Salisbury Steak with Mushroom Gravy served over mashed potatoes is pure comfort food. When the nights get cooler and the days get shorter, I reach for easy and hearty recipes that will satisfy the whole family.
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My family begs for this easy recipe in the fall and winter months at least once a month. Therefore, I like to make extra when making this recipe, so I use a large 12-inch skillet. We love the leftovers.
This classic Salisbury steak recipe is smothered in a mushroom and onion gravy and is ready in just 30 minutes!
That is the type of dinner recipe that is perfect for any day of the week. If you are always looking for ground beef recipes that are easy and filling, this one is a must try.
What Makes a Steak Salisbury
Salisbury Steak is a juicy ground hamburger patty mixed with seasonings. Hamburger is formed into patties that are then browned in a cast iron skillet. The patties are simmered in a onion and mushroom gravy until they become tender. The gravy can be made from scratch or by using canned ingredients.
What is the Difference Between Salisbury Steak and Hamburger Steak
Where I worked as a cook for many years, the hamburger steak was three hamburger patties mushed together and fried with salt and pepper seasoning. Whereas, the Salisbury Steak has breadcrumbs, onions, eggs, and other seasonings added before frying and simmering in a mushroom gravy sauce.
Better Than the Frozen TV Dinner of Salisbury Steak
I remember many years ago having my first Salisbury Steak frozen TV dinner. I think that might have been back in the 1980s sometime. It was cheap and quick, but definitely not like this recipe.
Hands down, this is so much better, and it is so easy to make. Let’s find out how to make this classic dish.
Ingredients in This Recipe
The ingredients in the Salisbury steak help stretch your dollar and make this a budget-friendly meal. With the breadcrumbs and egg added, you can feed four people with one pound of ground beef. Whereas, without the filling, one pound would feed closer to two or three people.
Salisbury Steak Ingredients
- Lean Ground Beef. Beef can be substituted for just about any other type of ground meat.
- Onion. I like to use Sweet Vidalia; however, a yellow, white or red onion work well too,
- Breadcrumbs. Can be homemade breadcrumbs or panko.
- Garlic
- Egg
- Ketchup. You can also use tomato paste rather than ketchup.
- Beef Bouillon Cube
- Worcestershire Sauce
- Dijon Mustard
- Salt and pepper
Onion and Mushroom Gravy Ingredients
- Olive Oil or butter
- Onion
- Mushrooms. Save time and get sliced mushrooms either white button mushrooms or baby Bella mushrooms.
- Butter
- Flour
- Beef Stock. If changing out the ground beef for a different ground meat such as chicken or turkey, then you could swap out the beef stock for chicken stock.
- Water
- Dijon Mustard or Dry Mustard Powder
- Worcestershire Sauce
- Salt and Pepper
How to Make Homemade Salisbury Steak Recipe
Prepare the Salisbury Steaks.
Grate the onion on a box grater and add to a large bowl. You can use a food processor to achieve a fine mince. Mince the garlic and add that along with the breadcrumbs. Add the ground beef, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and Dijon mustard.
Mix by hand to combine the meat mixture until well incorporated. This helps make sure that the patties will stay together. Divide the ground beef mixture and form into 10 patties.
In a large skillet add olive oil or butter and sear the ground beef steaks in batches of 4 or 5 approximately 1-2 minutes on each side. Remove to a plate. Note: they will not be cooked on the inside at this point. They will finish cooking in the mushroom gravy.
Mushroom Gravy.
Add the onions and cook for 4-5 minutes until they are translucent and starting to caramelize then add the mushrooms and cook for another 2-3 minutes.
Add the butter to the skillet and once melted, add the flour, and stir to incorporate and cook for 30 seconds. This helps the raw taste of the flour cook out and the butter and flour combination will make a roux to thicken the gravy.
Using a whisk to incorporate the ingredients, add the beef stock and water. You can use water and beef bouillon cubes if you don’t have any stock. Once this is well combined with the roux, add the rest of the ingredients, Dijon mustard, Worcestershire sauce, salt, and pepper.
Add the ground beef patties back in the pan along with the juices and nestle in the gravy. Cook for 6-7 minutes on medium heat until the gravy is thickened, and the patties are cooked through. If the gravy gets a bit too thick, add a little water.
Serve with your favorite sides.
What to Serve with Salisbury Steak Patties I love to serve this rich mushroom gravy and beef patty mixture over mashed potatoes. However, it would be scrumptious over rice or cooked egg noodles too. For years, this is the mashed potato recipe that I have been making. If you are looking for mashed potatoes with less carbs, try making a cauliflower and potato mash.
In 15 minutes, you can have fresh garlic green beans ready as a delicious vegetable side dish.
Freezing and Reheating this Simple Salisbury Steak
Store the leftovers in an airtight container in the refrigerator up to five days. This is also a great freezer meal. Label the container and freeze for up to four months. When you are ready to enjoy, just thaw and reheat either in the skillet or the microwave until warmed through.
Salisbury Steak with Mushroom Gravy
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Kitchen Essentials
Ingredients
Salisbury Patty Ingredients
- 2 Pounds Ground Beef Lean
- 1 Medium Onion Diced
- 1 Cup Breadcrumbs
- 2 Cloves Garlic Minced or 2 Tablespoons of Jarred Minced Garlic
- 2 Large Eggs
- 4 Tablespoons Ketchup
- 2 Beef Bouillon Cubes
- 1 Teaspoon Worcestershire Sauce
- 3 Teaspoons Dijon Mustard
- Salt to Taste
- Pepper to Taste
Onion and Mushroom Gravy Ingredients
- 2 Tablespoons Olive Oil or butter
- 1 Large Onion diced or sliced thin
- 8 Ounces Mushrooms Sliced
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 2 Cups Beef Stock
- 1 Cup Water
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Worcestershire Sauce
- Salt to Taste
- Pepper to Taste
Instructions
- Prepare the Salisbury Steaks. Grate the onion on a box grater and add to a large mixing bowl. You can use a food processor to achieve a fine mince. Mince the garlic and add that along with the breadcrumbs. Add the ground beef, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and Dijon mustard.
- Mix by hand to combine the meat mixture until well incorporated. This helps make sure that the patties will stay together. Divide the ground beef mixture and form into 10 patties.
- In a large skillet add olive oil or butter and sear the ground beef steaks in batches of 4 or 5 approximately 1-2 minutes on each side. Remove to a plate. Note: they will not be cooked on the inside at this point. They will finish cooking in the mushroom gravy.
- Mushroom Gravy. Add the onions and cook for 4-5 minutes until they are translucent and starting to caramelize then add the mushrooms and cook for another 2-3 minutes.
- Add the butter to the skillet and once melted, add the flour, and stir to incorporate and cook for 30 seconds. This helps the raw taste of the flour cook out and the butter and flour combination will make a roux to thicken the gravy.
- Using a whisk to incorporate the ingredients, add the beef stock and water. You can use water and beef bouillon cubes if you don’t have any stock. Once this is well combined with the roux, add the rest of the ingredients, Dijon mustard, Worcestershire sauce, salt, and pepper.
- Add the ground beef patties back in the pan along with the juices and nestle in the gravy. Cook for 6-7 minutes on medium heat until the gravy is thickened, and the patties are cooked through. If the gravy gets a bit too thick, add a little water.
- Serve with your favorite sides.
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Notes
Freezing and Reheating this Simple Salisbury Steak
Store the leftovers in an airtight container in the refrigerator up to five days. This is also a great freezer meal. Label the container and freeze for up to four months. When you are ready to enjoy, just thaw and reheat either in the skillet or the microwave until warmed through.Nutrition
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You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.