Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salisbury Steak with Mushrooms and Rich Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This classic Salisbury Steak recipe features tender ground beef patties smothered in a rich mushroom and onion gravy, perfect for a comforting family dinner. The patties are browned to perfection on the stovetop, then simmered in a flavorful beef consommé-based gravy until juicy and fully cooked. Serve this hearty dish alongside mashed potatoes or steamed vegetables for a satisfying meal.

Ingredients

For the Salisbury Steaks

  • 2 pounds ground beef
  • 1 cup onion, diced
  • 2 large eggs
  • 1/2 cup garlic and herb bread crumbs
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup whole milk
  • Salt, to taste
  • Black pepper, to taste
  • 3 tablespoons olive oil, divided

For the Gravy

  • 8 oz mushrooms, sliced
  • 4 tablespoons butter, divided
  • 4 tablespoons all-purpose flour
  • 10.5 oz beef consommé (1 can)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Meat Mixture: In a large bowl, combine ground beef, diced onion, eggs, garlic and herb bread crumbs, Worcestershire sauce, milk, salt, and black pepper. Mix gently until just combined to avoid a tough texture.
  2. Form Patties: Divide the meat mixture into 8 equal portions. Shape each portion into an oval patty, ensuring even thickness for consistent cooking.
  3. Brown First Batch of Patties: Heat 1 1/2 tablespoons olive oil in a large, deep skillet over medium heat. Brown four patties for 4-5 minutes on each side until a crust forms. Remove and set aside.
  4. Brow Second Batch of Patties: Add the remaining 1 1/2 tablespoons olive oil to the skillet and brown the remaining four patties in the same manner. Remove and set aside.
  5. Cook Mushrooms: In the same skillet with pan juices, cook sliced mushrooms over medium heat until tender, about 3 minutes. If needed, add an additional tablespoon of olive oil. Remove mushrooms and set aside.
  6. Make Gravy Roux: Melt butter in the hot skillet. Sprinkle all-purpose flour over the melted butter and whisk continuously to form a paste. Cook the roux for one minute to eliminate the raw flour taste.
  7. Add Liquids and Thicken: Slowly whisk in beef consommé and beef broth. Bring the mixture to a boil, stirring frequently until the gravy thickens.
  8. Season the Gravy: Reduce heat to low and stir in Worcestershire sauce and Dijon mustard. Adjust seasoning with salt and black pepper to taste.
  9. Combine and Simmer: Return the browned mushrooms and Salisbury steak patties to the skillet. Coat evenly with the gravy, cover, and let simmer on low heat for around 15 minutes, or until the patties are cooked through.
  10. Serve: Serve the Salisbury steaks hot with your favorite side dishes such as mashed potatoes, steamed vegetables, or rice for a comforting meal.

Notes

  • Do not overmix the meat mixture to keep patties tender.
  • If desired, substitute ground beef with ground turkey or a leaner meat for a lighter version.
  • Use fresh mushrooms for best flavor; button or cremini mushrooms work well.
  • Leftover Salisbury steak pairs well with reheated mashed potatoes or rice.
  • For gluten-free, substitute the bread crumbs and flour with gluten-free alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/salisbury-steak-with-mushrooms-and-rich-gravy-recipe/