I always enjoy a nice steak, whether it’s a tenderloin steak, a rib eye, a new york, etc. and I also enjoy the classic salisbury steak, aka the hamburger steak which is so quick, easy and cheap to make. The salisbury steak is basically a ground beef patty (aka a burger patty) that is pan fried until crispy on the outside and served like a steak to be eaten with a knife and fork rather than in a bun like a burger. Because the steaks are cooked in a pan it’s really nice to make a simple pan sauce to take advantage of all of the brown bits of flavour that are stuck to the bottom of the pan after cooking the patties in it! I like to go with a mushroom and onion style gravy seasoned simply with garlic and thyme and the combo with the beef patties is a fabulous one. Because we are dealing with a ground meat patty here, we have the opportunity to add flavour, both to the patties and to the gravy. I often like to keep it simple and go with the recipe as written but it’s also nice to change it up every once in a while. No matter how you go with these salisbury steaks with mushroom gravy, you are sure to enjoy them!
I served these salisbury steaks with mushroom gravy on a bed of parmesan mashed cauliflower along with steamed broccoli! Yum! What a meal!
Salisbury Steak with Mushroom Gravy
Quick and easy salisbury steaks, aka hamburger steaks, in a tasty mushroom and onion gravy!
ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 4 cloves garlic, grated
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs (gluten-free for gluten-free)
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)
- 2 tablespoons flour (rice flour for gluten-free)
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dijon mustard
- salt and pepper to taste
For the salisbury steaks:
For the mushroom gravy:
directions
- Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper, form into 4 patties and fry them in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side, before setting them aside.
- Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushroom have released their moisture, it has cooked off and the mushrooms start to turn a light golden brown, about 13-15 minutes.
- Add the garlic, thyme and flour and and cook for 2 minutes, stirring.
- Add the broth and deglaze the pan by scraping up the brown bits of flavour from the bottom of the pan with a spoon while the broth sizzles.
- Add the Worcestershire sauce, dijon mustard, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens, about 3-5 minutes.
For the salisbury steaks:
For the mushroom gravy:
Option: Add 1/4 cup parmesan to the patties and/or gravy!
Option: Add tomato paste/sauceto the patties and/or gravy.
Option: Replace some or all of the broth with dry red wine.
Option: Replace the Worcestershire sauce with tonkatsu sauce.
Option: Add cayenne!
Option: Add nutmeg!
Option: Add curry powder (or a Japanese style curry cube) for something different!
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Heather Christo says
February 8, 2017 at 6:05 pmWhat wonderful comfort food! I just love that sauce!
marla {Family Fresh Cooking} says
February 8, 2017 at 6:27 pmLoving this hearty winter meal!
Maria Lichty says
February 8, 2017 at 9:04 pmLooks like a hearty meal!
Unknown says
February 9, 2017 at 10:59 pmI wonder if you have a preference for fat content. I find an 80/20 does quite well for burgers, but my Salisbury comes out a little tough. Any suggestions?
kevin says
February 10, 2017 at 5:24 pmUnknown: I usually go with medium from the store. Another option is to grind your own to your own preference.
Toni reed says
February 11, 2017 at 11:41 pmI just love your receipts .you really know how to recipes. Thank you.
Sandy says
February 15, 2017 at 12:59 pmThank-you for sharing the recipe! It looks and sounds delicious. Would it be possible to freeze this meal? Make a double batch and freeze half for the future and if so at what point in the recipe do you recommend freezing?
Anonymous says
February 15, 2017 at 11:02 pmI just made the Salisbury Steak with Mushroom Gravy and it is AWESOME. The taste is so good, plus it is easy to make. The only thing I will change next time is to use a variety of mushrooms and a lot because I love mushrooms. Thank you.
kevin says
February 16, 2017 at 5:17 pmAnonymous: I'm glad you like it! Extra mushrooms would be perfect!
Savage says
February 17, 2017 at 5:58 pmdo you have the recipe somewhere for the parmesan mashed cauliflower? I searched but can't find it.
Rie says
February 25, 2017 at 8:25 pmLooks delish…. I plan on making this tonight. Question…..Do you remove the patties from the pan before you make the gravy???
kevin says
February 25, 2017 at 9:31 pmRie: Yes, you set the patties aside while making the gravy. Enjoy!
Anonymous says
April 7, 2017 at 5:26 pmLooks good! So – after making the gravy, do you return the beef patties to the pan with the gravy to warm up together? Thank you!
Sue Stark says
January 26, 2019 at 5:18 pmI made this today and tripled the recipe to share with a couple neighbors (we’re all retired). The only changes were adding finely chopped celery and sweet peppers, also using potato flour. Huge hit! Happy hubby and happy neighbors! Thank you for such a great recipe!
Shirley Benner says
February 8, 2019 at 10:29 amI made this exactly as written. Very nice. Served over garlic mash. Yum!!!! Served with a red wine. Then went into a food coma on the couch watching Frankie and Grace. A perfect evening. Thank you Kevin!!!!!
Deb Kane says
May 24, 2019 at 8:44 pmThank you for this recipe, after years of trying to find a good Salisbury Steak and gravy (I’m not a fan of burgers or meatballs) for my meat & potatoes man this fit the bill, even I liked it and that’s saying a lot.