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salisbury steak and gravy recipe​

The Most Incredible Savory Salisbury Steak and Gravy

This Salisbury Steak and Gravy recipe delivers restaurant-quality comfort food in just 40 minutes. Tender beef patties paired with rich mushroom gravy make it perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Salisbury Steaks
  • 1.5 pounds ground beef 80/20 blend
  • 1/2 cup breadcrumbs panko preferred, or crushed crackers
  • 1 large egg beaten
  • 1/4 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
Rich Mushroom Gravy
  • 8 oz baby bella mushrooms sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth low-sodium recommended
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion sliced
  • 2 tablespoons vegetable oil
  • salt and pepper to taste

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Measuring Spoons

Method
 

  1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, diced onion, garlic, Worcestershire sauce, salt, pepper, and garlic powder. Gently mix and shape into 4-6 oval patties, about ¾-inch thick.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear patties for 4-5 minutes per side until browned and internal temperature reaches 160°F. Remove and set aside.
  3. In the same skillet, add butter and sliced onions. Cook for 3-4 minutes until softened. Add mushrooms and cook for 5 minutes until golden.
  4. Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually whisk in beef broth, Worcestershire sauce, and seasonings until smooth.
  5. Return patties to the skillet, spoon gravy over each, cover, and simmer on low for 10-12 minutes.

Notes

Gently mix patties to avoid toughness. Cook patties in batches if needed to ensure browning. Whisk flour thoroughly to prevent lumpy gravy. Store patties and gravy separately in the refrigerator for up to 3 days or freeze for up to 3 months, reheating gently with a splash of broth.
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