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Salisbury Steak with Mushroom Gravy: A Classic Comfort Dish

PAUL
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
Course Main Course
Cuisine American
Servings 5 servings

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.