Salisbury Steak with Mushroom-Onion Gravy

Four Salisbury steaks topped with sliced mushrooms and brown gravy, garnished with chopped parsley, served in a black cast iron skillet.

Salisbury Steak with Mushroom-Onion Gravy

This classic Salisbury Steak is a one-pan, weeknight-friendly comfort food made with seasoned ground beef patties, sautéed mushrooms, caramelized onions, and a rich, savory brown gravy.

Course Main Course

Cuisine American

Keyword Salisbury Steak

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 543kcal

Author Julia

Ingredients

For the Steaks:

1 pound ground beef
½ medium onion finely diced, about ¾ cup
1 medium egg
½ cup Panko or breadcrumbs of your choice
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons cooking oil

For the Gravy:

½ medium onion finely sliced, about 1 - 1 ½ cups
8 ounces whole mushrooms sliced thick
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 ½ cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
Salt and pepper to taste

Garnish:

Fresh parsley roughly chopped

US Customary - Metric

Instructions

Prepare Salisbury Steak Patties:

In a medium bowl, combine ground beef, ½ diced onion, egg, breadcrumbs, Dijon mustard, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
Mix gently until just combined and then shape into 4 very tightly packed oval patties. Press the meat firmly into your hands, making sure to squeeze very tight to form a ball, then shape into 1 inch thick ovals. Make sure the patties are very uniform looking and don’t have cracks or open areas.
Heat the oil in a large skillet over medium-high heat and sear the patties 3-4 minutes per side, undisturbed on each side, until golden brown and slightly undercooked. Flip them gently. If your patties are burning, turn the heat down. Work in batches to not crowd the pan. Remove from the skillet and set aside.

Make the Gravy:

In the same skillet, add butter. Once melted, sauté the sliced onion and mushrooms until softened and lightly browned, about 6-8 minutes.
Sprinkle the flour over the onions and mushrooms and stir for about 1 minute to cook the flour.
Pour in beef broth, Worcestershire sauce, and ketchup, scraping up any browned bits from the bottom of the pan.
Simmer for around 3 minutes or until the gravy just starts to thicken. Season with salt and pepper.

Assemble:

Return the steaks to the skillet, spoon plenty of gravy over them, cover, and simmer until you reach your desired internal temperature. We recommend medium which is just a tad pink, 145 degrees, but you are more than welcome to cook them until an internal temperature of 165 degrees.
Plate the Salisbury steaks and generously ladle the onion-mushroom gravy over the top. Serve with creamy polenta, mashed potatoes, rice, or buttered noodles. Pair with green beans, broccoli, or asparagus!

Notes

Don’t overmix the steaks! It can make the patties a little tough, so mix until JUST combined.
When forming the patties, make sure they are tight by compressing them in your palms, then shape them into ovals. This helps prevent them from breaking apart in the pan when cooked.
Sear and brown! Don’t be afraid of high-heat cooking. Getting that browned crust on the steaks is optimal for texture and flavor!
Simmer: Don’t boil, but simmer the steaks in the sauce, or your sauce can burn, and your steaks can become overcooked. Make sure to cook them low and slow with the cover on to keep the steaks juicy.
Gravy thickness: Is your gravy too watery? Add 1 tablespoon of flour or cornstarch with 1 tablespoon of water into a small bowl, then pour into the gravy. Mix until well combined and continue simmering until the gravy has thickened.
Make-ahead: You can form the patties ahead of time if needed, then refrigerate! When ready, let them sit at room temperature for at least 30 minutes before cooking them off.

Variations

Cheesy: Sprinkle some shredded cheddar, Swiss, or your favorite cheese on top of the steaks in the last few minutes of simmering.
Smoky: Add a teaspoon of smoked paprika to the gravy!
Creamy: Stir in at least ¼ cup (or more if desired) of heavy cream for a richer, creamier sauce.

Storage Tips

Fridge: Store the cooked, cooled Salisbury steaks and gravy in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Store the cooked and cooled steaks and gravy separately in freezer-safe containers for up to 3 months. Thaw both in the fridge prior to reheating.
Reheat: Gently reheat everything in a skillet over medium-low heat or in the microwave with a splash of water or broth, as the gravy will have thickened.

Nutrition