Name: Salisbury Steak Recipe with Rich Mushroom Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb ground beef (80% lean); 1/2 cup panko breadcrumbs; 2 tbsp tomato sauce or ketchup; 1 large egg; 1 tsp yellow mustard; 1 tbsp Worcestershire sauce; 1 tsp dried oregano; 1/2 tsp ground black pepper; 1/2 tsp salt; 2 tbsp vegetable oil (for searing); 1 medium onion, sliced; 8 oz button mushrooms, sliced; 2 cups low-sodium beef broth; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 tbsp Worcestershire sauce; 2 tsp cornstarch mixed with 2 tsp water (slurry); Salt and pepper to taste

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Listen, I’ve been making this salisbury steak recipe for years, and it never gets old. You know those nights when you want something that feels like a warm hug on a plate? That’s what we’re talking about here. Ground beef shaped into tender patties, swimming in the most incredible mushroom gravy you’ve ever tasted. My family goes absolutely crazy for this one. What I love about easy salisbury steak recipe like this is how it tricks people into thinking you spent hours in the kitchen. Truth is, you’re probably looking at 40 minutes tops from start to finish. The secret’s in that gravy, thick and savory with sliced mushrooms that soak up all those pan drippings. And if you’re thinking this sounds fancy, well, it kind of is, but in that approachable way where you’re not stressed about messing it up. I stumbled across a bobby flay pizza dough recipe once that got me thinking about comfort food done right, but honestly, nothing beats a good salisbury steak casserole recipe when you need to feed hungry people. Whether you’re following a mushroom gravy recipe easy enough for beginners or looking for something with the depth of a mushroom gravy recipe indian style, this version hits all the right notes. Pair it with mashed potatoes or rice, and you’ve got yourself a meal that’ll have everyone asking for seconds.

1) Key Takeaways
2) Easy Salisbury Steak with Mushroom Gravy Recipe
3) Ingredients for Salisbury Steak with Mushroom Gravy
4) How to Make Salisbury Steak with Mushroom Gravy
5) Tips for Making Salisbury Steak with Mushroom Gravy
6) Making Salisbury Steak with Mushroom Gravy Ahead of Time
7) Storing Leftover Salisbury Steak with Mushroom Gravy
8) Try these Main Course next!
9) Salisbury Steak with Mushroom Gravy
10) Nutrition

1) Key Takeaways

What makes a good salisbury steak recipe?
Can I use ground turkey instead of beef?
How do you keep the patties from falling apart?
What’s the secret to thick mushroom gravy?

2) Easy Salisbury Steak with Mushroom Gravy Recipe

Quick and satisfying, that’s what we’re aiming for here at Simply Cooked Recipes. This salisbury steak recipe comes together faster than you’d think, and I’m talking about real food that tastes like you spent all afternoon in the kitchen. The truth? You’ll be done in 40 minutes flat.

Simple ingredients make this dish a winner. We’re not hunting down exotic spices or spending a fortune at the grocery store. Ground beef, mushrooms, onions, and a handful of pantry staples transform into something your whole family will devour. I’ve made this on hectic weeknights when I’m running on fumes, and it never disappoints.

The flavor payoff is incredible. That mushroom gravy gets all thick and glossy, coating every inch of those tender beef patties. My kids scrape their plates clean every single time, and my husband always asks when we’re having it again. The salisbury steak recipes you find online can be hit or miss, but this one’s a keeper.

Better than restaurant versions, and I’m not exaggerating. The homemade touch makes all the difference. You control the seasoning, the thickness of the gravy, and the size of your patties. No mystery meat here, just good old fashioned comfort food done right.

3) Ingredients for Salisbury Steak with Mushroom Gravy

Ground Beef: I always go with 80% lean beef for this easy salisbury steak recipe. The extra fat keeps the patties juicy and adds so much flavor to the gravy when those drippings hit the pan. Leaner beef works if that’s what you’ve got, but you might find the patties a bit drier. Trust me, the 80/20 blend is worth it here.

Panko Breadcrumbs: These light, flaky breadcrumbs are my secret weapon for keeping the patties tender. Regular breadcrumbs work fine too, but panko gives you a better texture. They absorb moisture without making the meat dense or heavy, which is exactly what we want.

Tomato Sauce or Ketchup: Either one works great. Ketchup adds a touch of sweetness that balances the savory elements perfectly. I usually grab whatever I have on hand. The acidity helps tenderize the meat just a bit, and it adds moisture to the mix.

Egg: This is your binder, the glue that holds everything together. One large egg is all you need to keep those patties from crumbling apart in the skillet. Room temperature eggs mix in more easily, but cold ones work just fine too.

Yellow Mustard: Don’t skip this! Just a teaspoon adds a subtle tang that makes people wonder what your secret ingredient is. It’s not overpowering at all, just adds depth to the overall flavor profile.

Worcestershire Sauce: This stuff is magic in a bottle. It brings that umami richness that makes your taste buds wake up and pay attention. I use it in both the patties and the gravy for maximum flavor impact.

Dried Oregano: A little herbs never hurt anyone. Oregano adds an earthy note that complements the beef beautifully. Fresh works too if you’ve got it, just use about three times as much.

Ground Black Pepper and Salt: Season generously here. The patties need good seasoning to stand up to that rich gravy. I’m talking about real flavor, not just a sprinkle.

Vegetable Oil: For getting a nice sear on those patties. You want them golden brown and gorgeous, and vegetable oil has a high smoke point that makes that happen. Olive oil works too, but save the expensive stuff for finishing touches.

Onion: Sliced medium onions turn sweet and tender when they cook in all those pan drippings. They add texture to the gravy and soak up all that beefy flavor. I’m a big fan of yellow onions here, but white onions work just as well.

Button Mushrooms: These little guys are the stars of the mushroom gravy. They release moisture as they cook, adding body to the sauce. I slice them about a quarter inch thick so they hold their shape but still get tender.

Low Sodium Beef Broth: This is the base of your gravy. Low sodium gives you control over the salt level, which matters when you’re reducing liquid and concentrating flavors. Regular broth works fine, just go easy on additional salt.

Onion Powder and Garlic Powder: These seasonings add another layer of savory goodness to the gravy. Powders distribute more evenly than fresh, and they don’t add extra moisture that could thin out your sauce.

Cornstarch Slurry: Mix cornstarch with cold water before adding it to the hot gravy. This prevents lumps and gives you that perfect, glossy thickness. It’s way easier than using a roux, and it works every time.

4) How to Make Salisbury Steak with Mushroom Gravy

Step 1. Grab yourself a large mixing bowl and combine the ground beef with panko breadcrumbs, tomato sauce or ketchup, that egg, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Use your hands to mix everything together gently but thoroughly. You want it all incorporated, but don’t squeeze and mash it like you’re trying to destroy it. Overmixing makes tough patties, and nobody wants that.

Step 2. Shape the meat mixture into four equal patties, each about three quarters of an inch thick. Make a small indent in the center of each patty with your thumb. This little trick keeps them from puffing up into meatballs when they cook. Set them aside on a plate while you heat up your skillet.

Step 3. Pour two tablespoons of vegetable oil into a large skillet and crank the heat to medium high. Let that oil get nice and hot, you’ll know it’s ready when it shimmers across the surface. Carefully lay those patties in the hot oil, giving them plenty of room. You want to hear that satisfying sizzle when they hit the pan.

Step 4. Let the patties cook undisturbed for about four to five minutes on the first side. Resist the urge to poke them or move them around. You’re building up that beautiful brown crust that adds so much flavor. Flip them over and cook another four to five minutes on the second side until they’re cooked through and gorgeously browned. Transfer them to a clean plate.

Step 5. Now comes the fun part, making that incredible gravy right in the same skillet. Don’t clean it out! All those browned bits stuck to the bottom are pure flavor gold. Toss in your sliced onions and mushrooms. Stir them around, letting them cook for about five minutes. The onions should soften up and the mushrooms will release their liquid and start to brown.

Step 6. Pour in the beef broth, then sprinkle in the onion powder, garlic powder, and that tablespoon of Worcestershire sauce. Give everything a good stir, scraping up all those delicious browned bits from the bottom of the skillet. Those bits are where the magic lives. Bring this mixture to a nice simmer, letting it bubble away.

Step 7. Mix your cornstarch with cold water in a small bowl to create a smooth slurry. Pour this into your simmering gravy while stirring constantly. Watch as the gravy thickens up before your eyes. Keep stirring for about a minute until it reaches your desired consistency. Taste it and add salt and pepper as needed. Some folks like it thicker, some prefer it thinner, so adjust to your liking.

Step 8. Slide those beautiful beef patties back into the skillet, nestling them right into that gravy. Spoon some of that mushroom gravy over the top of each patty. Let everything simmer together for about five minutes. This gives the flavors time to mingle and makes sure the patties are heated all the way through. The salisbury steak casserole recipe concept works here too if you want to transfer everything to a baking dish.

Step 9. When everything’s hot and bubbling and smelling absolutely incredible, you’re ready to serve. Spoon extra gravy and mushrooms over each patty. Get generous with it! That gravy is what dreams are made of. Serve it up with whatever sides make your heart happy.

5) Tips for Making Salisbury Steak with Mushroom Gravy

Room temperature ingredients mix better. Take your egg out of the fridge about fifteen minutes before you start cooking. Cold eggs straight from the fridge don’t blend as smoothly into the meat mixture. Room temp ingredients come together more easily and create a better texture in your patties.

Don’t press down on the patties while they cook. I see people doing this all the time, and it squeezes out all those precious juices. Let them cook undisturbed and you’ll end up with much juicier results. The same goes for burgers, by the way. Just let the heat do its thing.

Taste your gravy before adding salt. That beef broth already has sodium in it, and the Worcestershire sauce is salty too. Even low sodium broth can vary between brands. Give it a taste first, then season accordingly. You can always add more salt, but you can’t take it out.

Let the patties rest for a minute after shaping them. This helps them hold together better when they hit the hot skillet. I usually shape all four, set them on a plate, and by the time my oil is hot, they’re ready to go. This mushroom gravy recipe easy tip saves you from patties that fall apart.

Use a meat thermometer if you’re unsure about doneness. Ground beef should reach 160 degrees Fahrenheit in the center. I’ve been doing this long enough that I can tell by touch, but there’s no shame in checking. Better safe than sorry when it comes to ground meat.

Save those pan drippings at all costs. That’s where all the flavor lives. When you remove the cooked patties, leave every drop of goodness in that skillet. Those browned bits and rendered fat are the foundation of an amazing gravy. Scraping them up with your broth creates layers of flavor you just can’t get any other way.

6) Making Salisbury Steak with Mushroom Gravy Ahead of Time

Make the patties a day ahead and keep them covered in the fridge. I do this all the time when I know I’ve got a busy evening coming up. Shape them in the morning, stack them between sheets of parchment paper, and pop them in the fridge. Come dinner time, you’re just cooking and assembling, which cuts your active time way down.

You can cook the whole thing ahead too. Let everything cool down to room temperature after cooking, then transfer it to an airtight container. The flavors actually get better overnight as everything sits together in the fridge. Just reheat it gently on the stove the next day, maybe adding a splash of broth if the gravy got too thick.

The gravy thickens as it sits, which is totally normal. Cornstarch based sauces do that. When you reheat, just thin it out with a bit more beef broth until it reaches the consistency you want. Heat it slowly over medium low heat, stirring often so nothing sticks to the bottom of your pan.

Freezing works great for this dish. Cook it completely, let it cool, and freeze it in portions. I use freezer safe containers or heavy duty freezer bags. Squeeze out as much air as possible to prevent freezer burn. It keeps well for up to three months. Thaw it overnight in the fridge before reheating.

When reheating from frozen, be patient. Thaw it completely first, then reheat gently. Trying to rush it means you’ll end up with hot edges and a cold center. Low and slow wins the race here. The salisbury steak recipes that freeze well are the ones with plenty of gravy, and this one definitely qualifies.

7) Storing Leftover Salisbury Steak with Mushroom Gravy

Store leftovers in an airtight container in the fridge for up to four days. I like to keep the patties submerged in the gravy if possible. This keeps them from drying out and makes reheating so much easier. Glass containers work better than plastic for me because they don’t hold onto smells or stains.

Reheat individual portions in the microwave for a quick lunch. Put a patty and some gravy in a microwave safe dish, cover it with a damp paper towel to keep moisture in, and heat it on medium power for two to three minutes. Stir the gravy halfway through so it heats evenly. Check the temperature before eating to make sure it’s hot all the way through.

The stovetop method works better for reheating multiple servings. Put everything in a skillet over medium low heat, cover it with a lid, and let it warm up slowly. Stir occasionally and add a splash of broth if needed. This method keeps the patties tender and the gravy smooth. It takes about ten minutes but it’s worth the extra time.

Don’t reheat more than once. Food safety experts agree that reheating multiple times increases the risk of bacterial growth. Only reheat what you plan to eat right then. If you’ve got a big batch, divide it into smaller portions before storing so you can reheat just what you need.

Label your containers with the date. I know it seems obvious, but it’s easy to forget when something went into the fridge. A piece of masking tape and a marker takes two seconds. Then you know exactly how long it’s been sitting there and whether it’s still good to eat.

8) Try these Main Course next!

9) Salisbury Steak with Mushroom Gravy