Salisbury steak with mushroom gravy is a comforting diner classic made from seasoned beef patties that simmer in a savory brown gravy loaded with sliced mushrooms and sweet onion.
The patties are mixed with panko, egg, Dijon and Worcestershire so they stay juicy and flavorful, then browned in a skillet and finished in the gravy. Everything is made in one pan in about 45 minutes, which makes it ideal for a weeknight dinner that feels like a proper Sunday meal.
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Why This Salisbury Steak with Mushroom Gravy Recipe Works
Panko soaks up the egg and beef juices as the patties cook, which keeps the meat tender instead of dense. It is the same trick used for meatballs and meatloaf, and it works beautifully here.
Browning the patties first builds a flavorful base of browned bits in the pan. The mushrooms and onions pick those up, and the flour, broth and mustard turn them into a savory gravy with real depth.
Simmering the patties in the gravy for a few minutes at the end lets them absorb flavor while keeping the sauce glossy. One skillet means very little cleanup.
Ingredients for Salisbury Steak with Mushroom Gravy
- 1 lb ground beef (90 percent lean)
- 1/2 cup panko breadcrumbs (or 1/3 cup regular breadcrumbs)
- 1 large egg
- 1/2 yellow onion, finely chopped (for the patties)
- 1 clove garlic, minced (for the patties)
- 2 tbsp ketchup
- 1 low sodium beef bouillon cube, crumbled
- 1/2 tsp Worcestershire sauce (for the patties)
- 3 tsp Dijon mustard (for the patties)
- 1/4 tsp kosher salt and 1/4 tsp black pepper
- 2 tbsp olive oil, for browning the patties
- 2 tbsp unsalted butter (for the gravy)
- 1/2 yellow onion, finely chopped (for the gravy)
- 2 cloves garlic, minced (for the gravy)
- 5 oz sliced mushrooms (for the gravy)
- 3 tbsp all purpose flour (for the gravy)
- 2 cups low sodium beef broth (for the gravy)
- 1/2 cup water (for the gravy)
- 2 tsp Dijon mustard (for the gravy)
- 2 tsp Worcestershire sauce (for the gravy)
Ground beef. Ground beef with about 10 percent fat gives juicy patties without too much grease in the gravy. Mix gently so the patties stay tender.
Panko and egg. These bind the patties and keep them soft. If you only have regular breadcrumbs, use a little less.
Mustard and Worcestershire. Dijon and Worcestershire sauce add tang and savory depth to both the patties and the gravy.
Mushrooms and onion. Cook them until they release their juices and turn golden, which builds the savory base of the gravy.
Beef broth. Low sodium broth lets you control the salt, since bouillon, ketchup and mustard are already salty.
How to Make Salisbury Steak with Mushroom Gravy
1. Mix the patties. In a large bowl, combine the beef, panko, egg, onion, garlic, ketchup, bouillon, Worcestershire, Dijon, salt and pepper. Mix gently until just combined.
2. Shape the patties. Form the mixture into 4 to 6 oval patties about 1 inch thick.
3. Brown the patties. Heat the olive oil in a large skillet over medium high heat. Cook the patties for 4 to 5 minutes per side until browned, then move them to a plate. They will finish in the gravy.
4. Cook the vegetables. Melt the butter in the same skillet. Cook the onion and garlic until soft, then add the mushrooms and cook until they release their juices and turn golden.
5. Build the gravy. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the broth and water, then add the Dijon and Worcestershire and simmer until thickened.
6. Simmer the patties. Return the patties to the skillet, spoon the gravy over them and simmer for a few minutes until they reach 160 degrees F in the center.
7. Serve. Serve hot, with extra gravy spooned over the top.
How to Serve Salisbury Steak with Mushroom Gravy
Spoon the patties and plenty of gravy over a bed of creamy garlic Parmesan orzo, which soaks up the sauce. Green sides such as easy green bean casserole and air fryer asparagus add freshness, and a basket of fluffy homemade dinner rolls is ideal for mopping up what is left on the plate.
How to Store and Reheat Salisbury Steak with Mushroom Gravy
Refrigerate the patties and gravy together in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium low heat, adding a splash of broth if the gravy has thickened, until the patties reach 165 degrees F. Freeze for up to 3 months, thawing overnight in the refrigerator before reheating.
Tips and Variations for Salisbury Steak with Mushroom Gravy
Do not overmix. Handling the beef too much makes the patties tough, so stir just until combined.
Chill the patties. A short rest in the refrigerator helps them hold their shape.
Brown without crowding. Cook the patties in two batches if the pan is crowded, so they brown instead of steam.
Scrape the pan. The browned bits left behind are the foundation of the gravy. Scrape them up as the broth goes in.
Whisk slowly. Add the broth gradually while whisking so the gravy turns out smooth and lump free.
Adjust the thickness. Simmer longer for a thicker gravy or add a splash of broth to thin it out.
Use a thermometer. Ground beef should reach 160 degrees F in the center for safety.
Store safely. Refrigerate leftovers within 2 hours and use the general safe handling guidance from Texas A&M AgriLife Extension.
Frequently Asked Questions About Salisbury Steak with Mushroom Gravy
What is salisbury steak with mushroom gravy made of?
The patties are made from ground beef mixed with panko, egg, onion, garlic and seasonings. They are browned and then simmered in a mushroom and onion gravy.
Can I make salisbury steak with mushroom gravy ahead of time?
Yes. Shape the patties up to a day ahead and keep them covered in the refrigerator. You can also make the entire dish and reheat it gently the next day.
What should I serve with salisbury steak with mushroom gravy?
Mashed potatoes, egg noodles and rice are classic choices, along with a simple green vegetable. Anything that soaks up the gravy works well.
Can I use ground turkey instead of beef?
Yes. Ground turkey works as a straight swap, but cook it to 165 degrees F and add a little extra Worcestershire for flavor.
Why is my gravy lumpy?
The flour was probably not stirred in well, or the broth was added too fast. Whisk constantly as you pour, and strain the gravy if needed.
Salisbury Steak with Mushroom Gravy
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 90 percent lean
- ½ cup panko breadcrumbs for the patties
- 1 large egg for the patties
- ½ yellow onion finely chopped, for the patties
- 1 cloves garlic minced, for the patties
- 2 tbsp ketchup for the patties
- 1 low sodium beef bouillon cube crumbled, for the patties
- ½ tsp Worcestershire sauce for the patties
- 3 tsp Dijon mustard for the patties
- ¼ tsp kosher salt for the patties
- ¼ tsp black pepper for the patties
- 2 tbsp olive oil for browning the patties
- 2 tbsp unsalted butter for the gravy
- ½ yellow onion finely chopped, for the gravy
- 2 cloves garlic minced, for the gravy
- 5 oz mushrooms sliced, for the gravy
- 3 tbsp all purpose flour for the gravy
- 2 cup low sodium beef broth for the gravy
- ½ cup water for the gravy
- 2 tsp Dijon mustard for the gravy
- 2 tsp Worcestershire sauce for the gravy
Instructions
Cooking
- Mix. Gently combine the beef, panko, egg, onion, garlic, ketchup, bouillon, Worcestershire, Dijon, salt and pepper.
- Shape and brown. Form 4 to 6 oval patties and brown them in hot olive oil for 4 to 5 minutes per side. Set aside.
- Vegetables. Melt the butter in the pan and cook the onion, garlic and mushrooms until soft and golden.
- Gravy. Stir in the flour for 1 minute, whisk in the broth and water, add the Dijon and Worcestershire and simmer until thick.
- Finish. Return the patties to the gravy and simmer a few minutes until they reach 160 degrees F.
