Salisbury Steak with mushroom gravy Recipe

Classic salisbury steak is smothered in a mushroom and onion gravy and is ready in just 30 minutes!
One of those comfort food favorites that never goes out of style. It’s quick to make, inexpensive, and is popular with kids and adults alike!

This homemade version is WAY better than the kind you’ll typically find in the freezer section of your grocery store.

The first step to making Salisbury steak is to form your meat patties. I like to use a 90% lean ground beef, because it has a lot of flavor but it’s not overly greasy. The meat is mixed with breadcrumbs and seasonings, then formed into oval shaped “steaks”.

When my family has had a long week, I love making comfort food for a weekend dinner. It’s a nice way to encourage everyone to rest and relax.

Salisbury steak is one of our favorites! Honestly, any dish with a rich, smooth gravy is comfort food to me. But, this dish is especially comfy because it’s meaty and filling, while still being delightfully easy to make and eat. The tender “steaks” and mushroom gravy are always a hit!

This classic dish comes together in just one skillet. Serve some salad on the side, and maybe baked potatoes or rice, and you’ve got a tasty meal with a tad bit of cleanup.

Ingredients

SALISBURY STEAK

• 1/2 onion (white, brown or yellow)
• 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
• 1 lb/500g ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube , crumbled
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard OR 2 tsp dry mustard powder

GRAVY

• 1 tbsp olive oil
• 2 garlic cloves , minced
• 1/2 onion , finely chopped
• 5 oz/150g mushrooms , sliced
• 30g / 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock , low sodium
• 1 cup water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

Directions:

SALISBURY STEAKS
Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
Form patties – Divide into 5 and pat very firmly into oval patties around 3/4″ / 1 2/3 cm thick.

COOKING AND GRAVY
Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
Cook aromatics – If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Season gravy – Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
Serve salisbury steaks topped with the mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired.