Salisbury Steak with Mushroom Gravy Recipe

If you crave classic comfort food that feels like a warm hug on a plate, look no further than Salisbury Steak with Mushroom Gravy. This hearty, old-fashioned dish pairs tender, seasoned beef patties with a luscious, savory mushroom gravy that comes together in just one pan. Whether you’re revisiting childhood memories or making it for the first time, Salisbury Steak with Mushroom Gravy delivers deep flavors and simple, satisfying goodness every single time.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The best part about this beloved dinner is how accessible and straightforward the ingredients are! Each item plays an important role, amplifying juicy texture and building savory, rich flavor throughout your Salisbury Steak with Mushroom Gravy.

• Ground Beef: Choose 80/20 for a juicy texture that doesn’t dry out during cooking.
• Breadcrumbs: These bind everything together and add a subtle structure without making the patties dense.
• Finely Chopped Onion: Infuses the steaks with actual flavor in every bite—bonus points for a touch of sweetness.
• Egg: The essential glue, keeping your steak patties tender and well-shaped.
• Ketchup: Adds a hint of tang and a little sweetness—don’t skip it!
• Worcestershire Sauce: Deepens the savory, umami backdrop both in the steak and gravy.
• Garlic Powder: An easy way to layer on subtle garlicky goodness without mincing garlic.
• Salt: Essential for balanced seasoning—taste matters here.
• Black Pepper: Adds warmth and a hint of heat, rounding out the flavor profile.
• Butter: Gives the gravy its richness and luxurious, silky texture.
• Mushrooms: Choose cremini or white button for earthy, meaty depth in the gravy.
• All-Purpose Flour: The thickener that turns skillet juices into velvety gravy.
• Beef Broth: Provides that crucial savory body to the mushroom sauce.
• Dijon Mustard: Balances richness with a gentle, tangy zip.
• Salt and Pepper (for the gravy): Always season to taste at the end for just the right balance.

How to Make Salisbury Steak with Mushroom Gravy

Step 1: Mix and Shape the Steaks

Grab a large bowl and invite all your steak ingredients—ground beef, breadcrumbs, chopped onion, egg, ketchup, Worcestershire, garlic powder, salt, and pepper—to the party. Mix everything together just until combined; overmixing can make the patties tough. Shape the mixture into four oval patties that are about three-quarters of an inch thick. This step sets the foundation for tender, flavorful Salisbury Steak with Mushroom Gravy later on!

Step 2: Sear the Patties

Heat up a large skillet over medium-high heat and add just a bit of oil if you want. Cook each patty for around four to five minutes per side, until a deep, savory brown crust develops. Browning is where all that flavor magic happens! Once done, set the patties aside on a plate—they’ll return soon to soak up all that glorious gravy.

Step 3: Sauté the Mushrooms

Lower the heat to medium and melt the butter in your now-empty skillet, swirling it to coat. Toss in the mushrooms and give them about five to six minutes to soften and take on a golden color, stirring occasionally. This step coaxes out their earthy flavor, which is the heart of the mushroom gravy your Salisbury Steak with Mushroom Gravy wouldn’t be the same without!

Step 4: Build the Mushroom Gravy

With mushrooms softened, sprinkle flour over them and stir so every slice is coated. This ensures a lump-free, silky gravy. Gradually pour in the beef broth, stirring all the while, then add Worcestershire and Dijon mustard. Let the whole thing bubble away for about three to four minutes until the sauce thickens enough to coat the back of a spoon. Season to taste with salt and pepper—you want it deeply savory and hearty!

Step 5: Simmer Everything Together

Return your browned patties to the skillet, nestling them into the bubbling gravy. Spoon some of that mushroom sauce over each steak, cover the skillet, and let them simmer gently for about ten more minutes. This final step melds the flavors and ensures the beef is juicy and perfectly cooked. Serve immediately with your favorite sides and that glorious smothering of mushroom gravy!

How to Serve Salisbury Steak with Mushroom Gravy

Garnishes

A flourish of freshly chopped parsley is the classic finishing touch that adds both bright green color and a pop of herbal freshness. For added richness, a small pat of butter melted on top or a sprinkle of flaky sea salt takes it up a notch. If you love a little extra decadence, try a light drizzle of cream in the gravy just before serving.

Side Dishes

Mashed potatoes are a classic pairing for Salisbury Steak with Mushroom Gravy, acting as the ultimate sponge for all that delicious sauce. Fluffy white rice, buttered egg noodles, or even thick slices of crusty bread are also perfect partners. For a pop of color and freshness, serve with roasted green beans, peas, or a crisp green salad.

Creative Ways to Present

Try using small cast iron pans or mini cocottes for individual servings—guests will love the personal touch! You can also plate the Salisbury Steak with Mushroom Gravy over a buttery mash in a shallow bowl for a cozy, gastro-pub style look. Or serve slider-sized steaks over little rounds of toast for a playful party appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftover Salisbury Steak with Mushroom Gravy in an airtight container in the fridge for up to three days. Let the dish cool slightly before refrigerating to maintain texture and flavor. The gravy may thicken as it sits, but that just means more luscious flavor for your next serving!

Freezing

You can absolutely freeze Salisbury Steak with Mushroom Gravy—just let everything cool first. Place the steaks and gravy in a freezer-safe container or zip-top bag, removing as much air as possible. It’ll keep well for up to two months. When ready to enjoy, thaw overnight in the fridge for the best results.

Reheating

To reheat, transfer the steaks and gravy to a covered skillet and warm gently over medium heat, adding a splash of beef broth or water to loosen the gravy as needed. Alternatively, pop individual portions in the microwave, covering loosely, and heat in 60-second bursts until hot throughout.

FAQs

Can I use a different kind of ground meat for Salisbury Steak with Mushroom Gravy?

Absolutely! While ground beef brings classic flavor, turkey or pork are delicious alternatives and work beautifully with the same seasonings. Just be mindful that leaner meats may be slightly less juicy, so don’t overcook.

My mushroom gravy turned out thin. How can I thicken it?

If your gravy isn’t as thick as you like, just simmer it a few extra minutes to reduce—stirring often. Alternatively, dissolve a teaspoon of cornstarch in cold water and whisk it into the gravy, letting it bubble for a minute or two until it reaches your desired consistency.

Can I make Salisbury Steak with Mushroom Gravy ahead of time?

You sure can! Prepare everything up to a day in advance, let it cool, and store it covered in the fridge. Gently reheat it on the stovetop or in the oven with a splash of broth to keep everything moist and flavorful.

Are there gluten-free options for this recipe?

Yes! Substitute gluten-free breadcrumbs and choose a 1:1 gluten-free flour blend for thickening the gravy. Be sure to check that your Worcestershire sauce and Dijon mustard are gluten-free, too.

What should I do if I don’t have fresh mushrooms?

No problem! Canned mushrooms can work in a pinch—just drain them well and reduce the sauté time. The flavor will be slightly different, but you’ll still end up with a delicious Salisbury Steak with Mushroom Gravy.

Final Thoughts

There’s something truly special about sharing a plate of Salisbury Steak with Mushroom Gravy—it’s hearty, nostalgic, and endlessly comforting. Whether it’s a quick weeknight dinner or a way to treat yourself over the weekend, this recipe proves you don’t need fancy ingredients for big, memorable flavor. Give it a go and see why it remains an all-time favorite!

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