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Easy Salisbury Steak with Mushrooms

A comforting and flavorful Salisbury steak smothered in savory mushroom gravy. This easy weeknight dinner comes together in under 40 minutes and is perfect served over mashed potatoes or egg noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Salisbury Steak Patties
  • 1.5 lb ground beef (80/20)
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 0.25 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Mushroom Gravy
  • 2 tbsp unsalted butter
  • 1 cup mushrooms, sliced
  • 0.25 cup onion, thinly sliced
  • 2 tbsp all-purpose flour
  • 1.5 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Steps
  1. In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined—do not overmix.
  2. Divide the mixture into 4 equal portions and shape each into an oval patty, about 0.75 inch thick.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and sear the patties for 3–4 minutes per side until browned. Transfer to a plate and set aside.
  4. In the same skillet, melt butter over medium heat. Add sliced mushrooms and onion; cook for 5–6 minutes until softened and golden.
  5. Sprinkle flour over the mushrooms and onions; stir constantly for 1 minute to cook the flour.
  6. Gradually pour in beef broth, stirring constantly to prevent lumps. Add Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 2–3 minutes until thickened.
  7. Return the Salisbury steak patties to the skillet, nestling them into the gravy. Simmer for 8–10 minutes, turning once, until patties are cooked through and reach an internal temperature of 160°F.
  8. Serve hot over mashed potatoes or egg noodles, spooning extra mushroom gravy over the top.

Notes

For a richer flavor, substitute half the beef broth with red wine. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to refresh the gravy.