This Salisbury steak with mushroom gravy is a comfort food classic that’s easy to make using affordable ingredients. In this recipe, flavorful ground beef patties are cooked in a homemade mushroom gravy.
The ground beef is seasoned using garlic powder, ketchup, Worcestershire sauce, steak sauce, salt, and pepper. Then the patties are pan fried until browned and an onion mushroom beef gravy is made in the same skillet.
Salisbury steak is a diner favorite. Serve it over mashed potatoes and vegetables to get the full experience. And if you’re still feeling nostalgic try this sausage gravy with biscuits and a craveable Reuben sandwich.
Ingredients
- Ground beef - It is best to use lean meat for this recipe. Stick to a fat percentage of 10-15% so that the gravy does not end up too greasy. For reference ground beef fat percentages are typically 15-20% for chuck, 10-15% for round, and 8-10% for sirloin.
- Seasoning and condiments - The beef get lots of flavor from salt, black pepper, garlic powder, ketchup, Worcestershire sauce, and steak sauce.
- Refrigerated and dairy - Egg to bind the patties and butter to make the roux for the gravy.
- Pantry - From the pantry we need flour to make the roux for the gravy and plain breadcrumbs for the beef.
- Oil - Use a neutral oil with a high smoke point because the beef is browned at moderate-high heat. We use canola oil, use your favorite.
- Produce - Yellow or white onion and white button mushrooms.
- Liquid - Use beef broth to make the gravy. Use your favorite brand. Choose a reduced-sodium variety if you are sensitive to salt.
- See the recipe card for quantities and preparation.
Instructions
Add ground beef, salt, pepper, garlic powder, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix until the ingredients are combined.
Separate the meat mixture into 4 patties (about 8 ounces each). Shape each into an oval shape. Like an elongated burger. Place the patties on a baking sheet or plate.
Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is hot, but not smoking, add the beef patties.
Cook them for 3-4 minutes, per side to brown on both sides. Don’t worry if they are not cooked through, they will finish cooking in the gravy.
Make the gravy
- Remove the skillet from the heat. Use a plastic spatula to remove the patties and place them on a plate or pan. Keep them warm by covering loosely with a piece of foil.
- Drain the excess grease from the skillet, but do not wash. We want to make the gravy in the drippings for extra flavor.
- Place the skillet back over medium heat and add the butter.
When the butter is melted and foamy add the onions, cook gently for 3-4 minutes. Stir occasionally.
Next, add the mushrooms. Cook them for 3-4 minutes, stirring occasionally.
Add the flour to the mushroom mixture, stir to combine. Cook for 1-2 minutes to cook out the raw flour taste, stir often.
Add the beef broth while stirring and gently scrapping any bits off the bottom of the skillet. Stir until the flour mixture dissolves.
Finish the Salisbury steaks
- When the sauce comes to a simmer (about 4-5 minutes), add the Salisbury steak patties back to the pan. Let the liquid come back up to a simmer and lower the heat to medium low.
- Cover and cook 20 minutes, stirring occasionally. Flip the steaks and stir the sauce 2-3 times during the cooking time. Keep the gravy at a simmer, raise or lower the heat as needed.
- Uncover the skillet and simmer for approximately 7-10 minutes to thicken the gravy further. Keep it at a simmer. Raise or lower the heat as needed. The gravy will thicken as it cools. Don’t take it too far.
- Use an instant read thermometer to make sure the internal temperature of steaks is at least 160°F. at the thickest part of the largest piece. Taste and add salt if needed. As a reference we did not add extra to ours.
Top tip
Use a non-stick skillet to brown the beef to reduce the possibility of sticking. Also, use a plastic spatula to carefully flip the patties so they do not break apart. If necessary, use a wooden spoon along with the spatula to lend support.
Frequently asked questions
If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached. It will thicken as it cools so don’t take it too far.
If your gravy is too thick, add more broth. Add 1-2 tablespoons at a time while stirring until the gravy reaches the desired consistency and then heat through.
Mashed potatoes, French fries, roasted potatoes, mixed vegetables, and roasted vegetables like broccoli and carrots are excellent sides to serve with this dish.
Serving and storing
Serve the Salisbury steak and gravy with mashed potatoes and mixed vegetables like we do, or with your favorite sides.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 3 months.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Salisbury Steak
Ingredients
- 1½ pound Lean Ground Beef
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 1 tablespoon Ketchup
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon Steak Sauce
- 1 Egg
- ¼ cup Plain Breadcrumbs
- 2-3 tablespoons Oil use a neutral/flavorless oil with a high smoke point, we use canola oil
- 2 tablespoons Butter
- 1 Medium Onion sliced thin
- 8 ounces White Button Mushrooms sliced
- 2 tablespoons All Purpose Flour
- 2 cups Beef Broth
Instructions
- Add ground beef, salt, pepper, garlic powder, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix until the ingredients are incorporated.
- Separate the meat mixture into 4 patties (about 8 ounces each). Shape each into an oval shape. Like an elongated burger. Place the patties on a baking sheet or plate.
- Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is hot, but not smoking, add the beef patties. Cook them for 3-4 minutes, per side to brown on both sides.
- Remove the skillet from the heat. Use a plastic spatula to remove the patties and place them on a plate or pan. Keep them warm by covering loosely with a piece of foil. Don’t worry if they are not cooked through, they will finish cooking in the gravy.
- Drain the excess grease from the skillet, but do not wash. We want to make the gravy in the drippings for extra flavor.
- Place the skillet back over medium heat and add the butter. When the butter is melted and foamy add the onions, cook them gently for 3-4 minutes. Stir occasionally.
- Next, add the mushrooms. Cook them for 3-4 minutes, stirring occasionally.
- Add the flour to the mushroom mixture, stir to combine. Cook for 1-2 minutes to cook out the raw flour taste, stir often.
- Add the beef broth while stirring and gently scrapping any bits off the bottom of the skillet. Stir until the flour mixture dissolves.
- When the sauce comes to a simmer (about 4-5 minutes), add the Salisbury steak patties back to the pan. Let the liquid come back up to a simmer and lower the heat to medium low.
- Cover and cook 20 minutes, stirring occasionally. Flip the steaks and stir the sauce 2-3 times during the cooking time. Keep the gravy at a simmer, raise or lower the heat as needed.
- Uncover the skillet and simmer for approximately 7-10 minutes to thicken the gravy further. Keep it at a simmer. Raise or lower the heat as needed. The gravy will thicken as it cools. Don’t take it too far.
- Use an instant read thermometer to make sure the internal temperature of steaks is at least 160°F. at the thickest part of the largest piece.
- Taste and add salt if needed. As a reference we did not add extra to ours.
Notes
- To avoid dry patties, do not over work the meat mixture. Mix it just enough to combine the ingredients.
- Don’t slice the mushrooms too thin so that they hold up during cooking.
- Use a non-stick skillet to brown the beef to reduce the possibility of sticking. Also, use a plastic spatula to carefully flip the patties so they do not tear and break.
- Use lean ground beef so that the gravy is not too oily.
- Use reduced sodium broth if you are sensitive to salt.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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