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Salisbury Steak with Mushroom Gravy

Salisbury steak with gravy featuring oval ground beef patties with a golden seared crust, simmered until fork-tender in a silky dark mushroom and onion gravy. An easy Salisbury steak comfort-food beef dinner with deep, savory flavor from Worcestershire and Dijon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salisbury steak patties
  • 1.5 lb ground beef Use 80/20 for the best browning and juicy texture.
  • 0.333 cup breadcrumbs Plain breadcrumbs help bind without drying out.
  • 1 egg Acts as the binder for firm, sliceable patties.
  • 2 tbsp Worcestershire sauce Adds savory depth to the patty mixture.
  • 1 tsp garlic powder Seasoning for the patty base.
  • 1 tsp onion powder Seasoning for the patty base.
  • 0.5 Salt and pepper to taste Season both the patty mixture and final gravy if needed.
Mushroom and onion gravy
  • 2 tbsp butter For sautéing and a smooth, rich gravy base.
  • 1 large onion, sliced Slice evenly so it melts into the gravy.
  • 8 oz mushrooms, sliced Sliced mushrooms create the dark, silky gravy texture.
  • 2 tbsp flour Thickens the gravy after sautéing.
  • 2 cup beef broth Use low-sodium if you want more control over salt.
  • 1 tbsp Worcestershire sauce Boosts savory flavor in the gravy.
  • 1 tsp Dijon mustard Adds tang that balances the richness.
  • 1 Fresh thyme for garnish Fresh sprigs for finishing and fragrance.

Equipment

  • 1 cast iron skillet

Method
 

Make the patties
  1. Mix ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly combined, then form into 4 oval patties about 3/4 inch thick.
  2. Sear patties in a skillet over medium-high heat for 3–4 minutes per side until browned, then remove and set aside.
Cook the gravy
  1. Melt butter in the same pan, then cook onion and mushrooms over medium-high heat for 6–7 minutes until golden, stirring occasionally so the fond develops.
  2. Sprinkle flour over the cooked onion-mushroom mixture and cook for 1 minute, then whisk in beef broth, Worcestershire sauce, and Dijon mustard until smooth.
  3. Simmer the gravy for 3–4 minutes until thickens, then return patties to the pan, cover, and cook for 10–12 minutes until cooked through and fork-tender.
Serve
  1. Garnish with fresh thyme and serve immediately over mashed potatoes, spooning the dark mushroom gravy over the top.

Notes

Pro tip: keep the skillet hot for the first sear so the crust forms before the patties release juices. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth. Freeze patties and gravy up to 2 months for best texture—thaw overnight in the fridge and rewarm slowly. For a lighter option, use lean ground beef (90/10) and add 1–2 extra tablespoons breadcrumbs to maintain juiciness.