Best Damn Salisbury Steak with Mushroom Gravy

This Salisbury Steak with Mushroom Gravy is the kind of dinner I get excited about. Simple ingredients come together into something deeply savory from start to finish, with tender beef patties simmered in an incredible mushroom and onion gravy that pulls the whole dish together. It’s hearty, satisfying, and exactly the kind of meal that belongs next to mashed potatoes and a simple vegetable.

Why You’ll Love This Recipe

• It’s deeply savory, not just from the beef, but from the entire dish
• The mushroom gravy is rich, flavorful, and perfect for spooning over the steaks and potatoes, too!
• Simple, familiar ingredients – nothing fancy or hard to find
• One pan does most of the work
• The ultimate classic comfort food? Oh, heck yeah!

Ingredients

• Ground beef: The base for our Salisbury steak patties – juicy and flavorful.  
• Plain bread crumbs: Helps hold the patties together and adds texture.  
• Egg: Acts as a binder to keep the patties nice and firm.  
• Dry mustard: Adds a subtle, tangy kick to the flavor.   
• Spices: Just the basics! Ground black pepper and kosher salt.
• Ketchup: Adds a touch of sweetness and tang to the patties and the sauce.  
• Worcestershire sauce: Enhances the savory richness in both the patties and the gravy.  
• Butter: Melts into the sauce for extra richness and is also perfect for searing those beef patties.  
• Veggies: Onion, mushrooms, and garlic bring hearty, earthy flavors to the dish.  
• Flour: Thickens the mushroom gravy to just the right consistency.  
• Beef stock: The base for a rich, brown gravy that ties everything together.

Equipment

You don’t need anything fancy to make this recipe.

• Large mixing bowl
• Deep sauté pan or large skillet with a lid
• Wooden spoon or spatula

Cooking

Preparing the Beef Patties

The goal with Salisbury steak patties is tenderness, not tight packing. Mix the beef mixture just until everything is evenly combined. Avoid overmixing as it can make them tough. Shape them lightly into oval patties and press a shallow indentation into the center of each one. This helps prevent them from puffing up as they cook and keeps them cooking evenly.

Placing the patties in the freezer for a short rest while you make the gravy helps them firm up. This simple step makes them easier to handle and helps them keep their shape when they hit the hot pan.

Make the Mushroom Gravy

The mushroom gravy is a big part of what makes this dish so satisfying. Onions and mushrooms are cooked until softened, building flavor before the gravy comes together. Once the flour is added, the pan is ready for deglazing — an important step that adds depth to the finished gravy.

After all the the broth and remaining ingredients are added, the gravy simmers briefly to thicken and concentrate, then gets set aside while the patties are seared.

Sear & Simmer

Searing the patties creates a flavorful crust and adds even more depth to the finished dish. Once browned, the mushroom gravy is poured back into the pan and the patties gently simmer until cooked through.

This short simmer allows the flavors to come together while keeping the patties tender and juicy. Low heat is key here – you want a gentle bubble, not a boil.

Let Rest & Serve

Remove the pan from the heat and uncover it. Let it rest for about 5 minutes before serving. During this time, the patties settle and the gravy will continue to thicken.

Sides to Pair with Your Salisbury Steak

I love serving Salisbury steak over a big scoop of creamy mashed potatoes to soak up all that incredible gravy, and my Best Damn Mashed Potatoes are the perfect partner. Not a mashed potato fan? These Roasted Rosemary and Garlic Potatoes are a great alternative.

For some greens, you can’t go wrong with these Easy Stovetop Sautéed Green Beans. And if you want something a little sweet on the side, Air Fryer Honey Maple Roasted Carrots are always a winner!

Storage & Reheating

Any leftover Salisbury steak and gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak and gravy into a skillet over medium heat until warmed through.

You can also freeze any leftovers for up to 2 months. To thaw, refrigerate overnight before reheating.

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