Savory Salisbury Steak with Mushroom Gravy

Why You’ll Love This Recipe

I love this recipe because it uses basic pantry ingredients and comes together on the stovetop without much effort. The beef stays juicy, the gravy is full of flavor, and everything pairs perfectly with mashed potatoes or rice. It’s one of those meals I rely on when I want something cozy and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salisbury steak

• ground beef

• breadcrumbs

• finely chopped onion

• large egg

• Worcestershire sauce

• salt

• black pepper

• garlic powder

For the mushroom gravy

• butter or olive oil

• sliced mushrooms

• beef broth

• Worcestershire sauce

• all-purpose flour

• salt

• black pepper

Directions

I start by mixing the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, salt, pepper, and garlic powder in a bowl until just combined. I shape the mixture into oval-shaped patties.

I heat a skillet over medium heat and add a little oil or butter. I cook the patties for about 4 to 5 minutes per side until they’re browned, then remove them from the skillet and set them aside.

In the same skillet, I add a bit more butter if needed and sauté the mushrooms until they’re softened and lightly browned. I sprinkle in the flour and stir for about one minute to cook it off. Slowly, I pour in the beef broth while stirring to keep the gravy smooth. I add a splash of Worcestershire sauce and let the gravy simmer until thickened.

I return the patties to the skillet, spoon the gravy over them, and let everything simmer gently for about 10 minutes until the patties are cooked through and the flavors come together.

Servings and Timing

This recipe makes about 4 servings. Prep time is around 10 minutes, cook time is about 25 minutes, and the total time comes to roughly 35 minutes.

Variations

I sometimes mix in finely chopped mushrooms with the beef for extra moisture. When I want deeper flavor, I add a splash of cream to the gravy. I also like using ground turkey instead of beef for a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm everything gently on the stovetop or in the microwave, adding a splash of broth if the gravy thickens too much.

FAQs

Why are my patties falling apart?

I make sure not to overmix the beef and always include the egg and breadcrumbs for binding.

Can I make this without mushrooms?

I can skip the mushrooms and still make a smooth, flavorful gravy.

What’s the best side dish for Salisbury steak?

I like serving it with mashed potatoes, rice, or buttered noodles.

Can I freeze Salisbury steak?

I freeze the cooked patties with gravy in an airtight container for up to two months.

How do I thicken the gravy more?

I let it simmer longer or add a small slurry of flour and broth if needed.

Conclusion

I love how this savory Salisbury steak with mushroom gravy delivers classic comfort with simple ingredients. It’s warm, filling, and dependable—exactly the kind of meal I enjoy making when I want something familiar and satisfying.

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