There’s something magical about a meal that’s rich, hearty, and feels like a warm hug on a plate. Salisbury Steak with Mushroom Gravy is exactly that kind of dish. It’s the perfect combination of tender beef patties, savory mushroom gravy, and soul-satisfying flavors that take you back to nostalgic family dinners. Whether you’re looking for a quick weeknight recipe or a comforting dish for the weekend, this classic recipe will hit all the right notes.
Why Salisbury Steak with Mushroom Gravy is the Ultimate Comfort Food
What makes Salisbury steak so irresistible? It’s the way the beef patties soak up the rich, savory mushroom gravy, creating a meal that’s both hearty and elegant. This dish is:
- Affordable: Made with ground beef and pantry staples, it’s a budget-friendly option.
- Customizable: You can tweak the seasoning, add your favorite mushrooms, or serve it with the sides you love.
- Filling and flavorful: Every bite is packed with flavor and satisfying textures.
- Family-friendly: It’s a guaranteed hit with both kids and adults.
Once you’ve made this dish, you’ll want to keep it on regular rotation. It’s the kind of recipe that brings everyone to the table.
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Ingredients for Salisbury Steak with Mushroom Gravy
Here’s everything you’ll need to prepare this delicious dish:
For the Salisbury Steaks
Ingredient | Quantity |
---|---|
Onion (grated) | 1/2 |
Panko breadcrumbs (or regular) | 1/2 cup (or 1/3 cup) |
Ground beef (mince) | 1 lb (500g) |
Garlic (minced) | 1 clove |
Egg | 1 |
Ketchup | 2 tbsp |
Beef bouillon cube (crumbled) | 1 |
Worcestershire sauce | 1/2 tsp |
Dijon mustard (or dry mustard) | 3 tsp (or 2 tsp dry) |
For the Mushroom Gravy
Ingredient | Quantity |
---|---|
Olive oil | 1 tbsp |
Garlic (minced) | 2 cloves |
Onion (finely chopped) | 1/2 |
Mushrooms (sliced) | 5 oz (150g) |
Unsalted butter | 2 tbsp (30g) |
All-purpose flour | 3 tbsp |
Beef broth (low sodium) | 2 cups |
Water | 1/2 cup |
Dijon mustard | 2 tsp |
Worcestershire sauce | 2 tsp |
Salt and pepper | To taste |
Step-by-Step Directions for Salisbury Steak with Mushroom Gravy
Follow these easy steps to create a perfectly cooked Salisbury Steak with Mushroom Gravy that your family will love.
1. Prepare the Salisbury Steaks
Grate the Onion
- Place the breadcrumbs in a large bowl.
- Using a box grater, grate the onion directly over the breadcrumbs. Mix them with your fingers and let them soak for a few minutes.
Mix the Ingredients
- Add the ground beef, garlic, egg, ketchup, bouillon cube, Worcestershire sauce, and Dijon mustard to the bowl.
- Use your hands to mix everything together until just combined. Keep mixing for 1–2 minutes until the mixture becomes slightly sticky or “pasty” to help the patties hold together.
Shape the Patties
- Divide the mixture into 5 portions and shape each into oval patties about 3/4-inch thick.
2. Cook the Salisbury Steaks
Brown the Patties
- Heat olive oil in a large skillet over high heat.
- Place the patties in the skillet and cook for about 1 minute on each side until browned. Don’t worry if they’re still raw inside; they’ll finish cooking in the gravy. Remove the patties and set them aside on a plate.
3. Make the Mushroom Gravy
Sauté the Aromatics
- If the skillet looks dry, add a bit more oil. Add the chopped onion and garlic to the skillet and sauté for about 2 minutes until the onion is translucent.
Cook the Mushrooms
- Toss the sliced mushrooms into the skillet and cook for 2–3 minutes until golden and slightly softened.
Make the Gravy Base
- Reduce the heat to medium and add the butter to the skillet. Once melted, sprinkle in the flour and stir constantly for about 30 seconds to create a roux.
Add the Liquids
- Gradually pour in the beef broth while stirring to prevent lumps. Add the water, Dijon mustard, and Worcestershire sauce, and whisk until smooth.
4. Finish the Dish
Cook the Patties in the Gravy
- Return the Salisbury steaks to the skillet along with any juices that collected on the plate.
- Simmer for 5–7 minutes, occasionally stirring around the patties, until the gravy thickens and the steaks are cooked through. If the gravy gets too thick, add a splash of water to thin it out.
Taste and Season
- Remove the patties and taste the gravy. Adjust the salt and pepper to your liking.
Serve
- Place the Salisbury steaks on a plate, generously spoon the mushroom gravy on top, and serve over mashed potatoes, rice, or buttered noodles. Sprinkle with fresh parsley if desired.
Pro Tips for Perfect Salisbury Steak
- Don’t skip the onion grating: Grating the onion adds moisture to the patties and enhances the flavor.
- Use low-sodium broth: This allows you to control the salt levels in the dish.
- Mix the beef thoroughly: A well-mixed beef mixture helps the patties stay firm during cooking.
- Rest the patties before serving: Letting the Salisbury steaks sit for a minute or two allows the flavors to meld.
What to Serve with Salisbury Steak
Salisbury steak pairs beautifully with a variety of sides. Here are some ideas:
Classic Options
- Creamy mashed potatoes.
- Steamed green beans.
- Buttered noodles.
Low-Carb Pairings
- Cauliflower mash.
- Zucchini noodles.
- Roasted asparagus.
Additional Toppings
- A sprinkle of Parmesan cheese.
- Freshly cracked black pepper.
Nutritional Information (Per Serving)
Here’s the approximate nutritional breakdown for Salisbury Steak with Mushroom Gravy (based on 5 servings):
Nutrient | Amount |
---|---|
Calories | 390–430 |
Protein | 24g |
Carbohydrates | 10g |
Fat | 28g |
Sodium | 480mg |
FAQs About Salisbury Steak with Mushroom Gravy
1. Can I use ground turkey instead of ground beef?
Yes, ground turkey is a great substitute if you prefer a leaner option. Just be aware that the flavor will be slightly different.
2. Can I freeze Salisbury steak?
Absolutely. Freeze the cooked patties and gravy in an airtight container for up to 3 months. Reheat gently on the stovetop or microwave.
3. What if I don’t have Dijon mustard?
You can use yellow mustard or even dry mustard powder as a substitute. The flavor will still be delicious!
4. Can I make this dish gluten-free?
Yes. Use gluten-free breadcrumbs and substitute the flour with cornstarch or a gluten-free flour blend.
5. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
6. Can I add other vegetables to the gravy?
Of course! Sliced bell peppers, peas, or even spinach can add extra flavor and nutrients.
Why Homemade Salisbury Steak is Better
Making Salisbury steak at home means you get to enjoy a wholesome, preservative-free version of this classic dish. Unlike frozen or pre-made options, you control the ingredients, flavors, and portions. Plus, cooking it yourself is incredibly rewarding, and the results are far more delicious than anything store-bought.
Try This Recipe Tonight!
Ready to bring the ultimate comfort food to your table? Salisbury Steak with Mushroom Gravy is easy to make, packed with flavor, and guaranteed to impress. Whip up this classic recipe tonight, and watch your family come back for seconds!
Salisbury Steak with Mushroom Gravy: A Classic Comfort Dish
A comforting classic that combines juicy beef patties with a rich, savory mushroom gravy. Perfect for weeknight dinners or a hearty weekend meal, this dish is easy to make, incredibly satisfying, and sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Salisbury Steaks:
- 1/2 onion, grated
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1 lb (500g) ground beef (mince)
- 1 clove garlic, minced
- 1 egg
- 2 tablespoons ketchup
- 1 beef bouillon cube, crumbled
- 1/2 teaspoon Worcestershire sauce
- 3 teaspoons Dijon mustard (or 2 teaspoons dry mustard)
For the Mushroom Gravy:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 5 oz (150g) mushrooms, sliced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low sodium)
- 1/2 cup water
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Prepare the Salisbury Steaks:
- In a large bowl, combine grated onion and breadcrumbs. Mix with your fingers and let sit for a few minutes.
- Add ground beef, garlic, egg, ketchup, bouillon cube, Worcestershire sauce, and Dijon mustard. Mix thoroughly with your hands until the mixture becomes slightly sticky.
- Divide the mixture into 5 portions and shape into oval patties about 3/4-inch thick.
- Cook the Patties:
- Heat olive oil in a large skillet over high heat.
- Add the patties and cook for about 1 minute on each side until browned. Remove and set aside (they will finish cooking in the gravy).
- Make the Mushroom Gravy:
- If the skillet is dry, add a little more oil. Sauté chopped onion and garlic over medium-high heat for about 2 minutes until translucent.
- Add mushrooms and cook for 2–3 minutes until softened and golden.
- Reduce heat to medium and melt the butter in the skillet. Sprinkle in the flour, stirring constantly for about 30 seconds to make a roux.
- Gradually whisk in the beef broth, water, Dijon mustard, and Worcestershire sauce. Stir until smooth.
- Finish Cooking:
- Return the patties to the skillet along with any juices on the plate.
- Simmer for 5–7 minutes, occasionally stirring, until the gravy thickens and the patties are cooked through. Add a splash of water if the gravy gets too thick.
- Season and Serve:
- Taste the gravy and adjust salt and pepper as needed.
- Serve the Salisbury steaks over mashed potatoes, rice, or buttered noodles, generously spooning the mushroom gravy on top. Garnish with fresh parsley if desired.
Notes
- Substitutions: Use ground turkey or chicken for a lighter version. Substitute Dijon mustard with yellow mustard or dry mustard powder.
- Gluten-Free Option: Use gluten-free breadcrumbs and replace the flour with cornstarch.
- Add Vegetables: For extra flavor, stir in peas, spinach, or bell peppers while making the gravy.
- Storage Tips: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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