If you’re craving a classic comfort dish that feels like a warm hug on a plate, look no further than this Easy Homemade Salisbury Steak with Mushroom Gravy Recipe. It combines juicy, flavorful beef patties with a rich, velvety mushroom gravy that’s downright addictive. The beauty of this recipe lies in its simplicity and heartiness, making it perfect for weeknight dinners or whenever you want to impress family and friends with a timeless favorite.
Ingredients You’ll Need
The magic of this Easy Homemade Salisbury Steak with Mushroom Gravy Recipe starts with a handful of straightforward ingredients that each play a crucial role. From the lean ground beef delivering the main protein punch to the fragrant mushrooms adding earthiness, every component enhances the dish’s deliciousness and comforting texture.
- 1 pound lean ground beef: The hearty base, lean but juicy enough to keep the patties tender.
- 1/4 cup panko breadcrumbs: Adds lightness and structure to the patties so they hold together beautifully.
- 1 large egg, beaten: Acts as a natural binder for the mixture.
- 2 teaspoons ketchup: Brings a subtle tang and sweetness to both the patties and gravy.
- 1 teaspoon Dijon mustard: Adds a mild sharpness that elevates flavor complexity.
- 1/2 teaspoon dried oregano: Provides a warm, herbal note for depth.
- 1 teaspoon kosher salt: Enhances all the other flavors without overpowering.
- 1 tablespoon extra-virgin olive oil: Needed for browning the patties with a perfect crust.
- 2 tablespoons unsalted butter: Adds richness to the gravy base.
- 2 tablespoons flour: For thickening the mushroom gravy to luscious perfection.
- 1 1/2 cups beef stock: The savory backbone of the mushroom gravy.
- 1 tablespoon ketchup: Incorporated into the gravy for balance and sweetness.
- 1 teaspoon Worcestershire sauce: Gives the gravy that classic umami kick.
- 1/2 teaspoon onion powder: Infuses subtle savory aroma.
- 6 ounces sliced cremini mushrooms: Earthy, tender mushrooms lend body and flavor.
- Salt and pepper, to taste: Essential finishing seasonings.
- Mashed potatoes and roasted broccoli: Perfect complementary side dishes for a complete meal.
How to Make Easy Homemade Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare the Patties
Start by combining the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt in a large bowl. Mixing everything thoroughly ensures each patty has a balanced flavor and the right texture to stay juicy yet firm when cooked. This foundational step really sets the tone for the entire dish.
Step 2: Shape the Patties
Divide the meat mixture into four equal portions and gently shape each into an oval patty roughly three-quarters of an inch thick. The oval shape is traditional for Salisbury steak and helps them cook evenly, creating the perfect crust without drying out the inside.
Step 3: Brown the Patties
Heat the olive oil in a large nonstick skillet over medium-high heat. Carefully add your patties, cooking each side for about three minutes until a beautiful golden crust forms. This browning step locks in flavor and creates a gorgeous texture contrast, so don’t rush or crowd the pan!
Step 4: Prepare the Mushroom Gravy Base
After transferring the browned patties to a plate, lower the heat to medium and melt the butter in the same pan, using the flavorful drippings left behind. Whisk in the flour until it forms a smooth paste—this classic roux is the secret to thickening the mushroom gravy to that velvety perfection.
Step 5: Build the Mushroom Gravy
Lower the heat to medium-low and gradually whisk in the beef stock, stirring constantly to avoid lumps. Next, incorporate ketchup, Worcestershire sauce, and onion powder to add layers of savory sweetness and richness. Toss in the sliced cremini mushrooms and let the gravy simmer for about five minutes until it thickens and the mushrooms soften, marrying their earthy flavor with the sauce.
Step 6: Finish Cooking the Steaks in Gravy
Nestle the patties back into the skillet with the mushroom gravy. Cover the pan and let everything cook gently for another 10 minutes. This slow simmering ensures the steaks are cooked all the way through, reaching an internal temperature of 160°F, while soaking up that luscious gravy flavor.
Step 7: Plate and Serve
Serve your Easy Homemade Salisbury Steak with Mushroom Gravy Recipe over a bed of creamy mashed potatoes, generously spooning the mushroom gravy and mushrooms on top. Roasted broccoli on the side brings a vibrant color and a fresh crunch that perfectly balances this hearty meal.
How to Serve Easy Homemade Salisbury Steak with Mushroom Gravy Recipe
Garnishes
Fresh parsley freshly chopped adds a pop of color and fresh herbal brightness to the rich mushroom gravy. For an extra touch, sprinkle a little cracked black pepper right before serving to enhance the aroma and flavor even more.
Side Dishes
This dish shines best alongside classic creamy mashed potatoes, which provide the perfect base to soak up all the glorious mushroom gravy. Roasted or steamed broccoli adds nutrition and color, making the plate visually appealing and nutritionally balanced.
Creative Ways to Present
For a rustic, homey feel, serve the Salisbury steaks on a wooden board with the gravy poured over just before serving to keep the patties crisp on the edges. Alternatively, present them in individual cast iron skillets for a charming, restaurant-style touch that impresses every time.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Salisbury steak with mushroom gravy, transfer the cooled pieces along with the gravy to an airtight container. Stored in the refrigerator, they will keep well for up to 3 days, making for easy next-day meals.
Freezing
You can freeze the cooked patties and mushroom gravy separately or together in freezer-safe containers. They’ll last for up to 2 months. Be sure to cool completely before freezing to preserve the texture and flavor when reheated.
Reheating
Reheat leftovers gently in a skillet over low to medium heat, covering to retain moisture and prevent the patties from drying out. Add a splash of beef stock or water if the gravy thickens too much. Microwaving works too but reheat in short bursts for best results.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can work, but the patties might be less juicy and flavorful. Consider adding a bit more fat or seasoning to compensate, and watch the cooking time closely to avoid drying out.
What’s the best way to get a crust on the patties?
Make sure your skillet is hot enough before adding the patties, and avoid moving them too much while they sear. This allows a beautiful golden crust to form, which locks in juices and adds texture.
Can I make the gravy without mushrooms?
Yes, you can omit mushrooms for a simpler gravy, but they add a wonderful earthy depth that really complements the beef. Try adding caramelized onions or sautéed shallots instead if preferred.
Is this recipe gluten-free?
Not as written, since it includes panko breadcrumbs and flour. You can substitute gluten-free breadcrumbs and use a gluten-free flour or cornstarch for the gravy thickening to make it suitable for gluten-free diets.
How do I know when the Salisbury steaks are fully cooked?
The internal temperature should reach 160°F for ground beef. Using a meat thermometer is the best way to ensure safety without overcooking and drying out your patties.
Final Thoughts
This Easy Homemade Salisbury Steak with Mushroom Gravy Recipe is a wonderfully nostalgic and satisfying dish that’s surprisingly simple to master. Its rich flavors, comforting textures, and straightforward ingredients make it a go-to recipe for any home cook eager to serve up something special. Once you try it, you’ll find yourself coming back to this classic again and again—trust me, it’s that good!
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Easy Homemade Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Easy Homemade Salisbury Steak recipe combines lean ground beef patties with a flavorful mushroom gravy, creating a comforting and hearty meal. Perfectly seared and simmered to perfection, the steaks are served over creamy mashed potatoes with a side of roasted broccoli, making it a satisfying classic dinner everyone will love.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg, beaten
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
For Cooking
- 1 tablespoon extra-virgin olive oil (for the skillet)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces sliced cremini mushrooms
- Salt and pepper, to taste
Sides
- Mashed potatoes (prepared)
- Roasted broccoli (prepared)
Instructions
- Mix the Patty Ingredients: In a large bowl, thoroughly mix together the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt until evenly combined, ensuring the mixture is well blended but not overworked to maintain tenderness.
- Shape Patties: Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4-inch thick to ensure even cooking and a classic Salisbury steak shape.
- Sear the Patties: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook for about 3 minutes on each side until they develop a golden crust. Reduce heat as needed to prevent burning. Once browned, transfer the cooked patties to a plate and set aside.
- Make the Mushroom Gravy Base: Lower the heat to medium and, in the same skillet with the drippings, add the unsalted butter. Once melted, whisk in the flour until smooth and no lumps remain, creating a roux that will thicken the gravy.
- Prepare the Gravy: Reduce heat to medium-low and gradually whisk in the beef stock to avoid lumps. Stir in ketchup, Worcestershire sauce, and onion powder until fully combined. Add the sliced cremini mushrooms and let the mixture simmer for about 5 minutes to thicken and develop flavor. Season with salt and pepper to taste.
- Simmer Patties in Gravy: Nestle the partially cooked steaks back into the skillet with the mushroom gravy. Cover and simmer for an additional 10 minutes, or until the internal temperature of the patties reaches 160°F, ensuring they are fully cooked through and tender.
- Serve: Plate the Salisbury steaks over prepared mashed potatoes and spoon mushroom gravy on top. Serve alongside roasted broccoli for a complete, comforting meal.
Notes
- Make sure to not overmix the meat mixture to keep patties tender.
- Use a meat thermometer to ensure the steaks reach a safe internal temperature of 160°F.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but panko provides a lighter texture.
- For a thicker gravy, let it simmer longer to reduce further.
- Leftover Salisbury steak can be refrigerated up to 3 days and reheated gently on stovetop or microwave.
