Salisbury Steak with Mushroom Gravy

Four salisbury steaks in gravy, in a skillet. Vegetables, herbs, and a cloth napkin are arranged around the skillet.

5 from 4 votes

Homemade Salisbury Steak is the ultimate comfort food! Juicy, flavorful beef patties smothered in a rich, velvety mushroom gravy that pairs perfectly with creamy mashed potatoes.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: hamburger steak recipe, homemade salisbury steak, how to make salisbury steak, salisbury steak

Servings:

Calories: 409kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the patties:

1 pound ground beef
½ cup finely grated yellow onion
⅓ cup breadcrumbs
1 large egg, lightly beaten to break up the yolk
2 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
2 tablespoons olive oil

For the mushroom gravy:

1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, chopped
8 ounces sliced mushrooms
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
2 cups beef broth
2 teaspoons Worcestershire sauce
1½ tablespoon all-purpose flour
salt and pepper, to taste
chopped fresh parsley, for garnish

Instructions

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.

Notes

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.

Nutrition