Salisbury Steak with Mushroom Gravy
Lord have mercy, if there is one dinner that takes me straight back to my mama's kitchen on a cold Tuesday night, it is a plate of Salisbury steak smothered in mushroom gravy. Mama used to make this every other week or so, and I can still see Daddy pushing back from the table with the most satisfied look on his face. When my own three — Katie, Danny, and Sam — were growing up, this went straight into the regular rotation without a second thought. It's just one of those meals that feels like a hug.
I've tweaked Mama's original recipe a little over the years — added a splash of Worcestershire to the patties themselves and a touch of thyme to the gravy — but the soul of it is exactly hers. If you love good gravy over everything (and friends, I certainly do), you'll also want to try my Mom's Classic Meatloaf — the same kind of old-fashioned beef comfort on your dinner table.
Salisbury Steak with Mushroom Gravy
Ingredients
- 1½ lbs ground beef (80/20)
- ⅓ cup plain breadcrumbs
- 1 large egg
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Mushroom Gravy:
- 2 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- Salt and pepper to taste
Directions
- In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined — don't overwork it or the patties get tough.
- Divide the mixture into 4 equal oval-shaped patties, about ¾ inch thick. Press a slight indent in the center of each so they cook evenly.
- Heat a large skillet over medium-high heat. Cook the patties 3–4 minutes per side until nicely browned. They don't need to be cooked through yet — they'll finish in the gravy. Transfer to a plate and set aside.
- Reduce heat to medium. Melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, for 5 minutes until softened and starting to turn golden.
- Add the mushrooms and cook another 5 minutes until they release their liquid and begin to brown. Add the garlic and cook 30 seconds more.
- Sprinkle the flour over the mushroom mixture and stir to coat everything. Cook for 1 minute to get rid of the raw flour taste.
- Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the Worcestershire sauce and thyme. Bring to a gentle simmer, stirring, until the gravy thickens — about 3–4 minutes. Season with salt and pepper.
- Nestle the Salisbury steak patties back into the gravy. Cover and simmer on low for 10–12 minutes, turning once halfway, until the patties are cooked through. Serve hot over mashed potatoes or egg noodles with plenty of that gravy spooned on top. 💛
Now, friends, serve this up over a big mound of buttery mashed potatoes and watch your people go absolutely quiet at the dinner table — the good kind of quiet. Hank still asks for this at least twice a month and I never say no. If you're feeding a crowd, the recipe doubles beautifully. Leftovers reheat wonderfully too — just add a tiny splash of broth when you warm it back up. Happy cooking, y'all! 💛
Comments (3)
Made this last night and my husband said it was the best Salisbury steak he's ever had. That gravy is just incredible!
Oh my goodness this is exactly like my grandma used to make. The thyme in the gravy is such a nice touch. Thank you Margie!
Oh girls, you just made my whole day! That thyme was a happy accident years ago and now I can't make it without. So glad it's a hit at your tables too! — Margie 💛
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