Irresistible Salisbury Steak with Savory Mushroom Gravy

Why You’ll Love This Recipe

I love this recipe because it combines easy prep with big, homestyle flavors. The beef patties are juicy and well-seasoned, and the gravy is rich and silky thanks to the mushrooms, onions, and beef broth. It’s a budget-friendly meal that tastes like it came from a diner. I also like that I can customize it with simple swaps like ground turkey or gluten-free options—perfect for any night of the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Mushroom Gravy:

• 4 tablespoons salted butter (or olive oil for a lighter version)

• 1 medium onion, sliced (yellow or white)

• 4 oz mushrooms (cremini, portobello, or white), sliced

For the Beef Patties:

• 1.5 lbs lean ground beef (or substitute ground turkey)

• 15.5 oz condensed beef broth (divided)

• ½ cup panko bread crumbs (or regular breadcrumbs)

• 1 large egg

• ½ teaspoon garlic powder

• ½ teaspoon black pepper (adjust to taste)

For the Gravy Seasoning:

• 1 tablespoon all-purpose flour (or cornstarch for gluten-free)

• 2 tablespoons ketchup (or barbecue sauce for a smokier flavor)

• 2 teaspoons Worcestershire sauce (or soy sauce as a substitute)

• 1 teaspoon dry mustard powder (or Dijon mustard)

• ½ cup water (or more beef broth for extra richness)

Directions

1. I start by melting the butter in a large skillet over medium heat. Then I add the sliced onions and cook them for 3–4 minutes until soft. I add the mushrooms next and sauté until the liquid evaporates and they’re golden. I set them aside once done.

2. In a mixing bowl, I combine the ground beef with ¼ cup of the beef broth, bread crumbs, egg, garlic powder, and black pepper. I form the mixture into 6 patties, about 4 inches wide.

3. In a small bowl, I whisk the flour with 2 tablespoons of beef broth until smooth. Then I stir in the rest of the broth, ketchup, Worcestershire sauce, mustard powder, and water to make the gravy base.

4. I brown half of the patties in the skillet over medium heat, cooking each side for about 2 minutes until a crust forms. I remove them and repeat with the rest.

5. I return all the patties to the skillet, top them with the sautéed mushroom and onion mixture, and pour the prepared gravy evenly over everything.

6. I cover the skillet and let the patties simmer for 14–20 minutes over medium-low heat until they’re fully cooked and the gravy has thickened.

7. I serve them hot over mashed potatoes, rice, or noodles—whichever I’m in the mood for—and garnish with fresh parsley if I have it on hand.

Servings and timing

This recipe makes 4 large patties.
Prep Time: 15 minutes
Cook Time: 25 minutes
Simmer Time: 20 minutes
Total Time: 1 hour
Calories per Patty: Approx. 350 kcal

Variations

This dish is super adaptable depending on what I have in the kitchen:

• Use ground turkey for a leaner option.

• Swap out ketchup for barbecue sauce for a smokier, tangier flavor.

• Add fresh garlic or herbs to the beef mixture for extra depth.

• Make it gluten-free by using almond flour or gluten-free breadcrumbs and cornstarch in the gravy.

• Serve over mashed cauliflower for a lower-carb version.

Storage/Reheating

This dish stores well and makes great leftovers.

• Fridge: I store the patties and gravy in an airtight container for up to 4 days.

• Freezer: I freeze them in a sealed container for up to 2 months, separating the patties with parchment paper.

• Reheat: I warm leftovers on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the gravy if needed.

FAQs

Can I make this ahead of time?

Yes! I often prep the patties and gravy ahead, then store everything in the fridge and cook it all just before dinner.

What’s the best mushroom for this recipe?

I use cremini or white mushrooms because they’re easy to find, but portobello slices work great for a meatier texture.

Can I make this dish dairy-free?

Yes, just use olive oil instead of butter, and double-check your broth and ketchup for dairy-free labels.

How do I keep the patties from falling apart?

Make sure the beef mixture is well combined and the patties are chilled for a few minutes if they feel too soft before cooking.

What can I serve this with besides mashed potatoes?

I like it over egg noodles, rice, or even cauliflower mash for a low-carb version. It also pairs well with roasted green beans or steamed broccoli.

Conclusion

This Irresistible Salisbury Steak with Savory Mushroom Gravy is one of those classic comfort food meals I always come back to. It’s hearty, rich, and full of flavor—perfect for a cozy night in or a simple family dinner. With just a few basic ingredients, I get a satisfying dish that tastes like it’s been simmering for hours. Once I serve it up with a big scoop of mashed potatoes or noodles, it’s pure comfort on a plate.

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