Salisbury Steak with Mushroom and Onion Gravy

I’ve been wanting to make Salisbury Steak for a couple of weeks now, but I just haven’t had the time. This week was the perfect week because it was rainy and cold outside, so why not make a good comforting meal? I remember growing up hating Salisbury steak, cubed steak… all of that! It was just weird, and I was honestly scared of it haha. But oddly as I got older I grew to love it. This is one of those recipes that’s been around forever, I’m sure your mom, grandma or auntie used to make it.

These steaks are tender, juicy and full of flavor simmered in a homemade mushroom onion gravy. This dish is perfect served with a side of creamy mashed potatoes!

Salisbury Steak with Mushroom and Onion Gravy

This classic Salisbury Steak is the perfect weeknight meal and a true comfort dish. An incredibly delicious and easy dinner recipe!

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 6

Ingredients

  

Steaks

• 1 1/2 lbs Ground beef
• 1/2 Cup Breadcrumbs
• 2-3 Tablespoons Heavy cream
• 2 Tablespoons Yellow mustard (Can use dry mustard)
• 2-4 Dashes of Worcestershire sauce
• 1 Tablespoon Ketchup
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Garlic powder
• 3-4 Tablespoons Canola oil
• 1 Tablespoon Butter

Gravy

• 1/2 Cup Sliced yellow onion
• 2 Cups Beef broth, unsalted
• 2 Dashes of Worcestershire sauce
• 2 Tablespoons Cornstarch
• 1/4 Cup Water
• 1/2 Cup Sliced portobello mushrooms

Instructions

 

For the meat mixture:

• Combine the ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce, salt, pepper and garlic powder. Mix with hands until everything is combined. Form into 4 to 6 oval patties.
  
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides for about 4-5 minutes. Remove from the skillet and keep warm. Pour off any excess grease.

For the gravy:

• Reduce the heat to medium, in the same pan add in a little oil and add in the sliced onions and mushrooms. Stir and cook until the onions are translucent, and the mushrooms are tender. Add the beef stock and the Worcestershire. Then combine the cornstarch with a water to create a “slurry” and add to the sauce. Stir and cook until the sauce begins to thicken.
• Season gravy with salt, pepper and garlic powder if needed. 
• Add more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.