Salisbury Steak with Mushroom Gravy
A rich, comforting dish made with seasoned beef patties simmered in savory mushroom-onion gravy. Perfect over mashed potatoes or egg noodles.
Ingredients
For the Steaks
- 1 lb ground beef (80/20 for best flavor)
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp milk
- 1/2 small onion, finely minced
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for browning)
For the Mushroom Gravy
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
1. Prepare the Patties
In a large bowl, combine ground beef, breadcrumbs, egg, milk, minced onion, Worcestershire sauce, garlic powder, salt, and pepper.
Mix gently (don’t overwork the meat).
Form into 4 oval patties.
2. Brown the Steaks
Heat olive oil in a large skillet over medium heat.
Cook patties 4–5 minutes per side until nicely browned.
Remove from skillet and set aside (they will finish cooking in the gravy).
3. Make the Mushroom Gravy
In the same skillet, melt butter.
Add sliced onions and mushrooms. Cook 5–7 minutes until softened and lightly browned.
Sprinkle flour over the vegetables and stir for 1 minute.
Gradually whisk in beef broth and Worcestershire sauce.
Simmer until the gravy thickens (about 3–5 minutes).
4. Simmer Together
Return patties to the skillet.
Spoon gravy over them, cover, and simmer on low for 10–15 minutes until cooked through and tender.
Serving Suggestions
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed green beans
Tips for Extra Flavor
- Add 1 teaspoon Dijon mustard to the gravy.
- Stir in a splash of heavy cream at the end for a silkier sauce.
- Garnish with fresh parsley before serving.
If you’d like, I can also provide a slow cooker version, a low-carb variation, or a 30-minute weeknight shortcut.
