Salisbury Steak with Mushroom Brown Gravy

This dish is classic and truly stands the test of time, mainly because it’s just downright delicious.

Think of these as meat loaves simmering in a flavorful brown gravy. To keep the steaks extra moist, we use the same technique that we use in our pillowy Italian-style meatballs and Best-Ever Meatloaf. Fresh breadcrumbs soaked in whole milk. And you’ll also love how easy the dish is to prepare. A guaranteed family favorite!

How To Make Salisbury Steak with Mushroom Brown Gravy

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The Ingredients You Will Need

As you might expect, there is nothing exotic in the ingredients list at all. Many of the items you will probably already have on hand. Here’s what you’ll need to have:

For the Steaks

Olive oil – Or extra-virgin olive oil, or vegetable oil.
Onion – Finely chopped.
Garlic – Minced.
Breadcrumbs – We like fresh breadcrumbs that we get from pulsing two crustless slices of white bread in a food processor. But, you can go with dried instead, if you prefer. See EXPERT NOTE below.
Milk – Whole. This is optional, see EXPERT NOTE below.
Ground beef – 85% to 90% lean is recommended.
Egg – Lightly beaten.
Ketchup – Can substitute steak sauce or chili sauce for even more flavor.
Worcestershire sauce – Don’t skip this ingredient.
Mustard – We go with ground, but you could use regular yellow or Dijon mustard, too.
Seasonings – Salt and pepper.

For the Mushroom Brown Gravy

Olive oil – Or extra virgin.
Butter – Unsalted.
Onion – Finely chopped.
Mushrooms – Sliced. Go with button, cremini, shiitake, a combination, or whatever your favorite varieties are. We don’t recommend canned or jarred mushrooms.
Worcestershire sauce – Again, don’t skip this ingredient.
Flour – All-purpose.
Beef broth – Homemade is wonderful, but a quality store-bought brand is perfectly fine.
Seasonings – Garlic powder, salt, and pepper.

EXPERT TIP: We sauté the onions and the garlic for a few minutes to soften them which will make them more pronounced in the steaks. If you love onion flavor, no need to sauté! Also, soaking fresh bread in the milk will yield very tender, almost fall-apart steaks. If you prefer a more compact steak (or loaf), then use dry breadcrumbs, such as Panko.

Tips for Making Perfect Salisbury Steaks with Mushroom Brown Gravy

Go with Quality Beef – You don’t need to go with expensive ground beef, such as Wagyu, but don’t go cheap either. 90% lean is juicy, but not greasy. You could mix in ground pork for even more flavor, if desired.

Keep the Steaks Tender and Juicy – Sautéing the onions in oil will add to the tenderness of the steaks. Soaking the breadcrumbs in whole milk will make the steaks very tender and juicy. You could also grate the onion directly into the mixture, and not sauté. D

Don’t Overcook the Steaks – You want to sear the steaks for about 1 to 2 minutes per side. Gently nudge them around the skillet to prevent them from sticking. They will not be fully cooked until you add them back to the gravy and let them simmer. Don’t overcook or they will lose their tenderness.

Sauté the Mushrooms in Butter (and Oil) – Butter adds a depth of flavor to the mushrooms that oil alone won’t deliver. After adding the flour, be sure to stir the mushrooms around in the skillet until the flour has had a chance to cook through. Slowly stir in the broth and stir until thickened.

EXPERT TIP: Don’t worry if the steaks are a little loose during the searing process. They will firm up once they finish cooking in the simmering sauce.

How To Serve

This dish is begging for a pile of best mashed potatoes to soak up much of the amazing brown gravy.

Sliced country white bread is the perfect addition. It is comfort food at its very best, and really nothing else is needed. However, corn on the cob, slow-simmered green beans, or a simple leafy green salad are great sides, too.

Be sure to have a bowl filled with the extra gravy for everyone to add as much as they desire to their steaks.

EXPERT TIP: If you don’t like mushrooms, you can simply omit them. Sauté the onions in the oil and butter, and then stir in the flour to make the roux, and then continue to the recipe from there. You’ll have perfect brown gravy.

Other Classic Comfort Food Recipes to Try

If you love homestyle dishes as much as we do, you will absolutely flip for this collection of comfort classics. We are certain you and your family will love them so much:

Grandma’s Swiss Steak
All-American Pot Roast with Vegetables
Hearty Beef Stew
Slow-Cooker Mississippi Pot Roast
Mushroom Swiss Burger
Grandma’s Roasted Pork Loin
Country-Style Pork Ribs
Classic Spaghetti and Meatballs
Southern Fried Chicken
Homemade Fish ‘n Chips

These are all classic and amazing in every possible way. But, in the meantime, isn’t this dish calling your name?

What To Serve with Salisbury Steak

As mentioned, mashed potatoes are probably the best addition to the steaks and gravy. But, if you wanted to go a little healthier, you could always go with puréed cauliflower. Roasted balsamic potatoes with herbs would be wonderful, too.

Instead of sliced bread, homemade cornbread or Southern-style buttermilk biscuits would be heavenly.

A classic comfort meal like this also deserves a special dessert. We would recommend blueberry buttermilk pie, classic cherry pie, homemade vanilla ice cream, or Texas chocolate sheet cake.

But trust us when we say the true star of the meal will be this:

This dish has been around for generations and it is so wonderful that it has become popular again.

It’s simple and yet so deep in flavor. And truly the ultimate meat and potatoes comfort dish.

Remember, if you’ve got picky eaters, you can leave the mushrooms out and the dish will appeal to both kids and adults alike. This is a sure-fire family favorite.

Every bite is filling and so comforting. It will immediately go into steady rotation, we have no doubt!

Ready to make the best beef dinner in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Salisbury Steak with Mushroom Brown Gravy

Salisbury Steak with Mushroom Brown Gravy is classic comfort food. It's easy to prepare and is always a family favorite. If you don't like mushrooms, you can easily omit them. Serve with mashed potatoes and sliced bread for an unforgettable meal. And leftovers are even better the next day!

5 from 3 votes

Print Pin Rate

Course: Entree

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 584kcal

Author: Kris Longwell

Video

Equipment

• ▢
  1 Large non-stick skillet with lid

Ingredients

For the Steaks

• ▢ 3 tablespoon olive oil divided
• ▢ ½ cup onion chopped
• ▢ 3 cloves garlic minced
• ▢ 2 slices white bread crusts removed and torn into pieces
• ▢ ¼ cup whole milk
• ▢ 1 lb ground beef 85% to 90% lean
• ▢ 1 large egg
• ▢ 1 tablespoon ketchup
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 2 teaspoon ground mustard
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

For the Mushroom Brown Gravy

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ ½ cup onion chopped
• ▢ 8 oz mushrooms sliced
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ¼ cup all-purpose flour
• ▢ 2¼ cups beef broth
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper

For Serving

• ▢ Mashed potatoes

Instructions

• In a large non-stick skillet (or regular skillet, see NOTES), heat 1 tablespoon of the olive oil over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté until aromatic, about another 30 seconds. Transfer to a large bowl and let cool for a few minutes.
  3 tablespoon olive oil, ½ cup onion, 3 cloves garlic
• In the same bowl (not directly on the warm onions), add the torn bread (or fresh breadcrumbs) and pour the milk over them. Use your fingers to press the bread into the milk until it is absorbed.
  2 slices white bread, ¼ cup whole milk
• To the bowl, add the ground beef, egg, ketchup, Worcestershire sauce, mustard, salt, and pepper. Use your hands to gently mix all of the ingredients until they are all just combined. Don't over-mix, otherwise, the steaks won't be as tender.
  1 lb ground beef, 1 large egg, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, 2 teaspoon ground mustard, 1 teaspoon salt, ½ teaspoon black pepper
• Gently form 4 oval patties about a half-inch in thickness and place them on a cutting board or parchment paper.
• In the same skillet that you sautéed the onions, heat the remaining 2 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully transfer the patties to the skillet and cook for 1 to 2 minutes on one side, using a spatula to gently move the steaks around to help prevent sticking to the skillet.
• Use a spatula to carefully flip the steaks over and cook on the other side for another 1 to 2 minutes. The steaks won't be cooked through at this point. Transfer them to a plate or cutting board.
• In the same skillet, add the oil (1 tbsp) and the butter (1 tbsp) and heat over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes.
  1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ cup onion
• Add the mushrooms and cook, stirring often, until softened and releasing some liquid (if they are too dry, add another 1 teaspoon of oil), about 6 to 8 minutes. Sprinkle the mushrooms with a pinch of salt and pepper.
  8 oz mushrooms
• Pour the Worcestershire sauce over the mushrooms and stir them around to fully coat. Add the flour and stir until fully coated and the flour has cooked for a couple of minutes.
  1 tablespoon Worcestershire sauce, ¼ cup all-purpose flour
• Slowly stir in the broth and use a spatula to stir the liquid until thickened to a gravy consistency, usually about 4 to 5 minutes. Stir in the garlic powder, salt, and pepper.
  2¼ cups beef broth, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
• Nestle the partially cooked steaks into the gravy, turn the heat to medium-low, and cover. Let simmer for 12 to 15 minutes, or until cooked through.
• Remove from the heat and serve at once, preferably over a bed of mashed potatoes.
  Mashed potatoes

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

A non-stick 12-inch skillet is great to cook these in. But, it's not 100% necessary. If you have a smaller non-stick skillet (as we used in the video),  sear the steaks in it in a couple of batches and then finish the dish off in a large skillet. Or, you 

For firmer steaks, use plain (dry) breadcrumbs, or Panko breadcrumbs, and omit the milk. 

If you don't want to include the mushrooms, simply omit them. Add the flour to the sautéed onions and stir for about 1 minute. Then, proceed with the recipe as written. 

Leftovers are wonderful. They will keep (covered) in the fridge for up to 5 days. They can also be frozen for several months. Reheat in the sauce on the stove over medium heat, or in a covered dish in a 325°F oven for about 25 to 30 minutes.  

Nutrition

Calories: 584kcal | Carbohydrates: 23g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 729mg | Potassium: 771mg | Fiber: 2g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 4mg

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