Tender and moist Salisbury steak with extra saucy mushroom gravy all made from scratch! Made of ground beef, fresh mushrooms, and simple ingredients that you probably already have in your pantry.
You can make this in less than an hour in one pan! Serve with warm rice or mashed potatoes and your weeknight dinner is complete!
What is Salisbury Steak?
These “steaks” are actually burger patties with eggs, breadcrumbs, and other seasonings. It's similar to meatballs but formed into patties that are seared until brown then braised in a mushroom gravy until it finishes cooking.
Salisbury Steak and Mushroom Gravy
Here are the reasons why you'll love this simple and delicious recipe:
- The burger patties are so easy to make–just combine and mix, that's it. Dividing and shaping become easy peasy using a simple trick. I'll show you later.
- Not only is the meat moist and tender, but it's also delicious and flavorful!
- The mushroom gravy is extra saucy. There's enough to drizzle over rice, mashed potatoes, or even pasta. Yum!
Ingredients
These are the ingredients you need to make Salisbury steaks and mushroom gravy. Nothing complicated, just staple pantry ingredients.
Salisbury burger steaks
- Ground beef - use lean or with a little bit of fat for extra flavor. You can also use a mix of ground beef and ground pork for variation.
- Bread crumbs - help bind the meat together. You can also use white bread as an alternative.
- Egg - adds moisture and also helps bind the meat together.
- Milk - makes the meat moist and tender.
- Seasoning - garlic and onion powder, Worcestershire sauce, and ketchup. You can also add some dried herbs like thyme or Italian seasoning for extra flavor.
Homemade Mushroom Gravy
- Butter - gives the gravy a better flavor so, don't skip it!
- Flour - thickens the sauce. Remember to cook it for a minute or two to get rid of the floury taste.
- Beef stock - use homemade or storebought. In this recipe, I used bouillon cubes dissolved in hot water for convenience.
- Fresh Mushrooms - you can use white button mushrooms, crimini mushrooms, or portobello mushrooms
How to Make Salisbury Steak
Here are a few tips I'd like to highlight when making Salisbury steaks:
Soak the breadcrumbs in milk until it becomes a paste before adding to the rest of the burger patty ingredients. This binder will make the Salisbury steaks moist and tender.
Make a dent in the middle of the burger using a spoon to help it keep it flat while cooking. Not really necessary, but just to make your steaks prettier 🙂
Fry the patties in batches and don't overcrowd the pan. This allows the meat to properly sear (brown) and not steam. We need those bits of charred meat to make the gravy later.
Make-ahead
The burger steaks can be made ahead and frozen raw for up to 1 month. To prevent the patties from sticking together, place 1 inch apart in a tray lined with parchment paper. Freeze for 2 hours before transferring to an airtight freezer-safe container.
Storing and leftovers
Leftovers should be kept refrigerated and consumed within 3 to 4 days. Reheat gently in a microwave or stovetop.
Salisbury Steak Video Recipe
More easy recipes for your weekly dinner!
- Mushroom Pasta (made with canned soup)
- Shrimp Pasta in Creamy Tomato Sauce
- Cream Cheese Pasta Sauce
- Chunky Mushroom and Celery Soup
- Creamy Garlic Pasta with Bacon and Mushroom
- Sardines Pasta with Tomatoes and Olives
- Cheesy Baked Macaroni
- Instant Pot Beef Stroganoff with Mushroom Soup
More beef recipes
Salisbury Steak with Mushroom Gravy
Equipment
Ingredients
Burger Steaks
- 500 grams /1 lb ground beef
- ¼ cup bread crumbs
- ¼ cup milk
- 1 large egg
- 2 tablespoon ketchup
- 2 teaspoon Worcestershire
- 2 tablespoon onion powder
- 1 teaspoon garlic powder
- pinch of dried thyme (optional)
- 1 teaspoon salt
- ground black pepper (to taste)
Mushroom Gravy
- 3 cups hot water
- 1 ½ pc beef bouillon
- 1 tablespoon vegetable oil
- 2 tablespoon unsalted butter
- 2 cloves garlic
- 1 med-size yellow onion (sliced)
- 200 grams mushroom (sliced)
- 3 tablespoon all-purpose flour
- 2 teaspoon Worcestershire sauce
- salt and pepper (to taste)
Instructions
- Dissolve the beef bouillon in hot water. Set aside. Place breadcrumbs in a small bowl. Pour milk and stir until it forms into a paste.
- Place all the ingredients of the burger steaks in a large bowl including the breadcrumbs paste. Mix by hand until just combined. Flatten the top evenly then divide it into four equal portions by making a crossline in the middle. Form into a patty then place in a tray. Make a dent in the middle using a spoon. This will keep the burgers flat as it cooks.
- Heat the vegetable oil in a large pan over high heat. Cook the patties for 2 to 3 minutes each side until browned. Do this in two batches to maintain the heat of the pan and prevent it from producing too much liquid. Set aside.
- Melt the butter in the same pan. Add the onions and garlic. Cook until soft and translucent. Add the mushrooms. Cook for 3-5 minutes until softened.
- Add the flour. Stir and cook for another minute. Season with salt and dried thyme (if using). Pour the beef broth, stirring as you go to remove the lumps. Bring to a simmer.
- Add the burger steaks along with the juices. Cook until meat is cooked through and gravy is thickened about 5 to 6 minutes. Stir occasionally. Taste the gravy and season with salt and pepper, to taste. Serve over rice or mash potato. Enjoy!
Recipe Notes and Tips:
- Breadcrumbs can be substituted with 2 slices of bread. Tear it into small pieces then soak in â…“ cup of milk until mushy.
- Mushrooms - you can use white button mushrooms, crimini mushrooms, or portobello mushrooms.
- Leftovers should be kept refrigerated and consumed within 3 to 4 days. Reheat gently in a microwave or stove-top.
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Don says
Having for supper tonight
Mella says
Enjoy!