red pepper flakes to the gravy for a spicy kick.

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FAQs

Can I freeze Salisbury steak with gravy? Yes, you can freeze the cooked Salisbury steaks with gravy. Let them cool completely before storing in an airtight container. They will keep in the freezer for up to 3 months. Reheat in a skillet over low heat.

Can I make this recipe ahead of time? Absolutely! You can prepare the steaks and gravy a day in advance. Store them separately in the refrigerator and reheat when ready to serve.

What can I serve with Salisbury steak? Salisbury steak pairs wonderfully with mashed potatoes, roasted vegetables, or a crisp green salad for a well-rounded meal.

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Serving

Serve Salisbury steak with mushroom gravy over creamy mashed potatoes for a classic comfort meal. It’s also great with a side of roasted green beans, steamed broccoli, or a simple side salad to balance out the richness.

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Suggestions

For a complete meal, pair this dish with buttered dinner rolls or garlic bread to soak up the delicious gravy. You can also try a glass of red wine or a refreshing iced tea for the perfect drink pairing.