Comfort food at its finest! This homemade Salisbury Steak with Mushroom Gravy hits all the right notes, with tender, flavorful beef patties and a robust gravy that’s perfect for spooning over mashed potatoes.
A Classic Homemade Weeknight Meal
If you’re anything like me, you have a weakness for gravy and mashed potatoes. I could eat that every day for the rest of my life. Add a tender, flavorful Salisbury steak to that, and I’m in foodie heaven! Salisbury steak is one of those classic American comfort foods, and when done right, it makes a fantastic weeknight meal. With perfectly-seasoned beef patties and a rich, robust gravy, this homestyle dinner says, “I love you!” to the people at your table.
I can hear you saying, “But Katerina… I don’t have time to make a complicated dish like that!” Hey, I get it! Time crunches are real, friends, especially during the week. The great thing is that this recipe really doesn’t take long to pull together. So don’t leave Salisbury steak to the frozen food companies! My easy recipe will show you how to make a wholesome, home-cooked version that’s easy and satisfying.
What Makes It a Salisbury Steak?
Ready for a history lesson? The inventor of Salisbury Steak was James H. Salisbury, an American Civil War doctor who was one of the earliest health professionals to push a high-protein, low-carb diet. As part of that, he created the “Salisbury Steak,” which was basically a homemade hamburger patty made of finely chopped, lean beef. Serving suggestions included some Worcestershire, maybe a bit of horseradish, and a little chopped celery.
Over the years, the “Salisbury Steak” went through some changes, with more emphasis on great taste than leanness and low carbs. Cooks used more fatty cuts of meat and balanced that out by mixing starchy ingredients like breadcrumbs or crushed crackers into the beef to keep the patties from falling apart. Additionally, it became traditional to serve the patties with a rich brown onion and mushroom gravy and a generous serving of mashed potatoes. This may not be a “diet” dish anymore, but it definitely tastes amazing.
If you have been disappointed by salisbury steak recipes that are full of processed ingredients, look no further. This one’s entirely from scratch! But that doesn’t mean it’s complicated. Here are the simple, wholesome ingredients you’ll need.
For the Patties
- Ground Beef: I like to use a medium ground beef, not too lean and not too fatty, for this dish. 85/15 is a good option.
- Onion: The onion should be finely grated, using the small holes of a box grater. Alternatively, chop it very finely in your food processor, or mince it by hand.
- Breadcrumbs: Plain breadcrumbs, either store-bought or homemade.
- Eggs: A little bit of beaten egg helps hold the patty mixture together, so the patties don’t fall apart.
- Garlic: I like fresh garlic here, but garlic powder would also be fine.
- Italian Seasoning: Or herbs of your choice, such as basil, oregano, sage, parsley, etc.
- Worcestershire Sauce: I recommend measuring this carefully because a little goes a long way.
- Salt and Pepper
- Olive Oil: Or another healthy oil cooking oil, for frying the patties.
For the Mushroom Gravy
- Olive Oil and Butter: Or use just butter.
- Onion: For the gravy, chop or slice the onion instead of grating it.
- Mushrooms: Cleaned and sliced. You could also use canned, drained mushrooms if you prefer.
- Garlic: Again, fresh will give the brightest flavor, but garlic powder is fine, too.
- Thyme: Fresh thyme leaves, or substitute dried thyme.
- Beef Broth: I like to use low-sodium broths so that I can customize the amount of salt and sodium in the dish.
- Worcestershire Sauce: As with the patties, this useful sauce adds a shot of tangy, umami flavor to balance the other flavors going on in the recipe.
- Flour: All-purpose flour, to thicken the gravy. You could also use cornstarch or arrowroot powder. If you do, use about half the amount. Cornstarch and arrowroot have more thickening power than flour does.
- Salt and Pepper
- Parsley: Optional, for garnish.
Which Ground Beef Is Healthiest?
This is a good question, but the answer mostly depends on your health goals. Most of us were trained to think that leaner ground beef, such as sirloin, is better, but for those on a keto diet looking to up their healthy fat intake, a fattier beef like chuck might be the best option.
Additionally, most grocery stores now offer grass-fed and grass-finished beef, as well as normal, conventional ground beef. Grass-fed beef usually carries a heftier price tag, but it comes with more heart-healthy Omega-3 fatty acids and may have an overall superior nutritional profile.
As always, talk to a trusted healthcare professional about the best option for your specific nutritional needs.
How to Make Homemade Salisbury Steak
For this simple recipe, you will need to make the patties, brown them, and then let them simmer in the gravy for a short time. Here are some helpful step-by-step instructions, with photos!
Make the Patties
- Mix the Patty Ingredients. In a large mixing bowl, combine the ground beef, onion, breadcrumbs, egg, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper. Mix these well until all the ingredients are evenly distributed. You can use a spoon or just use your hands – whatever you’re comfortable with.
- Shape the Patties: Divide the beef mixture into 6 equal portions, and shape each one into a patty. Each patty should be about 3/4-inch thick.
- Brown the Patties. Heat some olive oil in a large skillet over medium-high heat, and then add your salisbury steak patties. Let them cook for 4 to 5 minutes per side, until they’re golden brown and cooked through. Take them out of the skillet, and set them aside.
For the Mushroom Gravy
- Cook the Onions and Mushrooms. In the same skillet that you used to brown the patties, heat a bit more oil, plus two tablespoons of butter. Once the butter has melted, add the chopped onion and sliced mushrooms, and let those cook for a few minutes or until the onions are translucent and the mushrooms have released their moisture.
- Add the Herbs and Garlic. Add the minced garlic and fresh thyme leaves to the skillet, and cook for an additional minute to release their fragrances.
- Stir in the Flour. Sprinkle the all-purpose flour over the mushroom mixture, and stir well to mix it into the melted butter. Cook this for about one minute.
- Whisk in the Liquids. Slowly pour in the beef broth and Worcestershire sauce, whisking the whole time to prevent lumps from forming.
- Simmer to Thicken. Bring the gravy to a boil, and then reduce the heat to medium-low. Simmer it for a few minutes to thicken up. Taste the gravy, and season it with salt and pepper, as needed.
- Cook the Patties in the Gravy. Return the cooked patties to the skillet and spoon the mushroom gravy over them. Cover the skillet and let the patties simmer in the gravy for 5 – 7 minutes, until heated through.
- Enjoy! Garnish the dish with chopped parsley and serve hot.
Tips and Tricks
So there you have it, the perfect homemade beef dinner recipe. Everyone’s gonna love this one! And these helpful tips will ensure that your salisbury steak turns out just right.
- Ground Turkey: For a lighter version of this dish, try making it with ground turkey. I prefer ground turkey that’s not too lean.
- Onion: If you don’t have time to grate the onion, you can use dried, minced onion instead. Even onion powder would be good in a pinch!
- Shaping the Patties: Salisbury steak is traditionally shaped in ovals, but rounds are also fine if you prefer. Be sure to press them together fairly tightly so that they stick together and don’t fall apart.
- Gravy: Homemade gravy is very flavorful, and it’s not hard to make. But if you’d like to save time, feel free to substitute your favorite instant gravy in this recipe.
The Perfect Side Dishes
So what should you serve with your classic, homemade salisbury steak? The answer: anything you like! Savory salisbury steak is great with anything from mashed potatoes to asparagus to salad to corn. Here are a few easy side dish recipes to get you started:
- Mashed Potatoes: If you’re serving gravy, do you need a side of mashed potatoes? I think, yes. This recipe for Classic Creamy Mashed Potatoes won’t disappoint.
- Green Veggies: We got protein, we got carbs, so what else do we need? How about a crunchy cruciferous veggie for even more nutrition and flavor! Perfect Roasted Brussels Sprouts pack a ton of micronutrients, and are crisp-tender, caramelized, and basically irresistible.
- Corn: My family is always happy to see buttery sweet corn on the table. Frozen corn kernels are an easy win on weeknights, but if you would like to make something a little more special, get out the grill pan and make this Grilled Corn on the Cob.
Refrigerating and Reheating the Leftovers
- Leftover salisbury steak can be stored in your fridge for 3 to 4 days.
- To reheat it, just place it in the oven at 350°F until it is hot all the way through.
Can I Freeze Salisbury Steak?
- Yes, Salisbury steak is easy to freeze. Just cool it down, and then pack it into airtight containers and freeze for up to three months.
- When you’re ready to use it, thaw it out in your fridge overnight and reheat it in the oven.
Salisbury Steak with Mushroom Gravy
For the patties:
For the mushroom gravy:
- Combine the ground beef, grated onion, breadcrumbs, beaten egg, minced garlic, salt, pepper, Italian seasoning, and Worcestershire sauce in a large mixing bowl. Mix well until all the ingredients are evenly distributed.
- Divide the mixture into 6 equal portions and shape each portion into a 3/4-inch thick patty.
- Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Once the oil is hot, add the patties and cook for 4 to 5 minutes per side or until golden brown and cooked through. Remove the patties from the skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the chopped onion and sliced mushrooms. Cook for 5 to 6 minutes or until the onions are translucent and the mushrooms have released their moisture.
- Add the minced garlic and fresh thyme leaves to the skillet and cook for an additional minute or until fragrant.
- Sprinkle the all-purpose flour over the mushroom mixture and stir to combine. Cook 1 minute or until the flour has been absorbed.
- Slowly pour in the beef broth and Worcestershire sauce, constantly stirring to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 to 7 minutes or until the gravy has thickened.
- Season the gravy with salt and pepper.
- Return the cooked patties to the skillet and spoon the mushroom gravy over them. Cover the skillet and let the patties simmer in the gravy for 5 minutes or until heated through.
- Garnish with chopped parsley and serve hot.
- Ground Beef: I like to use ground beef that’s not too lean and not too fatty. For this dish, 85/15 is a good option. For a lighter version of this dish, try making it with ground turkey or ground chicken.
- Onion: The onion should be finely grated using the small holes of a box grater. Alternatively, mince it by hand.
- Mushrooms: I use fresh sliced mushrooms here, but if you want, you can also use canned mushrooms.
- Storing: Leftover salisbury steak can be stored in your fridge for 3 to 4 days. To reheat it, place it in the oven at 350°F until it is hot all the way through.
- Freezing: Salisbury steak is easy to freeze. Just cool it down, pack it into airtight containers, and freeze it for up to three months. When ready to use it, thaw it out in your fridge overnight and reheat it in the oven.