Salisbury Steak with Mushrooms

Salisbury Steak with Mushrooms is a comforting classic that transforms simple ingredients into a rich and hearty meal. The patties are juicy and full of flavor, perfectly complemented by a savory mushroom gravy that brings warmth and satisfaction to any dinner table. This recipe strikes a beautiful balance between tradition and ease, making it ideal for family dinners or when you need a reliable, soul-soothing dish.

I first made this recipe during a chilly weekend when I wanted something nostalgic and filling. It quickly became a favorite, with everyone asking for seconds and even thirds. The mushroom gravy is the real star that keeps me coming back.

Ingredients

• Ground beef: with an 80/20 leantofat ratio ensures the patties remain juicy and flavorful
• Panko breadcrumbs: help bind the meat without weighing it down, making the texture light
• Worcestershire sauce: adds a subtle tang and umami depth
• Dijon mustard: lifts the flavor profile with a gentle sharpness
• Fresh minced onion: brings moisture and sweetness right into the patties
• Cremini or button mushrooms: add earthiness and texture to the gravy
• Beef broth: makes the base of the sauce rich and comforting
• Butter: helps to caramelize the onions and mushrooms for deep flavor
• Allpurpose flour: thickens the gravy for that perfect saucy consistency
• Fresh thyme leaves: impart a delicate herbal note that brightens the dish
• Olive oil: is used for cooking to keep flavors clean and balanced
• Quality tips: choose finely ground beef for even patties and select fresh, firm mushrooms for the best taste

Instructions

Prepare the Meat Mixture:

In a large bowl, gently combine ground beef, panko breadcrumbs, beaten egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, minced onion, salt, and pepper. Use your hands to mix just until everything comes together. Overmixing risks tough, dense patties while an even hand keeps them tender and light.

Form the Patties:

Divide the mixture evenly into six portions. Shape each into an oval patty about three quarters of an inch thick. Press your thumb into the center of each patty slightly to prevent puffing during cooking, ensuring even thickness throughout.

Cook the Patties:

Heat olive oil in a large skillet over mediumhigh heat until shimmering. Place patties in the skillet in batches if needed. Cook each side for three to four minutes to achieve a nice brown crust. They do not need to be fully cooked at this point because they will finish cooking in the gravy. Remove and tent loosely with foil to keep warm.

Start the Mushroom Gravy:

In the same skillet, melt butter over medium heat. Add sliced onions and cook for three to four minutes until soft and translucent. Add mushrooms with a pinch of salt and cook for five to seven minutes until they release moisture and develop golden edges. Stir in minced garlic and cook an additional 30 seconds until fragrant.

Make the Gravy Base:

Sprinkle flour evenly over the mushroom and onion mixture. Stir constantly for one to two minutes to cook out the raw flour flavor. Slowly whisk in beef broth, scraping up all those flavorful browned bits stuck to the pan. Stir in Worcestershire sauce and thyme leaves. Bring the mixture to a gentle simmer.

Finish the Dish:

Nestle the browned patties back into the skillet with the mushroom gravy. Lower heat to a gentle simmer, cover, and cook for 10 to 12 minutes until the patties are cooked through and the gravy thickens nicely. Taste and adjust salt and pepper as needed.

Salisbury Steak with Mushrooms has always been a comfort dish in my family. My earliest memories are of my grandmother making this on chilly evenings, filling the house with the aroma of caramelized onions and mushrooms. The gravy was always the part everyone fought over. Mushrooms bring an earthiness that marries perfectly with the savory beef.

Storage Tips

Store leftovers in an airtight container in the refrigerator and enjoy within three days. For longer storage, freeze individual patties with gravy for up to two months. When reheating, add a splash of beef broth to keep the gravy silky and vibrant.

Ingredient Substitutions

Ground turkey can swap for beef if you prefer a leaner patty but add a bit more oil for moisture. Glutenfree breadcrumbs work great for those avoiding gluten. For a vegetarian spin, swap beef broth for vegetable broth and use a mushroom blend to replace some meat. Portobello mushrooms impart a deeper flavor if you want a richer gravy.

Serving Suggestions

Serve with creamy mashed potatoes that soak up every drop of gravy. Roasted green beans or asparagus add a crisp and vibrant contrast. A simple side salad with a light vinaigrette balances the richness. Crusty bread is perfect for sopping up any leftover sauce.

This Salisbury Steak with Mushrooms is a comforting family favorite that is simple to make. Serve it with creamy mashed potatoes to soak up the mushroom gravy.

Common Recipe Questions

→ Can I prepare the patties ahead of time?

Yes, patties can be formed up to 24 hours in advance and stored covered in the refrigerator to enhance binding and save time.

→ What distinguishes Salisbury steak from hamburger steak?

Salisbury steak includes binding ingredients like breadcrumbs and egg and is served with mushroom gravy, unlike plain seasoned ground beef patties.

→ Is ground turkey a good substitute for beef?

Ground turkey works well with added olive oil to maintain moisture and provide a leaner option for the patties.

→ Why do my patties crumble during cooking?

Insufficient binding agents or overhandling can cause crumbling; add extra breadcrumbs or let patties rest chilled before cooking to improve firmness.

→ What can replace mushrooms in the gravy?

Caramelized onions, bell peppers, or eggplant cubes make flavorful alternatives to maintain a savory base for the gravy.