Hi, I am Kathy from Simply Cooked Recipes. Tonight we make a salisbury steak recipe that brings real comfort without fuss. Tender beef patties simmer in a rich pan gravy with soft onions and mushrooms. The aroma fills the kitchen and it just feels like home. I shape the patties, brown them, then let them rest in a silky sauce. Each bite tastes beefy and savory. The mushrooms soak up the juices and the onions go sweet and soft. We spoon it over mashed potatoes or buttered noodles and the plates come back clean. A green side like peas or a crisp salad sits well next to it. You ask for an easy salisbury steak recipe. You want salisbury steak recipes that work on a weeknight. I hear you. This salisbury steak casserole recipe idea sits close by if you want to bake. The mushroom gravy recipe easy pathway stays right here on the stove. A baked steak recipe version fits a sheet pan too. Craving a twist for tomorrow. Try the gravy over a pork steak recipe and see how fast it goes. Leftovers warm well in a pan and lunch suddenly feels special.
Table of Contents
- 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 beef dinners next
- 9) Salisbury Steak with Mushroom Gravy
- 10) Nutrition
1) Key Takeaways
- One pan cooks tender patties in a rich mushroom onion gravy
- Short prep fits a busy weeknight and still feels like comfort
- Simple staples keep the flavor deep and the steps clear
- Leftovers reheat well for lunch or a quick second dinner
2) Easy Salisbury Steak with Mushroom Gravy Recipe
Hi, I am Kathy from Simply Cooked Recipes. We build calm dinners that still feel special. This salisbury steak recipe brings that vibe on a weeknight. The same salisbury steak recipe leans on pantry friends and a hot skillet. We mix, we sear, we simmer. Plates come back clean and the room goes quiet for a minute as everyone digs in.
The patties stay tender. The gravy tastes beefy and full. Mushrooms drink the juices and sit soft on the plate. Onions melt into the sauce and give a gentle sweetness. Mashed potatoes or warm noodles make a good base. A spoon pulls across the top and picks up all the flavor in one scoop.
If you crave a classic salisbury steak idea that does not ask for fancy tools, this fits. Clean steps and clear cues guide you from bowl to skillet to table. We keep the pace steady and the language plain. You get dinner that feels home made and friendly, and it lands fast.
3) Ingredients for Salisbury Steak with Mushroom Gravy
Ground beef choose a mix with some fat so the patties stay juicy and hold together in the pan. The flavor blooms in the gravy and keeps the bite tender.
Breadcrumbs bind the beef and soak up pan juices. The bite stays soft and the patties keep shape during the simmer.
Egg adds gentle structure. It helps the mix set without turning dense.
Onion finely minced so it softens fast and blends into the patties and later into the sauce. The taste reads sweet and round.
Garlic minced small for even flavor. It turns mellow in the heat and lifts the whole skillet.
Worcestershire gives depth and a savory edge. A small pour changes the whole pan.
Ketchup brings a light tang and a touch of body to both patties and gravy.
Dijon brightens the mix and sharpens the finish without stealing the show.
Salt and pepper season in layers. A pinch in the mix and a pinch in the sauce keep the taste balanced.
Neutral oil helps the sear and leaves fond for the gravy. A light film on the pan is all you need.
Mushrooms sliced and ready to cook until brown on the edges. They carry the gravy and give a meaty bite.
Onion for sauce thinly sliced so it softens fast and melts into the broth.
Butter adds gloss and rounds the flavor. It helps the flour bloom.
Flour cooks into a light roux that thickens the broth and turns it silky.
Beef broth low sodium so you can control the salt. It pulls up the fond and sets the base of the gravy.
Parsley optional for a fresh finish on the plate.
4) How to Make Salisbury Steak with Mushroom Gravy
Step 1 mix Combine beef breadcrumbs egg onion garlic Worcestershire ketchup Dijon salt and pepper. Work with a light hand so the mix stays tender.
Step 2 shape Form even patties and press a small dent in the center. This helps them cook flat and neat.
Step 3 sear Heat oil in a wide skillet over medium heat. Sear patties on both sides until browned. Move them to a plate. Leave the browned bits in the pan.
Step 4 cook mushrooms Add butter then mushrooms and sliced onion. Stir until the edges turn golden and the pan smells rich.
Step 5 thicken Sprinkle flour and stir for a minute. Pour in broth in small splashes while you whisk. Add a small splash of Worcestershire and a spoon of ketchup. Simmer until the gravy looks glossy.
Step 6 finish Return patties with any juices. Spoon gravy over the top. Simmer until the centers feel firm and juicy. Taste and season. Add parsley and serve hot.
5) Tips for Making Salisbury Steak with Mushroom Gravy
Chill the mix for a few minutes if it feels soft. Patties hold shape and brown well. A little rest can help the texture a lot.
Brown with patience. Color on the patties builds flavor in the gravy. Let one side sit until it releases, then flip once.
Keep broth warm on the side. Warm liquid blends with the roux fast and keeps the sauce smooth. A slow pour gives control.
6) Making Salisbury Steak with Mushroom Gravy Ahead of Time
Mix and shape patties in the morning. Cover and chill. They sit ready for the skillet when you walk in the door. This saves time and keeps dinner calm.
Cook the gravy base ahead as well. Mushrooms and onions can be done and cooled. Reheat in the skillet, add broth, then slide in the patties to finish.
For a classic salisbury steak take on meal prep, pack patties and gravy in shallow containers. Steam from hot food can soften the texture, so let the sauce cool before you seal.
7) Storing Leftover Salisbury Steak with Mushroom Gravy
Place patties with gravy in airtight containers. Refrigerate within two hours. The taste stays strong for three days.
Reheat gently in a skillet. Add a small splash of broth if the sauce looks thick. Stir and spoon the gravy over the patties as they warm.
For a homestyle salisbury steak bowl, serve leftovers over rice with peas. It makes a quick lunch that still eats like comfort.
8) Try these beef dinners next
9) Salisbury Steak with Mushroom Gravy
Salisbury Steak Recipe with Cozy Mushroom Gravy
Ingredients
For the Patties
- 680 g ground beef eighty twenty or lean
- 1 large egg
- 1 3 cup plain breadcrumbs
- 1 small onion finely minced
- 2 cloves garlic finely minced
- 2 tsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1 2 tsp black pepper
- 1 tbsp neutral oil for the pan
For the Mushroom Gravy
- 2 tbsp unsalted butter
- 225 g cremini or button mushrooms sliced
- 1 medium onion thinly sliced
- 2 tbsp all purpose flour
- 2 cups beef broth low sodium
- 1 tsp Worcestershire sauce
- 1 tsp ketchup
- 1 4 tsp black pepper
- Salt to taste
- 1 tbsp chopped parsley optional
Instructions
Make the Patties
- In a bowl mix beef egg breadcrumbs onion garlic Worcestershire ketchup mustard salt and pepper until just combined.
- Divide into six equal patties with a slight indent in the center so they cook flat.
- Heat oil in a large skillet over medium. Sear patties on both sides until browned and mostly cooked through. Transfer to a plate.
Cook the Gravy and Finish
- In the same skillet melt butter. Add mushrooms and onion. Cook until the mushrooms give off liquid and the edges turn golden.
- Stir in flour. Cook one minute while stirring to make a light roux.
- Whisk in broth a little at a time. Add Worcestershire ketchup and pepper. Simmer until the gravy thickens and looks glossy.
- Slide the patties and any juices back into the skillet. Spoon gravy over the top. Simmer five to seven minutes until the patties reach a safe temp and the centers feel firm.
- Taste and season with salt. Finish with parsley. Serve with mashed potatoes noodles or rice.
10) Nutrition
Serving size one patty with gravy. Calories about four hundred twenty. Protein about twenty six grams. Carbs about fourteen grams. Fat about twenty eight grams. Sodium about seven hundred twenty milligrams. Fiber about two grams. Values may vary based on brands and portion size.
Leave a Comment