This Salisbury steak with mushroom gravy is the kind of dinner that feels like a warm hug. You get tender, juicy beef patties browned in a hot skillet, then finished right in a rich mushroom gravy. It’s easy, it’s cozy, and it’s honestly better than any diner version.
The Comfort Food Classic You’ll Make Again and Again
If you grew up loving Salisbury steak, you’re going to love this upgraded version. This Salisbury steak with mushroom gravy has two key tricks that make it extra good:
1) Grating the onion and soaking breadcrumbs in the onion juices (hello, tenderness).
2) Browning the patties first, then simmering them in the gravy so the gravy picks up all that flavor.
My family always goes back for seconds—especially when it’s served over mashed potatoes.
Why You’ll Love This Salisbury Steak with Mushroom Gravy
- Best ever juicy patties: The breadcrumb-onion trick keeps them tender.
- Rich, savory gravy: Mushrooms + pan drippings = deep flavor.
- One skillet dinner: Easy cleanup and everything stays warm.
- Weeknight-friendly: Ready in about 30 minutes.
- Family-friendly: Classic flavors everyone recognizes.
- Great for leftovers: Reheats like a dream with a splash of broth.
Ingredients for Salisbury Steak with Mushroom Gravy
Salisbury Steak Patties
- Onion (1/2, grated): Gives moisture and flavor without chunky onion bits.
- Panko breadcrumbs (1/2 cup): Helps bind and keeps patties tender.
- Ground beef (1 pound): Choose a mix that isn’t ultra-lean for best juiciness.
- Garlic (1 clove, minced): Savory depth.
- Egg (1): Binder for patties.
- Ketchup (2 tablespoons): Adds a little sweetness and umami.
- Beef bouillon cube (1, crumbled): Big flavor boost.
- Worcestershire sauce (1/2 teaspoon): Deep savory taste.
- Dijon mustard (3 teaspoons): Bright, tangy bite.
Mushroom Gravy
- Olive oil (1 tablespoon): For browning and sautéing.
- Garlic (2 cloves, minced) + onion (1/2, finely chopped): Gravy base flavor.
- Mushrooms (5 ounces, sliced): The star of the gravy.
- Butter (2 tablespoons): Adds richness and helps form the roux.
- All-purpose flour (3 tablespoons): Thickens the gravy.
- Beef broth (2 cups, low-sodium): The gravy liquid base.
- Water (1/2 cup): Helps control thickness.
- Dijon mustard (2 teaspoons) + Worcestershire sauce (2 teaspoons): Rounds out the gravy.
- Salt and black pepper: To taste.
Salisbury Steak with Mushroom Gravy Recipe
- 1. Grate the onion and soak the crumbs: Put breadcrumbs in a large bowl. Grate the onion right over the crumbs so the juices soak in. Mix and let sit for 2–3 minutes.
- 2. Mix the patties: Add ground beef, minced garlic, egg, ketchup, crumbled bouillon cube, Worcestershire, and mustard. Mix until just combined, then mix a little more until it turns slightly “pasty” (this helps the patties hold together).
- 3. Form and brown: Divide into 5 portions and shape into oval patties about 3/4 inch thick. Heat olive oil in a skillet over high heat. Brown patties about 1 minute per side (they’ll still be raw inside). Transfer to a plate.
- 4. Sauté onion, garlic, and mushrooms: Add chopped onion and garlic and cook 2 minutes. Add mushrooms and cook 2–3 minutes until golden.
- 5. Build the gravy: Reduce heat to medium. Add butter; once melted, stir in flour and cook 30 seconds, stirring constantly.
- 6. Whisk in broth: Slowly pour in beef broth while stirring so it stays smooth. When mostly lump-free, whisk in water, mustard, Worcestershire, and black pepper.
- 7. Simmer patties in gravy: Add patties back in (plus any juices). Simmer 5–7 minutes until the gravy thickens and patties are cooked through. If gravy gets too thick, add a splash more water.
- 8. Serve: Taste gravy and adjust salt and pepper. Serve patties smothered in gravy—mashed potatoes are basically mandatory.
Tips for Perfect Salisbury Steak with Mushroom Gravy
- Grate the onion: It’s the easiest way to get flavor and moisture without chunks.
- Brown hot and fast: High heat gives you great color without overcooking.
- Finish in the gravy: This keeps patties juicy and flavors the sauce.
- Control thickness: Add water a splash at a time if gravy thickens too much.
- Use low-sodium broth: Bouillon adds salt fast, so this helps balance.
Storing & Reheating
- Fridge: 3–4 days.
- Reheat: Warm gently in a skillet over medium-low heat. Add a splash of broth or water to loosen the gravy.
- Freeze: Up to 2 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions & Pairings
- Mashed potatoes (classic)
- Egg noodles or rice
- Green beans, peas, or a simple salad
- Dinner rolls to mop up gravy
Reader Review: This tastes like the best diner Salisbury steak, but better. The gravy is unreal and the patties stayed so juicy.
If you make this Salisbury steak with mushroom gravy, leave a rating and tell me—do you serve it over mashed potatoes, noodles, or rice?