This easy-peasy Salisbury Steak with Mushroom Gravy screams cozy weeknight dinner in! Its a flavor party! Dress attire: PJs!
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This recipe is…
Salisbury Steak is a classic American dish of jazzed up (think: more seasoning, flavor, and a handful of bread crumbs) hamburger steaks smothered in a rich, yummy brown gravy sauce. These tender beef patties are often served alongside mashed potatoes and a veggie of choice. Our roasted brussels sprouts with bacon would make for a heavenly pairing.
Why stop there?! End the cozy night with our super quick and easy s’mores bars!
Why You’ll Love This Recipe
- It’s a classic… done better! Easier, faster, but in NO way chintzy on flavor!
- Let’s emphasize that flavor again!!! Between the seasoned meat and the heavy, yet decadent, gravy, your taste buds are in for a treat!
Recipe Ingredients
The ingredient list for Salisbury Steak may seem on the longer side (especially for easy weeknight meals), but many of the ingredients are pantry and spice rack staples, so it’s likely that you already have them on hand! Find ingredient notes (including substitutions and swaps) below.
- Bread Crumbs – choose whichever bread crumbs you like most, or make your own by grinding up a few slices of bread in the food processor!
- Cremini Mushrooms – this slightly more mature version of the popular white button mushroom has a stronger umami flavor and firmer, more hearty, texture than that of its younger sibling.
- Heavy Cream – resist the urge to sub with your regular, everyday milk. The thick, smooth, and creamy consistency of heavy cream is what gives the gravy its rich and decadent feel.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – use equal amounts of olive oil in place of the butter, and use 2 tablespoons of full fat coconut milk in place of the heavy cream!
- Don’t have Cremini mushrooms on hand? – any similar sized mushroom will work… slight variations in texture may follow.
How to Make Salisbury Steak with Mushroom Gravy
This Salisbury Steak recipe is easier than you may think, and for that reason, it actually makes a great weeknight dinner! Here’s how you’ll throw this classic dish together:
Step 1: Add the ground beef, bread crumbs, egg, Dijon mustard, soy sauce (or coconut aminos), dried parsley, garlic powder, onion powder, sea salt, and black pepper to a large bowl. Combine the meat mixture with your hands until fully incorporated, then shape into 5 patties.
Step 2: Add the butter to a large skillet over medium heat. Once sizzling, place the patties in the pan, and cook for 5-6 minutes, until browned, then flip and cook for an additional 5 minutes, until browned, and remove from the pan.
Step 3: Add another tablespoon of butter to the pan. Once melted, add the mushrooms, onion, and garlic, and cook for 7-8 minutes, until the mushrooms and onions are browned and starting to caramelize.
Step 4: Finally, stir the heavy cream, thyme, salt, and pepper into the gravy.
Step 5: Transfer the Salisbury steak patties back to the pan, and cover with the sauce. Cook everything for about two more minutes, until the patties are warmed through.
Step 6: Serve your Salisbury Steak over mashed potatoes or another side of choice!
Recipe Tips
- Make the gravy even creamier – Stir in an extra half cup of sour cream when you add in the heavy cream.
- Use for any leftover meat – Make meatballs! Roll remaining meat into 1 inch balls, sear for 1 minute on each side, and cook them with the remaining gravy in the same way you would for patties.
How to Serve
Salisbury Steak is most often served with mashed potatoes… We love these creamy mashed potatoes (though we might be biased!). Though already pretty easy to whip up, our Instant Pot mashed potatoes are even faster!
Carbs not your thing? These cauliflower “mashed potatoes” still deliver the same level of comfort as their counterpart. An egg noodle or fettuccine would also make for a lovely substitute for mashed potatoes. Anything to soak up that delicious gravy!
We also love adding a veggie side! Our brussels sprouts with bacon add another layer of richness to your plate. Too much? A simple arugula salad will always make for a lovely side!
How to Store and Reheat
Store extra Salisbury steak and mashed potatoes together (or separately) in an airtight container in the refrigerator for up to 5 days. Any extra gravy can be kept in a separate airtight container in the refrigerator for up to 5 days as well.
To reheat, place steaks in a stovetop pot and cover on low-medium heat until fully warmed. Reheat potatoes in the microwave or on the stove. Either way, add a bit of water in order to remoisten the potatoes during the heating process. If using the microwave, heat in 15 second intervals and stir between.
Frequently Asked Questions
Salisbury steaks include fillers, including but not limited to: breadcrumbs, onions, egg, and a variety of sauces. Hamburger patties, on the other hand, contain much fewer ingredients (usually just salt and pepper).
It is important to remember that salisbury steak contains ingredients which may change the internal color of your steaks. Like a typical hamburger patty, a bit of pink is okay, but it is always the safest choice to use a meat thermometer to ensure your meat has reached an internal temperature of at least 160 degrees Fahrenheit.
Absolutely! Any ingredient can be taken out completely or subbed for another. With that being said, the mushrooms, in particular, add a level of richness and flavor which may be missed if removed.
More Favorite Cozy Recipes
If you tried this Easy Salisbury Steak or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Easy Salisbury Steak with Mushroom Gravy
Ingredients
For the Salisbury Steaks:
- 1½ pounds ground beef
- ½ cup bread crumbs
- 1 egg
- 2 tablespoons dijon mustard
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter or extra-virgin olive oil
For the Gravy:
- 1 tablespoon butter or extra-virgin olive oil
- 8 ounces cremini mushrooms sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1½ tablespoons flour
- 2 cups beef broth
- 2 tablespoons heavy cream
- 1 teaspoon chopped fresh thyme
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add all of the ingredients for the Salisbury steaks, other than the butter or olive oil, to a large bowl. Combine the mixture with your hands until fully incorporated, then shape into 5 patties.
- Add the butter to a large skillet over medium heat. Once sizzling, place the patties in the pan. Cook for 5-6 minutes, until browned, then flip and cook for an additional 5 minutes, until browned, and remove from the pan.
- Add another tablespoon of butter to the pan. Once melted, add the mushrooms, onion, and garlic. Cook for 7-8 minutes, until the mushrooms and onions, are browned and starting to caramelize.
- Sprinkle the flour over the mushrooms and onions and whisk to combine. Then, pour in the beef broth, whisking constantly, until smooth. Let the gravy come to a bubble, then reduce the heat to low.
- Stir the heavy cream, thyme, salt, and pepper into the gravy, then transfer the patties back to the pan and cover with the sauce. Cook for about two minutes to heat them back up, then serve over mashed potatoes or another side of choice.
Recipe Notes
- To make this gluten-free: use gluten-free breadcrumbs and measure-for-measure gluten-free flour.
- To make this grain-free: use almond flour in place of the breadcrumbs and arrowroot or tapioca starch in place of the flour. In step 4, pour the beef broth over the mushrooms and onions, then let the gravy come to a bubble. Whisk the starch with 2 tablespoons of water until completely dissolved, then whisk it into the gravy. Let it cook for another 2-3 minutes, until thickened, then proceed to step 5.
- To make this dish dairy-free: omit the heavy cream or substitute 2 tablespoons full-fat coconut milk in its place.
- To make this dish Paleo: follow both the grain-free and dairy-free substitutions.
Nutrition
This was amazing! Everyone loved it with the mashed potatoes recipe!
We are so glad to hear that, Carrie! Thank you for taking the time to share with us! -Team FF
Super yum!!!!
Wahoo! So glad you enjoyed it, Cassandra!
This was scrumpt-dilly-ious and sooo very easy – I felt like a gourmet chef last night! I made the gluten free version served over mashed potatoes and it was point on
That’s amazing, Barbara! We’re so glad it was such a hit!!
Absolutely looooved this recipe!! So easy to put together and so freakin delicious.
Yay! So glad you love this one, Crystal! Thank you for sharing this with us!
Was yummy! I had to add water and cornstarch mixture to help thicken the gravy as having whisked for 20 min it wasn’t thickening.. anyone else have this issue or did I make a mistake? Delicious tho!
Yes I had the same issue with the gravy not thickening up so I also did the cornstarch slurry. Thanks for the tip! Great recipe!
I will definitely make this again! The whole family gobbled it up. Served it with steamed green beans and potato-parsnip mash from the COEAW book. It made lots so we enjoyed leftovers for lunch later in the week. I didn’t have mushrooms on hand, and it was fine without them. This was an easy recipe, but such a classy meal. Thanks for sharing such a tasty recipe!
So glad everyone loved it, Theresa!! Thank you for sharing this with us!