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Easy Homemade Salisbury Steak with Mushroom Gravy

Close-up of a perfectly cooked Salisbury steak smothered in rich, creamy mushroom gravy.
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Make classic Salisbury Steak patties and cover them with a rich, savory mushroom gravy. This recipe is simple for a weeknight dinner.

Ingredients

Scale
  • 1.5 lb ground beef (80/20 recommended)
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 oz cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Instructions

  1. In a large bowl, combine the ground beef, bread crumbs, milk, chopped onion, egg, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
  2. Form the mixture into 4 equal oval-shaped patties, about 3/4 inch thick.
  3. Heat the olive oil in a large skillet over medium heat. Brown the patties for 3 to 4 minutes per side until nicely seared. Remove the patties from the skillet and set them aside.
  4. Add the butter to the same skillet. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 to 7 minutes.
  5. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute.
  6. Gradually whisk in the beef broth until smooth. Add the dried thyme and garlic powder. Bring the gravy to a simmer, stirring until it thickens slightly.
  7. Return the browned patties to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the patties are cooked through.
  8. Serve the Salisbury steaks immediately with the mushroom gravy poured over them.

Notes

  • Serve this dish over mashed potatoes or egg noodles for a complete meal.
  • For a deeper flavor in the gravy, use beef consommé instead of some of the broth.
  • If you prefer a smoother gravy, strain the liquid after simmering, removing the mushrooms, before returning the patties.

Nutrition

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