Salisbury Steak with Mushroom Gravy
Salisbury steak is a seasoned ground beef patty browned in a skillet, then simmered in a savory onion and mushroom gravy. It is old-fashioned comfort food that is more tender and flavorful than the frozen version.
- 45 minTotal time
- 4Servings
- 480kcal / serving
- 36 gProtein
The patties and the gravy cook in the same pan, so nothing goes to waste. Serve over mashed potatoes, buttered noodles or rice to soak up every bit.
The science: why this works
- Breadcrumbs and egg bind the patty and keep it tender, so it does not turn tough during the simmer.
- Browning the patties first creates a crust and leaves browned bits that flavor the gravy.
- Cooking the mushrooms until their liquid evaporates lets them brown, which adds deep, meaty flavor.
- Flour cooked in butter and onion fat thickens the broth into a smooth gravy.
- Finishing the patties in the gravy cooks them through gently so they stay juicy.
Browning mushrooms
Mushrooms are mostly water. When they hit the pan, they release liquid and steam before they can brown. Giving them space and time lets the water cook off, after which they brown and develop a savory, almost meaty taste.
Learn: Browning mushrooms →Smooth gravy
Flour starch thickens a liquid when it swells and bursts in hot liquid. Cooking the flour in fat first coats the granules so they disperse instead of clumping. Adding broth slowly while stirring keeps the gravy smooth.
Learn: Lump-free gravy →Salisbury Steak with Mushroom Gravy
45 min · 4 servings · American · Main course
Ingredients
Makes 4 servings
Method
Tips for the best result
- Chill the shaped patties for 10 minutes so they hold their shape in the pan.
- Do not move the mushrooms for the first 2 minutes so they develop color.
- Taste the gravy at the end and add a splash more Worcestershire or a pinch of salt if needed.
Mistakes to avoid
- Overmixing the beef, which makes dense patties; mix just until combined.
- Crowding the mushrooms, which steams them gray; use a wide pan.
- Adding the broth all at once to the flour, which creates lumps; pour slowly and stir.
Variations and swaps
- Stir 2 tablespoons of sour cream into the gravy at the end for a creamy finish.
- Add a splash of red wine to the gravy after the mushrooms brown.
- Use half beef and half pork for extra tenderness.
- Swap beef broth for chicken broth, plus a teaspoon of soy sauce.
- Swap breadcrumbs for crushed crackers or quick oats.
- Swap button mushrooms for cremini or a mix of mushrooms.
Storing and reheating
Refrigerate the patties in the gravy within 2 hours and eat within 3 to 4 days. Reheat gently in a covered skillet to 165°F (74°C); the gravy thickens as it cools, so add a splash of broth.
Salisbury Steak with Mushroom Gravy: questions
Why is it called Salisbury steak?
It is named after Dr. James Salisbury, a 19th-century American physician who recommended eating chopped beef patties for health. It is basically a ground beef steak with gravy.
What is the difference between Salisbury steak and hamburger steak?
Salisbury steak is usually mixed with binders and seasonings and served in a brown gravy, while hamburger steak is often plainer. In practice, the names are often used interchangeably.
What do I serve with Salisbury steak?
Mashed potatoes are classic, since they soak up the gravy. Buttered noodles, rice, green beans and roasted carrots also go well.
Can I make Salisbury steak ahead?
Yes. Cook it fully, refrigerate in the gravy for up to 3 days, and reheat gently. The flavor improves as it sits.
What temperature should the patties reach?
Ground beef patties are safe at 160°F (71°C). Check the center of a patty before serving.
