Once you try this Homemade Salisbury Steak with Savory Mushroom Gravy, you will be making it often. I make this at least once a month during the fall and winter months and the whole family just can’t get enough.
The patties are cooked to golden brown, and then a simple gravy is made with onions, mushrooms. The meaty mixture of beef broth combined with cornstarch creates an extra-thick sauce that brings all the flavors together in perfect harmony!
This one-pan dish is so good, even the picky eaters will approve. Made with juicy and tender beef patties smothered in a homemade mushroom gravy that tastes like mother’s secret sauce! It can also be enjoyed over mashed potatoes or any other side of your choosing for an ultimate comfort food meal experience.
Salisbury Steak Was the Poor Man’s Beef Dish
It’s hard not to imagine TV dinners when you think of Salisbury Steak. Back in the Great Depression, the dish was originally a poor man’s steak. Imagine Salisbury Steak as the poor man’s beef dish. It was originally made with ground beef and fillers to resemble a real steak.
What is the Difference Between Meatloaf and Salisbury Steak
The most differentiating factor between meatloaf and Salisbury steak is in their sauces. A classic example of a brown mushroom gravy for the Salisbury Steak. Generally, meatloaf is baked with a glaze topping that contains some kind of tomato sauce or ketchup with mustard and brown sugar.
Is Salisbury steak just hamburger?
Salisbury Steak does use hamburger for the main ingredient, but it is much more than just the meat. The meat is mixed with breadcrumbs, onion, and other spices before being pressed into patties. Then the meat is simmered in a thick savory onion and mushroom gravy. For pure comfort food, this is served over mashed potatoes.
Let’s Look at How to Make This Homemade Salisbury Steak with Savory Mushroom Gravy
Simple Salisbury Steak
The perfect comfort food is at your fingertips with these simple but delicious patties! With a thick and rich beef gravy, in a tender mix of onions and mushrooms. You can’t go wrong. This is just so satisfying.
Ingredients for the Beef Patties
Ground Beef. I prefer to use a lean ground beef. If you prefer, you can use ground chicken, ground turkey, or even ground pork. Depending on your preference.
Onion. Any onion works well with this recipe, yellow, white, or red onion. Make sure to dice to a fine mince or use a food processor to mince fine. I often use a box grater for this as it is easy clean up.
Breadcrumbs. Can be breadcrumbs or panko.
Garlic. Mince the garlic fine just like the onion for this part.
Egg. The egg helps the ground meat mixture bind together when you form it into patties and fry.
Ketchup. If you prefer, you can swap out ketchup for tomato paste. It adds flavor and moisture to the beef patty.
Beef Bouillon Cube. The bouillon cube gets crumbled and mixed through the beef mixture to help bring out the beefy flavor.
Worcestershire Sauce, Dijon Mustard, Salt and Pepper add just the right seasoning to help take this from a hamburger patty to a hamburger steak.
Ingredients for the Rich Mushroom Gravy
Olive Oil or Butter. If the pan is dry after you fry the ground beef mixture, add a bit of olive oil or butter to fry the onions.
Onion. I like to use Vidalia Onion; however, any onion really will work such as yellow, white, or red. For the beef gravy, the onion can be diced or thin sliced. Once they cook down, they will reduce in size and we like the bit of onion in every few bites.
Mushrooms. For a richer sauce, I like to use baby Bella mushrooms; however, white button mushrooms work well too. If you want to save time, get the mushrooms pre-sliced.
Butter and Flour. The butter and flour are used to make a roux. This will help thicken the sauce for the gravy. If you need this to be gluten free, use corn starch instead of the flour.
Beef Stock. If you do not have any beef stock on hand, you can use water and beef bouillon.
Water. I add the water to help adjust the beefy flavors. Sometimes, the beef flavor can be a bit too much.
Dijon Mustard or Dry Mustard Powder, Worcestershire Sauce, Salt, and Pepper add the perfect essence to the sauce.
How to Make This Homemade Salisbury Steak Recipe
Add the minced onion, garlic, and breadcrumbs to a large bowl. Add the ground beef, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and Dijon mustard. Use your hands or a spoon to mix until the mixture is well combined. Divide into 10 portions and make oval patties.
In a 12-inch nonstick skillet or cast-iron skillet, add olive oil or butter and cook the beef patties in batches of 4 or 5 approximately 1-2 minutes on each side. They will not be cooked through at this point. Remove to a plate and set aside.
In the same skillet, add the onions and cook for 4-5 minutes until they are translucent and starting to caramelize then add the mushrooms and cook for another 2-3 minutes.
Make the roux in the same pan by adding the butter to the skillet. Once melted, add the flour, and stir to incorporate and cook for 30 seconds. Continue mixing while adding the beef stock and water. Once this is well combined with the roux, add the rest of the ingredients, Dijon mustard, Worcestershire sauce, salt, and pepper.
Add the ground beef patties back in the pan along with the juices and cook in the gravy mixture for 6-7 minutes on medium heat until the gravy is thickened, and the patties are cooked through.
What to Serve with Salisbury Steak?
Pair comfort food classics like with mashed potatoes, egg noodles, on freshly baked bread, or cooked rice. A side dish of vegetables has turned this into a whole meal. Either way, make it easy. Here are a few sides that would pair nicely with this dish.
Caramelized Brussels Sprouts with Balsamic Vinegar
Freeze This for Another Easy Meal
I like to make a double batch of this Homemade Salisbury Steak with Savory Mushroom Gravy. We love to eat leftovers like this as they are quick and easy to reheat. However, this is a perfect meal to freeze. Just place the hamburger patties and mushroom gravy in an airtight place it in an airtight container and label it. Safety freeze for 4 months.
Place in the refrigerator to defrost or safely defrost on a defrost setting in the microwave. Then you can reheat in a saucepan or in the microwave for 1-2 minutes until warmed through.
Homemade Salisbury Steak with Savory Mushroom Gravy
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Kitchen Essentials
Ingredients
Salisbury Steak Ingredients
- 2 Pounds Ground Beef
- 1 Medium Onion Diced
- 1 Cup Breadcrumbs
- 2 Cloves Garlic Minced or 2 Tablespoons of Jarred Minced Garlic
- 2 Large Eggs
- 4 Tablespoons Ketchup
- 2 Beef Bouillon Cubes
- 1 Teaspoon Worcestershire Sauce
- 3 Teaspoons Dijon Mustard
- Salt and Pepper to Taste
Onion and Mushroom Gravy Ingredients
- 2 Tablespoons Olive Oil or butter
- 1 Large Onion diced or sliced thin
- 8 Ounces Mushrooms Sliced
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 3 Cups Beef Stock
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Worcestershire Sauce
- Salt and Pepper to Taste
Instructions
- Add the minced onion, garlic, and breadcrumbs to a large bowl. Add the ground beef, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and Dijon mustard. Use your hands or a spoon to mix until the mixture is well combined. Divide into 10 portions and make oval shaped patties.2 Pounds Ground Beef, 1 Medium Onion, 1 Cup Breadcrumbs, 2 Cloves Garlic Minced, 2 Large Eggs, 4 Tablespoons Ketchup, 2 Beef Bouillon Cubes, 1 Teaspoon Worcestershire Sauce, 3 Teaspoons Dijon Mustard, Salt and Pepper
- In a 12-inch nonstick skillet or cast-iron skillet, add olive oil or butter and cook the beef patties in batches of 4 or 5 approximately 1-2 minutes on each side. They will not be cooked through at this point. Remove to a plate and set aside.
- In the same skillet, add the olive oil and onions and cook for 4-5 minutes until they are translucent and starting to caramelize then add the mushrooms and cook for another 2-3 minutes.2 Tablespoons Olive Oil, 1 Large Onion, 8 Ounces Mushrooms
- Make the roux in the same pan by adding the butter to the skillet. Once melted, add the flour, and stir to incorporate and cook for 30 seconds. Continue mixing while adding the beef stock and water. Once this is well combined with the roux, add the rest of the ingredients, Dijon mustard, Worcestershire sauce, salt, and pepper.2 Tablespoons Butter, 3 Tablespoons Flour, 3 Cups Beef Stock, 2 Tablespoons Dijon Mustard, 2 Tablespoons Worcestershire Sauce, Salt and Pepper
