Salisbury Steak with Mushrooms

Salisbury Steak with Mushrooms is a timeless comfort food that brings warmth and nostalgia to the table. This recipe creates juicy ground beef patties infused with savory seasonings and smothered in a rich mushroom gravy. Whether for a family dinner or a cozy night in, this dish delivers a satisfying, hearty meal with classic American flavors that are hard to beat.

My family always asks for this when the weather turns chilly, and I love how it makes the kitchen smell like Sunday dinner at grandma’s. It’s become a go-to recipe that never fails to impress.

Ingredients

• Ground beef 80/20 lean-to-fat ratio: Provides the perfect balance for juicy patties without excess grease
• Panko breadcrumbs: Helps bind the patties while keeping them light and tender, regular breadcrumbs work too
• Large egg: Acts as a binder and adds moisture to the meat mixture
• Worcestershire sauce: Adds savory depth and umami richness
• Dijon mustard: Gives a subtle tang that brightens the flavor
• Garlic powder and onion powder: Adds aromatic warmth without needing fresh spices every time
• Minced onion: Brings sweetness and texture to the patties
• Salt and black pepper: Essential seasonings for balance
• Olive oil: Used for cooking gives a mild richness and helps develop a golden crust on the patties
• Butter: Creates a rich base for the mushroom gravy
• Sliced onion and mushrooms: Crimini or button mushrooms bring earthiness and texture, select firm, fresh mushrooms for best flavor
• Garlic in gravy: Adds a punch of aroma and enhances the overall savoriness
• All-purpose flour: Thickens the gravy and gives it a smooth body
• Beef broth: Provides a rich and hearty liquid base, choose low sodium for better control over seasoning
• Fresh thyme: Leaves bring a subtle herbal note that complements mushrooms perfectly

Instructions

Step 1 Prepare the Meat Mixture:

Combine ground beef, breadcrumbs, beaten egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, minced onion, salt, and pepper in a large bowl. Mix gently with your hands until just combined to avoid tough patties. The mixture should hold together but remain light.

Step 2 Form the Patties:

Divide the mixture into six equal portions. Shape each into an oval patty about three quarters of an inch thick. Press a shallow indentation in the center of each patty with your thumb to prevent puffing during cooking and ensure even thickness.

Step 3 Cook the Patties:

Heat olive oil in a large skillet over medium-high heat until shimmering. Add patties in batches if needed, cooking three to four minutes per side until well browned. They do not need to be fully cooked at this point. Set aside on a plate and cover loosely with foil to keep warm.

Step 4 Start the Mushroom Gravy:

Using the same skillet with browned bits, melt butter over medium heat. Add sliced onions and cook three to four minutes until softened. Add mushrooms and a pinch of salt, cooking five to seven minutes until the mushrooms release moisture and start to brown. Stir in minced garlic and cook for an additional thirty seconds until fragrant.

Step 5 Make the Gravy Base:

Sprinkle flour over the mushroom mixture and stir continuously for one to two minutes to cook out the flour taste. Slowly whisk in beef broth, scraping the bottom of the pan to lift browned bits that add flavor. Add Worcestershire sauce and thyme, then bring to a simmer.

Step 6 Finish the Dish:

Nestle the browned patties into the skillet with the gravy. Reduce heat to low, cover, and simmer for ten to twelve minutes until patties are cooked through and gravy thickens. Adjust seasoning with salt and pepper to taste.

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I adore using fresh thyme in this recipe, its subtle herbal touch perfectly balances the rich gravy and brings the dish to life. Sharing this meal with family always sparks stories from my childhood when this was a special Sunday dinner tradition.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of beef broth to keep the gravy moist. You can also freeze individual portions for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey is a leaner option, add extra olive oil to maintain juiciness. Gluten-free breadcrumbs work well if you need to avoid gluten. Vegetable broth can replace beef broth for a lighter gravy without sacrificing too much richness. Portobello mushrooms provide a deeper, meatier flavor than button mushrooms.

Serving Suggestions

Serve with creamy mashed potatoes or cauliflower mash for a comforting side. Roasted green beans or asparagus add color and a fresh crunch. A crisp side salad with a tangy vinaigrette cuts through the richness and brightens the meal. Crusty bread is perfect for soaking up the luscious gravy.

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This Salisbury steak is a cozy, satisfying meal perfect for cool nights. Leftovers reheat well and keep the gravy flavorful.

Frequently Asked Questions About Recipes

→ Can I prepare the patties in advance?

Yes, patties can be formed and refrigerated up to 24 hours ahead to save time on cooking day.

→ What’s the key to preventing patties from breaking apart?

Using proper binders like breadcrumbs and eggs and letting the patties rest in the fridge before cooking helps them hold together well.

→ Can ground turkey be used instead of beef?

Absolutely, adding a bit of olive oil compensates for the leaner turkey and keeps patties moist.

→ How do I achieve a rich mushroom gravy?

Sauté mushrooms and onions slowly to develop flavor, then use broth and flour to thicken into a smooth, savory sauce.

→ What are good alternatives if I don’t like mushrooms?

Caramelized onions or diced bell peppers make great substitutes to add texture and depth to the gravy.