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If you’re craving a hearty, comforting meal that’s bursting with flavor and warmth, this Salisbury Steak with Mushroom Gravy Recipe is your new go-to. Imagine juicy, tender beef patties seasoned to perfection, lovingly cooked and then smothered in a rich, velvety mushroom gravy that practically begs for a mound of mashed potatoes on the side. It’s the kind of dish that wraps you in a cozy blanket of savory goodness and feels like a nostalgic hug on a plate.
Ingredients You’ll Need
These ingredients are simple, familiar, and each plays a vital role in building that perfect balance of savory, tangy, and umami-rich flavors. From the earthy mushrooms to the punch of dijon mustard, each element is essential to creating the depth and comfort you expect in this classic dish.
- 1 teaspoon olive oil: For sautéing onions and garlic to start building flavor.
- ½ cup onion (diced): Adds sweetness and texture inside and outside the patties.
- 3 cloves garlic (minced): Brings a warm, aromatic punch that lifts every bite.
- 1 pound ground beef (80/20): The hearty base of the steak, with enough fat to keep it juicy.
- 1 egg: Binds the mixture so the patties hold together nicely.
- ¼ cup panko breadcrumbs: Adds lightness and structure to the patties.
- 1 tablespoon steak seasoning: A carefully crafted blend that perfectly enhances the meat’s natural flavor.
- 1 teaspoon worcestershire sauce: Deepens savory undertones both in the patties and gravy.
- 2 teaspoons ketchup: Adds a touch of subtle sweetness and tang.
- 2 teaspoons dijon mustard (or 1 teaspoon mustard powder): Gives a bright, zesty kick to complement the beefiness.
- 1 tablespoon olive oil: Used again for sautéing mushrooms and onions for the gravy.
- 8 ounces sliced baby bella mushrooms: The star of the gravy that lends earthiness and a luscious texture.
- 2 teaspoons worcestershire sauce: Enhances the umami richness of the mushroom gravy.
- 3 cloves garlic (minced): Intensifies depth in the sauce.
- 2 tablespoons unsalted butter: Adds indulgent creaminess to the gravy base.
- 3 tablespoons flour (or 1 ½ tablespoons cornstarch): Thickens the gravy for that perfect coating consistency.
- 2 cups beef broth: The savory liquid foundation that brings everything together.
- 2 teaspoons dijon mustard: Lifts and balances the gravy’s flavors with a gentle tang.
- ½ teaspoon black pepper: Adds subtle heat and complexity.
How to Make Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare and Sear the Patties
Start by heating 1 teaspoon of olive oil in a large skillet over medium-high heat. Sauté the diced onion for 4 minutes until softened, then add the minced garlic and cook just one more minute to release its fragrances. Remove the skillet from heat and let those beautiful aromatics rest while you combine the patty ingredients. In a large bowl, mix the ground beef with the egg, panko breadcrumbs, steak seasoning, Worcestershire sauce, ketchup, dijon mustard, and the cooked onions and garlic. Form the mixture into four oval patties, each about an inch thick. Return your skillet to high heat, and once it’s hot, sear the patties for 1 to 2 minutes on each side until they’re a beautiful golden brown on the outside. Then transfer them to a plate— they’re about to get even better.
Step 2: Cook the Mushroom Gravy
Lower the heat to medium-high and add 1 tablespoon of olive oil to the skillet. Toss in the diced onions and cook for 2 minutes until soft, followed by the baby bella mushrooms and 2 teaspoons of Worcestershire sauce. Stir to combine, then let them cook undisturbed for 5 minutes so the mushrooms develop that deep, savory flavor. Add in the minced garlic and cook for one more minute, allowing the garlic to infuse into the mix.
Step 3: Create the Gravy Base
Now, add 2 tablespoons of unsalted butter to melt into the mushroom mixture. Once melted, sprinkle the flour evenly over everything and stir well to coat — this will thicken your gravy. Keep stirring and cooking for 2 to 3 minutes until the flour browns slightly, which brings a rich, nutty flavor to the sauce. Slowly pour in the beef broth, whisking as you pour to prevent lumps. Stir in the dijon mustard and black pepper to balance and elevate the flavor profile.
Step 4: Simmer the Patties in the Gravy
Bring your gravy to a gentle simmer and nestle the beef patties right into the skillet. Let everything cook together for about 10 minutes, flipping the steaks halfway through so they soak up the mushroom goodness on both sides. This step melds all the flavors beautifully and ensures tender, juicy meat wrapped in luscious gravy.
How to Serve Salisbury Steak with Mushroom Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a pop of vibrant green color but also a fresh brightness that complements the rich gravy perfectly. It’s a little touch that makes your plate look as amazing as it tastes.
Side Dishes
This dish truly shines alongside creamy mashed potatoes, which are perfect for soaking up every drop of that savory mushroom gravy. Roasted vegetables or buttery green beans add a lovely contrast in texture and color, making your meal feel balanced and satisfying.
Creative Ways to Present
Take your Salisbury Steak presentation up a notch by serving the patties over a bed of buttery egg noodles or fluffy rice. For a cozy family dinner vibe, serve it in rustic bowls piled high with gravy and mushrooms, perhaps accompanied by crusty bread for dipping. The options are as tasty as they are inviting!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Salisbury Steak with Mushroom Gravy in an airtight container in the refrigerator. Properly stored, your leftovers will stay delicious and safe to eat for 3 to 4 days.
Freezing
If you want to enjoy this dish later, it freezes beautifully. Place the steaks and gravy in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 2 months for optimal freshness and taste.
Reheating
To reheat, thaw the frozen meat and gravy overnight in the fridge if frozen. Warm gently on the stove over medium-low heat, stirring occasionally until heated through to keep the patties tender and the gravy silky. Avoid overheating to preserve the flavors and texture.
FAQs
Can I use a different type of ground meat for this Salisbury Steak with Mushroom Gravy Recipe?
Absolutely! While ground beef with a bit of fat is traditional for juiciness, you can substitute ground turkey, chicken, or even a blend for a leaner option. Just keep in mind the cooking time might slightly vary, and the richness of the gravy will help keep the patties moist.
What is the best way to make the patties without them falling apart?
The combination of egg and panko breadcrumbs firmly binds the mixture together. Also, avoid over-mixing the meat; mix just until combined. Searing them on high heat helps create a crust that holds everything together as well.
Can I make this recipe gluten-free?
Yes! Swap the panko breadcrumbs for gluten-free breadcrumbs and replace the flour with cornstarch or another gluten-free thickener for the gravy. This keeps the texture and thick consistency without any gluten.
How can I make the mushroom gravy extra rich?
For an even richer gravy, you can finish with a splash of heavy cream or a pat of butter right at the end of cooking. Using homemade or high-quality beef broth also boosts flavor depth significantly.
Is it possible to prepare this recipe entirely in the oven?
While this recipe shines on the stovetop for the perfect sear and gravy development, you can brown the patties in a skillet, then transfer them with gravy to an oven-safe dish and bake at 350°F (175°C) for about 15-20 minutes until cooked through.
Final Thoughts
This Salisbury Steak with Mushroom Gravy Recipe is one of those dishes that feels like a delicious celebration of comfort food at its best. It’s straightforward to make but delivers complex layers of flavor that will have everyone asking for seconds. Whether you’re feeding family or just craving some cozy, satisfying food, this recipe is a shining star that’s sure to become a favorite in your kitchen. Give it a try, and get ready for a warm, tasty hug of a meal.
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Print
Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Classic Salisbury Steak recipe with juicy homemade beef patties seared to perfection and simmered in a rich mushroom and onion gravy. This comforting dish is perfect for a cozy family dinner and is ready in just 45 minutes.
Ingredients
Beef Patties
- 1 teaspoon olive oil
- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (80/20)
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tablespoon steak seasoning
- 1 teaspoon Worcestershire sauce
- 2 teaspoons ketchup
- 2 teaspoons Dijon mustard or 1 teaspoon mustard powder
Gravy
- 1 tablespoon olive oil
- ½ cup onion, diced
- 8 ounces sliced baby bella mushrooms
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons flour or 1½ tablespoons cornstarch
- 2 cups beef broth
- 2 teaspoons Dijon mustard
- ½ teaspoon black pepper
Instructions
- Make and Sear the Steaks: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add ½ cup diced onion and cook for 4 minutes. Add 3 cloves minced garlic and cook for another minute. Remove skillet from heat.
- Prepare Beef Mixture: In a large bowl, combine ground beef, egg, panko breadcrumbs, steak seasoning, Worcestershire sauce, ketchup, Dijon mustard, and the cooked onions and garlic. Mix thoroughly.
- Shape Patties: Form mixture into 4 oval patties, each about 1 inch thick.
- Sear Patties: Return the skillet to high heat. Once hot, add patties and cook for 1-2 minutes per side until nicely browned. Remove patties and set aside.
- Prepare Gravy Base: Reduce skillet heat to medium-high and add 1 tablespoon olive oil. Add ½ cup diced onion and cook for 2 minutes.
- Add Mushrooms and Sauce: Stir in sliced mushrooms and 2 teaspoons Worcestershire sauce. Cook without stirring for 5 minutes to develop flavor.
- Add Garlic: Add remaining 3 cloves minced garlic and cook for 1 more minute.
- Create Roux: Add 2 tablespoons unsalted butter to skillet; once melted, sprinkle 3 tablespoons flour evenly over mixture. Stir and cook for 2-3 minutes until the flour begins to brown.
- Add Broth and Season: Pour in 2 cups beef broth. Add 2 teaspoons Dijon mustard and ½ teaspoon black pepper. Stir to combine and bring gravy to a simmer.
- Simmer Patties: Add the seared beef patties back into the skillet with the gravy. Cook for 10 minutes, flipping halfway through to ensure even cooking and flavor absorption.
- Serve: Plate the beef patties topped generously with mushroom and onion gravy. Garnish with fresh chopped parsley if desired. Serve hot and enjoy.
Notes
- Use 80/20 ground beef for juicy and flavorful patties.
- Steak seasoning can be homemade or store-bought; it adds great depth of flavor.
- For a gluten-free option, substitute panko breadcrumbs and flour with gluten-free alternatives.
- Mustard powder can be used instead of Dijon mustard if unavailable.
- Leftover gravy can be refrigerated and reheated; it thickens upon standing, so add a splash of beef broth when reheating for desired consistency.
