Salisbury Steak with Mashed Potatoes and Mushroom Gravy is a classic comfort-food dinner made with seasoned ground beef patties simmered in a rich mushroom gravy. Served over warm mashed potatoes, it gives you tender beef, savory gravy, and a creamy side in every bite.
I like this recipe when I want the flavor of a hearty beef dinner without using an expensive cut of steak. The patties are made from ground beef, breadcrumbs, egg, onion, and Worcestershire sauce. After they are seared, the same skillet is used to cook the mushrooms and make the gravy, which means the browned bits from the beef stay in the pan and add extra flavor.
If you prefer a one-pan baked version, try our Salisbury Steak Casserole with Mashed Potatoes. You can also browse more easy beef recipes for weeknight dinner ideas.
Why This Salisbury Steak Recipe Works
The beef patties are simple, but each ingredient has a job. Breadcrumbs and egg help the patties hold together, finely chopped onion adds moisture and flavor, and Worcestershire sauce gives the ground beef a deeper savory taste.
Searing the patties before making the gravy is important. You are not trying to cook them all the way through at that stage. The goal is to build a browned crust on the outside, then let the patties finish gently in the mushroom gravy so they stay tender.
The gravy is made with butter, mushrooms, flour, and beef broth. Cooking the flour briefly with the mushrooms removes its raw taste, while slowly whisking in the broth helps create a smooth gravy without lumps.
Ingredient Notes
Ground beef: One pound makes four Salisbury steak patties. An 85% to 90% lean beef works well because it has enough fat for flavor without making the skillet excessively greasy.
Breadcrumbs: A quarter cup helps bind the patties and keeps the texture tender. Plain breadcrumbs are the easiest choice because they do not compete with the Worcestershire and mushroom gravy.
Egg: One large egg holds the beef mixture together so the patties are less likely to break while searing.
Onion: Chop the half onion finely. Large pieces can make the patties harder to shape and may fall out during cooking.
Worcestershire sauce: Just one teaspoon adds concentrated savory flavor to the beef.
Mushrooms: Eight ounces of sliced mushrooms form the base of the gravy. Let them soften and take on a little color before adding the flour.
Beef broth: Two cups give you enough gravy to simmer the patties and spoon generously over mashed potatoes.
Ingredients
For the Salisbury Steaks
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 large egg
- 1/2 onion, finely chopped
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 package refrigerated prepared mashed potatoes, cooked according to package directions
For the Mushroom Gravy
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and black pepper, to taste
How to Make Salisbury Steak with Mushroom Gravy
- In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, Worcestershire sauce, salt, and black pepper. Mix just until the ingredients are evenly combined.
- Divide the beef mixture into four equal portions and shape each one into an oval or round patty about the same thickness.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the patties and sear for a few minutes on each side, until well browned. Transfer the patties to a plate. They do not need to be fully cooked yet.
- Carefully remove excess grease from the skillet, leaving the browned bits behind.
- Reduce the heat to medium. Add the butter and sliced mushrooms. Cook until the mushrooms begin to soften and lightly brown.
- Sprinkle the flour over the mushrooms. Stir for about 1 minute so the flour is coated in the butter and loses its raw taste.
- Slowly whisk in the beef broth. Continue stirring until the gravy is smooth and begins to thicken.
- Season the gravy with salt and black pepper to taste.
- Return the Salisbury steak patties to the skillet. Reduce the heat to medium-low and simmer gently until the patties are cooked through and the gravy has thickened. Ground beef should reach 160°F in the center.
- Prepare the mashed potatoes according to the package directions and serve the Salisbury steak and mushroom gravy over the potatoes.
Tips for Tender Salisbury Steak
Do not overmix the beef. Mix only until the breadcrumbs, egg, onion, and seasonings are distributed. Working the meat too aggressively can make the patties dense.
Make the patties an even thickness. This helps all four finish cooking at about the same time.
Sear first, simmer second. Browning creates flavor, while the slower finish in gravy keeps the meat tender.
Add the broth gradually. Pouring it in a little at a time while whisking makes a smoother mushroom gravy.
What to Serve with Salisbury Steak
Mashed potatoes are the natural choice because they catch the mushroom gravy, but green beans, roasted broccoli, glazed carrots, peas, or a simple salad all work well on the side.
If you want another easy ground beef dinner, our Hamburger Supreme Casserole combines beef, macaroni, mushrooms, and cheddar in a creamy baked dish.
Storage and Reheating
Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 3 to 4 days. Keep the mashed potatoes in a separate container if possible so each component reheats evenly.
Reheat the patties gently in a covered skillet over low heat with the gravy. If the gravy has thickened too much in the refrigerator, add a small splash of beef broth or water while reheating.
Frequently Asked Questions
Why did my Salisbury steak patties fall apart?
Make sure the egg and breadcrumbs are evenly mixed into the beef and that the patties are firmly shaped before cooking. It also helps to let the first side develop a good sear before trying to flip the patties.
Can I make the mushroom gravy without mushrooms?
Yes. You can leave the mushrooms out and make a simple brown gravy with butter, flour, and beef broth. The flavor will be a little less earthy, but the method stays the same.
Can I make Salisbury steak ahead of time?
Yes. Cook the patties and gravy, cool them, and refrigerate them together. Reheat gently on the stovetop before serving. The gravy may need a splash of broth as it warms.
