Juicy beef with mushrooms

This Salisbury Steak recipe is all about delivering juicy, tender beef patties smothered in a rich mushroom and onion gravy. It’s the kind of comforting meal that warms you from the inside out, perfect for weeknights or any time you want a classic homecooked dinner without fuss. The blend of mushrooms, onions, and a savory sauce makes every bite satisfying.

I first made this recipe on a chilly evening when I craved something filling and familiar. Ever since then, my family asks for Salisbury Steak regularly and it has become a trusted crowd pleaser.

Ingredients

• Ground beef: choose 85/15 or 90/10 grind to get juicy, flavorful patties that do not dry out
• Panko breadcrumbs: provide a light texture to the patties gluten free versions work well too
• Mushrooms: baby bella or cremini mushrooms lend earthy richness fresh and firm ones make the best gravy
• Onion: Vidalia onions add sweetness and balance but yellow onions are a fine substitute
• Dijon mustard: adds tang and depth to the gravy key to avoiding a bland sauce
• Beef stock: homemade when possible for richer flavor quality store bought works in a pinch
• Garlic: fresh cloves pressed or minced elevate the savory notes
• Tomato paste and Worcestershire sauce: combine for umami that brings the gravy to life
• Thyme, salt, and pepper: essential seasoning for well rounded flavor

Instructions

Make the meat mixture:

In a medium bowl, combine ground beef, breadcrumbs, diced onion, egg, salt, and pepper. Mix thoroughly with your hands or a spoon until all ingredients are evenly incorporated. This ensures the patties hold together and remain tender.

Form the patties:

Divide the mixture evenly into six or eight portions depending on your preferred size. Roll each portion into a ball, then flatten gently into oval patties about half an inch thick. Place them on a parchment lined board to rest before cooking.

Cook the patties:

Heat a thin layer of oil in a large skillet over medium heat. Add the patties and cook 5 minutes per side or until nicely browned. Do not crowd the pan; work in batches if needed. Remove cooked patties and set aside on a plate.

Cook the veggies:

In the same skillet, add sliced onions and cook over medium heat, stirring often, until soft and golden, about 8 minutes. Add the mushrooms and cook another 4 to 5 minutes until tender and browned. These steps build the base of the rich gravy.

Thicken the sauce:

Sprinkle flour over the vegetables and stir to coat, cooking 1 to 2 minutes to remove the raw taste. This will help the gravy thicken properly without lumps.

Add the broth mixture:

In a small bowl, whisk together beef stock, tomato paste, Worcestershire sauce, garlic, Dijon mustard, thyme, salt, and pepper. Slowly pour the mixture into the skillet while stirring constantly. This creates a smooth sauce that envelops the patties.

Add the patties back to the skillet:

Once the gravy starts to thicken, nestle the cooked patties into the sauce. Bring everything to a gentle simmer, then reduce the heat to low. Cover and cook for 15 minutes, flipping the patties halfway through so they absorb maximum flavor.

Check doneness:

Check doneness by cutting into the thickest patty. It should be cooked through and tender.

This dish always reminds me of cozy family dinners growing up when my mom would serve Salisbury Steak with mashed potatoes and steamed green beans. Mushrooms elevate the gravy to the next level, creating that deep homemade taste that I cherish now making it myself.

Storage tips

Cool the meat and gravy completely before storing in an airtight container. Stored properly in the refrigerator, this will keep for 3 to 4 days.

Ingredient substitutions

If you do not have fresh mushrooms, dried mushroom powder rehydrated in broth can add a similar umami flavor. Ground turkey or pork can replace beef but expect a different texture and flavor profile. Gluten free flour or cornstarch can be used to thicken the gravy if avoiding wheat.

Serving suggestions

Serve alongside creamy mashed potatoes for that classic touch or over buttered egg noodles. Roasted vegetables or a crisp green salad create a nice balance. A simple side of steamed green beans complements the richness of the dish nicely.

Serve hot with mashed potatoes and enjoy the comforting flavors. Leftovers reheat well for easy meals all week.

Common Recipe Questions

→ What type of beef is best for this dish?

Choose ground beef with around 85/15 or 90/10 meat to fat ratio for optimal juiciness and texture.

→ Can I use different mushrooms?

Yes, baby bella or similar mushrooms work well, but feel free to experiment with other types for varied flavor.

→ How do I prevent the patties from drying out?

Using ground beef with some fat content and simmering patties gently in gravy helps maintain moisture.

→ What sides complement this dish?

Mashed potatoes, steamed vegetables, or pasta pair beautifully to balance the rich gravy and tender beef.

→ Can this be prepared ahead of time?

Yes, the patties and gravy can be made in advance and refrigerated; reheat gently to avoid toughening the meat.