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Easy Salisbury Steak with Rich Homemade Mushroom Gravy

A thick, perfectly seared Salisbury steak smothered in rich mushroom gravy and sliced mushrooms in a cast iron skillet.
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This easy Salisbury Steak recipe delivers classic comfort food flavor. You get juicy, seasoned beef patties smothered in a rich, homemade mushroom gravy, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 1/2 cup breadcrumbs (Panko or regular)
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil or butter, for searing
  • 1 medium yellow onion, finely chopped
  • 8 oz cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce (for gravy)

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, salt, pepper, garlic powder, and 1 tablespoon of Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
  2. Form the mixture into 6 equal oval-shaped patties, about 3/4 inch thick.
  3. Heat the olive oil or butter in a large skillet over medium-high heat. Sear the patties for 3 to 4 minutes per side until nicely browned. Remove the patties from the skillet and set them aside on a plate.
  4. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 to 7 minutes.
  5. Sprinkle the flour over the onions and mushrooms. Stir constantly and cook for 1 minute. This creates the roux for your gravy.
  6. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard, dried thyme, and the second teaspoon of Worcestershire sauce.
  7. Bring the gravy to a simmer. Let it cook until it thickens slightly, about 3 to 5 minutes. Taste and adjust salt and pepper as needed.
  8. Return the seared beef patties to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and let the steaks simmer for 10 to 15 minutes, or until cooked through.
  9. Serve your Salisbury Steak immediately, spooning plenty of the rich mushroom gravy over each patty. This is a classic comfort food dinner best served over creamy mashed potatoes or fluffy rice.

Notes

  • For an even richer gravy, substitute 1/4 cup of the beef broth with 1/4 cup of dry red wine and let it cook down before adding the rest of the broth.
  • If you prefer a smoother gravy without mushroom pieces, blend half of the cooked mushroom and onion mixture with a little broth before adding it back to the skillet.
  • You can make this a slow cooker Salisbury steak by browning the patties first, then placing them in the crockpot with the prepared gravy ingredients (minus the flour, which should be mixed with cold water to create a slurry before adding to the slow cooker at the end). Cook on low for 4 to 6 hours.

Nutrition

Find it online: https://carlacooking.com/salisbury-steak-easy-recipe-rich-gravy/