Easy Salisbury Steak with Mushroom Gravy

the top view of a skillet of salisbury steak and mushroom gravy with a serving spoon sticking out of it sitting on a marble surface

4.8 from 5 reviews

This easy Salisbury Steak is a super-comforting meal perfect for chilly nights!



For the Salisbury Steaks:

  • 1 1/2 pounds ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 tablespoons dijon mustard
  • 1 tablespoon soy sauce or coconut aminos
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/4 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
  • 1 1/2 tablespoons flour
  • 2 cups beef broth
  • 2 tablespoons heavy cream
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • 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.

Keywords: salisbury steak, ground beef