Easy Salisbury Steak with Homemade Mushroom Gravy Recipe

Let Me Tell You About My Salisbury Steak Adventures

Okay, before you run for the hills thinking Salisbury Steak sounds either fancy or like old-school TV dinner stuff—hear me out. I grew up on these hideous frozen versions (sorry Mom, but even you agreed), all rubbery meat and a gravy the color of shoe polish. But this Easy Salisbury Steak with Homemade Mushroom Gravy is the meal I make when the weather looks moody or I've just got that hungry-for-something-comforting feeling. The first time I cooked this for my partner, they assumed I'd spent hours and was practically ready for a cooking show. Honestly? It’s mostly just mashing up stuff in a bowl and letting it simmer. There’s something deeply cozy about the rich mushroom gravy and that tasty beef—plus, everyone gets their own little steak, like a tiny celebration on a plate. (No, it’s not actually steak, and yes, the name still cracks me up.)

Why You'll Love This (No, Really)

I make this when I want people to think I tried hard, but really I’m just in it for the sauce. My family goes absolutely bonkers for this—especially that person who said they were “cutting down on red meat” (you know who you are), but somehow always ends up with two helpings. And if you've ever tried making gravy and wound up with sad, lumpy regret, trust me: this one's basically foolproof. I did mess it up once by not browning the patties enough—it was still edible, but the flavor just wasn't there. Anyway, there's something so satisfying about that moment the gravy starts to bubble away around the beef. Plus, it's the kind of dinner where you get to eat mashed potatoes and feel virtuous about mushrooms, so win-win?

Here’s What You’ll Need (Optional Chaos Included)

• 500g (about 1.1 lbs) ground beef—I sometimes use half beef and half pork if I'm feeling fancy, or whatever's lurking in the freezer.
• ⅓ cup breadcrumbs (plain or panko; I've even used crushed crackers when desperate. My grandmother insisted on Italian-style, but honestly?)
• 2 tablespoon milk—or, if you're feeling wild, a splash of cream
• 1 small onion, finely chopped (grocery stores never have the tiny ones, so half a big one works too)
• 2 cloves garlic, minced (or honestly, a spoonful from the jar if you’re like me and your hands always smell of garlic)
• 1 egg
• 1 tablespoon Worcestershire sauce (though soy sauce works in a pinch, don’t tell anyone)
• Salt and pepper—about a teaspoon and some good grinds, to taste
• For the gravy:
• 2 tablespoon butter (or margarine, maybe? It works... sort of)
• 225g (about 8 oz) mushrooms, sliced (I prefer cremini, but white button is totally fine. Once I used shiitake and it was, um, earthy)
• 1 tablespoon flour (plain, all-purpose)
• 2 cups beef broth (boxed, homemade, or the bouillon cube in the back of your cupboard)
• 1 teaspoon Dijon mustard (or plain yellow if that’s all you’ve got—it’s not the end of the world)
• Another splash of Worcestershire sauce (I sometimes go overboard with this)
• Salt and pepper, again

How to Make This (I’ll Walk You Through, Promise)

1. Mix the patties: Grab a big bowl and toss in your beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire, salt, and pepper. Dive in with your hands (clean hands—unless you like beefy jewelry). Mix until it mostly holds together, but don’t get obsessed. Overmixing turns these into hockey pucks. Split into 4–5 sort of oval-y, steak-like shapes. They don't need to look like works of art.
2. Brown ‘em up: Heat a big skillet (medium-high is about right; not screaming hot unless you love smoke alarms). Drizzle in a little oil if your pan sticks. Lay the patties in. Cook about 3–4 minutes per side, just 'til they’re brown and looking more like actual food. Don’t panic if they’re not cooked through—we’ll fix that in a minute.
3. Start the mushroom gravy: Take the steaks out and park them on a plate. Drop the butter into the same pan (don’t clean it! all the flavor is stuck on there). Toss in mushrooms. Stir them around until they get golden and soft—about 5–6 minutes. This is where I sneak a taste or two. If the pan’s looking dry, toss in a smidge more butter.
4. Thicken it up: Sprinkle the flour over the mushrooms, stir for a good minute. It’ll look clumpy and weird, but you did it right—promise. Pour in the beef broth, stirring as you go (I sometimes splash too fast and get a mini volcano of steam, so watch out). Add mustard and Worcestershire. Give it a taste, then salt and pepper till it sings.
5. Bring it all together: Drop the patties back in. Spoon gravy over each, turn your heat to low, and let it all burble quietly for 12–15 minutes. (If they stick out like islands, just ladle a bit more sauce over.) I usually poke one open to check it’s cooked—better safe than sorry, right?
6. Dive in!: Serve those glorious steaks smothered in their mushroomy sauce. Scatter some chopped parsley if you want to pretend you’re fancy. Or don’t.

Notes (a.k.a., Stuff I Learned by Messing Up)

• Don’t skip the browning on the patties—it’s the only way to get that deep, beefy flavor! Trust me, I tried just simmering once and it was, well, disappointing.
• If your gravy gets too thick (this happens when you stare at your phone and forget about it), just add a splash more broth or water and stir.
• Mushrooms shrink. Like, a lot. What looks like way too many at the start vanishes. So, if you’re a fan, double them!
• If you accidentally use sweet onions, the whole thing will taste milder—nice, if that's your thing, not so much if you love that pop.

Variations (And One Sad Experiment)

• Tried swapping ground turkey once—not bad, just not as rich. Kids liked it, though.
• For a gluten-free version, I used ground oats and cornstarch instead of breadcrumbs and flour—it wasn't exactly the same, but I mean it tasted good.
• I once added a glug of red wine to the gravy. Delicious! Unless you overdo it—then it tastes like a tipsy mushroom soup. Oops.
• One time I tried to make this fully vegetarian with lentils; let's just say... we'd all rather move on from that memory.

Your Essential (or Not) Equipment

• Big skillet or frying pan—my favorite one came from a garage sale; any pan that can handle crowding will do.
• Mixing bowl—a plastic one is fine. Or you could mix carefully in a saucepan if you’re tight for space (not recommended, but it’ll work in a pinch).
• Spatula, or honestly, a big spoon if you’re down to the last clean utensil.

How to Store (if it Lasts That Long…)

If you have leftovers—and that's an if—just pop them in a container in the fridge. They keep for up to 3 days. I think this tastes even better on day two, personally. Freezes okay, too, but the gravy thickens up quite a bit after a thaw. Just add a splash of broth to loosen—it works, sort of. But honestly, in my house, it rarely survives until lunch the next day.

If You’re Wondering What to Serve This With…

Mash. Potatoes. It’s honestly non-negotiable for me. My uncle likes it with egg noodles, or sometimes even rice (which I thought was weird, until I tried it). Occasionally I’ll serve with steamed green beans, or a quick salad for health points. But if I’m being truthful? A flaky roll to mop up the extra gravy, that’s the move.

What I Wish I Knew the First Time

• Don’t try to skip softening the onion—once I just threw in chunky raw bits, and it was, uh, crunchy in all the wrong places.
• I rushed simmering once, cranked the heat, and the patties went tough as shoe-leather. Just let it do its thing, low and slow.
• Taste as you go! I once forgot salt until the end, and nothing could really fix it then.

Actual Questions I’ve Gotten (Or, The FAQ Zone)

• Can I make this ahead? Totally! The flavors deepen overnight. Just reheat gently, or the gravy seizes up on you.
• Help! My gravy is lumpy? Oh, same boat! Just whisk hard or strain it, and next time, add the broth slowly while stirring.
• Can I use other meat? Yup! Turkey, chicken—even a veggie mince works (sort of; see above for my lentil disaster).
• What if I don’t have Worcestershire? A dash of soy sauce or even a splash of balsamic will get you close enough for a Tuesday night.
• My patties fall apart—why? Probably too little binder (add more egg or breadcrumbs next time), or pan was too hot so they stuck. But a little crumbling is home-cooked charm, right?

And there you go, my somewhat rambly guide to Easy Salisbury Steak with Homemade Mushroom Gravy. If you try it and it fails, just add more gravy and nobody complains. That’s the secret, really.

★★★★★ 4.50 from 25 ratings

Easy Salisbury Steak with Homemade Mushroom Gravy

yield: 4 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A classic comfort food made simple—juicy Salisbury steak patties simmered in a rich, savory mushroom gravy. Perfect for a weeknight dinner with tons of flavor and no fuss.

🖨️ Print Pin Recipe

Ingredients

• 500g (about 1.1 lbs) ground beef—I sometimes use half beef and half pork if I'm feeling fancy, or whatever's lurking in the freezer.
• ⅓ cup breadcrumbs (plain or panko; I've even used crushed crackers when desperate. My grandmother insisted on Italian-style, but honestly?)
• 2 tablespoon milk—or, if you're feeling wild, a splash of cream
• 1 small onion, finely chopped (grocery stores never have the tiny ones, so half a big one works too)
• 2 cloves garlic, minced (or honestly, a spoonful from the jar if you’re like me and your hands always smell of garlic)
• 1 egg
• 1 tablespoon Worcestershire sauce (though soy sauce works in a pinch, don’t tell anyone)
• Salt and pepper—about a teaspoon and some good grinds, to taste
• 2 tablespoon butter (or margarine, maybe? It works... sort of)
• 225g (about 8 oz) mushrooms, sliced (I prefer cremini, but white button is totally fine. Once I used shiitake and it was, um, earthy)
• 1 tablespoon flour (plain, all-purpose)
• 2 cups beef broth (boxed, homemade, or the bouillon cube in the back of your cupboard)
• 1 teaspoon Dijon mustard (or plain yellow if that’s all you’ve got—it’s not the end of the world)
• Another splash of Worcestershire sauce (I sometimes go overboard with this)
• Salt and pepper, again

Instructions

1. 1
   Mix the patties: Grab a big bowl and toss in your beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire, salt, and pepper. Dive in with your hands (clean hands—unless you like beefy jewelry). Mix until it mostly holds together, but don’t get obsessed. Overmixing turns these into hockey pucks. Split into 4–5 sort of oval-y, steak-like shapes. They don't need to look like works of art.
2. 2
   Brown ‘em up: Heat a big skillet (medium-high is about right; not screaming hot unless you love smoke alarms). Drizzle in a little oil if your pan sticks. Lay the patties in. Cook about 3–4 minutes per side, just 'til they’re brown and looking more like actual food. Don’t panic if they’re not cooked through—we’ll fix that in a minute.
3. 3
   Start the mushroom gravy: Take the steaks out and park them on a plate. Drop the butter into the same pan (don’t clean it! all the flavor is stuck on there). Toss in mushrooms. Stir them around until they get golden and soft—about 5–6 minutes. This is where I sneak a taste or two. If the pan’s looking dry, toss in a smidge more butter.
4. 4
   Thicken it up: Sprinkle the flour over the mushrooms, stir for a good minute. It’ll look clumpy and weird, but you did it right—promise. Pour in the beef broth, stirring as you go (I sometimes splash too fast and get a mini volcano of steam, so watch out). Add mustard and Worcestershire. Give it a taste, then salt and pepper till it sings.
5. 5
   Bring it all together: Drop the patties back in. Spoon gravy over each, turn your heat to low, and let it all burble quietly for 12–15 minutes. (If they stick out like islands, just ladle a bit more sauce over.) I usually poke one open to check it’s cooked—better safe than sorry, right?
6. 6
   Dive in!: Serve those glorious steaks smothered in their mushroomy sauce. Scatter some chopped parsley if you want to pretend you’re fancy. Or don’t.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 34gg

Fat: 25gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 14gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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