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Salisbury Steak with Mushroom Gravy

Salisbury steak with gravy made from oval hamburger patties seared to a golden crust and simmered until fork-tender. A silky dark mushroom and onion gravy brings rich, savory flavor—ideal for a quick beef dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Gravy
  • 2 tbsp butter
  • 1 onion large, sliced
  • 8 oz mushrooms sliced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.25 tsp fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the patties
  1. In a bowl, 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. Heat a cast iron skillet over medium-high heat and sear patties for 3–4 minutes per side until browned; remove and set aside.
Cook the mushroom gravy
  1. Melt butter in the same pan and cook onion and mushrooms for 6–7 minutes until golden.
  2. Sprinkle flour over the vegetables 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 thickened, then return patties to the pan.
  4. Cover the skillet and cook for 10–12 minutes until the patties are cooked through, turning once if needed for even doneness.
Serve
  1. Garnish with fresh thyme and serve Salisbury steak over mashed potatoes with mushroom gravy poured on top.

Notes

For the best sear, let the patties sit 5 minutes at room temperature before cooking so the crust browns evenly. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet with a splash of beef broth until hot through. Freezing is not recommended because the gravy can change texture after thawing. For a lighter option, use lean ground beef (90% or 93%) to reduce fat while keeping the same seasoning and gravy.