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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.  
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

Prepare the Salisbury Steaks:
  1. In a large bowl, combine grated onion and breadcrumbs. Mix with your fingers and let sit for a few minutes.
  2. Add ground beef, garlic, egg, ketchup, bouillon cube, Worcestershire sauce, and Dijon mustard. Mix thoroughly with your hands until the mixture becomes slightly sticky.
  3. Divide the mixture into 5 portions and shape into oval patties about 3/4-inch thick.
Cook the Patties:
  1. Heat olive oil in a large skillet over high heat.
  2. 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:
  1. 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.
  2. Add mushrooms and cook for 2–3 minutes until softened and golden.
  3. 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.
  4. Gradually whisk in the beef broth, water, Dijon mustard, and Worcestershire sauce. Stir until smooth.
Finish Cooking:
  1. Return the patties to the skillet along with any juices on the plate.
  2. 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:
  1. Taste the gravy and adjust salt and pepper as needed.
  2. 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.