Juicy Salisbury Steak with Mushroom Gravy
On April 17, 2024
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Savory ground beef patties simmered in a creamy gravy, my Juicy Salisbury Steak with Mushroom Gravy is pure comfort food, and it’s super easy to make.
Juicy Salisbury Steak with Mushroom Gravy
When you want a hearty, satisfying meal for the whole family, it’s hard to beat my Juicy Salisbury Steak. Each forkful delivers mouthwatering ground beef flavor smothered in a creamy mushroom gravy loaded with caramelized onions and earthy mushrooms. This salisbury steak recipe is simple to prepare, making it ideal when you want to serve up a taste of nostalgia without spending hours in the kitchen. Let’s get started.
What is salisbury steak?
Salisbury steak is a dish made of seasoned and seared ground beef patties, then simmered in a flavorful mushroom gravy until tender. The beef mixture is combined with breadcrumbs and egg to help hold its shape during cooking, almost like mini meatloaves. Salisbury steak is typically served with mashed potatoes or rice to soak up every drop of the rich brown gravy.
The Best Beef for Salisbury Steaks
I like to use ground beef with an 85/15 ratio because it provides just the right amount of fat to keep my steak patties moist and juicy as they simmer in the gravy. If you go to lean, you’ll end up with dry steaks not even my gravy can save. You want enough fat to flavor your patties and help maintain that tender, juicy inside. This dish is all about comfort, so make sure you go with at least an 85/15 to get that rich, beef flavor.
Ingredients for Salisbury Steak
You can purchase pre-made frozen salisbury steaks for convenience, but nothing beats making your own patties from scratch. It only takes a few minutes, and it gives you complete control over your ingredients. Here’s what you’ll need to create the most flavorful salisbury steaks:
- 2 pounds ground sirloin
- ½ cup breadcrumbs (regular or panko)
- 1 egg
- 1 Tablespoon milk
- 1 Tablespoon Worcestershire sauce
- 1 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon avocado oil
- 3 Tablespoon butter
Creamy Mushroom Gravy
The secret to great salisbury steak is a generous smothering of savory mushroom gravy on top. The indulgent gravy brings all the flavors together and also adds a silky texture that complements the hearty beef. To make this classic mushroom gravy, you just need the following ingredients from your pantry:
- 1 medium yellow onion
- 8 oz sliced portobello mushrooms (or your favorite type)
- 2 Tablespoons all-purpose flour
- 2 cups beef stock
- 1 Tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
How to Make Salisbury Steak
Get ready to fend off your family as the comforting aroma of sizzling salisbury steak fills your home. Luckily, this delicious recipe comes together in just a few simple steps:
- Mix and form patties. Combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, salt, and pepper in a bowl. Mix gently to preserve beef’s texture, then shape into 6 oval patties. The egg and breadcrumbs bind the patties together, while the seasonings infuse them with savory flavor.
- Sear steaks. Heat oil and butter in a 12-inch cast iron skillet over medium-high heat. The combination of fat helps brown the patties and prevent sticking. Sear patties 5 minutes per side for a crispy crust that seals in juices. You can use a regular pan, but I love the sear I get from a cast iron skillet.
- Cook onions and mushrooms. Remove seared patties and cover to keep warm. Melt more butter in the skillet and cook onions until soft and caramelized, about 4-5 minutes. The browned bits from searing add depth to the gravy. Add mushrooms and cook until browned and flavorful, around 2-3 minutes.
- Make gravy. Sprinkle flour over vegetables, then cook 1-2 minutes to remove raw flavor. Stir in beef stock, tomato paste, and Worcestershire for a rich, savory gravy. Simmer until thickened, then season with salt and pepper to balance flavors.
- Combine, simmer, and serve. Return salisbury steaks to the skillet and then scoop the hot mushroom gravy over each patty with a wooden spoon. Cover and simmer on low for 10 minutes, allowing the steaks to absorb the gravy’s flavor and tenderize. Garnish with fresh herbs for a pop of color and brightness, then serve with mashed potatoes or rice to soak up every drop of the delicious sauce.
Storage Tips
If you follow the recipe, then leftovers are pretty unlikely. However, if you do end up with extra, here’s how to save it for later:
- Storing. Let the steaks and gravy cool completely before transferring to an airtight container and storing in your refrigerator. Your steaks and gravy will remain fresh and delicious for up to 4 days.
- Reheating. To reheat your salisbury steak, place the steaks and gravy in a covered skillet over low heat until warmed through, about 10-15 minutes. If the gravy seems too thick after refrigeration, add a splash of beef broth to thin it out as needed.
More Ways to Enjoy Steak
If you’re a fan of steak, then you came to the right place. Hey Grill Hey is your go-to source for everything from steakhouse classics to bold beef creations. Here are a few of my favorite recipes to try next time you get that steak itch:
Juicy Salisbury Steak with Mushroom Gravy Recipe
If you want even more easy and delicious recipes, tips, and techniques to up your cooking game, be sure to download the Hey Grill Hey app. Access a whole library of mouthwatering BBQ recipes, then make meal plans, shopping lists, and more.
Make this Juicy Salisbury Steak recipe, and then tell us about your tasty meal in the comments. For more recipe inspiration, behind the scenes content, and cooking community, follow along on YouTube, Instagram, and Facebook.
Juicy Salisbury Steak with Mushroom Gravy
Ingredients
- 2 pounds ground sirloin or other 85/15 ground beef
- 1/2 cup breadcrumbs regular or panko
- 1 egg
- 1 Tablespoon milk
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon avocado oil
- 3 Tablespoons butter
Mushroom Gravy
- 1 medium yellow onion thinly sliced
- 8 ounces sliced portobello mushrooms or your favorite type
- 2 Tablespoons all-purpose flour
- 2 cups beef stock
- 1 Tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Make patties. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, salt, and pepper. Mix lightly with your hands until just combined, then form into 6 equal, oval shaped patties, about ¾ inch thick.2 pounds ground sirloin, 1/2 cup breadcrumbs, 1 egg, 1 Tablespoon milk, 1 Tablespoon Worcestershire sauce, 1 teaspoon Kosher salt, 1 teaspoon black pepper
- Sear steaks. Preheat a heavy bottom skillet over medium high heat and add the oil and butter. Once melted, add the beef patties and brown completely on one side (about 5 minutes) before flipping and browning the opposite side.1 Tablespoon avocado oil, 3 Tablespoons butter
- Cook mushrooms. Move the seared patties to a plate and cover with foil to keep warm. Add 2 additional tablespoons of butter to the hot skillet. Add the sliced onions to the skillet and cook for 4-5 minutes, until softened and starting to brown. Stir in the sliced mushrooms and cook 2-3 more minutes.1 medium yellow onion, 8 ounces sliced portobello mushrooms
- Make gravy. Sprinkle the flour over the vegetables and stir to coat, cooking the flour for 1-2 minutes. Pour in the beef stock, tomato paste, and Worcestershire sauce. Bring the gravy to a boil while stirring regularly. Reduce heat and simmer until thickened, about 1-2 minutes. Season with salt and pepper to taste.2 Tablespoons all-purpose flour, 2 cups beef stock, 1 Tablespoon tomato paste, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Kosher salt, 1/2 teaspoon black pepper
- Combine, simmer, and enjoy. Return the seared salisbury steaks to the pan, spooning the hot mushroom gravy over the top. Cover, reduce heat to low, and let steaks simmer in gravy for about 10 minutes. Garnish with parsley or thyme and serve with mashed potatoes or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds great,wrote recipe down,going to try. I already know it will be delicious like everything I see on hey grill!