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Classic Homestyle Salisbury Steak with Mushroom Gravy

Tender, flavorful Salisbury steak patties are smothered in a rich, savory mushroom gravy in this classic comfort food recipe, perfect for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the patties
  • 1.5 lb ground beef 80/20 recommended
  • 0.5 cup breadcrumbs plain or seasoned
  • 1 egg
  • 0.25 cup finely chopped onion
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground preferred
For the gravy
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium onion thinly sliced
  • 8 oz cremini or button mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and Black pepper to taste
  • fresh chopped parsley optional, for garnish

Equipment

  • Large bowl
  • Large Skillet or Dutch Oven
  • Spatula or Spoon
  • Whisk

Method
 

  1. Step 1: Make the Patties. In a large bowl, gently combine ground beef, breadcrumbs, egg, finely chopped onion, the first tablespoon of Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined; do not overmix. Divide and form the mixture into 6 to 8 oval-shaped patties, about 3/4-inch thick.
  2. Step 2: Brown the Patties. Heat the tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place patties in the hot skillet and cook for about 4 to 6 minutes on each side until beautifully browned. Remove browned patties and set aside on a plate.
  3. Step 3: Sauté the Onions. Lower the heat to medium. Add the tablespoon of unsalted butter to the same skillet (do not clean). Add the thinly sliced onion and cook, stirring occasionally, for about 5 to 7 minutes until softened and lightly golden.
  4. Step 4: Cook the Mushrooms and Garlic. Add the sliced mushrooms to the skillet. Cook for another 5 to 7 minutes, stirring, until tender and they have released their liquid. Stir in the minced garlic and cook for just 1 minute more until fragrant.
  5. Step 5: Make the Roux. Sprinkle the all-purpose flour over the cooked onions and mushrooms. Stir constantly for 1 to 2 minutes to cook the raw taste out of the flour and help thicken the gravy.
  6. Step 6: Whisk in the Broth. Slowly and gradually whisk in the beef broth, pouring a little at a time and whisking continuously to smooth out lumps. Once all the broth is in, whisk in the second tablespoon of Worcestershire sauce and the Dijon mustard. Bring the gravy to a gentle simmer, stirring as it thickens.
  7. Step 7: Simmer the Patties in Gravy. Carefully return the browned Salisbury steak patties back into the skillet, nestling them into the simmering gravy. Reduce the heat to low, cover the skillet, and gently simmer for about 15 to 20 minutes. This allows flavors to meld and the patties to cook through.
  8. Step 8: Season and Serve. Taste the gravy and adjust seasoning with salt and pepper as needed. Serve the Salisbury steak hot, spooning plenty of mushroom gravy over each patty. Garnish with fresh chopped parsley if desired.

Notes

Substitutions & Additions: You can substitute ground turkey or a mix of beef and pork for the patties. Use any mushrooms you prefer. Stir in a splash of heavy cream or sour cream at the end for creamier gravy. Add a sprig of fresh thyme or rosemary to the gravy while simmering for extra flavor (remove before serving). A pinch of red pepper flakes can add a subtle kick.
Tips for Success: Don't overmix the patty mixture to avoid tough patties. Get a good sear on the patties to build flavor (fond) in the pan. Scrape up browned bits from the pan as you cook the onions and mushrooms – that's where flavor lives! Whisk the flour and broth slowly and gradually to prevent lumpy gravy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze cooked Salisbury steak and gravy in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed.