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Merry

Classic Salisbury Steak with Rich Gravy

Salisbury steak is the ultimate comfort food—juicy beef patties simmered in a savory mushroom gravy, bringing warmth and nostalgia to every bite. This dish is easy to make, packed with rich flavors, and pairs perfectly with mashed potatoes or buttered egg noodles. Whether you’re craving a hearty family dinner or a satisfying meal for a cozy night in, this Salisbury steak recipe delivers the perfect balance of flavor and simplicity.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Steaks:
  • 1 pound ground beef
  • 1/3 cup breadcrumbs
  • 1 large egg
  • 1/4 cup milk
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
For the Mushroom Gravy:
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms sliced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste

Method
 

Prepare the Steak Mixture:
  1. In a large bowl, combine breadcrumbs, egg, milk, ketchup, Worcestershire sauce, Dijon mustard, dried oregano, salt, and pepper. Mix well to create a panade.
  2. Add the ground beef and gently mix until just combined. Avoid overmixing to keep the patties tender.
  3. Shape the mixture into four oval patties.
Sear the Patties:
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the patties for 2-3 minutes per side until browned. The centers will still be undercooked at this stage.
  3. Remove from the skillet and set aside.
Make the Mushroom Gravy:
  1. Reduce the heat to medium and add butter to the same skillet.
  2. Add mushrooms and onions, cooking until the mushrooms release moisture and onions soften, about 5 minutes.
  3. Stir in the garlic and cook for 1 more minute until fragrant.
  4. Sprinkle flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Gradually pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce, salt, and pepper.
  6. Bring to a simmer and let the gravy thicken for 3-5 minutes.
Simmer the Patties in Gravy:
  1. Return the seared patties to the skillet, nestling them into the gravy.
  2. Reduce heat to low, cover, and let them simmer for 10-15 minutes, or until the patties are cooked through (internal temperature of 160°F).
  3. Taste and adjust seasoning if needed before serving.

Notes

  • For Extra Juiciness: Adding a splash of milk to the meat mixture keeps the patties tender and moist.
  • Don’t Overwork the Meat: Mix gently to avoid tough patties.
  • Make It Leaner: Use ground turkey instead of beef, adding a bit of olive oil to maintain moisture.
  • Mushroom Substitute: If you’re not a fan of mushrooms, use caramelized onions for a different but delicious twist.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of beef broth to keep the gravy smooth.
  • Freezing: Freeze cooked patties and gravy in a sealed container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

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