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Salisbury Steak with Mushroom Gravy

A quick, easy, and delicious comfort food classic with a rich mushroom gravy that elevates the classic Salisbury steak.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salisbury Steaks
  • 1.5 pounds ground beef Use high-quality ground beef for better flavor.
  • 1 small onion, finely chopped For added sweetness and flavor.
  • 2 cloves garlic, minced Enhances the steak mixture.
  • 1 large egg Acts as a binding agent.
  • 1 cup breadcrumbs Help to bind the mixture and add texture.
  • 1 tablespoon Worcestershire sauce For savory depth.
  • to taste Salt and pepper Season to preference.
For the Mushroom Gravy
  • 2 tablespoons olive oil For sautéing mushrooms and onions.
  • 8 ounces mushrooms, sliced Use your favorite variety.
  • 1 small onion, finely chopped For extra flavor in the gravy.
  • 2 cups beef broth For the base of the gravy.
  • 1 tablespoon soy sauce Adds umami flavor.
  • 1 tablespoon cornstarch For thickening the gravy.
  • 1 tablespoon water To mix with cornstarch.
  • to taste Salt and pepper Season to taste.

Method
 

Preparation
  1. In a large bowl, combine the ground beef, chopped onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, salt, and pepper. Mix until well combined but do not overdo it.
  2. Shape the mixture into four equal-sized patties, about ¾ inch thick. Press a slight indentation in the center to prevent puffing.
Cooking
  1. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place the patties in the pan. Cook for about 4-5 minutes on each side until browned and cooked through.
  2. Remove the patties from the pan and set aside.
  3. In the same skillet, add another tablespoon of olive oil and toss in the sliced mushrooms and onion. Sauté until tender and onions are translucent, about 5 minutes.
  4. Pour in the beef broth and soy sauce, bringing the mixture to a light simmer. Whisk in the cornstarch slurry to thicken. Cook until bubbly and slightly thickened, season with salt and pepper.
  5. Return the Salisbury steaks to the skillet, coating them with the mushroom gravy. Let them simmer together for a few minutes to absorb the flavor.
  6. Serve the Salisbury steak with a generous scoop of gravy on top. Recommended sides include mashed potatoes or steamed veggies.

Notes

Feel free to prep the patties ahead of time and store them in the fridge for up to a day or freeze for later. Add herbs like rosemary or thyme to the gravy for extra flavor.