Salisbury Steak with Mushroom Gravy

AI-generated recipe illustration

Prep time

15 min

Cook time

25 min

Total time

40 min

Yield

4 servings

Salisbury steak is the TV-dinner classic restored to its true glory: seasoned beef patties seared and then braised in a real mushroom-onion gravy until everything tastes like it came from a diner with fifty years of seasoning on the flat-top. The patties are essentially seasoned burgers — Worcestershire, onion, a breadcrumb bind — and the gravy is built on their own drippings, which is why the from-scratch version leaves the freezer aisle in the dust. Mashed potatoes aren't optional; they're infrastructure.

Ingredients

• Patties: 1 1/2 lbs ground beef, 1/2 cup breadcrumbs, 1 egg, 2 tbsp ketchup, 1 tbsp Worcestershire, 1 tsp onion powder, 3/4 tsp salt, 1/2 tsp pepper
• 1 tbsp olive oil
• 3 tbsp butter
• 1 onion, sliced thin
• 8 oz cremini mushrooms, sliced
• 3 tbsp flour
• 2 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Mashed potatoes, for serving

How to make salisbury steak with mushroom gravy

1. Mix the patty ingredients gently and shape into 4 oval patties.
2. Sear in olive oil over medium-high, 3 minutes per side, until crusted (not cooked through). Remove.
3. Add the butter, onion, and mushrooms to the drippings; cook 6–7 minutes until browned.
4. Sprinkle in the flour and stir 1 minute. Whisk in the broth, Worcestershire, and Dijon; simmer until it thickens, 2–3 minutes.
5. Return the patties, spoon gravy over, cover, and simmer gently 8–10 minutes until they hit 160°F.
6. Serve over mashed potatoes with all the gravy the plate allows.

Make it your own

Storage & leftovers

Refrigerate patties in their gravy up to 4 days — they reheat better than fresh, honestly.

A superb freezer meal: patties and gravy together, 3 months. Thaw overnight and rewarm covered on low; the gravy revives with a splash of broth.

A few helpful answers

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