Salisbury Steak In Mushroom Onion Gravy Recipe

I perfected Homemade Salisbury Steak in a savory mushroom and onion gravy and uncovered a tiny twist that makes it stand out.

I never expected a skillet of ground beef and sliced mushrooms to make me stop mid scroll, but this Salisbury Steak With Mashed Potatoes And Mushroom Gravy did exactly that. Folks call it Hamburger Steaks too, which cracks me up, cause it feels both humble and wildly satisfying.

The mushroom onion gravy is the kind of sauce that makes you forget the clock, and I keep finding new little tweaks to try, even when I say I’m done. It’s savory, a little messy, and oddly clever, the kind of recipe that keeps showing up on repeat in my kitchen every single week.

Ingredients

• Ground beef: provides protein and iron, gives rich, juicy flavor, can be fatty.
• Mushrooms: earthy umami, low calorie, add meaty texture and soak up gravy flavors.
• Onions: sweet when browned, add fiber and depth, make gravy taste homey.
• Worcestershire sauce: tangy, savory boost, small amount adds complexity and a slight sweetness.
• Butter: enriches gravy, adds silky mouthfeel, brings fat and flavor so use sparingly.
• Breadcrumbs and egg: bind patties, add carbs and structure, help keep steaks tender.
• Beef broth: builds savory gravy base, supplies sodium and beef flavor without extra prep.

Ingredient Quantities

• 1 1/2 pounds ground beef 80/20
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 small onion finely chopped
• 1 clove garlic minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 8 ounces mushrooms sliced (about 2 cups)
• 1 large onion thinly sliced
• 2 tablespoons all purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce for the gravy
• 1 teaspoon Dijon mustard for the gravy
• 2 tablespoons chopped fresh parsley for garnish optional

How to Make this

1. In a big bowl mix 1 1/2 pounds ground beef 80/20, 1/2 cup plain breadcrumbs, 1/4 cup milk, 1 large egg, 1 small onion finely chopped, 1 clove garlic minced, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme until just combined, don’t overwork it; shape into 6 to 8 oval patties and set on a plate.

2. Heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter in a large skillet over medium high heat until hot, then brown the patties 3 to 4 minutes per side until a nice crust forms, they do not need to be fully cooked; transfer patties to a plate and tent with foil.

3. Reduce heat to medium and add the remaining 1 tablespoon unsalted butter to the same skillet, add 8 ounces sliced mushrooms and 1 large onion thinly sliced; cook, stirring occasionally, until the mushrooms and onions are browned and softened about 6 to 8 minutes, scraping up browned bits from the bottom.

4. Sprinkle 2 tablespoons all purpose flour over the mushrooms and onions and stir to coat, cook 1 minute to get rid of the raw flour taste.

5. Slowly pour in 2 cups beef broth while stirring or whisking to loosen the pan fond, then add 1 tablespoon Worcestershire sauce for the gravy and 1 teaspoon Dijon mustard for the gravy; bring to a simmer and let it thicken slightly.

6. Nestle the browned patties back into the gravy, spoon sauce over them, reduce heat to low and simmer gently 8 to 10 minutes until patties are cooked through and the gravy is glossy; if gravy gets too thick add a splash more broth.

7. Taste and adjust seasoning with a little more salt or pepper if needed, remember the Worcestershire adds saltiness so taste first.

8. Serve the Salisbury steak with plenty of mushroom onion gravy and sprinkle 2 tablespoons chopped fresh parsley on top if you like, it’s optional but makes it look nice.

Equipment Needed

1. Large mixing bowl — for the beef, breadcrumbs, egg and seasonings, don’t overmix.
2. Measuring cups and spoons — for breadcrumbs, milk, flour, Worcestershire, salt and spices.
3. Liquid measuring cup or small pitcher — for the 2 cups beef broth and the 1/4 cup milk.
4. Chef’s knife and cutting board — for finely chopping the onion and slicing mushrooms.
5. Large heavy skillet (10 to 12 inch) — cast iron or heavy-bottomed pan gives the best crust.
6. Spatula and tongs — a sturdy turner to brown patties and tongs to nestle them in the gravy.
7. Wooden spoon and whisk — spoon to scrape browned bits and a whisk to stir in the broth and flour.
8. Plate and foil (or a shallow pan and foil) plus a meat thermometer if you want to be exact.

FAQ

Salisbury Steak In Mushroom Onion Gravy Recipe Substitutions and Variations

• Ground beef (1 1/2 lb): swap with ground turkey or chicken for a leaner steak (cook slower so it doesn’t dry), or use a 50/50 mix of beef and pork for extra juiciness, or try a plant-based ground for a vegetarian version.
• Plain breadcrumbs: use panko for a lighter, airier texture, crushed saltines or Ritz crackers in a pinch, or pulse old-fashioned oats briefly for a gluten reduced binder (almond flour also works but makes patties denser).
• Worcestershire sauce (in meat or gravy): substitute soy sauce plus a splash of cider or red wine vinegar and a pinch of sugar, or use tamari for gluten free, or a small dash of fish sauce blended with a little balsamic for that umami hit.
• Beef broth (2 cups): use low sodium chicken or vegetable broth plus a teaspoon of beef bouillon or beef base to keep depth, or mushroom broth/stock for a richer, earthier gravy, or plain water with a good-quality beef bouillon cube if you’re out of stock.

Pro Tips

1) Dont overwork the meat. Mix just till combined, form patties gently and poke a shallow dimple in the center so they dont balloon up while cooking. Chill them 10 to 15 minutes if you have time, it helps them hold together.

2) Get the pan really hot and dont crowd it. A little oil plus a pat of butter gives faster browning and better crust, and those browned bits are where your gravy flavor comes from. If the pan gets crowded, brown in batches.

3) For a silky gravy, sprinkle and cook the flour a minute so it loses that raw taste, then add cold broth slowly while whisking to avoid lumps. If it gets too thick later, add a splash more broth, or for a quicker fix stir a teaspoon of cornstarch into cold water and whisk that in. Finish with a small knob of butter for shine and roundness.

4) Taste and finish at the end. Worcestershire and mustard add salt and tang, so taste before adding extra salt. Let the patties finish gently in the sauce so they stay moist, and sprinkle fresh parsley just before serving for color.

Salisbury Steak In Mushroom Onion Gravy Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected Homemade Salisbury Steak in a savory mushroom and onion gravy and uncovered a tiny twist that makes it stand out.

Pin

Servings

4

servings

Calories

665

kcal

Equipment: 1. Large mixing bowl — for the beef, breadcrumbs, egg and seasonings, don’t overmix.
2. Measuring cups and spoons — for breadcrumbs, milk, flour, Worcestershire, salt and spices.
3. Liquid measuring cup or small pitcher — for the 2 cups beef broth and the 1/4 cup milk.
4. Chef’s knife and cutting board — for finely chopping the onion and slicing mushrooms.
5. Large heavy skillet (10 to 12 inch) — cast iron or heavy-bottomed pan gives the best crust.
6. Spatula and tongs — a sturdy turner to brown patties and tongs to nestle them in the gravy.
7. Wooden spoon and whisk — spoon to scrape browned bits and a whisk to stir in the broth and flour.
8. Plate and foil (or a shallow pan and foil) plus a meat thermometer if you want to be exact.

Ingredients

• 1 1/2 pounds ground beef 80/20

• 1/2 cup plain breadcrumbs

• 1/4 cup milk

• 1 large egg

• 1 small onion finely chopped

• 1 clove garlic minced

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 2 tablespoons unsalted butter

• 1 tablespoon vegetable oil

• 8 ounces mushrooms sliced (about 2 cups)

• 1 large onion thinly sliced

• 2 tablespoons all purpose flour

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce for the gravy

• 1 teaspoon Dijon mustard for the gravy

• 2 tablespoons chopped fresh parsley for garnish optional

Directions

• In a big bowl mix 1 1/2 pounds ground beef 80/20, 1/2 cup plain breadcrumbs, 1/4 cup milk, 1 large egg, 1 small onion finely chopped, 1 clove garlic minced, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme until just combined, don't overwork it; shape into 6 to 8 oval patties and set on a plate.
• Heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter in a large skillet over medium high heat until hot, then brown the patties 3 to 4 minutes per side until a nice crust forms, they do not need to be fully cooked; transfer patties to a plate and tent with foil.
• Reduce heat to medium and add the remaining 1 tablespoon unsalted butter to the same skillet, add 8 ounces sliced mushrooms and 1 large onion thinly sliced; cook, stirring occasionally, until the mushrooms and onions are browned and softened about 6 to 8 minutes, scraping up browned bits from the bottom.
• Sprinkle 2 tablespoons all purpose flour over the mushrooms and onions and stir to coat, cook 1 minute to get rid of the raw flour taste.
• Slowly pour in 2 cups beef broth while stirring or whisking to loosen the pan fond, then add 1 tablespoon Worcestershire sauce for the gravy and 1 teaspoon Dijon mustard for the gravy; bring to a simmer and let it thicken slightly.
• Nestle the browned patties back into the gravy, spoon sauce over them, reduce heat to low and simmer gently 8 to 10 minutes until patties are cooked through and the gravy is glossy; if gravy gets too thick add a splash more broth.
• Taste and adjust seasoning with a little more salt or pepper if needed, remember the Worcestershire adds saltiness so taste first.
• Serve the Salisbury steak with plenty of mushroom onion gravy and sprinkle 2 tablespoons chopped fresh parsley on top if you like, it's optional but makes it look nice.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 471g
• Total number of serves: 4
• Calories: 665kcal
• Fat: 45.8g
• Saturated Fat: 18.5g
• Trans Fat: 0.7g
• Polyunsaturated: 3g
• Monounsaturated: 18.3g
• Cholesterol: 203mg
• Sodium: 1349mg
• Potassium: 799mg
• Carbohydrates: 21.5g
• Fiber: 2.3g
• Sugar: 3g
• Protein: 49.8g
• Vitamin A: 158IU
• Vitamin C: 2.5mg
• Calcium: 37mg
• Iron: 4.8mg