Easy Salisbury Steak with Mushroom Gravy Recipe

If you’re craving a cozy, satisfying dinner that feels like a warm hug, you’re going to adore this Easy Salisbury Steak with Mushroom Gravy Recipe. I absolutely love how the juicy beef patties melt in your mouth, and the silky mushroom gravy seals the deal every single time. When I first tried making Salisbury steak at home, I struggled to get that restaurant-quality gravy, but this recipe nails it with simple ingredients and foolproof steps. So stick with me — you’ll find this dish becomes a fast favorite in your dinner rotation!

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Ingredients You’ll Need

These straightforward ingredients come together to create that classic Salisbury steak experience. I always recommend using extra lean ground beef for the patties to keep them juicy without too much grease. Also, fresh or cremini mushrooms really up the depth of the gravy, so don’t skip them if you can help it!

• Ground beef: Extra lean works best for flavor and texture without excess fat.
• Breadcrumbs: These help bind the patties and keep them tender; plain or Italian seasonings both work.
• Egg: Acts as the perfect glue to hold the patties together.
• Worcestershire sauce: Just a splash adds umami magic inside the patties and gravy.
• Salt and pepper: Simple but essential for seasoning.
• Olive oil and butter: I like the combo for browning the patties and sautéing the veggies to add richness.
• Onion: Thinly sliced, it softens and sweetens the gravy beautifully.
• Cremini mushrooms (optional): Adds an earthy, meaty flavor that complements the beef.
• Beef broth (low sodium): The base of that luscious gravy.
• Tomato paste: Gives depth and a subtle tang to the sauce.
• Soy sauce: Balances the flavors and gives the gravy a savory kick.
• Cornstarch: For thickening the gravy to that perfect silky finish.

Variations

I love how versatile this Easy Salisbury Steak with Mushroom Gravy Recipe is. Over time, I’ve played with a few tweaks to match the occasion or sometimes just to surprise my family. Don’t be afraid to make it your own!

• Mushroom-free version: When mushrooms aren’t your thing, just skip them. The onion gravy still shines and keeps things super tasty.
• Turkey or chicken substitution: I once swapped beef for ground turkey to lighten the dish — it was delicious, just be sure to add a bit more seasoning.
• Cheesy Salisbury Steak: Adding a slice of Swiss or cheddar on top of each patty near the end is a total crowd-pleaser in my house.
• Gluten-free option: Use gluten-free breadcrumbs and tamari instead of soy sauce, and you’re good to go.

How to Make Easy Salisbury Steak with Mushroom Gravy Recipe

Step 1: Mix and Shape the Patties

Start by combining ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large bowl. I find using my hands is the best way to gently mix everything without overworking the meat, which keeps the patties tender. Then shape the mixture into six equal oval patties — don’t worry about perfection, rustic shapes cook just fine!

Step 2: Brown the Patties

Heat olive oil and butter in a large skillet over medium-high heat until melted and shimmering. Add the patties and cook for about 5 minutes on each side until browned and cooked through. Don’t overcrowd the pan — cook in batches if needed. Once done, transfer patties to a plate; you’ll return them to the pan later in the gravy.

Step 3: Sauté Onions and Mushrooms

Reduce heat to medium and add the sliced onions to the same skillet. Cook for 3 to 5 minutes until they soften, then stir in the mushrooms if using. Let everything cook until the onions turn golden and the mushrooms release their moisture, about another 3 minutes. This step fills your kitchen with the most comforting aromas — just trust me on that.

Step 4: Make the Mushroom Gravy

Next, add beef broth, tomato paste, soy sauce, and Worcestershire sauce to the skillet, stirring everything together. In a small bowl, whisk cornstarch with a splash of water or beef broth until smooth, then pour into the skillet. Whisk continuously for about two minutes until the sauce thickens into that perfect gravy consistency. It’s super satisfying to see it thicken! If it gets too thick, add a little more broth.

Step 5: Combine and Warm Through

Now it’s time to nestle the browned patties back into the skillet. Spoon the mushroom gravy over each one and let them simmer together for a minute or so, just to warm through and soak up the flavors.

How to Serve Easy Salisbury Steak with Mushroom Gravy Recipe

Garnishes

I usually sprinkle freshly chopped parsley right over the finished Salisbury steaks. It adds a pop of color and freshness that contrasts the rich gravy perfectly. Sometimes I toss on a little cracked black pepper just before serving, which brightens the flavors.

Side Dishes

Mashed potatoes are my go-to side because they soak up the mushroom gravy like a dream. But I’ve also served this with buttery egg noodles or creamy polenta — both are fantastic carriers for the sauce. Steamed green beans or roasted carrots add a nice crunch and sweetness on the side.

Creative Ways to Present

For a special dinner, I like plating the Salisbury steak on a bed of mashed potatoes, ladling that glossy mushroom gravy on top, and garnishing with a sprig of rosemary or thyme. It instantly feels a little fancy but still keeps that homey vibe. You could also serve it family-style in the skillet right at the table — cozy and inviting!

Make Ahead and Storage

Storing Leftovers

I always store any leftovers in an airtight container in the fridge. This Salisbury steak keeps well for 3 to 4 days, and the flavors actually deepen after a day or two. When reheating, I gently warm the patties and gravy in a skillet on low heat to avoid drying them out.

Freezing

If you want to prep in advance, this recipe freezes beautifully. After cooking the patties and gravy, let everything cool, then portion and freeze in freezer-safe containers. I’ve found freezing preserves flavor and texture well if thawed overnight in the fridge before reheating.

Reheating

To reheat leftovers, gently warm the Salisbury steak and mushroom gravy in a skillet over low heat, stirring occasionally until heated through. I avoid microwaving because slow reheating keeps the patties tender and prevents the sauce from splitting.

FAQs

Final Thoughts

This Easy Salisbury Steak with Mushroom Gravy Recipe has quickly become one of those dishes that feels like an old friend—comforting, reliable, and delicious every time. I love serving it on chilly nights when the whole family needs something cozy and satisfying. I hope you’ll give this recipe a try soon and make it your go-to for a quick, hearty meal. Trust me, once you taste that rich gravy with tender beef, you’ll be adding it to your favorites list too!

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