Salisbury Steak Recipe with Mushroom Gravy

A skillet with salisbury steak and mushroom gravy

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5 from 7 votes

Salisbury Steak Recipe with Mushroom Gravy

Tender beef patties simmered in a rich and flavorful mushroom gravy.

Prep Time40

Cook Time30

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: mushroom gravy, salisbury steak

Servings:

Calories: 499kcal

Author: Tricia

Ingredients

For the beef patties:

1 large egg, lightly beaten
⅓ cup unseasoned bread crumbs (53g)
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
¼ teaspoon granulated garlic, garlic powder
¼ teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound ground beef (90% lean)
1 tablespoon vegetable oil, or olive oil

For the mushroom gravy:

3 tablespoons unsalted butter, divided
12 ounces mushrooms, sliced
1 large shallot, minced (or half sweet onion)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, or ¼ teaspoon dried
3 tablespoons all-purpose flour
½ tablespoon tomato paste
1-2 teaspoons olive oil, if needed
2 ½ - 3 cups low-sodium beef broth or stock, divided
1 teaspoon Worcestershire sauce
salt and pepper, to taste

Instructions

To prepare the beef patties:

In a large bowl whisk the egg until lightly beaten. Add the bread crumbs, 2 teaspoons Worcestershire, soy sauce, garlic, onion powder and pepper. Stir to combine. Add the ground beef and knead gently until combined. Form the beef into four ½-inch thick oval patties. (At this point, the beef patties can be covered and refrigerated for up to 24 hours.)
Heat 1 tablespoon vegetable or olive oil in a large skillet over medium-high heat. Cook the beef patties until well browned, about 4-5 minutes per side. Transfer to a plate, set aside and keep warm.

To prepare the mushroom gravy:

Return the now-empty skillet to the stove over medium-high heat (do not wipe out). Add 2 tablespoons butter. Once melted add the mushrooms and cook, undisturbed, until the mushrooms are well browned on one side, about 5 minutes. Stir and turn the mushrooms and continue cooking until the moisture is released, and the mushrooms are browned.
Add the remaining 1 tablespoon butter and shallots to the pan with the mushrooms. Cook, stirring frequently until softened, about 3 minutes. Add the garlic and thyme and sauté for 30 seconds or until fragrant. Sprinkle the flour over the mushroom/shallot mixture and add the tomato paste. IF NEEDED add a teaspoon or two of olive oil to soak up the flour. Cook, stirring constantly, for 3 to 4 minutes. Gradually add 2 ½ cups of the beef broth, scraping up any browned bits on the bottom of the pan. Bring to a simmer. (Reserve the remaining ½ cup of broth and add if needed to thin, for desired consistency.)
Return the patties and any accumulated juices to the skillet. Reduce the heat to medium-low. Cook, stirring occasionally, for 10 minutes flipping the patties halfway through. Remove from the heat and transfer the beef patties to a platter. Stir in the remaining 1 teaspoon Worcestershire sauce into the gravy and check the seasoning. Add salt and pepper to taste. Spoon over the beef and serve.

Notes

Once formed into patties, the beef can be covered and refrigerated for up to 24 hours before cooking.
Serve with mashed potatoes or over egg noodles, garnished with fresh parsley, if desired.
Purchase pre-sliced mushrooms for an easy shortcut.

Read over the notes in the post for substitutions and tips.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition