Salisbury Steak with Mushroom Gravy

This easy homemade Salisbury Steak recipe is everything I want on a busy weeknight — pure comfort with juicy beef patties and a rich mushroom gravy that tastes like it simmered for hours. It always gets rave reviews at my table and is ready in under half an hour using only one skillet.

The first time I served this, my kids thought we were at a restaurant. Now it is a regular part of our rotation when I crave something cozy but fuss-free.

Ingredients

• Lean ground beef: gives the steaks great flavor without being greasy Look for beef that is bright red and not gray in the package
• Panko breadcrumbs: keep the patties light and help them hold together Japanese panko works best for its crisp texture
• Italian seasoning: adds tasty herby notes Use a fresh blend if you can
• Large egg: binds everything and adds richness Use farm-fresh eggs if possible for best taste
• Ketchup: lends a hint of tang and depth Choose real ketchup without too much corn syrup
• Dijon mustard: gives the patties a bit of zing Try a smooth creamy Dijon for mild bite
• Worcestershire sauce: for that signature savory punch Go for a classic brand for deep umami
• Salt and pepper: bring out all the flavors Always season as you go and use fresh ground pepper
• Garlic clove: adds sharpness and aroma Use plump cloves with smooth skin
• Extra virgin olive oil: for browning and flavor Use high quality for best results
• Onion: brings sweetness and pairs so well with the beef Choose onions that feel heavy and firm
• Mushrooms: add earthiness and make the gravy special Fresh cremini or white mushrooms work perfectly
• Unsalted butter: gives the sauce a creamy finish Always pick butter labeled as sweet cream if you can
• All purpose flour: thickens the gravy and gives it body
• Beef stock or broth: forms the rich base for the gravy A no salt added variety lets you control seasoning
• More ketchup and Worcestershire: in the sauce echo the steak flavors

Step-by-Step Instructions

Mix and Form the Patties:

In a large bowl gently combine ground beef panko Italian seasoning egg ketchup Dijon Worcestershire salt pepper and garlic until just blended Press into four oval patties about three fourths inch thick and make sure not to overwork the meat

Brown the Patties:

Heat olive oil in a big deep skillet over medium high Lay in the patties and cook four to five minutes on each side until deeply golden Flip gently Once browned transfer to a plate They do not need to be cooked through right now

Cook the Aromatics:

Lower heat to medium If needed add a little more olive oil Scatter in diced onion and a pinch of salt and pepper Sauté three to four minutes until they look soft and partly translucent

Add the Mushrooms:

Stir in the mushrooms plus more salt and pepper Let them cook three to five minutes until beautifully browned and juicy

Build the Gravy:

Add the butter right to the skillet and let it melt Sprinkle in flour and stir well until it is absorbed and a paste forms Cook this mixture about one minute to remove any raw flavor

Make the Sauce:

Slowly whisk in beef stock making sure to scrape any browned bits off the pan Stir in ketchup and Worcestershire Then taste and add salt or pepper as needed Bring the sauce to a simmer so it thickens a bit

Simmer the Steaks:

Nestle the browned patties into the simmering gravy Spoon sauce over each one Cover and let cook another five minutes until the beef patties are cooked all the way through If the gravy ever seems too thick whisk in a bit more beef stock or water

Serve:

Ladle the steaks with plenty of mushroom gravy over mashed potatoes or egg noodles Finish with extra black pepper and maybe chopped parsley if you like

Pin

I have always loved how the mushrooms soak up all the beefy juices during cooking and give the gravy incredible flavor. I remember helping my grandma clean mushrooms for recipes like this at her kitchen table and the aroma still brings back wonderful memories for me.

Storage Tips

Cool leftovers before transferring them to airtight containers so the sauce stays fresh. Refrigerate up to two days. For freezing let steaks and gravy cool then portion into freezer safe containers for up to two months. When ready to enjoy thaw overnight in the fridge. Gently reheat on the stove with a splash of extra broth if the gravy has thickened.

Ingredient Substitutions

If you need a gluten free recipe swap the panko and flour for your favorite gluten free alternatives. Ground turkey or chicken can be used for a lighter twist but I recommend beef for classic flavor. Choose yellow mustard in place of Dijon if that is what is on hand.

Pin

Serving Suggestions

Mashed potatoes are the classic pairing because they soak up every drop of gravy. Buttered egg noodles or simple steamed rice work just as well. Garnish with fresh parsley or a handful of chives for a burst of color.

A Bit of History

Salisbury steak was invented to encourage Americans to eat more beef in the late 1800s. It is actually named after Dr. Salisbury who believed minced beef was extra nutritious. Today it is a nostalgic favorite often found in diners and family tables around the country.

Recipe FAQs

→ What kind of ground beef works best?

Lean ground beef gives a hearty flavor without too much grease. Choose 85-90% lean for best results.

→ Can I use store-bought breadcrumbs?

Yes, panko or traditional breadcrumbs both add texture and help bind the patties. Panko gives a lighter bite.

→ How can I keep the patties from falling apart?

Mix ingredients until just combined and use an egg for binding. Chilling the patties briefly helps, too.

→ Is it possible to make the gravy ahead of time?

Absolutely! Prep the gravy in advance and gently reheat, adding more broth to reach the desired consistency.

→ What sides pair well with this dish?

Mashed potatoes are classic, but buttered noodles, steamed rice, or roasted veggies also complement the flavors.

→ How do I store leftovers?

Place cooled patties and gravy in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet.