Salisbury Steak with Mushroom Gravy
User Reviews
5
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Servings
5
-
Calories
345 kcal
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Course
Dinner
Salisbury Steak with Mushroom Gravy
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Salisbury Steak with Mushroom Gravy features tender beef patties made with ground beef, panko breadcrumbs, onions, and seasonings, browned before simmering in a savory mushroom gravy. The gravy combines sautéed mushrooms, onions, garlic, and a thickened beef broth infused with Worcestershire sauce and mustard for depth. This dish delivers a comforting, hearty texture and rich flavor suitable for dinner served alongside mashed potatoes or vegetables.
Description
Salisbury Steak with Mushroom Gravy consists of seasoned oval-shaped beef patties combining ground beef, panko breadcrumbs, diced onion, garlic, and flavorings such as Worcestershire sauce and ground mustard. The patties are seared in olive oil to develop a browned exterior but left slightly undercooked since they finish cooking in the gravy. The mushroom gravy itself is prepared by sautéing thinly sliced cremini or baby portobello mushrooms with onions and garlic, then thickened with a roux made of butter and flour. Beef broth enhanced with beef bouillon paste, Worcestershire sauce, and ground mustard imparts a deep savory taste. Fresh herbs like parsley can be added to garnish when serving.
The resulting dish balances tender, juicy beef with a smooth, flavorful gravy full of earthy mushroom notes. It pairs well with classic sides such as mashed potatoes or steamed vegetables, making a filling meal. The plating can be rustic with the patties spooned generously with mushroom gravy on top.
Leftover Salisbury steak keeps well in an airtight container in the refrigerator for 4 to 5 days or can be frozen up to 3 months. Reheat gently in the microwave or on the stovetop to maintain juiciness. To prevent toughness, avoid overmixing the meat mixture before forming patties and resist flipping the patties too early while browning.
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Ingredients
Salisbury Steak (Beef Patties)
- 1 large egg
- 3 tablespoons ketchup
- 2 tablespoons milk (2% or whole milk recommended)
- 3 cloves garlic finely minced
- 2 teaspoons Better Than Beef Bouillon paste (or your favorite beef bullion)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard (dried mustard in powder form)
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ½ cup panko bread crumbs (panko recommended but 1/3 cup traditional seasoned or Italian breadcrumbs may be used)
- ½ yellow onion or white onion, diced small
- 1 pound ground beef I recommend 90 to 93% lean, lean
- 2 tablespoons olive oil or as desired, for browning
Mushroom Gravy
- 1 tablespoon olive oil
- ½ yellow onion or white onion, sliced into thin strips
- 8 ounces mushrooms thinly sliced (I use sliced cremini or sliced baby portobello; see the FAQs if you want to omit mushrooms)
- 2 cloves garlic
- 2 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 2 cups beef broth reduced sodium chicken broth may be used, or water in a pinch but you will need to add more salt, reduced sodium
- 2 teaspoons Better Than Beef Bouillon paste or to taste (or your favorite beef bullion)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard dried mustard in powder form
- ½ teaspoon salt or to taste (very dependent on the type of broth and bouillon used)
- ½ teaspoon black pepper or to taste, freshly ground
- ¼ teaspoon garlic powder (if you don't have it on hand, consider increasing the amount of garlic cloves)
- ¼ teaspoon onion powder
- parsley optional for garnishing (or fresh thyme or another favorite herb, fresh
Instructions
- Salisbury Steak - To a large bowl, add the egg, ketchup, milk, garlic, bouillon, Worcestershire, ground mustard, salt, pepper, and whisk to combine.
- Sprinkle in the panko breadcrumbs, onions, ground beef, and using a wooden spoon or clean hands, mix to combine. Form 5 equally-sized oval patties (or round, if preferred). Tip - Do not overmix because the cooked meat will be tougher if you overwork the protein.
- To a large high-sided skillet, add the olive oil, add the beef patties, and cook over medium-high heat for about 4 minutes on the first side, flip, and cook for about 4 minutes on the second side. They do NOT have to be done and cooked through completely at this point because they'll simmer in the gravy later on for another 5 minutes.Tip - After you add the patties, just let them sear and don't mess with them or try to flip them too early.
- After the beef has seared and cooked for about 8 minutes, remove the patties and set them aside on a plate. Optionally, place a sheet of foil over the top to keep them warm. Do not drain or remove the cooking liquids from your skillet.
- Mushroom Gravy - Reduce the heat to medium, add an additional 1 tablespoon oil, or as needed, and add the sliced onions and cook for about 5 minutes, or until soft and translucent. Stir and toss frequently.
- Add the mushrooms and cook for 5 minutes, or as needed, until softened. Stir and toss frequently.
- In the final minute of cooking the mushrooms, add the garlic and cook for 1 minute, or until fragrant. Stir continuously.
- Add the butter and stir continuously to melt it. Once melted, evenly sprinkle the flour over the skillet, and stir to combine and coat the onions and mushrooms in the flour, for about 1 minute.Tip - Melted butter + flour, when cooked together in this fashion, is called a roux. Later on, a roux helps to thicken the gravy so don't skip or shortchange this step. Make sure to cook for a minute, or long enough that the flour isn't raw looking in the skillet because you don't want your gravy to have a raw flour flavor.
- Slowly add the broth while whisking. And add the bouillon, Worcestershire, mustard, salt, pepper, garlic powder, onion powder, and bring to a simmer. Whisk constantly so you don't have lumpy gravy.
- Once the gravy is at a simmer, carefully add the beef patties back into the skillet, reduce the heat to medium-low, or as needed so that the gravy simmers gently for about 5 minutes, or as needed. While simmering, spoon a bit of gravy over the top of the patties a few times.Tip - Simmering now serves to both thicken the gravy and fully cook through the meat patties so make sure to simmer as long as necessary so the meat is cooked through to your desired level and the gravy as thick as desired.
- Taste the gravy and make any necessary seasoning adjustments such as more salt, pepper, bouillon, etc. Optionally garnish with fresh parsley or other herbs and serve immediately.
Equipments used:
Notes
- Store leftovers airtight in the refrigerator for up to 4-5 days or freeze up to 3 months.
- Reheat portions in the microwave for about 30 seconds or until warmed through.
- Do not overmix the beef mixture to keep the patties tender.
- Allow the patties to sear undisturbed to develop a good crust before flipping.
Nutrition Information
Show Details
Serving
1serving
Calories
345kcal
(17%)
Carbohydrates
17g
(6%)
Protein
26g
(52%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.5g
(25%)
Cholesterol
106mg
(35%)
Sodium
1146mg
(48%)
Potassium
812mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
258IU
(5%)
Vitamin C
4mg
(4%)
Calcium
59mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 1146mg | 48% |
| Potassium | 812mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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