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Salisbury Steak with Mushroom Gravy Recipe - Wellborn 2R Beef

Salisbury Steak with Mushroom Gravy Recipe

Salisbury Steak with Mushroom Gravy Recipe

If you are wondering how to make a Salisbury Steak, let me tell you it is a very easy, delicious and hearty dish that is perfect for a winter meal. The rich gravy is flavorful, and the mushrooms add a lovely earthy taste. The steak is cooked to perfection and is so tender that it melts in your mouth. This dish is sure to please even the most discerning palate.

Ingredient Breakdown

 Here is everything you need for Salisbury Steak recipe

For the Salisbury Steak

  • Beef: Beef is the main ingredient in Salisbury steak with mushroom gravy. Choose ninety percent lean ground meat for this recipe.
  • Breadcrumbs: Breadcrumbs help to bind the meat together, making it moister and flavorful. They also add a bit of crunch to the dish.
  • Onion: Onions add sweetness and depth of flavor to the dish.
  • Garlic: This adds not only flavor but also depth to this dish.
  • Egg: This ingredient helps to bind the ground beef and bread crumbs together, creating a delicious, flavorful patty. Without the egg, the Salisbury steak would be dry and crumbly.
  • Worcestershire sauce: A dash of Worcestershire sauce adds a complex flavor that enhances the taste of the mushrooms and beef.
  • Italian seasoning: It adds flavor and depth to the dish.
  • Dijon mustard: It adds a tangy flavor to the dish, enhancing the taste of the meat and gravy.
  • Black pepper: Black pepper adds flavor and depth to the dish.
  • Salt: Salt helps to bring out the flavors of the meat.

For the Mushroom Gravy

  • Olive oil: Olive oil is a healthy choice for this recipe.
  • Unsalted butter: It gives the gravy a smooth texture and rich buttery flavor.
  • Button mushrooms: Button mushrooms are a good choice for use in Salisbury steak with mushroom gravy because they add texture to the dish. Button mushroom has an earthy and slightly nutty flavor which pairs well with the steak.
  • Beef broth: Beef broth adds flavor to the gravy. It makes the gravy richer.
  • Cornstarch: Cornstarch is a common ingredient in Salisbury steak with mushroom gravy. It is used as a thickener and helps to bind the ingredients together. It is also responsible for the smooth, velvety texture of the gravy.
  • Dried basil: The dried basil adds flavor and depth to the gravy.

How to store homemade Salisbury Steak?

Here are some tips on how to store Salisbury steak with mushroom gravy:

  • Let the steak and gravy cool completely before storing.
  • Place the steak in an airtight container or wrap it tightly in plastic.
  • To prevent the gravy from drying, pour it into a separate container or sealable bag.
  • Store the steak and gravy in the refrigerator for up to 3 days.
  • Reheat the steak and gravy before serving. Steak that has been refrigerated can be reheated in a 350-degree oven for about 15 minutes or in a skillet over medium heat for about 5 minutes per side.

Salisbury Steak – The recipe

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4


For the Salisbury Steak

500g ground lean beef

½ cup breadcrumbs

1 small onion, finely chopped

1 garlic clove, minced

1 whole egg

½ tsp Worcestershire sauce

½ tsp Italian seasoning

2 tsp Dijon mustard

½ tsp black pepper

Salt, to taste


For the Mushroom Gravy

1 tbsp olive oil

1 tbsp unsalted butter

1 small onion, finely chopped

2 garlic cloves, minced

5-ounce button mushrooms, sliced

2 cups beef broth

2 tbsp. cornstarch in

3 tbsp. water

1 tsp Worcestershire sauce

½ tsp dried basil

½ tsp black pepper

Salt, to taste


 For the Salisbury Steaks

  1. In a bowl, add breadcrumbs, grate onion using a grater and mix well; leave to rest for a few minutes.
  2. Add beef, garlic, egg, ketchup, Worcestershire sauce, Italian seasoning, Dijon mustard, pepper, and salt in a large bowl. Mix well until the mixture has a bit of paste-like consistency.
  3. Then divide the mixture into 5 equal portions and transform them into ¾” thick oval shape patties.

For the Mushroom Gravy

  1. Pour oil into a skillet over high heat, add beef steak and cook each side for 1 minute until brown. Remove from skillet and set aside. Do not worry if the inside is still raw.
  2. Add more oil to the same skillet if required, add garlic and onion, and cook for 2 minutes until onions become translucent.
  3. Then add mushrooms and continue cooking for another 2 minutes until the color turns brown.
  4. Reduce heat to low and add butter. Once butter melts, add cornstarch and cook for 25 to 30 seconds while stirring frequently.
  5. Slowly add broth while gently stirring. Once there are no lumps, add water, Worcestershire sauce, dried basil, black pepper and salt, and stir until all ingredients are well combined.
  6. At this stage, add steaks to the skillet along with juices on the plate and cook for 5 to 7 minutes until the gravy becomes thick, rarely stirring around steaks. Add water if the gravy becomes thick very quickly.
  7. Transfer the steaks to the plate, adjust the gravy taste, and serve with parsley garnishing on top.


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1 comment

  • For the Salisbury steak, no ketchup is mentioned in the ingredient list, however, step 2 mentions ketchup. How much is needed if any? I sure don’t mind using it. I’m sure it helps with flavor

    Sherry Williams

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