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Salisbury Steak with Mushroom Gravy

Updated on September 21, 2017

Salisbury Steak with Mushroom Gravy Recipe

Serious comfort food here! Salisbury steaks packed with flavor, in mushroom and onion gravy and served here over some serious smashed potatoes.
Serious comfort food here! Salisbury steaks packed with flavor, in mushroom and onion gravy and served here over some serious smashed potatoes.

Forget the frozen stuff that comes in the red box. You'll never want to LOOK at that thing again once you see how easy it is to make this classic American fare at home. Better than that - wait until you taste it! This stuff is out of this world - tender, succulent, and bathed in a fabulous mushroom-onion gravy. It doesn't get better than that - oh wait! It does!

Did I mention that's it's easy? Check the video - from start to finish it takes less than half an hour, and if you remember a couple of tricks which I teach, you'll be Bombshell in no time!

Salisbury Steak Recipe with Mushroom Gravy Ingredients

Salisbury Steak Recipe with Mushroom Gravy Ingredients

  • 2 pounds lean ground beef or ground sirloin
  • 1/2 cup dry breadcrumbs, or 1 slice bread, crumbled
  • 1 egg, lightly beaten
  • 1-2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons Worcestershire sauce, divided
  • 1 teaspoon butter
  • 1 teaspoons olive oil
  • 2 cups beef stock (not broth)
  • 3 tablespoons all-purpose flour
  • 8 ounces sliced mushrooms, (I prefer crimini mushrooms when I can get them)
  • 1 small diced yellow onion
  • salt and pepper to taste
  • 1 tablespoon butter

Salisbury Steak with Mushroom Gravy Recipe - Directions

Directions

  • In a large bowl, place ground beef, egg, breadcrumbs, salt, pepper, onion powder, garlic powder, and Worcestershire sauce. Combine gently, but completely, making sure ingredients are well incorporated. Don't over mix though - or your steaks will be tough.
  • Divide mixture into six to eight equal portions. I use eight because I feed children, and they like smaller portions. For adults, I'd make six. Shape each portion into an oblong patty, indenting the top a little. The indentation keeps the patty from becoming a meatball as it cooks.
  • In a large skillet over medium heat, melt the butter and olive oil. Once the butter becomes foamy, add three-four of the steaks. Cook on each side for five-six minutes, until cooked through, but not overdone. As each one finishes, transfer to a platter and set aside. They'll rest, and reheat a little in the sauce in a few minutes.
  • Remove as much of the beef grease from the skillet as possible, retaining the brown fond (fond is French for that brown crusty wonderful stuff) on the bottom of the skillet. Add butter back to the skillet and allow it to melt.
  • Add mushrooms to the skillet and cook for about 3-4 minutes. Add onions, and cook until the vegetables release their liquid. This liquid will help release the fond from the bottom of pan, and make it easier to scrape up. The liquid reabsorbs into the mushrooms (some evaporates), and takes that gorgeous flour with it.
  • Add flour over the top of the vegetables and stir well. This allows the flour to begin to cook, and helps ensure the finished gravy will be super silky and smooth.
  • As soon as you've whisked in the flour really well, drizzle in the stock and Worcestershire sauce, whisking well the entire time. You should really feel the fond lifting off the skillet at this point.
  • Bring to a boil and reduce to a simmer. Cook at a simmer for about 2-3 minutes, to allow the flour to fully thicken the sauce.
  • To serve, slip each steak into the gravy for about two minutes, just to let them warm through. Serve each steak covered with gravy, and if you are seriously in need of comfort, a great big bunch of creamy mashed potatoes. Or if you'd like, serve them over buttered egg noodles, which is also incredible. Anything to capture every last bit of the gravy!

Prescription for Comfort Food

Salisbury Steak is named after Dr. James Salisbury and has been around since 1897. Dr. Salisbury prescribed this steak as part of a high protein diet, for invalids who needed strength. His prescription became the beloved comfort food we know and love, especially when served with mashed potatoes or over buttered noodles. Thanks, Doc!

Start with Good Ground Beef or Ground Sirloin

Check the fat content on the ground beef that you use. I almost always buy a 90 or 93 - which simply indicates the percentage of beef to fat. This particular batch was 90, or 90% beef, and 10% fat. You need some fat, otherwise the steaks will be dry.
Check the fat content on the ground beef that you use. I almost always buy a 90 or 93 - which simply indicates the percentage of beef to fat. This particular batch was 90, or 90% beef, and 10% fat. You need some fat, otherwise the steaks will be dry.

Fresh or Dry Bread Crumbs?

It really doesn't matter! My original recipe used dry bread crumbs, but feel free to simply crumble a slice of fresh bread if that's what you have. The purpose is as a binder, and fresh or dry works equally well.
It really doesn't matter! My original recipe used dry bread crumbs, but feel free to simply crumble a slice of fresh bread if that's what you have. The purpose is as a binder, and fresh or dry works equally well.

Lightly Beaten Egg

Take a moment to lightly beat the egg. It helps mix the egg into the other ingredients more fully, and takes less mixing of the ground beef mixture, which keeps the steaks more tender.
Take a moment to lightly beat the egg. It helps mix the egg into the other ingredients more fully, and takes less mixing of the ground beef mixture, which keeps the steaks more tender.

Season Heavily!

The seasonings for this recipe are simple, but each one plays an important part. Ground beef can be very bland, so kosher salt, onion powder, garlic powder and black pepper highlight the beefy flavor and bring it out.
The seasonings for this recipe are simple, but each one plays an important part. Ground beef can be very bland, so kosher salt, onion powder, garlic powder and black pepper highlight the beefy flavor and bring it out.

Black Pepper - an important flavor here!

Black pepper is wonderful on almost anything, but especially in this Salisbury Steak recipe. Go heavy with the pepper - it's a perfect counter to the richness of the sauce.
Black pepper is wonderful on almost anything, but especially in this Salisbury Steak recipe. Go heavy with the pepper - it's a perfect counter to the richness of the sauce.

Add Egg, Bread and Worcestershire Sauce

Mixing the Worcestershire sauce into the egg helps distribute it more evenly without over mixing the ground beef. Mix thoroughly but gently.
Mixing the Worcestershire sauce into the egg helps distribute it more evenly without over mixing the ground beef. Mix thoroughly but gently.

Mix Well

The main reason to mix binders together before adding them to the ground beef is so that you can get an even distribution without overworking the ground beef. Over mixing will make the patties tough.
The main reason to mix binders together before adding them to the ground beef is so that you can get an even distribution without overworking the ground beef. Over mixing will make the patties tough.

Form Into Patties

You don't have to make the Salisbury Steaks into ovals if you don't want to, it's just what my grandmother did, so it's what I do! Making a small indentation in the top does help keep the patties more even during cooking.
You don't have to make the Salisbury Steaks into ovals if you don't want to, it's just what my grandmother did, so it's what I do! Making a small indentation in the top does help keep the patties more even during cooking.

Olive Oil and Butter

Heat olive oil and butter together over medium heat, until the butter is foamy. Add the patties and cook for about five minutes per side, flipping only once.
Heat olive oil and butter together over medium heat, until the butter is foamy. Add the patties and cook for about five minutes per side, flipping only once.

Cook Until Golden

It's OK to slightly under cook the patties at this point, since you'll be letting them rest while you make the sauce, and rewarming them in the gravy. Just make sure you get a nice crust for flavor.
It's OK to slightly under cook the patties at this point, since you'll be letting them rest while you make the sauce, and rewarming them in the gravy. Just make sure you get a nice crust for flavor.

Add Mushrooms

To the same pan, add the mushrooms, and cook, scraping up the brown bits.
To the same pan, add the mushrooms, and cook, scraping up the brown bits.

Add Onions

After a couple of minutes, add the onions and stir well. You're going to cook the mushrooms and onions together, scraping the bottom of the pan, for about ten minutes.
After a couple of minutes, add the onions and stir well. You're going to cook the mushrooms and onions together, scraping the bottom of the pan, for about ten minutes.

Vegetable Liquid will Deglaze the Pan

The mushrooms will release their moisture at first, which helps release the fond from the bottom of the pan. After a few minutes, they will reabsorb some of it, adding the flavor from the cooked Salisbury Steaks to the gravy. Beautiful!
The mushrooms will release their moisture at first, which helps release the fond from the bottom of the pan. After a few minutes, they will reabsorb some of it, adding the flavor from the cooked Salisbury Steaks to the gravy. Beautiful!

Add the Flour

Sprinkle the flour over the vegetables once they have cooked, and stir well to incorporate it. This helps prevent lumps in the gravy.
Sprinkle the flour over the vegetables once they have cooked, and stir well to incorporate it. This helps prevent lumps in the gravy.

Add Beef Stock

After the flour is stirred in, add the beef stock. Stir well, bring to a boil and reduce to a simmer. Simmer until thickened, about 2-3 minutes.
After the flour is stirred in, add the beef stock. Stir well, bring to a boil and reduce to a simmer. Simmer until thickened, about 2-3 minutes.

Simmer with Patties

Once the sauce has thickened, add the patties back to the gravy and simmer another minute or two, until the patties are heated through. All done!
Once the sauce has thickened, add the patties back to the gravy and simmer another minute or two, until the patties are heated through. All done!

Quick Tutorial - Salisbury Steak with Mushroom Gravy

© 2010 Jan Charles

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    • DixieMockingbird profile image
      Author

      Jan Charles 5 years ago from East Tennessee

      You are more than welcome!

    • profile image

      Bren 5 years ago

      Wow, this was so good. Thanks you Dixie