Classic Salisbury Steak With Mushroom Gravy Recipe
This homemade Salisbury steak with rich mushroom gravy delivers the ultimate comfort food experience without the TV dinner quality. Juicy beef patties seasoned to perfection, seared until golden brown, then smothered in a savory mushroom gravy that will have everyone asking for seconds. This classic American dish dates back to 1888 when Dr. James Salisbury recommended it as a health food – and while nutritional advice has changed since then, our love for this hearty, satisfying meal remains timeless.
The History Behind Salisbury Steak
Salisbury steak was invented by Dr. James H. Salisbury in 1888 during the American Civil War. As a physician, he believed soldiers could benefit from a diet of coffee and lean chopped beefsteak. He advocated eating this dish three times daily, claiming it could cure various ailments.
While we now know his nutritional theories weren’t entirely accurate, his creation evolved into the beloved comfort food we enjoy today. Unlike hamburger steak, Salisbury steak includes binders like eggs and breadcrumbs, making it more similar to individually-portioned meatloaf patties smothered in delicious gravy.
Ingredients You’ll Need
This classic Salisbury steak recipe uses simple, everyday ingredients that combine to create extraordinary flavor. The secret to the perfect texture lies in the panade – a mixture of starch and liquid that keeps the meat tender and juicy as it cooks.
For the Salisbury Steak Patties:
- 1½ pounds ground beef (80/20 recommended)
- ½ cup Italian seasoned breadcrumbs
- ¼ cup milk
- ⅓ cup grated onion
- 4 cloves garlic, grated
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 large eggs, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Mushroom Gravy:
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 pound mushrooms, sliced
- 1 large onion, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium recommended)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Want to Save This Recipe?
Join our recipe club and we’ll send this recipe straight to your inbox, plus you’ll get new comfort food classics every week!
Sign Up For Free Recipes!How to Make Perfect Salisbury Steak Patties
The key to juicy, flavorful Salisbury steak lies in how you prepare and cook the patties. Follow these steps for perfect results every time.
Step-by-Step Instructions:
- Create the panade: In a large bowl, combine breadcrumbs, milk, and grated onion. Let sit for 5 minutes to form a paste-like mixture.
- Add remaining ingredients: Add ground beef, grated garlic, Dijon mustard, Worcestershire sauce, beaten eggs, salt, and pepper to the bowl.
- Mix gently: Using your hands, mix just until combined. Overmixing will result in tough patties.
- Form the patties: Shape into 4-5 oval patties about 1-inch thick. Use your thumb to make a slight indentation in the center of each patty to prevent it from puffing up during cooking.
- Chill if needed: For patties that hold together better, refrigerate them for 15 minutes before cooking.
The secret to tender Salisbury steak is gentle mixing. Handle the meat mixture just enough to combine ingredients, then stop. Overmixing develops gluten in the breadcrumbs and toughens the proteins in the meat.
Cooking Your Salisbury Steaks
Now that your patties are formed, it’s time to cook them to perfection and create that rich, savory mushroom gravy that makes this dish so special.
Searing the Patties:
- Heat the pan: Heat a large cast iron skillet or heavy pan over medium-high heat. Add 1 tablespoon of olive oil.
- Sear in batches: Add 2-3 patties at a time, being careful not to overcrowd the pan.
- Brown each side: Cook for 3-4 minutes per side until well browned but not fully cooked through.
- Set aside: Remove patties to a plate and cover loosely with foil while you prepare the gravy.
Making the Mushroom Gravy:
- Sauté vegetables: In the same pan, add butter and sauté sliced onions for 5 minutes until softened. Add mushrooms and cook for another 5-7 minutes until they release their moisture and begin to brown.
- Add flavor: Stir in Dijon mustard, Worcestershire sauce, and fresh thyme.
- Create the roux: Sprinkle flour over the mushroom mixture and cook for 2 minutes, stirring constantly.
- Add liquid: Slowly whisk in beef broth, stirring continuously to prevent lumps.
- Simmer: Bring to a boil, then reduce heat and simmer until the gravy thickens, about 5 minutes.
- Season: Taste and adjust salt and pepper as needed.
Finishing the Dish:
- Return patties to gravy: Place the seared patties back into the pan with the gravy.
- Simmer together: Cover and simmer for 5-7 minutes, flipping once halfway through, until patties are cooked through (internal temperature of 160°F).
- Serve: Spoon gravy over patties when serving.
Pro Tips for Perfect Results
For the Patties:
- Use 80/20 ground beef for the best flavor and moisture.
- Don’t skip the panade (breadcrumb and milk mixture) – it’s the secret to juicy patties.
- Grate the onion instead of dicing for better texture and more even flavor distribution.
- Make an indentation in the center of each patty to prevent puffing up during cooking.
For the Gravy:
- Cook mushrooms properly – let them release their moisture and then brown for maximum flavor.
- Use homemade beef stock if possible for richer flavor.
- Whisk continuously when adding broth to the roux to prevent lumps.
- Let the gravy simmer until it reaches your desired thickness.
Troubleshooting Tip: If your gravy is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and slowly whisk into the simmering gravy until desired thickness is reached. If too thick, add beef broth a little at a time.
Serving Suggestions
Salisbury steak pairs beautifully with classic comfort food sides. Here are some perfect companions to complete your meal:
Classic Sides
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed green beans
- Buttery green peas
- Glazed carrots
Upgraded Options
- Garlic parmesan mashed potatoes
- Roasted Brussels sprouts
- Creamy mac and cheese
- Cheesy scalloped potatoes
- Honey butter dinner rolls
Lighter Sides
- Simple green salad
- Roasted vegetables
- Cauliflower mash
- Sautéed spinach
- Cucumber tomato salad
Recipe Variations
While the classic recipe is delicious, you can customize your Salisbury steak to suit different tastes and dietary needs:
Lighter Version
Substitute ground turkey for beef and use low-sodium broth. Add extra herbs like rosemary and thyme to enhance flavor without adding fat.
Gluten-Free Option
Replace breadcrumbs with gluten-free alternatives or crushed pork rinds. Use cornstarch instead of flour to thicken the gravy.
Salisbury Meatballs
Form the meat mixture into 1-inch meatballs instead of patties. Perfect for serving as an appetizer or over pasta.
Make-Ahead and Storage Tips
Salisbury steak is perfect for meal prep and freezes beautifully. Here’s how to store and reheat for best results:
Make Ahead
Form patties up to 24 hours in advance and refrigerate, covered with plastic wrap. You can also fully cook the dish and refrigerate for up to 3 days before reheating.
Freezing
Freeze uncooked patties for up to 3 months. Thaw overnight in refrigerator before cooking. Alternatively, freeze cooked Salisbury steaks with gravy in airtight containers for up to 3 months.
Reheating
Reheat in a covered skillet over medium-low heat until warmed through. Add a splash of beef broth if the gravy has thickened too much during storage.
Frequently Asked Questions
What’s the difference between Salisbury steak and hamburger steak?
Salisbury steak contains binders like eggs and breadcrumbs along with more seasonings, making it similar to individual meatloaves. Hamburger steak is essentially a hamburger patty without a bun, typically made with just ground beef and simple seasonings.
Can I use ground turkey instead of beef?
Yes! Ground turkey makes a delicious lighter version. Since turkey is leaner, you might want to add 1-2 tablespoons of olive oil to the meat mixture to maintain moisture and prevent dryness.
What’s the best type of mushroom for the gravy?
White button mushrooms work perfectly and are most traditional. For more flavor, try cremini (baby portobello) mushrooms or a mix of different varieties like shiitake and oyster mushrooms.
How do I keep my Salisbury steaks from falling apart?
Make sure to include the egg and breadcrumb mixture (panade), which acts as a binder. Refrigerating the formed patties for 15 minutes before cooking helps them hold together. Also, handle the patties gently when flipping and avoid moving them too much during cooking.
Can I make this recipe without mushrooms?
Absolutely! You can omit the mushrooms and make a simple onion gravy instead. The dish will still be delicious, just with a different flavor profile.
Perfect Your Classic Salisbury Steak
This Classic Salisbury Steak With Mushroom Gravy Recipe transforms simple ingredients into a memorable, comforting meal that’s perfect for family dinners. The tender beef patties smothered in rich, savory gravy will transport you back to simpler times while satisfying modern appetites.
Whether you’re making it for the first time or rediscovering a childhood favorite, this homemade version elevates the humble Salisbury steak to new heights. Serve it with creamy mashed potatoes for the ultimate comfort food experience that will have everyone asking for seconds.
Love This Recipe?
Join our recipe club for more delicious comfort food classics delivered straight to your inbox every week!
Sign Up For Free Weekly Recipes!
