Easy Salisbury Steaks with Rich Mushroom Gravy Recipe
Classic comfort food featuring seasoned ground beef patties shaped into oval steaks and smothered in a rich, savory mushroom gravy. The beef is enhanced with breadcrumbs, ketchup, and Worcestershire sauce for deep umami flavor, while the creamy gravy combines sautéed onions, baby bella mushrooms, and beef stock for the perfect finishing touch. This hearty dish works wonderfully for family dinners or Sunday meals, delivering restaurant-quality results at home. The combination of tender beef patties and velvety mushroom gravy creates the ultimate comfort food experience that pairs beautifully with mashed potatoes or egg noodles.
Ingredients
- 2 pounds lean ground beef
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- 3 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 beef bouillon cube, crushed
- ½ cup unsalted butter
- 1 small onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup all-purpose flouromit0:1ketogluten-free
thickens less but keto-friendly
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- ½ teaspoon black pepper
- kosher salt, to taste
- fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 350°F
- 2
Mix ground beef with egg, breadcrumbs, ketchup, mustard, Worcestershire sauce, pepper, salt, and crushed bouillon cube by hand without overmixing
- 3
Divide mixture into 8 portions and shape into flat oval patties
- 4
Heat oven-safe 12-inch skillet over medium heat
- 5
Brown steaks on both sides for 2-3 minutes per side without adding oil
- 6
Transfer pan to oven and bake 10-15 minutes until internal temperature reaches 165°F
- 7
Remove steaks to plate and cover with foil
- 8
Wipe excess grease from pan
- 9
Melt butter in same pan over medium heat
- 10
Add onions and mushrooms, cook 5 minutes stirring occasionally until onions soften
- 11
Stir in garlic until fragrant for 30 seconds
- 12
Add flour and stir to coat vegetables, cook stirring constantly for 2 minutes
- 13
Slowly whisk in beef stock ensuring no lumps form
- 14
Whisk in Worcestershire sauce, mustard, and pepper, taste and adjust seasoning
- 15
Simmer gravy 3 minutes stirring occasionally
- 16
Return steaks to pan, cover with sauce and simmer 5 minutes until heated through
- 17
Garnish with parsley and serve
Tips
Don't overmix the beef mixture to keep patties tender and avoid tough texture
Use an oven-safe cast iron skillet for best heat retention and even browning of the steaks
Whisk beef stock slowly into flour mixture to prevent lumps from forming in the gravy
Good to Know
refrigerate covered up to 3 days
can make patties 4 hours ahead, cover and refrigerate
immediately while hot with mashed potatoes or egg noodles
Common Mistakes
don't overmix beef mixture to avoid tough patties
whisk stock slowly to avoid lumpy gravy
don't skip resting time under foil to retain juices
Substitutions
Gluten-Free Swaps
thickens less but keto-friendly
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can form the patties up to 4 hours ahead and refrigerate covered. The complete dish can be made 1 day ahead and reheated gently on the stovetop with a splash of beef stock.
What if I don't have an oven-safe skillet?
Transfer the browned patties to a baking dish, cover with foil, and bake at 350°F for 15-20 minutes. Make the gravy separately in your original skillet and combine before serving.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding beef stock if the gravy becomes too thick.