Salisbury Steak with Mushroom Gravy Recipe

Introduction

Salisbury steak with mushroom gravy is a comforting, hearty dish perfect for family dinners. Juicy beef patties are smothered in a rich, savory mushroom sauce that brings warmth to the table. This classic recipe is easy to make and sure to please everyone.

Ingredients

• 2 lbs 80/20 ground beef
• 1 large onion, diced (divided use)
• 1 ¼ cup panko breadcrumbs
• 2 eggs
• 2 tbsp butter
• ½ tsp garlic powder (divided use)
• 1 ½ tsp kosher salt (divided use)
• ½ tsp black pepper (divided use)
• ½ tsp smoked paprika
• 2 tbsp Dijon mustard (divided use)
• ¼ cup ketchup
• 8 oz baby Bella mushrooms, sliced
• 2 tbsp olive oil
• 2 tsp cornstarch
• 2 tbsp water
• 2 ½ cups beef stock
• 1 tsp browning sauce (or Worcestershire sauce as substitute)

Instructions

1. Step 1: In a skillet over medium heat, sauté half of the diced onion in butter until translucent. Set aside to cool slightly.
2. Step 2: In a large bowl, combine ground beef, cooled sautéed onion, panko breadcrumbs, eggs, ½ tsp garlic powder, 1 ½ tsp kosher salt, ½ tsp black pepper, smoked paprika, 2 tbsp Dijon mustard, and ketchup. Mix gently until combined, then shape into 4 large steaks.
3. Step 3: Heat a skillet over medium heat and brown the steaks for about 5 minutes on each side until nicely caramelized.
4. Step 4: Reduce heat to low and continue cooking the steaks until the internal temperature reaches 145°F (63°C).
5. Step 5: While steaks cook, prepare the gravy: In a large deep skillet, heat olive oil over medium heat. Add the remaining diced onion and cook until translucent.
6. Step 6: Add the sliced mushrooms and cook, stirring occasionally, for 8-10 minutes until browned and softened.
7. Step 7: Stir in ½ tsp garlic powder, 1 tsp kosher salt, ¼ tsp black pepper, beef stock, browning sauce, and 1 tbsp Dijon mustard. Bring the mixture to a slow boil.
8. Step 8: Mix cornstarch and water to form a slurry, then gradually add it to the boiling gravy. Stir continuously until the gravy thickens.
9. Step 9: Pour the mushroom gravy over the cooked Salisbury steaks in the skillet and simmer for an additional 10 minutes to let the flavors meld.
10. Step 10: Serve hot with your favorite sides and enjoy!

Tips & Variations

• For extra flavor, add a splash of red wine to the mushroom gravy before simmering.
• Using panko breadcrumbs keeps the steaks tender but you can substitute with regular breadcrumbs if needed.
• Feel free to add fresh herbs like thyme or parsley to the gravy for a bright finish.
• Worcestershire sauce works perfectly if you don’t have browning sauce on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The mushroom gravy may thicken when chilled, so stir in a little beef stock or water while reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Salisbury steak ahead of time?

Yes, you can prepare the patties and gravy separately in advance. Store them in the fridge and combine when reheating for best results.

What can I serve with Salisbury steak?

Classic sides include mashed potatoes, steamed vegetables, or buttered noodles. The rich gravy pairs well with anything that can soak it up!

Salisbury Steak with Mushroom Gravy Recipe

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★★★★★

4.8 from 142 reviews

• Author: Rafael
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

A comforting and hearty Salisbury Steak recipe featuring flavorful ground beef patties smothered in a rich mushroom gravy. Perfect for a satisfying dinner, this dish combines tender steaks with sautéed onions and mushrooms, cooked to perfection in a skillet for a classic homestyle meal.

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Ingredients

Scale 1x2x3x

Steak

• 2 lbs 80/20 ground beef
• 1 large onion, diced
• 1 ¼ cup panko breadcrumbs
• 2 eggs
• 2 tbsp butter
• ½ tsp garlic powder
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 tbsp Dijon mustard
• ¼ cup ketchup

Gravy

• 8 oz baby Bella mushrooms, sliced
• 2 tbsp olive oil
• 2 tsp cornstarch + 2 tbsp water (for slurry)
• ½ tsp garlic powder
• 1 onion, diced
• 2 ½ cups beef stock
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• ¼ tsp black pepper
• 1 tsp browning sauce (or Worcestershire sauce as substitute)

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Instructions

1. Making the Steaks: In a skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 5 minutes. This will add flavor and moisture to the steaks.
2. Combine Ingredients: In a large bowl, mix the ground beef, sautéed onions with butter, panko breadcrumbs, eggs, garlic powder, kosher salt, black pepper, smoked paprika, Dijon mustard, and ketchup. Combine gently until just mixed, then shape into 4 large oval-shaped steaks.
3. Brown the Steaks: Heat a skillet over medium heat. Place the formed steaks in the skillet and brown each side for approximately 5 minutes until nicely seared.
4. Cook Through: Reduce the heat to low and continue cooking the steaks in the skillet until the internal temperature reaches 145°F (63°C), ensuring the meat is fully cooked but still juicy, which should take about 5-7 minutes more.
5. Prepare the Gravy: In a large, deep skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, approximately 5 minutes. Then add the sliced mushrooms and cook for 8-10 minutes until browned and tender.
6. Season and Simmer: Add garlic powder, kosher salt, black pepper, beef stock, browning sauce (or Worcestershire sauce), and Dijon mustard to the skillet with mushrooms. Stir to combine and bring the mixture to a slow boil.
7. Thicken Gravy: Mix cornstarch with water to create a slurry. Slowly add the slurry to the boiling mushroom mixture while stirring continuously. Cook until the gravy thickens, about 1-2 minutes.
8. Combine and Serve: Pour the hot mushroom gravy over the cooked Salisbury steaks in the skillet. Let everything simmer together for an additional 10 minutes on low heat to meld flavors, then serve hot.

Notes

• Watch the internal temperature of the steaks closely to avoid overcooking.
• Using panko breadcrumbs helps to keep the steaks light and tender.
• For a gluten-free option, substitute panko with gluten-free breadcrumbs.
• Adjust seasoning in the gravy according to taste preferences.
• Leftover gravy can be stored in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Salisbury steak, mushroom gravy, ground beef, homestyle dinner, skillet recipe