Why Salisbury Steak + Mushroom Gravy Is a Classic
Salisbury steak is essentially seasoned ground beef patties (similar to a tender meatloaf or hamburger steak) that are browned, then simmered in a rich, savory mushroom (and onion) gravy. It’s comfort food at its finest — juicy meat with a sea of flavorful gravy, usually served over mashed potatoes, noodles, or rice.
What makes a superb version:
A well‑seasoned, tender patty (not dry, not dense)
A mushroom gravy with depth: good browning, aromatics, well‑balanced sauce
The patties should finish cooking in the gravy so they absorb flavor
The gravy should finish thick but not pasty, and coat the meat and potatoes well
Balance of salt, umami, acidity, and richness
Many reputable recipes use similar structures: Serious Eats’ version uses a “panade” (bread soaked in milk) for tenderness and mixes ground beef + pork optionally, and then makes a brown mushroom gravy from browned bits + mushrooms + stock.
Serious Eats
RecipeTin Eats uses grated onion + soaked breadcrumbs for moist, flavorful patties and builds a gravy with mushrooms, onions, mustard, Worcestershire, stock, etc.
RecipeTin Eats
Betty Crocker offers a simpler version using Bisquick in the patties and jar gravy + mushrooms.
BettyCrocker.com
I combine the best elements into the following master recipe.
Ingredients & Rationale
Here’s a full ingredient list for ~4–6 servings. Afterward, I explain why each part is there, and possible substitutes.
For the Patties (“Steaks”)
Ground beef: 500 g to 700 g (about 1.1 to 1.5 lb). Use moderately lean (e.g. 80/20 or 85/15) so there’s flavor and fat.
Breadcrumbs: ⅓ to ½ cup (plain or seasoned) — binder / texture
Milk: ~2–3 Tbsp (to moisten breadcrumbs)
Grated onion: ~⅓ onion (about ¼ – ⅓ cup grated) — gives moisture, flavor, and ensures no raw onion chunks in the patty. RecipeTin Eats explicitly uses grated onion and soaks breadcrumbs in onion juice.
RecipeTin Eats
Egg(s): 1 large egg (or 2 small) — binder
Ketchup: 1 to 2 Tbsp — adds mild tang, moisture, and color
Worcestershire sauce: 1 Tbsp — depth, umami
Dijon mustard (or dry mustard): ~1 tsp — optional but gives subtle sharpness
Salt & black pepper: to taste (e.g. ½–1 tsp salt, ¼ tsp pepper)
Optional: garlic powder, dried herbs (thyme / oregano) — to deepen flavor
For the Mushroom Gravy
Butter or oil: 1 Tbsp (or more) for sautΓ©ing
Onion: 1 medium onion, sliced or chopped
Garlic: 1–2 cloves, minced
Mushrooms: ~200–250 g (8 oz) sliced (e.g. cremini, button, or mixed)
Flour: 2–3 Tbsp (for roux / thickening)
Beef broth / beef stock: ~2 cups
Ketchup or tomato paste: 1 Tbsp (optional, for flavor / color)
Worcestershire sauce: 1–2 Tbsp (again, in sauce)
Dijon mustard: 1 tsp (if using in sauce)
Fresh thyme (or dried thyme): a few sprigs or ½ tsp dried
Salt & pepper: to taste
Optional: red wine or dry wine: ½ cup — deglaze pan, add complexity
Cornstarch slurry (optional): 1 Tbsp cornstarch + 1 Tbsp water — for final thickening if needed
Equipment & Prep Notes
You’ll need:
Large bowl for mixing patties
Grater (for onion)
Skillet or cast-iron pan with good heat retention
Spatula or tongs
Saucepan or use the same skillet to make gravy
Knife, cutting board
Measuring spoons / cups
Whisk
Timer
Meat thermometer (useful)
Prep steps:
Grate the onion into the bowl (juice + pulp) to mix with breadcrumbs.
Soak breadcrumbs in milk + onion juice for a few minutes (panade) — helps tenderize meat and adds moisture. This technique is used in Serious Eats and other refined recipes.
Serious Eats
Preheat skillet so it’s hot enough to sear meat.
Slice mushrooms, chop onion / garlic ahead so your cooking flow is smooth.
Method: Step by Step & Timing
Below is a robust method with approximate timing. Total time ~50–70 minutes, depending on how much you rest, rate of browning, etc.
1. Mix & Form Patties (~10 minutes)
In a bowl, combine soaked breadcrumbs + milk + grated onion. Let sit ~2–3 minutes so the mixture absorbs moisture.
Add ground beef, egg, ketchup, Worcestershire, mustard, salt, pepper, optional garlic powder/ herbs. Use your hands to gently mix until just combined — don’t overwork.
Divide into 4–6 patties (oval shape) about 1 inch thick. Try to make them uniform so they cook evenly.
(Optional) Chill patties for 10 minutes in fridge to help firm them up — useful if mixture is soft.
2. Brown the Patties (~8–12 minutes)
Heat skillet over medium-high; add oil or a mix of oil + butter.
When hot, place patties, not overcrowding. Sear ~3–4 minutes per side (or until a deep golden crust forms). Don’t press down (that squeezes juices).
Remove patties to a plate and tent loosely with foil to keep warm.
3. Prepare Gravy Base in Same Pan (~5 min)
In the same skillet (retain drippings), add butter or oil if needed.
SautΓ© sliced onion (and garlic) until softened and slightly golden, ~3–4 minutes.
Add mushrooms; cook until they release liquid and start browning.
If using wine, deglaze the pan with wine now — scrape up browned bits (fond) from bottom — cook until mostly evaporated.
Stir in flour, cook 1–2 minutes to form a roux (it will bubble) and cook the raw flour taste away.
4. Build the Gravy (~5–8 minutes)
Gradually whisk in beef broth (and water if needed) to the roux + mushrooms mixture until smooth.
Add ketchup / tomato paste, Worcestershire sauce, Dijon mustard, thyme.
Let gravy simmer gently until it thickens and flavors meld (5–8 minutes).
Taste and adjust salt/pepper or herbs. If not thick enough, whisk in cornstarch slurry gradually.
5. Simmer Patties in Gravy (~8–10 minutes)
Return the browned patties into the gravy, spooning the sauce over them.
Cover lightly and let simmer ~5–10 minutes, flipping halfway, until patties are cooked through (internal ~160 °F / 71 °C).
During this time the patties absorb gravy flavor and become juicy.
6. Finish & Rest (~5 minutes)
Remove patties to serving plates or keep in skillet.
If gravy is too thick, gently thin with a bit of broth or water. If too thin, further reduce or add slurry.
Let everything rest a few minutes so juices settle. Garnish with fresh thyme or chopped parsley.
7. Serve
Serve patties smothered with mushroom gravy. Great over mashed potatoes, egg noodles, rice, or buttered bread.
Spoon extra gravy around and under.
Tips, Tricks & Pro Advice
To make your Salisbury Steak with Mushroom Gravy outstanding:
Panade (breadcrumb + milk + onion) yields more tender patties and keeps moisture.
Don’t overmix meat — minimal mixing yields a more tender texture.
Good crust — sear well before adding gravy; the fond is flavor for the gravy.
Deglaze the pan after searing to capture the browned bits in the sauce.
Cook mushrooms well — let them brown and reduce their liquid before adding roux.
Cook gravy slowly — rushing will leave raw flour taste or underdeveloped flavor.
Simmer patties gently in gravy rather than high heat to avoid drying them.
Use fresh herbs if you have them (thyme, parsley) for brightness.
Resting helps the sauce settle and makes serving cleaner.
Adjust seasoning toward end — gravy should be bold but balanced.
Thickening tricks — if gravy is too thin, use cornstarch slurry. If too thick, whisk in more broth or water.
Make ahead — you can brown patties ahead of time and store; then finish in gravy when ready.
Serving tip — mashed potatoes soak up gravy beautifully.
Variations & Adaptations
You can adapt the recipe in many ways:
Use a mix of ground beef + pork (or veal) for richer flavor (as in classic versions). Serious Eats uses a mix sometimes.
Serious Eats
Add onions inside patties — finely chopped onion can be mixed in if you like texture.
Use different mushrooms — mix cremini, shiitake, portobello for deeper flavor.
Add cream or sour cream — a splash of cream at end gives a creamy gravy variation.
Use browned butter, garlic, or shallots — for more complexity.
Include herbs — rosemary, sage, or bay leaf in gravy.
Use red wine or sherry — to enrich sauce flavor.
Spicy version — add a drop of hot sauce or red pepper flakes.
Gluten-free — use gluten-free breadcrumbs and cornstarch instead of flour.
Mushroom-free version — omit mushrooms, increase onions, maybe incorporate extra beef stock and onions.
Slow cooker version — brown patties and then transfer to slow cooker with mushrooms and gravy ingredients; cook on low for several hours.
Smaller patties / mini steaks — divide meat into smaller portions and reduce cooking time slightly.
Troubleshooting & Common Pitfalls
Problem Likely Cause How to Fix / Prevent
Patties fall apart Too wet or weak binder, overmixing Use proper binder (breadcrumbs + egg), don’t overmix, chill patties before searing
Gravy too thin Not thickened properly or too much liquid Add more roux (flour) or cornstarch slurry, simmer longer to reduce
Flour taste / raw sauce Roux undercooked Cook roux 1–2 min until bubbly before adding liquid
Mushrooms release too much water Crowded pan or low heat Cook mushrooms separately to reduce moisture, use high heat to brown
Patties overcooked / dry High heat in simmering, too long cooking Simmer gently, monitor internal temp, don’t overcook
Flavor bland Underseasoned patty or sauce Increase salt, pepper, Worcestershire, herbs; taste gravy before finishing
Gravy lumps Adding liquid too fast, not whisking Add broth gradually, whisk constantly, sieve if needed
Clean, Printable Version
Here’s the polished recipe you can copy or print:
Salisbury Steak with Mushroom Gravy
Yield: ~4–6 servings
Prep & mixing time: ~15 minutes
Cooking time: ~25–35 minutes
Total time: ~45–60 minutes
Ingredients
For Patties (Steaks):
500–700 g ground beef (about 1.1–1.5 lb)
⅓ to ½ cup breadcrumbs
2–3 Tbsp milk
~⅓ onion, grated (or finely minced)
1 large egg
1–2 Tbsp ketchup
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard (or dry mustard)
Salt and black pepper to taste
(Optional) garlic powder, dried herbs (thyme, oregano)
For Mushroom Gravy:
1 Tbsp butter or oil
1 medium onion, sliced or chopped
1–2 cloves garlic, minced
~200–250 g mushrooms, sliced
2–3 Tbsp flour
~2 cups beef broth / stock
1 Tbsp ketchup or tomato paste (optional)
1–2 Tbsp Worcestershire sauce
1 tsp Dijon mustard
Fresh thyme (or ½ tsp dried)
Salt & pepper
(Optional) ½ cup dry red wine to deglaze
(Optional) Cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) for thickening
Instructions
Mix patties: Soak breadcrumbs + milk + grated onion. Then add ground beef, egg, ketchup, Worcestershire, mustard, salt & pepper (and optional herbs). Gently mix until just combined. Form into 4–6 patties.
Sear patties: Heat skillet over medium-high, add oil/butter. Sear patties ~3–4 min per side until browned. Remove and tent to keep warm.
Make gravy base: In same pan, sautΓ© onion + garlic until soft. Add mushrooms; cook until they release liquid and begin to brown. (If using wine, deglaze now.)
Roux & sauce: Stir in flour; cook ~1–2 min. Gradually whisk in beef broth until smooth. Add ketchup (or paste), Worcestershire, mustard, thyme, salt & pepper. Simmer until gravy thickens.
Simmer patties: Return patties into gravy, spoon sauce over. Simmer 5–10 min gently, flipping once, until patties are cooked through (internal ~160 °F / 71 °C).
Finish & serve: Adjust gravy consistency and seasoning. Let rest a few minutes. Serve steaks smothered in mushroom gravy over mashed potatoes, noodles, or rice. Garnish with parsley or thyme.
If you like, I can also send you:
A metric‑only version (grams / ml)
A fancier version with wine & herbs
A mushroom-free / simpler version
A video or step‑photo walkthrough
Which version would you like next?
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