Let’s Talk Comfort Food, Friend
There’s something comforting about salisbury steak with mushroom gravy rich, hearty, and full of nostalgic flavor. It’s easy to make, budget-friendly, and perfect for busy weeknights. Paired with creamy mashed potatoes and silky gravy, it’s the ultimate salisbury steak with mashed potatoes and gravy dinner that even picky eaters will love.
Why You’ll Love This Salisbury Steak with Mushroom Gravy
- It’s fast and comforting – Just 30-ish minutes stands between you and dinner bliss.
- Budget-friendly – You don’t need prime rib to feel fancy. This uses humble ground beef and pantry staples.
- Make-ahead friendly – Because sometimes you need dinner ready before your toddler melts down.
- That gravy, though – Velvety, beefy, and clinging to every bite like it was born to do so.
How to Make Salisbury Steak with Mushroom Gravy
Let’s get to the good stuff here’s how you make your new favorite weeknight dinner using real ingredients and no mystery meat. (We see you, gravy mix, but this one’s from scratch.)
Step 1: Build Your Steaks
Start by grating half an onion directly over the breadcrumbs trust me on this one. It softens the onion and adds juiciness to the patties. Let that mixture soak while you gather the rest.
Toss in your impossible ground beef (or good ol’ regular ground beef if you’re not feeling plant-based today), a clove of minced garlic, one egg to bind, ketchup for tang, crumbled beef bouillon for deep umami (a shortcut to that beef broth nutrition boost), Worcestershire sauce, and Dijon mustard.
Mix it all by hand until it becomes slightly paste-like. That texture? It’s the secret to patties that stay together. Now shape the mixture into five oval patties, about ¾-inch thick. Think mini meatloaf vibes.
Step 2: Sear and Simmer
Sear those patties in a hot skillet with a bit of oil just long enough to brown both sides. Don’t worry that they’re still raw inside; they’re going back in later.
Now it’s gravy time. In the same skillet, sauté the remaining onion and garlic until soft, then add mushrooms. Cook them down until golden (and yes, your kitchen will smell like heaven on a rainy day).
Drop in the butter, then stir in the flour to create a roux. Slowly whisk in the beef broth and a splash of water. Add Worcestershire, Dijon mustard, and let the magic happen. This gravy is anything but basic no gravy mix shortcuts here.
Nestle the patties back into the skillet and simmer for 5–7 minutes until cooked through and the gravy is thickened. Don’t forget to season with salt and pepper to taste!
Nutrition Facts & Prep Time
Estimated Nutrition (Per Serving):
- Calories: ~420
- Protein: 25g
- Fat: 28g
- Carbohydrates: 16g
- Sodium: Depends on broth and bouillon used
- Beef broth nutrition tip: Opt for low-sodium to better control salt levels.
Preparation Time:
- Prep: 15 minutes
- Cook: 20 minutes
- Total: About 35 minutes
Tips for Tender, Flavor-Packed Salisbury Steak
- Use the onion trick – Grating the onion keeps the patties juicy without chunks.
- Let the mixture sit – Breadcrumbs need time to absorb the onion’s moisture.
- Use a low-sodium broth – Since you’re using beef bouillon for beef broth, keep it from going salt-crazy.
- Need it meat-free? – You can absolutely use impossible ground beef for a vegetarian twist. Same great flavor, less moo.
Serving Suggestions
You must serve this over mashed potatoes. Seriously. Creamy mash soaks up every bit of that luscious gravy like a sponge of joy. Add a side of green beans or peas if you’re feeling virtuous. Or don’t we’re not judging.
Want a cozy diner-style plate? Toss it with mashed potatoes and corn for a truly so yummy menu feel.
Make Ahead & Storing Leftovers
Make ahead: You can form the patties a day ahead and refrigerate until ready to cook. Or go full meal-prep mode and freeze them (uncooked or cooked).
Storing: Leftovers? Lucky you. They’ll keep in the fridge for up to 4 days. Store patties and gravy together for best flavor.
Freezing: Freeze cooked patties with gravy in individual portions. Reheat in the microwave or stovetop with a splash of water or broth.
A Little Family Story…
I started making this dish during one of those “stretch the grocery budget” weeks. It quickly became the meal my kids requested most (and yes, I did feel like a rockstar mom for that). Now, salisbury steak with mushroom gravy is the ultimate cozy night dinner at our housesi mple, hearty, and somehow still special.
Frequently Asked Questions
Can I use gravy mix instead of making the gravy from scratch?
You can, but trust me the homemade gravy is richer and much more satisfying. If time’s tight, go ahead and use a quality gravy mix, but maybe promise yourself to try the scratch version next time!
What’s the best type of ground beef to use?
I recommend 80/20 for juicy patties. Want a leaner option or meatless version? Use lean beef or swap in impossible ground beef just make sure to adjust seasoning accordingly.
Can I make this without mushrooms?
Yes! If mushrooms aren’t your thing, you can leave them out. The gravy will still be flavorful, though it won’t have that earthy richness mushrooms bring.
How do I keep the patties from falling apart?
Mix the meat mixture until it becomes slightly sticky this helps it hold together. Also, the egg and breadcrumbs do a great job binding everything.
What can I serve it with besides mashed potatoes?
Try rice, egg noodles, or even cauliflower mash. But honestly, salisbury steak with mashed potatoes and gravy is peak comfort.
Is this freezer-friendly?
Totally. Cook and cool completely before freezing. Reheat with a bit of water or broth for best results.
How do I boost the flavor if I’m using low-sodium beef broth?
Use a crumbled beef bouillon cube for beef broth intensity. It adds that deep beefy flavor without extra liquid.
Can I double this for meal prep?
Yes! Just use a larger skillet or cook in batches. It’s perfect for freezing or feeding a crowd.
Wrapping Up (With Gravy, Of Course)
Whether it’s a Wednesday night or you’re cooking for Sunday supper, salisbury steak with mushroom gravy is a timeless, crowd-pleasing classic. It’s easy, hearty, and absolutely belongs on your “so yummy menu” lineup. Pair it with mashed potatoes, ladle on that glorious gravy, and you’ve got a dinner that satisfies both bellies and hearts.
Note: Full ingredients and measurements are listed just below in the recipe card.
Nothing says comfort food like a hearty Salisbury steak with mushroom gravy, especially when paired with perfectly crisp crispy smashed potatoes. For a similar savory dish, try the French onion meatloaf, or explore a mushroom-packed twist like the cheesy garlic butter mushroom stuffed chicken. Want a leaner alternative? Check out these baked chicken ricotta meatballs with spinach for a lighter but equally satisfying meal.
Salisbury Steak with Mushroom Gravy
Equipment
- Skillet
- Mixing Bowl
- Box Grater
Ingredients
Salisbury Steak
- 1/2 onion white, brown or yellow
- 1/2 cup panko breadcrumbs or 1/3 cup ordinary breadcrumbs
- 1 lb ground beef or impossible ground beef
- 1 clove garlic minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp dijon mustard or 2 tsp dry mustard powder
Mushroom Gravy
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 onion finely chopped
- 5 oz mushrooms sliced
- 2 tbsp unsalted butter
- 3 tbsp flour all-purpose
- 2 cups beef broth low sodium
- 1/2 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- salt and pepper to taste
Instructions
- Place breadcrumbs in a bowl and grate onion directly over them. Mix and let soak for a few minutes.
- Add ground beef, garlic, egg, ketchup, bouillon, Worcestershire sauce, and mustard. Mix by hand until slightly sticky.
- Form mixture into 5 oval patties, about ¾-inch thick.
- Heat oil in a skillet and brown patties for 1 minute per side. Remove and set aside.
- In the same skillet, cook onions and garlic until translucent, then add mushrooms and cook until golden.
- Add butter, then flour to form a roux. Stir in broth and water gradually. Add mustard and Worcestershire sauce.
- Return patties to skillet, cover in gravy, and simmer 5–7 minutes until cooked through. Season to taste.