Salisbury Steaks with Gravy

Salisbury steaks with gravy is pure classic comfort food.

Comfort food is just the best. It is like wearing your favorite cozy outfit on a cold day. We have the ultimate classic comfort food: Salisbury steak with gravy. This recipe is a family favorite we love. No one will be able to resist these delicious patties smothered in an amazing mushroom gravy.

What Is Salisbury Steak?

Salisbury Steak is a like a little mini meatloaf that’s cooked in a skillet and smothered in gravy, usually a mushroom styled gravy like the one in this recipe.

What Is The Difference Between Salisbury Steak and Hamburger Steak?

A Salisbury steak and a hamburger steak are similar but the main differences are that a hamburger steak is usually just seasoned with salt and pepper and served on a hamburger bun or other type of bread where as a Salisbury steak has fillers in it like breadcrumbs and onions and is made with a gravy.

What Is Needed To Make Salisbury Steak with Gravy:

Salisbury Steaks:

• 1/2 white onion (or yellow), finely diced
• 1/2 cup Panko style breadcrumbs
• 1 lb ground beef
• 1 egg, beaten
• 2 tbsp ketchup
• 2 beef bouillon cubes , finely crushed
• 1 tsp Worcestershire sauce
• 3 tsp Dijon mustard (grainy or not)

Mushroom Gravy:

• 1 tbsp olive oil
• 1/2 onion , finely diced
• 5 oz package sliced mushrooms
• 2 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups beef broth
• 1 cup water
• 2 tsp Dijon mustard (can be grainy)
• 2 tsp Worcestershire sauce
• Salt and pepper (to taste)

How To Make Salisbury Steak with Gravy

Salisbury Steaks

1. Add the Panko breadcrumbs to a large bowl. Add the finely diced onion to the breadcrumbs and mix the two together with a rubber spatula until combined. Let these two sit together for a few minutes for the bread crumbs to absorb the onion juices.
2. Add in the rest of the steak ingredients into the bowl with the onions and bread crumbs. Combine all with your hands without over mixing the mixture.
3.  Form the beef mixture into 5-6 round steak patties.
4. Heat oil in a large skillet over high heat. Add the steaks into the pan. Brown and cook for one minute on each side (they will still be raw on the inside). Move the steaks out of the pan onto a plate. Make the Gravy.

Mushroom Gravy

1. Add a little more olive oil to the hot pan if needed.
2. Add diced onion and sauté for 2 minutes until the onions are translucent.
3. Add the butter and the mushrooms into the skillet and cook for 2 – 3 minutes until the mushrooms are browned.
4. Sprinkle in the flour, stir and cook the flour for 30 seconds, stirring constantly.
5. Slowly add in the beef broth, stirring to combine to make sure there are no lumps. Once mostly lump free, whisk in the rest of the gravy ingredients.
6. Add the steaks back into the pan with the mushroom gravy along with any juices on the plate. Cook for 5 – 7 minutes more. The gravy will thicken while you stir occasionally around the steaks. If the gravy thickens too much, you can always add in more beef broth.
7. Season the gravy with more salt and pepper if desired.
8. Serve Salisbury Steaks and gravy over creamy mashed potatoes; like our recipe for The Most Fluffy Mashed Potatoes.

Can I Substitute The Ground Beef?

Traditionally ground beef is used to make this recipe but you can use other meats like:

• ground pork
• ground chicken
• ground turkey

Keep in mind that the taste and the texture may be a little different if you use a different meat but the cooking concept will stay the same.

What Can Be Served With Salisbury Steak with Gravy

We already mentioned serving with some creamy mashed potatoes but you can also serve this dish with some roasted carrots, roasted brussels sprouts, rice, corn on the cob or even some sort of bread like our cheesy jalapeno cornbread to help sop up that delicious gravy.

Print

Salisbury Steak in a Mushroom Gravy

Delicious comfort food smothered in gravy.

Author Kami | NoBiggie.net

Ingredients

Salisbury Steaks

• 1/2 white onion (or yellow) finely diced
• 1/2 cup panko style breadcrumbs
• 1 lb ground beef
• 1 egg beaten
• 2 tbsp ketchup
• 2 beef bouillon cubes finely crushed
• 1 tsp Worcestershire sauce
• 3 tsp Dijon mustard grainy or not

Mushroom Gravy

• 1 tbsp olive oil
• 1/2 onion finely diced
• 5 oz package sliced mushrooms
• 2 tbsp butter
• 3 tbsp all purpose flour
• 2 cups beef broth
• 1 cup water
• 2 tsp Dijon mustard grainy or not
• 2 tsp Worcestershire sauce
• salt and pepper to taste

Instructions

Salisbury Steaks

1. Add the Panko breadcrumbs to a large bowl. Add the finely diced onion to the breadcrumbs and mix the two together with a rubber spatula until combined. Let these two sit together for a few minutes for the breadcrumbs to absorb the onion juices.

2. Add in the rest of the steak ingredients into the bowl with the onions and breadcrumbs. Combine all with your hands without over mixing the mixture.

3. Form the beef mixture into 5-6 round steak patties.

4. Heat oil in a large skillet over high heat. Add the steaks into the pan. Brown and cook for one minute on each side (they will still be raw on the inside). Move the steaks out of the pan onto a plate. Make the mushroom gravy.

Mushroom Gravy

1. Add a little more olive oil to the hot pan if needed.

2. Add diced onion and sauté for 2 minutes until the onions are translucent.

3. Add the butter and the mushrooms into the skillet and cook for 2 - 3 minutes until the mushrooms are browned.

4. Sprinkle in the flour, stir and cook the flour for 30 seconds, stirring constantly.

5. Slowly add in the beef broth, stirring to combine to make sure there are no lumps.Once mostly lump free, whisk in the rest of the gravy ingredients.

6. Add the steaks back into the pan with the mushroom gravy along with any juices on the plate. Cook for 5 - 7 minutes more. The gravy will thicken while you stir occasionally around the steaks. If the gravy thickens too much, you can always add in more beef broth.

7. Season the gravy with more salt and pepper if desired.

8. Serve Salisbury Steaks and gravy over creamy mashed potatoes.

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MORE recipes you will ENJOY:

• Sausage Gravy 
• Better Than Bouillon Gravy
• Baked Mac and Cheese
• Beef Stroganoff

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