Salisbury Steak Mushroom Gravy

I remember those Salisbury steak TV dinners from when I was a kid. You know the ones. Flat little beef patty sitting in a puddle of brownish gravy. Next to a scoop of super dry mashed potatoes that looked like they had given up on life. Now don’t get me wrong, these dinners in the little aluminum foil trays were tasty. At least at the time I was excited anytime Mom said that was what was for dinner. I never complained because, truth be told, that gravy-soaked patty was the highlight of my week (ha).

The first time I made Salisbury steak from scratch, I admit I was a little shocked. The patties were so thick. Seasoned all the way through. And they hit the hot oil in my grandma’s hand-me-down cast-iron skillet and started sizzling with a deep beefy smell that filled my whole kitchen. And that gravy. OMG. Made in the same pan that I browned the patties in. Butter, tender mushrooms, sweet onions, savory beef broth. And it all turns into a silky savory sauce that coats every single bite of those juicy patties.

Homemade Salisbury Steaks with Mushroom Gravy will take you just 40 minutes, start to finish. And you probably already have the stuff you need for this recipe in your kitchen. You might have to pick up a pack of mushrooms. But believe me, it’s totally worth a quick trip to the grocery store.

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Why You’ll Love This Salisbury Steak with Mushroom Gravy

This recipe is a keeper because of how easy it is. You mix up the patties and give them a good sear in the skillet. Then cook the gravy in the same pan. No juggling (and later, scrubbing!) multiple pans. No digging through the cabinet for specialty spices you bought last year and then totally forgot about. The gravy cooks itself from the pan drippings. And maybe best of all, your cleanup is just one skillet and the mixing bowl.

And the taste. Picture fork-tender Salisbury steaks nestled under a savory blanket of rich mushroom gravy. Still bubbling from the skillet. Browned beef patties are the star of the show, and the earthy mushrooms and sweet onions are cooked down until they’re fragrant and golden. Just a hearty home-cooked comfort food dinner.

Ingredients

Steak:

• Ground beef, or cube beef tenderloins
• Italian breadcrumbs
• Eggs
• Worcestershire sauce
• Onion powder
• Garlic salt
• Mustard powder
• Kosher salt
• Ground pepper
• Cooking oil

Mushroom Gravy:

• Unsalted butter
• Mushrooms
• Onion
• Minced garlic
• Italian seasonings
• Flour
• Beef broth
• Kosher salt
• Black pepper

Ingredient Deep Dive

Ground Beef

Like I said, the ground beef is the star of this show. So you want something with a decent fat content. I use an 80/20 blend because it gives my patties that juiciness we love. Plus they hold together better without crumbling apart when I put them in the pan. If you go with leaner ground beef, it’s going to dry out faster.

For a fancier Salisbury steak, you can use cubed beef tenderloin. Dice it up super small and mix it the exact same way. With tenderloin, you’ll get a softer buttery texture

Mushrooms

I usually use Baby Bella mushrooms. You’ll sometimes see them labeled cremini. They’ve got more flavor than plain ole’ white button mushrooms. You want to slice them 1/4 inch thick. That way, they’ll cook down evenly and get golden brown edges.

When they hit the hot butter in the pan, they’re going to first release the moisture. Then start to caramelize. That’s where you get that deep earthy flavor. If you’ve only got white mushrooms, you’re still good.

Worcestershire Sauce

Don’t skip the Worcestershire sauce. This is an ingredient that never gets the credit it deserves. It keeps forever in the fridge. So if you buy a bottle now, you’ll still be able to use it next year. A couple tablespoons mixed into your beef will give you a tangy and slightly sweet flavor. That’s where the umami comes from.

And you’re not going to get it from any other ingredient. It makes your patties taste like more than just seasoned ground beef. The minute you take a bite, you’re going to notice the difference. 

Italian Breadcrumbs

Plain bread crumbs will work. But Italian bread crumbs are doing double duty for you. They have extra flavor and they bind everything together so your hamburger patties don’t fall apart when you flip them.

Since they’re pre-seasoned with garlic and herbs, you’re sneaking a little extra flavor in with zero effort. Don’t go overboard with them, though. If you use too many, your patties will start tasting more like meatloaf than Salisbury steak. If you have plain breadcrumbs already, feel free to use them. Just add a little garlic powder and basil to the recipe and you’ll be golden.

Step-by-Step Instructions for Making Salisbury Steak with Mushroom Gravy

Step 1. Add all of the steak ingredients to a large bowl and mix it all together until just combined.

Be careful not to overwork the meat. Mix it just until the breadcrumbs and seasonings are spread evenly through it. If you keep squeezing and kneading it, you’ll have tough patties. 

Shape the meat mixture into four oval patties. About three-quarters of an inch thick. You want them to look a little rustic. Then pat them firmly enough so they hold their shape.

Step 2. Add the oil to a large skillet with the burner set to medium-high. Add the patties when you see the oil start to shimmer. 

Make sure the oil is hot and shimmering because that’s what gives you the good sear on the patties. That sear locks in the juices and gives you a golden brown crust. You’ll hear that tantalizing sizzle the minute your patties hit the pan. 

Cook for about two to three minutes on both sides. They won’t be cooked all the way through at this point. Pull them out and put them on a plate.

Step 3. In that same skillet with the wonderful pan drippings, add the butter and let it melt. Then toss in the mushrooms and onion.

The mushrooms are going to soak up all the butter and beef drippings immediately. A few minutes later, they’ll start to release their liquid and shrink down. Keep cooking for about 10 minutes. Just until the mushrooms and onions are golden brown and the kitchen is filled with a warm earthy smell.

Step 4. Sprinkle the flour over the mixture in the pan. Stir it until there are no dry spots left. 

The flour coating everything is what gives you the base for your gravy. Cook it for just about a minute so the raw flour taste gets burned off. Then slowly pour in the beef broth. Whisking continuously. Bring it to a boil. When it starts to bubble, reduce the heat to low. 

Step 5. Now you’re going to nestle your seared patties back into this thick and creamy gravy. Let it all simmer together on low heat for about ten minutes. 

This is when your patties will finish cooking. They’re going to soak up all that decadent mushroom gravy. You’ll see the sauce thickening up a little more while it simmers and it starts clinging to the patties and mushrooms. Spoon gravy on top of the patties about every 30 seconds while they cook.

Pro-Tips & Technique

When you pull your patties out of the skillet, the crunchy brown bits stuck to the bottom are pure concentrated flavor. This is called fond. You want every last bit of that glorious fond in your gravy. So when the butter and mushrooms go in, use the spatula to scrape up those bits of fond while everything cooks.

When it’s done, if you think your gravy needs a little extra body, you can whisk some flour into some melted butter and add it to the broth. Or dissolve about half a teaspoon of cornstarch in a few tablespoons of water and add that.

THANKS FOR PINING!

What sides should I serve with homemade Salisbury Steak and Mushroom GrServing & Pairing

You definitely are going to want homemade roasted garlic mashed potatoes when you serve Salisbury steak with mushroom gravy and onions. For good reason. That thick mushroom gravy pooling into a pile of creamy and buttery mashed potatoes is irresistible.

Some air fryer green beans on the side will give you some color on this plate and round everything out. If you want to go all out, make a pan of buttermilk cornbread or homemade dinner rolls to sop up that extra gravy. If you still want dessert after being stuffed with this crazy good meal, maybe a classic Georgia peach cobbler would be a good choice.

FAQs & Troubleshooting

Is Salisbury steak the same as a hamburger patty?

No, not really. A regular hamburger patty is just plain ground beef that’s shaped in a circle. Salisbury steak is made with breadcrumbs and seasonings that are mixed right into the meat, which gives it a more tender texture and tons of flavor.

How do I store leftover Salisbury Steak with Mushroom Gravy?

Let the Salisbury steak and mushroom gravy get to room temperature. Then put it in an airtight container and stick it in the fridge. It will stay nice and fresh for up to three days.

Can I freeze Salisbury Steak with Mushroom Gravy?

This dish will stay absolutely wonderful in the freezer for up to three months. Be sure to thaw it overnight in the fridge before reheating it in a skillet. Add a splash of broth to get the gravy loosened back up.

Can I leave out the mushrooms?

You can. And it will still taste great without the mushrooms. You’ll lose some of the earthy flavor and depth. But your beef broth and butter will still give you a ton of flavor.

More Ground Beef Recipes

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Homestyle Beef and Noodles – A favorite of mine!

Meatloaf with Mashed Potatoes and Cheese – This recipe brings you the famous flavors of potatoes and cheese!

Cowboy Meatloaf and Potato Casserole – This cowboy meatloaf recipe is sure to please even the pickiest of eaters.