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Homemade Salisbury steak with mushroom gravy in a skillet

Homemade Salisbury Steak with Mushroom Gravy

Tender homemade Salisbury steak patties are browned in a skillet and simmered in a rich onion and mushroom gravy. Finished with a splash of half-and-half, this classic comfort-food dinner is perfect served over creamy mashed potatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salisbury Steaks
  • 2 pounds 85/15 ground beef
  • 1 cup seasoned breadcrumbs
  • 2 large eggs
  • 2 tablespoons ketchup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
Onion and Mushroom Gravy
  • 2 tablespoons butter
  • 1 large yellow onion thinly sliced
  • 6 ounces baby bella mushrooms finely chopped, about 2 cups
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • ¼ cup half-and-half
  • Salt and black pepper to taste
  • Chopped fresh parsley optional, for garnish

Equipment

  • Large skillet with lid
  • Large mixing bowl
  • Instant-read meat thermometer
  • Chef's knife
  • Wooden spoon or silicone spatula

Method
 

Make the Salisbury Steaks
  1. Add the ground beef, breadcrumbs, eggs, ketchup, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, paprika, salt, and pepper to a large mixing bowl.
  2. Gently mix just until the ingredients are evenly combined. Don't overwork the ground beef.
  3. Divide the mixture into 6 equal portions and shape into thick oval patties.
Brown the Patties
  1. Heat the olive oil in a large skillet over medium to medium-high heat.
  2. Add the patties and brown for about 3 to 4 minutes per side. They do not need to be cooked through at this point.
  3. Transfer the browned patties to a plate. Leave the drippings and browned bits in the skillet.
Make the Onion and Mushroom Gravy
  1. Reduce the heat to medium and add the butter to the skillet.
  2. Add the sliced onion and cook for about 5 to 6 minutes, until it begins to soften.
  3. Add the finely chopped mushrooms and cook for another 5 to 7 minutes, until they've released their moisture and the onions and mushrooms are soft and lightly browned.
  4. Add the garlic and cook for about 30 seconds.
  5. Sprinkle the flour over the onions and mushrooms. Stir well and cook for 1 to 2 minutes.
  6. Slowly pour in the beef broth while stirring and scraping the browned bits from the bottom of the skillet.
  7. Stir in the Worcestershire sauce, ketchup, Dijon mustard, and thyme.
  8. Bring the gravy to a gentle simmer and cook for a few minutes until it begins to thicken.
  9. Stir in the half-and-half. Taste and add salt and black pepper as needed.
Finish the Salisbury Steaks
  1. Return the browned patties to the skillet and spoon some of the gravy over the tops.
  2. Reduce the heat to low or medium-low, cover, and gently simmer for 15 to 20 minutes, or until the center of each Salisbury steak reaches 160°F.
  3. Sprinkle with fresh parsley, if desired, and serve hot with plenty of onion and mushroom gravy.

Notes

Don't overmix the meat. Mix just until the ingredients are combined so the patties stay tender.
Finely chop the mushrooms. Smaller pieces blend into the gravy and give it plenty of savory flavor without large pieces of mushroom in every bite.
Don't clean the skillet after browning. Those browned bits left behind from the beef add lots of flavor to the gravy.
Watch the gravy consistency. The gravy will continue to thicken as the patties simmer. If it becomes thicker than you like, stir in a splash of beef broth.
Keep it at a gentle simmer. Avoid rapidly boiling the Salisbury steaks once they're in the gravy. A low simmer allows them to finish cooking while staying juicy.
No mushrooms? Leave them out and make an onion gravy instead.
Storage: Refrigerate leftover Salisbury steak with the gravy in an airtight container for up to 3 to 4 days.
Freezing: Cool completely and freeze the Salisbury steaks with the gravy in a freezer-safe container for up to 3 months.