Nothing says comfort food quite like homemade Salisbury Steak with Mushroom Gravy.
Tender, juicy beef patties are seasoned with simple pantry ingredients, pan-seared until beautifully browned, and simmered in a rich, savory gravy filled with caramelized onions and earthy mushrooms.
It’s a timeless family favorite that’s perfect for cozy weeknight dinners or Sunday suppers.
The silky homemade mushroom gravy is what truly makes this recipe shine.
Spooned generously over creamy mashed potatoes, steamed rice, or buttered egg noodles, every bite is packed with hearty, old-fashioned flavor.
Made completely from scratch in just 40 minutes, this classic dish is guaranteed to earn a spot in your regular dinner rotation.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1 pound lean ground beef
- 1/3 cup dry bread crumbs
- 1/4 cup finely chopped onion
- 1 large egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups beef broth
- 1 large onion, thinly sliced
- 1 cup sliced mushrooms
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Directions
- In a large mixing bowl, combine the ground beef, bread crumbs, chopped onion, beaten egg, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
- Divide the mixture into four equal portions and shape each into an oval patty about 3/4-inch thick.
- Heat a large skillet over medium heat. Add the patties and cook for about 5 minutes per side, or until nicely browned.
- Pour the beef broth into the skillet and add the sliced onions and mushrooms around the patties.
- Bring the broth to a gentle boil, then reduce the heat to low. Cover and simmer for about 10 minutes, or until the patties are fully cooked and reach an internal temperature of 160°F.
- Transfer the Salisbury steaks to a serving platter and loosely cover with foil to keep warm.
- Bring the remaining broth, onions, and mushrooms back to a gentle boil.
- Whisk together the cornstarch and cold water in a small bowl until smooth.
- Slowly stir the cornstarch slurry into the simmering broth, stirring constantly until the gravy thickens, about 1 minute.
- Spoon the rich mushroom and onion gravy generously over the Salisbury steaks and serve immediately.
Chef’s Notes
- Serve over mashed potatoes, buttered egg noodles, or steamed rice to soak up every bit of the delicious gravy.
- For extra depth of flavor, add 1 teaspoon of Worcestershire sauce to the broth before simmering.
- If you prefer, omit the mushrooms for a classic onion gravy that’s equally delicious.
- Fresh parsley makes an excellent garnish and adds a pop of color before serving.
- Leftovers can be refrigerated in an airtight container for up to 4 days and reheat beautifully on the stovetop or in the microwave.