Salisbury Steak Mushroom Gravy

When you want a classic comfort dinner that comes together quickly with ingredients you likely have on hand, Salisbury steak never disappoints. Tender seasoned beef patties simmer in a mushroom onion gravy that soaks into mashed potatoes or bread, perfect for weeknights or even relaxed gatherings. This recipe highlights the homey flavors I grew up loving and always brings the family to the table.

I made this dish for my husband the first winter after we were married when we barely had money for takeout and it instantly became our once a week treat. Even now my kids ask if there will be extra gravy to spoon over their veggies.

Gather Your Ingredients

• Ground beef: adds hearty flavor while still being budget friendly. Choose 80 percent lean for the juiciest result.
• Egg: helps bind the patties so they stay together during cooking.
• Panko breadcrumbs: keep the patties tender without drying out. Look for a brand that feels crisp and light.
• A1 steak sauce and Worcestershire sauce: give depth and umami to the meat. A splash goes a long way.
• Ketchup: gently sweetens the patties and aids browning.
• Homemade steak seasoning: ties all the flavors together. You can use a mix of salt pepper paprika garlic powder and a hint of cayenne if making your own.
• Garlic powder and onion powder: boost the savory foundation without chunks
• Butter: is used in both patties and gravy for richness and a golden sear.
• Onions: lend a sweet finish to the gravy. Use yellow onions for classic taste.
• All purpose flour: thickens the sauce to the perfect spoonable consistency.
• Beef broth or stock: builds the gravy’s savory profile. Use a low sodium option for better control over seasoning.
• Baby Bella mushrooms: add an earthy twist and become juicy as they simmer in the gravy.
• Salt and freshly cracked pepper: bring everything into balance. Taste as you go for perfect seasoning.

How to Make It

Make the Hamburger Patties:

Combine ground beef egg panko breadcrumbs A1 steak sauce Worcestershire sauce ketchup steak seasoning garlic powder and onion powder in a medium bowl. Use your hands to mix gently until just combined. Shape the mixture into four even patties about three fourths to one inch thick being careful not to overwork the meat. This keeps the patties from getting tough.

Sear the Patties:

Melt butter in a medium skillet over medium heat. When the butter is foaming but not browned lay in the patties without crowding. Cook for five minutes on each side until browned with a crisp crust on both sides and cooked through. Remove the patties and set them aside covered with foil to keep warm while you make the gravy.

Prepare the Pan for Gravy:

If you have more than one tablespoon of fat left in the pan spoon out the excess. Keep about one tablespoon for the richest gravy. Do not clean the skillet because the pan drippings add essential flavor.

Cook the Onions:

Add the butter to the skillet and quickly use a wooden spoon to scrape up any browned bits left from searing the patties. Add the sliced onions and cook over medium heat for about five minutes until they are soft translucent and starting to color around the edges.

Add the Flour:

Scatter the flour over the onions and stir well so the flour absorbs the butter. Let this cook for about two minutes until the flour smells nutty and loses its raw taste turning a light golden color. This forms the base of your roux and ensures your gravy will be smooth.

Build the Gravy:

Gradually pour in the beef broth while stirring the mixture constantly. Make sure all the flour is dissolved and the gravy starts to thicken. Let this bubble gently for three to four minutes stirring often to prevent clumps. Taste and season with salt and pepper.

Simmer with Mushrooms and Patties:

Add the mushrooms and return the browned patties to the skillet. Reduce the heat to low and let everything simmer for seven to ten minutes. The mushrooms will get tender and the gravy will become glossy and thick enough to coat the back of a spoon.

Serve:

Lift the Salisbury steaks onto plates and spoon plenty of rich mushroom gravy over the top. Serve over hot mashed potatoes rice or thick slices of bread to soak up every drop.

The baby Bella mushrooms always remind me of Sunday dinners at my grandma’s where she insisted only mushrooms could give real gravy its flavor. I love sneaking in extra because their tender earthy bite gives the whole dish something special.

Flavor Boosters

You can swap ground beef for ground turkey for a lighter version or half beef and half pork for extra richness. For gluten free diets use a gluten free breadcrumb and flour or replace with almond flour for the patties and cornstarch for the gravy. If A1 steak sauce is unavailable a bit of soy sauce and extra Worcestershire works in a pinch.

Serving Suggestions

Salisbury steak begs for mashed potatoes but also pairs well with egg noodles or creamy polenta. Add a green vegetable like steamed green beans or roasted broccoli. Crusty bread for swiping up gravy is a must in my family. For a casual gathering serve on a platter with extra gravy passed at the table.

Creative Twists

Salisbury steak comes from late nineteenth century America and was named for Dr. James Salisbury who promoted ground beef as a nourishing main dish. The gravy has stuck as its signature and feels just right for chilly fall or winter meals. In summer try skipping the mushrooms and spooning the patties with a lighter onion gravy alongside a fresh salad.

Salisbury steak is always a welcome treat especially with a little extra gravy to go around.

Recipe FAQs

→ What type of beef works best for Salisbury steak?

Ground beef with moderate fat content (around 80/20) yields juicy, flavorful patties and holds together well in the pan.

→ Can a different sauce be used instead of mushroom gravy?

Yes, onion gravy alone or a simple brown gravy also complements the beef patties if mushrooms are not preferred.

→ What sides go well with Salisbury steak?

Popular options include mashed potatoes, rice, egg noodles, roasted vegetables, or crusty bread to soak up the gravy.

→ Is it possible to make the patties ahead of time?

Absolutely! Form the patties and refrigerate them up to 2 days in advance for convenient meal prep.

→ How should leftovers be stored and reheated?

Store cooled meat and gravy in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep the gravy smooth.