Salisbury Steak Recipe with Mushroom Gravy (2024)

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Homemade Salisbury Steak Recipe with tender beef patties in a rich and flavorful mushroom gravy.

If you were around in the late 1950’s or 1960’s, chances are you ate at least one previously frozen meal out of a compartmentalized aluminum tray baked in the oven. These heat-and-serve ‘TV dinners’ were very popular in the 1960’s and, dare I say, beloved by housewives everywhere! They were called TV dinners because they were often eaten while watching TV, on a collapsible table called a TV tray.

One of the more popular TV dinners was, of course, Salisbury Steak, served with mashed potatoes, green beans and some sort of 2-inch square dessert. But if a frozen TV dinner has been your only life experience with Salisbury steak, you’ve been missing out!

What is Salisbury Steak?

Hearty, homemade Salisbury steak is a simple dish, made with a few basic ingredients.

Salisbury steak was invented by Dr. James Salisbury in the late 1800’s, around the time of the American Civil War. Dr. Salisbury believed that eating mostly ground meat was healthy and better for your gut than fruits and root vegetables.

Dr. Salisbury tested his theories during the Civil War, treating chronic diarrhea among Union soldiers with a diet of chopped-up meat and little else. After 30 years of research he published his ideas, setting off one of the earliest American fad diets.

Now, of course, we know that moderation is the key to healthy eating. The occasional meal made with beef is perfectly acceptable. Next time ground meat is on your menu, try this homemade Salisbury steak recipe with an amazing brown gravy and thrill your family with a beloved classic.

How to make Salisbury Steak from scratch

To make the beef patties:

Combine lean ground beef with one egg, unseasoned bread crumbs, Worcestershire sauce, a teaspoon of soy sauce and seasonings. Form the mixture into oval patties then brown in a hot skillet.
The beef patties can be formed, covered and refrigerated up to 24 hours in advance. I LOVE make-ahead options!
Add your favorite spices. We use granulated garlic and onion powder in our meat mixture, as written in the recipe. If you have a favorite seasoning blend, use that instead of, or in addition to, the garlic and onion powders.
We start with unseasoned bread crumbs as a binder. If you only have seasoned bread crumbs on hand, give it a go. Panko bread crumbs are also a nice substitute and in a pinch you can use crushed saltine crackers with good results. Remember, we’re not trying to make meat loaf. We’re just adding a few spices and binders to help the beef stay moist and tender.

To make the mushroom gravy:

The beefy mushroom gravy is made in the same skillet used to brown the beef. All those little bits of flavor enhancers kick start the luscious sauce.
You’ll need mushrooms, a large shallot, garlic, thyme, flour, tomato paste, beef broth and Worcestershire sauce. No canned mushroom soup is needed for our recipe.
Cook the mushrooms, undisturbed, until well browned. Next, add the minced shallot, garlic and thyme. Finally add the flour, tomato paste and beef broth. Return the beef to the pan and simmer for 10 minutes.
If you don’t have a shallot on hand, use half an onion.
Fresh thyme leaves are my favorite herb, but dried thyme works well, too.

What are the best kind of mushrooms to use in this gravy?

Any small white or brown mushrooms work in this recipe. I prefer small cremini or baby Bella mushrooms, but button mushrooms are good, too.
Trim the tough ends off the stems and slice the mushrooms to about 1/4-inch thick. Cleaning and slicing mushrooms takes a while, but it’s worth every minute spent prepping.
Or, purchase pre-sliced mushrooms for an easy shortcut.

Once all the ingredients are prepped, Salisbury steak comes together in about 30-minutes.

What goes with Salisbury steak?

Our favorite way to serve Salisbury steak is spooned over a pile of buttery mashed potatoes. You can also serve the ground beef steaks over buttered egg noodles, or white or brown rice. You’ll also need a dinner roll or two for sopping up the gravy, just saying.

What are some good sides to go with Salisbury steak?

Our favorite sides for Salisbury steak areoven roasted green beans, asparagus, peas, steamed broccoli or a nice green salad. Homemade Lion House or Parker House Rollsare incredible served with this homey dish.

Tips for making the best Salisbury Steak:

90% lean is our preferred ground beef for these hamburger steaks. If using ground beef with a higher fat ratio, drain off part of the rendered fat after the beef patties are cooked.
Take your time to ensure the beef patties are well browned in the first step. They’ll still be raw in the middle but will finish cooking in the gravy.

Add additional vegetable oil, olive oil or butter to the skillet, if needed.

Since we start with lean beef, I use a splash of vegetable oil to sear the patties. If you feel it needs more, add another teaspoon or two to the skillet.
Use a large skillet set over medium-high heat.
Spread the mushrooms in the hot pan and don’t touch them for a full 5 minutes, or until they’re well browned on one side. They’ll start to shrink up and release their moisture and turn a beautiful golden color. This helps build flavor into the dish, so don’t skip this step!

Once the mushrooms are golden brown and the shallots, thyme and garlic are added, sprinkle flour over the vegetables.

If the mixture is too dry to soak up all the flour, add another tablespoon of butter, or a splash of olive oil.
Cook the flour mixture for the full 3 or 4 minutes, stirring constantly.
Creating the fond on the bottom of the skillet and browning the flour is one of the ways to build flavor in this dish.

Start with 2 1/2 cups of beef broth.

If you prefer a thicker gravy, use 2 1/2 cups beef stock or broth. If you typically like a thinner gravy, add the full 3 cups beef broth.
The gravy will thicken as it cooks, so be patient.
After cooking for a full 10 minutes if the gravy is too thin, add a little Wondra flour or a teaspoon of cornstarch mixed with cold water to thicken.
Freeze leftover beef broth for use in other recipes.

Some mushrooms contain more moisture than others, and some ground beef can be a little less fatty. These variables can cause the gravy to be a little thicker, or thinner. Our Salisbury Steak recipes comes out different every time I make it so use your best judgment and adapt as needed.

My family loves Salisbury steak and I bet yours will too. Make it for dinner tonight!

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