Name: Salisbury Steak with Mushroom Gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb ground beef (80/20); 1/3 cup plain breadcrumbs; 1 large egg; 1 small onion, finely chopped (half for patties, half for gravy); 2 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; Salt and black pepper, to taste; 2 tbsp butter; 8 oz mushrooms, sliced; 2 tbsp all-purpose flour; 2 cups beef broth; Fresh parsley, chopped (for garnish)

I have such a soft spot for comforting, home-style dishes that fill your kitchen with rich, savory aromas—and Salisbury Steak with Mushroom Gravy does just that. This recipe takes me right back to cozy Sunday dinners, where the gravy was always ladled generously, and no one left the table without seconds. Juicy beef patties, seasoned just right, get seared to a deep golden brown before being smothered in a luscious mushroom gravy that’s earthy, velvety, and just a little indulgent.

What I especially love about this dish is how simple yet satisfying it is. You don’t need a long list of fancy ingredients or hours in the kitchen. It’s perfect for a weeknight dinner but special enough to serve when friends drop by. Paired with creamy mashed potatoes or buttered egg noodles, it hits all the right notes—hearty, flavorful, and totally soul-warming.

Why You’ll Love This Salisbury Steak with Mushroom Gravy

Unbeatable comfort food: Rich, savory flavors in every bite.
Easy to make: Simple ingredients and clear steps.
Family favorite: Loved by kids and adults alike.
Perfect make-ahead meal: Great for batch cooking and leftovers.
Freezer-friendly: Make extra and enjoy it later.

What Type of Ground Beef Works Best for Salisbury Steak?

For the juiciest, most flavorful Salisbury steak, I recommend using ground beef that has a bit of fat—something around 80/20 (80% lean, 20% fat). The fat helps keep the patties moist and adds depth to the flavor, especially after searing. If you’re trying to cut down on fat, you can go leaner, but just know that the patties might turn out a little drier. In that case, a splash of beef broth or an egg yolk in the mix can help retain moisture.

Another tip? Avoid over-mixing the meat. Gently combining the ingredients keeps the patties tender and prevents them from becoming too dense or tough after cooking.

Options for Substitutions

This dish is flexible enough to accommodate dietary needs or what you have in your pantry:

Ground Turkey or Chicken: A lighter option that still tastes great with the mushroom gravy.
Gluten-Free: Use gluten-free breadcrumbs and a gluten-free Worcestershire sauce.
Vegetarian: Swap the beef patties for thick, hearty mushroom or lentil patties and use vegetable broth in the gravy.
Dairy-Free: Omit any butter and opt for oil instead in the gravy.
Mushroom Swap: No cremini or button mushrooms? Portobello or shiitake work beautifully too.

With just a few thoughtful changes, you can easily adapt this comforting classic to fit your needs.

Ingredients for This Salisbury Steak with Mushroom Gravy

Ground Beef: The star of the dish. Choose 80/20 for juicy, flavorful patties that hold together well while cooking.
Breadcrumbs: They help bind the patties and keep them tender. Plain or seasoned work—just adjust your spices accordingly.
Egg: Essential for binding everything together and giving the steak structure.
Onion: Finely chopped onion adds moisture and a touch of sweetness to both the patties and the gravy.
Garlic: Minced garlic brings a warm, aromatic depth that enhances the meat and gravy.
Worcestershire Sauce: Adds umami richness and classic savory flavor to both the beef and the sauce.
Dijon Mustard: A little tangy kick that balances the richness of the beef.
Salt & Black Pepper: For seasoning the patties perfectly.
Butter: Used to sauté the mushrooms and onions for the gravy, adding richness and flavor.
Mushrooms: Sliced and sautéed until golden—key for the gravy’s earthy flavor.
Beef Broth: Forms the base of the gravy. Use a good-quality broth for the most depth.
Flour: Helps thicken the gravy so it clings beautifully to the patties.
Parsley: A touch of freshness to garnish the dish and brighten every bite.

Step 1: Make the Patties

In a large bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently with your hands until just combined—don’t overwork the meat. Form the mixture into oval-shaped patties, about ¾-inch thick.

Step 2: Sear the Steaks

Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, place the patties in the pan and cook for about 4–5 minutes per side, until browned and nearly cooked through. Transfer them to a plate while you make the gravy.

Step 3: Sauté the Mushrooms

In the same skillet, melt butter and add sliced mushrooms and the remaining onion. Cook over medium heat, stirring occasionally, until the mushrooms are golden brown and tender, about 6–8 minutes.

Step 4: Make the Gravy

Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the beef broth and a splash more Worcestershire sauce. Bring to a simmer and cook until slightly thickened.

Step 5: Simmer the Patties in Gravy

Return the seared patties to the skillet, nestling them into the mushroom gravy. Cover and simmer on low heat for about 10 minutes, or until the patties are fully cooked and the gravy is thick and rich.

Step 6: Garnish and Serve

Sprinkle with freshly chopped parsley and serve hot with your favorite sides, letting the warm gravy pool deliciously on the plate.

How Long to Cook the Salisbury Steak with Mushroom Gravy

From start to finish, this recipe takes about 35 to 40 minutes. Here’s a quick breakdown:

Forming and prepping the patties: 10 minutes
Searing the steaks: 8 to 10 minutes
Cooking the mushrooms and making the gravy: 10 minutes
Simmering everything together: 10 minutes

You’ll know the Salisbury steaks are done when they reach an internal temperature of 160°F (71°C) and the gravy is thick and bubbling.

Tips for Perfect Salisbury Steak with Mushroom Gravy

Don’t overmix the meat: This keeps the texture soft and juicy.
Use a heavy skillet: Cast iron or stainless steel helps develop a good sear on the patties.
Deglaze the pan: Scrape up those browned bits when adding broth—they’re flavor gold.
Taste your gravy: Adjust salt and seasoning after simmering for the best depth.
Let it rest: A couple of minutes off the heat helps the gravy settle and thicken just right before serving.

Watch Out for These Mistakes While Cooking

Using too lean ground beef: You risk dry patties. Go for an 80/20 blend for juicy results.
Overmixing the beef mixture: This can lead to dense, tough steaks. Mix just until everything comes together.
Skipping the sear: Browning the patties adds tons of flavor and texture—don’t skip this step.
Undercooking the flour: When making the gravy, cook the flour for a minute or two to remove any pasty flavor.
Crowding the pan: Give your patties room to brown properly. Work in batches if needed.
Overcooking the patties: Use a thermometer to avoid dry meat. Pull them at 160°F.
Forgetting to stir the gravy: Keep it smooth and lump-free by stirring regularly while it thickens.

What to Serve With Salisbury Steak with Mushroom Gravy?

Mashed Potatoes

Creamy, buttery mashed potatoes are the ultimate partner for soaking up that rich mushroom gravy.

Steamed Green Beans

A crisp, fresh contrast to the richness of the steak and gravy.

Buttered Egg Noodles

Another classic side—simple, comforting, and perfect for sopping up extra sauce.

Roasted Carrots

Their natural sweetness pairs beautifully with the savory flavors of the dish.

Garlic Bread

A golden, crunchy edge to mop up the last bits of gravy on your plate.

Rice Pilaf

Light, fluffy rice with subtle herbs adds balance and texture to the meal.

Sautéed Spinach

Earthy greens wilted just right with a little garlic make a great light side.

Cauliflower Mash

A lower-carb option that still satisfies when drenched in gravy.

Storage Instructions

Salisbury Steak with Mushroom Gravy stores wonderfully, making it ideal for leftovers or meal prep.

Refrigerator: Let the dish cool completely, then store in an airtight container for up to 4 days.
Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. You can also reheat in the microwave in 1-minute intervals until heated through.

Estimated Nutrition (Per Serving)

Please note, values are approximate and may vary depending on specific ingredients and portion sizes.

Calories: 420
Protein: 28g
Fat: 28g
Carbohydrates: 15g
Fiber: 2g
Sugar: 3g
Sodium: 560mg
Cholesterol: 110mg

This estimate assumes one patty with a generous portion of mushroom gravy.

Frequently Asked Questions

Can I make Salisbury steak ahead of time?

Yes! You can form the patties and even sear them a day ahead. Store them covered in the fridge and finish cooking them in the gravy when ready to serve.

Can I use a different type of mushroom?

Absolutely. Cremini and white button are common, but baby bella, shiitake, or even chopped portobello work well too.

How do I keep the patties from falling apart?

Make sure to use enough binder—egg and breadcrumbs are essential. Also, chill the patties for 15 minutes before cooking to help them hold their shape.

Is Salisbury steak gluten-free?

Not by default, but it can be! Use gluten-free breadcrumbs, flour, and Worcestershire sauce for a safe, delicious alternative.

Can I make this recipe in the oven?

Yes. After searing the patties and preparing the gravy, combine everything in an oven-safe dish and bake at 350°F for 20–25 minutes until cooked through.

What’s the difference between Salisbury steak and hamburger steak?

They’re similar, but Salisbury steak often includes extra seasonings and binders like breadcrumbs and egg, and it’s traditionally served with gravy.

Can I double this recipe for a crowd?

Definitely. Just sear the patties in batches and use a large skillet or transfer to a baking dish to simmer everything together.

What if I don’t have Worcestershire sauce?

Soy sauce or coconut aminos with a splash of balsamic vinegar makes a decent substitute in a pinch.

Conclusion

Salisbury Steak with Mushroom Gravy is more than just a nostalgic comfort food—it’s a go-to dish that never disappoints. It’s rich, hearty, and packed with flavor, yet simple enough for a weeknight dinner. Whether you’re cooking for your family or looking to impress guests with a classic meal, this recipe delivers every time. Try it once, and I promise it’ll earn a permanent spot in your dinner rotation.