The smell of sizzling beef fills your kitchen on a chilly winter evening. It is 6pm and your family is hungry. You need a meal that feels like a warm hug. This Salisbury Steak with Mushroom Gravy is exactly what you need right now.
This dish delivers juicy beef and rich gravy in under an hour. It is a classic meal that never goes out of style. Your whole family will love every single bite. Let’s get cooking and make something special tonight!
Why You’ll Love This Recipe
This recipe is a true weeknight winner for busy parents. You only need one skillet to make the whole meal. This means less cleanup and more time to relax. It uses simple ingredients you likely already have in your pantry.
It is also very budget-friendly because it uses ground beef. You get a restaurant-quality meal without the high price tag. Even picky eaters love the savory, mild flavor of the brown gravy. It is the ultimate comfort food for a cold night.
Simple Method
Making this dish is much easier than it looks. You simply mix the beef and sear the patties first. Then, you make the gravy in the same flavorful pan. Beginners can master this recipe with total confidence. It comes together in just a few simple steps.
Ingredients You’ll Need
These ingredients are mostly pantry staples that create big flavor.
- 1 lb ground beef (80/20 mix)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 8 oz sliced cremini mushrooms
- 1 small yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Dijon mustard
Step-by-Step Directions
- In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and pepper.
- Shape the mixture into four oval patties approximately 3/4 inch thick.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, melt butter. Add mushrooms and onions, sautéing until browned and tender, about 5-7 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
- Slowly whisk in the beef broth and Dijon mustard. Bring to a simmer until the gravy begins to thicken.
- Return the beef patties and any accumulated juices to the skillet. Lower heat to medium-low and simmer for 5-10 minutes until the beef is cooked through and gravy is thick.
- Adjust seasoning with salt and pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve these patties warm over a pile of creamy mashed potatoes. The gravy is perfect for soaking into the potatoes. You can also add a side of steamed green beans. For a cozy night in, serve it with a crusty piece of bread. This helps you get every drop of that delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This recipe is also great for meal prep lunches. To reheat, place a patty and gravy in a skillet. Warm it over low heat until it is hot through. You can add a splash of broth if the gravy is too thick.
Recipe Tips
- Don’t skip the searing step because it locks in the juice.
- Avoid overmixing the meat to keep the patties tender.
- Use 80/20 ground beef for the best flavor and texture.
- Whisk the broth in slowly to avoid lumps in your gravy.
- For a winter twist, add a pinch of fresh thyme.
- Wipe the mushrooms with a damp cloth instead of washing them.
- Make sure your skillet is hot before adding the beef.
Ways to Switch It Up
- Swap ground beef for ground turkey for a lighter meal.
- Use gluten-free breadcrumbs and flour to make it allergy-friendly.
- Add extra onions if you love a sweet onion flavor.
- Swap Dijon mustard for yellow mustard for a milder tang.
Common Questions
Can I freeze Salisbury Steak?
Yes, you can freeze the cooked patties in the gravy. Place them in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating.
How do I know the beef is done?
The beef is done when it reaches 160°F internally. It should also feel firm to the touch. The simmering step helps ensure it cooks through perfectly.
What if my gravy is too thin?
Simply let the gravy simmer for a few extra minutes. It will thicken as the liquid evaporates. You can also whisk in a tiny bit more flour if needed.
I hope this cozy meal brings your family together tonight. There is nothing better than a warm plate of comfort food. Give it a try and enjoy every bite!
— Lidia
Salisbury Steak with Mushroom Gravy
Ingredients
- 1 lb ground beef (80/20 mix)
- 1/2 cup panko breadcrumbs
- 1 large eg g
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchu p
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 8 oz sliced cremini mushrooms
- 1 small yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all -purpose flour
- 2 cups beef broth
- 1 teaspoon Dijon mustard
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and pepper.
- Shape the mixture into four oval patties approximately 3/4 inch thick.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, melt butter. Add mushrooms and onions, sautéing until browned and tender, about 5-7 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
- Slowly whisk in the beef broth and Dijon mustard. Bring to a simmer until the gravy begins to thicken.
- Return the beef patties and any accumulated juices to the skillet. Lower heat to medium-low and simmer for 5-10 minutes until the beef is cooked through and gravy is thick.
- Adjust seasoning with salt and pepper to taste and serve immediately.
