Salisbury Steak with Mushroom Brown Gravy

An overhead view of a large silver saucepan filled with four salisbury steaks that are resting in a mushroom brown gravy with a wooden spoon resting nearby.

Salisbury Steak with Mushroom Brown Gravy

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 584kcal

Author: Kris Longwell

Salisbury Steak with Mushroom Brown Gravy is classic comfort food. It's easy to prepare and is always a family favorite. If you don't like mushrooms, you can easily omit them. Serve with mashed potatoes and sliced bread for an unforgettable meal. And leftovers are even better the next day!

Print Recipe

Equipment

1 Large non-stick skillet with lid

Ingredients

For the Steaks

3 tablespoon olive oil divided
½ cup onion chopped
3 cloves garlic minced
2 slices white bread crusts removed and torn into pieces
¼ cup whole milk
1 lb ground beef 85% to 90% lean
1 large egg
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
2 teaspoon ground mustard
1 teaspoon salt
½ teaspoon black pepper

For the Mushroom Brown Gravy

1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup onion chopped
8 oz mushrooms sliced
1 tablespoon Worcestershire sauce
¼ cup all-purpose flour
2¼ cups beef broth
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

For Serving

Mashed potatoes

Instructions

In a large non-stick skillet (or regular skillet, see NOTES), heat 1 tablespoon of the olive oil over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté until aromatic, about another 30 seconds. Transfer to a large bowl and let cool for a few minutes.
3 tablespoon olive oil, ½ cup onion, 3 cloves garlic
In the same bowl (not directly on the warm onions), add the torn bread (or fresh breadcrumbs) and pour the milk over them. Use your fingers to press the bread into the milk until it is absorbed.
2 slices white bread, ¼ cup whole milk
To the bowl, add the ground beef, egg, ketchup, Worcestershire sauce, mustard, salt, and pepper. Use your hands to gently mix all of the ingredients until they are all just combined. Don't over-mix, otherwise, the steaks won't be as tender.
1 lb ground beef, 1 large egg, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, 2 teaspoon ground mustard, 1 teaspoon salt, ½ teaspoon black pepper
Gently form 4 oval patties about a half-inch in thickness and place them on a cutting board or parchment paper.
In the same skillet that you sautéed the onions, heat the remaining 2 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully transfer the patties to the skillet and cook for 1 to 2 minutes on one side, using a spatula to gently move the steaks around to help prevent sticking to the skillet.
Use a spatula to carefully flip the steaks over and cook on the other side for another 1 to 2 minutes. The steaks won't be cooked through at this point. Transfer them to a plate or cutting board.
In the same skillet, add the oil (1 tbsp) and the butter (1 tbsp) and heat over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes.
1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ cup onion
Add the mushrooms and cook, stirring often, until softened and releasing some liquid (if they are too dry, add another 1 teaspoon of oil), about 6 to 8 minutes. Sprinkle the mushrooms with a pinch of salt and pepper.
8 oz mushrooms
Pour the Worcestershire sauce over the mushrooms and stir them around to fully coat. Add the flour and stir until fully coated and the flour has cooked for a couple of minutes.
1 tablespoon Worcestershire sauce, ¼ cup all-purpose flour
Slowly stir in the broth and use a spatula to stir the liquid until thickened to a gravy consistency, usually about 4 to 5 minutes. Stir in the garlic powder, salt, and pepper.
2¼ cups beef broth, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
Nestle the partially cooked steaks into the gravy, turn the heat to medium-low, and cover. Let simmer for 12 to 15 minutes, or until cooked through.
Remove from the heat and serve at once, preferably over a bed of mashed potatoes.
Mashed potatoes

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

A non-stick 12-inch skillet is great to cook these in. But, it's not 100% necessary. If you have a smaller non-stick skillet (as we used in the video), sear the steaks in it in a couple of batches and then finish the dish off in a large skillet. Or, you

For firmer steaks, use plain (dry) breadcrumbs, or Panko breadcrumbs, and omit the milk.

If you don't want to include the mushrooms, simply omit them. Add the flour to the sautéed onions and stir for about 1 minute. Then, proceed with the recipe as written.

Leftovers are wonderful. They will keep (covered) in the fridge for up to 5 days. They can also be frozen for several months. Reheat in the sauce on the stove over medium heat, or in a covered dish in a 325°F oven for about 25 to 30 minutes.

Nutrition