This Salisbury steak with mushroom gravy is a quick and easy family favorite that is hearty and savory. It can be on the table in just 30 minutes, so it is perfect for a delicious weeknight dinner.
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What is Salisbury Steak?
Salisbury steak is a classic comfort food recipe that is sometimes also called chopped steak or hamburger steak. The dish was named after James Salisbury, an American doctor who was an advocate of a low-carb, meat based diet. He promoted the economical Salisbury steak as a key component of the diet in the late 1800s. In the mid to late 1900s it became a staple of frozen "TV" dinners.
The dish consists of ground beef mixed with seasonings, egg, and bread crumbs, similar to meatloaf. The meat mixture is formed into a patty then pan seared and served with a flavorful brown gravy sauce.
Ingredients
I recommend a lean ground beef blend like 90/10 for this dish. You do want some fat for flavor, but the egg and breadcrumbs help to keep the beef moist, so we don't need the extra fat for that. The rest of the ingredients are similar to a meatloaf.
For the mushroom gravy you'll also need the following:
- 2 Tablespoons butter
- ½ cup sliced onion
- 8 ounces sliced mushrooms
- 2 garlic cloves minced
- 2 Tablespoons flour
- 1 ½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
Prepare the patties
To make your Salisbury steak patties, begin by adding the ground beef, bread crumbs, dry mustard, onion powder, garlic powder, salt, pepper, ketchup, and egg to a large bowl and mix until well combined. I find using my hands works best for mixing the meat.
Divide the mixture into 4 evenly sized patties. I make a basic circle hamburger patty around ¾ inch thick. You can make them into an oval shape if you want it to look more like a NY strip steak.
How to cook Salisbury Steak
- Heat the olive oil in a large skillet or cast iron pan over medium-high heat. Add the patties to the pan and cook, undisturbed, for 2-3 minutes per side until they are browned. Transfer to a plate and set aside.
- The key here is to develop the crispy brown crust. The patties don't need to be cooked all the way through yet. We will finish them off later in the gravy.
- After searing your patties do not wipe the pan! We want all of the brown bits to help flavor the gravy. Reserve around 1 tablespoon of the beef fat and drain off any excess.
How to make mushroom gravy
- Reduce the heat to medium then add the sliced onions and mushrooms and cook for 5-6 minutes, stirring occasionally, until all of the liquids from the mushrooms have cooked off and they are lightly browned.
- Add the minced garlic and cook for around 30 to 45 seconds until fragrant, stirring constantly to avoid burning.
- Add the butter and let melt, then add in the flour and cook for around 2 minutes, stirring frequently, until the flour is golden brown.
- Slowly add the beef stock while whisking. Continue whisking for about 45 seconds to avoid clumps and scrape up any brown bits on the bottom of the pan.
- Stir in the Worcestershire sauce and dried thyme.
Finish cooking the patties
Add the hamburger steaks back to the pan. Cover and cook for 5 to 10 minutes until the patties are cooked through and the gravy is thickened. Top with fresh chopped parsley before serving.
What sides to serve with Salisbury steak
This is a classic stick-to-your-ribs comfort food dish, so of course mashed potatoes are almost mandatory! They are perfect to soak up the rich and flavorful mushroom gravy.
A green vegetable such as steamed peas or green beans is also a great addition to help cut the richness.
Storage and freezing instructions
To store leftovers transfer the patties and gravy to an airtight container and refrigerate for up to 4 days. Reheat in a pan over medium heat until warmed through, or in the microwave.
To freeze, allow the cooked Salisbury steak and mushroom gravy to completely cool. Then add to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a pan over medium heat until warmed through.
📖 Recipe
Easy Salisbury Steak with Mushroom Gravy
Equipment
Ingredients
For the steaks
- 1 ½ pounds lean ground beef
- ½ cup seasoned breadcrumbs
- 1 large egg, beaten
- 1 Tablespoon ketchup
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon butter
- 1 Tablespoon olive oil
Mushroom Gravy
- 2 Tablespoons butter
- ½ cup sliced onion
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
- 2 Tablespoons flour
- 1 ½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Add the ground beef, breadcrumbs, dry mustard, onion powder, garlic powder, salt, pepper, ketchup, and egg to a large bowl and mix until well combined.
- Divide the mixture into 4 evenly sized patties around ¾ inch thick.
- Heat the olive oil in a large pan or cast iron skillet over medium-high heat. Add the patties to the pan and cook, undisturbed, for 2-3 minutes per side until they are browned. Transfer to a plate and set aside.
- After searing your patties do not wipe the pan! We want all of the brown bits to help flavor the gravy. Reserve around 1 tablespoon of the beef fat and drain off any excess
- Reduce the heat to medium then add the sliced onions and mushrooms and cook for 5-6 minutes, stirring occasionally, until all of the liquids from the mushrooms have cooked off and they are lightly browned. Add the minced garlic and cook for around 30 to 45 seconds until fragrant, stirring constantly to avoid burning.
- Add the butter and let melt, then add in the flour and cook for around 2 minutes, stirring frequently, until the flour is golden brown. Slowly add the beef stock while whisking. Continue whisking for about 45 seconds to avoid clumps and scrape up any brown bits on the bottom of the pan. Stir in the Worcestershire sauce and dried thyme.
- Add the hamburger steaks back to the pan. Cover and cook for 5 to 10 minutes until the patties are cooked through and the gravy is thickened. Top with fresh chopped parsley before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Terry G.
I never really cared for Salisbury steak because it was always from the freezer section at the store. I made this for the hubby and I and I LOVED it! I doubled the gravy recipe so that there was plenty. I also used tomato paste instead of ketchup and prepared mustard. Otherwise it was as written. I'm also using this gravy recipe for my tenderloin beef tips. Sooo good! Thank you!
Scott
Thanks so much Terry!!!
Bill Hansen
I have tried many recipe sites over the years. Dishes with Dad has been a true delightful experience and I would give it 10 stars out of 5 if it would let me. Trying to find a dish that my 9 year old will eat has been difficult at best. The recipes on Dishes with Dad are extremely easy to follow, plus the added benefit of having such amazing pictures...immerses you into the entire process. The Salisbury Steak recipe was absolutely sublime. Not only were the step by step instructions easy to follow, the meal looked great....and the most important part, my daughter LOVED it! She asked for seconds AND had me pack away the left overs so she could have it again for lunch. Even better, this was the first meal in a long time where she did not cover it in ketchup. Highly recommend this dish! Can’t wait to try another recipe.
Scott
Thanks so much for the awesome review Bill. Glad your daughter enjoyed the recipe!
Memoria
This is the most amazing, delectable, inviting salisbury steak I've ever seen! I've saved the recipe for later! Yum!
Scott
Thanks so much!