Salisbury Steak Mushroom Gravy

This homemade Salisbury steak mushroom gravy is one of those recipes that just always hits the spot. There’s something about the combination of beef and mushrooms that makes it so delicious.

And the gravy? Well, that just takes it over the top.

This homemade Salisbury Steak recipe is one of the simplest and yet savory and delicious Salisbury steak recipes that you can find.

This is a classic that proves beef and mushrooms will always work together. This is simple to make and tasty.

So, If you’re looking for an easy way to take your steak game up a notch, give this homemade Salisbury steak mushroom gravy a try!

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Why we love this recipe

This recipe never fails to please. It is easy to make and always tastes amazing. This is a perfect dinner to try at any time.

Why is it called Salisbury?

The man believed to have made this dish originally was James Salisbury. The dish is made with beef and mushrooms.

Where did Salisbury Steak originate?

The Salisbury Steak is said to have originated in the United States by James Salisbury. Made with beef and mushrooms, the dish has become a favorite all over the world.

What type of meat is Salisbury Steak?

The Salisbury steak is made from beef. The beef is usually ground up. Then it is combined with a few other ingredients.

Is Salisbury Steak just a hamburger patty?

A hamburger patty is simply a plain patty made with ground beef. A Salisbury Steak is ground beef of some type, combined with seasonings and onions, and mushrooms. The flavor is much more delectable compared to a hamburger patty.

What is the difference between hamburger and gravy and Salisbury Steak?

The Salisbury Steak is a patty that is coated with bread crumbs and fried. The hamburger and gravy is ground beef fried or grilled. The gravy is made from drippings and combined with onions for flavoring.

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

How to make Salisbury Steak Mushroom Gravy:

Step 1. If using ground beef, add the steak ingredients to a large bowl, and mix to combine.

Step 2. Make the ground beef into 4 individual oval patties.

Step 3. In a large pan add the oil, and heat over medium-high heat.

Step 4. When the oil is hot, add the beef patties to the skillet.

Step 5. Cook for 2-3 minutes on each side until browned.

Step 6. Remove the patties and set to the side.

Step 7. In the same skillet with the juices, add the mushrooms and onion and cook over medium-high heat for about 10 minutes.

Step 8. Cook the onion-mushroom mixture until golden brown.

Step 9. Add the flour into the skillet with the mushrooms and onions, and stir until there are no more lumps of flour.

Step 10. Gradually add the beef stock to the mushroom mixture, and whisk until combined.

Step 11. Raise the stovetop temperature to high heat, and whisk to incorporate.

Step 12. Once the gravy begins to boil, reduce the heat to low.

Step 13. Allow the gravy to simmer for about 5 to 10 minutes.

Step 14. Place the Salisbury steak patties back in the pan with the gravy and cook for about 5 to 10 minutes.

Step 15. Then Serve with mashed potatoes.

THANKS FOR PINING!

What sides should I serve with homemade Salisbury Steak and Mushroom Gravy?

Most often mashed potatoes and a pan of roasted vegetables. A side salad and a loaf of homemade bread would make this a complete meal.

How do I store this dish?

Once the dish is at room temperature, it should be placed in an airtight container and then placed into the refrigerator. It will remain fresh for up to 3 days. You can also freeze it for up to 3 months.

Can I leave out the mushrooms?

The gravy will still taste great without the mushrooms. You can leave them out.

How do I get a creamier gravy?

You can add a roux to the gravy. A roux is a blend of flour and fat, then mixed with milk. The roux will make the gravy creamy and tasty.

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