Salisbury Steak with Mushroom Gravy
Not rated yet. Be the first.
Oval patties browned, then simmered in a mushroom and onion gravy made right in the same skillet. Soak the breadcrumbs in milk so the beef stays tender, and keep a spoon handy for the extra gravy.
The short version
Mix ground beef with a milk-soaked breadcrumb binder, shape six oval patties and brown them. Cook mushrooms and onions in the same pan, make a gravy with flour and beef broth, then simmer the patties in it 10 minutes. About 40 minutes, one skillet.
What makes ours better
why ours wins the argument at dinner
-
Soak breadcrumbs in milk first. This paste (a panade) holds moisture in the beef as it cooks, so the patties stay tender instead of turning into gray pucks.
-
Brown the patties, then build the gravy in the same pan. Everything stuck to the bottom of the skillet dissolves into the gravy. That's where the savory depth comes from, not a packet.
-
Add tomato paste, Worcestershire and a little Dijon. Tiny amounts, big payoff. They give the broth a roasted, tangy backbone that plain beef stock lacks.
What you need
the stars of the show
- Panko or plain dry breadcrumbs½ cup
- Whole milk¼ cup
- Ground beef1½ pounds
- Egg1 large
- Dijon mustard1 teaspoon
- Cremini mushrooms10 ounces
- Tomato paste1 tablespoon
- Fresh thyme leaves1 teaspoon
Patties
Mushroom gravy
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
-
Make the binder
In a large bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes until they form a thick paste.
-
Mix and shape the patties
Add the beef, egg, Worcestershire, mustard, onion powder, salt and pepper. Mix gently with your hands, just until combined. Divide into 6 portions and shape each into an oval patty about ¾ inch thick. Press a shallow dimple into the center of each so they cook flat instead of bulging.
Overmixing makes the patties dense and rubbery. Stop as soon as you don't see streaks.
-
Brown the patties
Heat the oil in a large deep skillet over medium-high heat. Brown the patties 3 to 4 minutes per side, without moving them until they release from the pan, until deeply browned; they won't be cooked through. Move them to a plate and pour off all but 1 tablespoon of fat.
About 8 min. Cook mode has a timer for this step.
-
Cook the mushrooms and onion
Reduce the heat to medium and melt the butter. Add the mushrooms and onion and cook, stirring, 8 to 10 minutes until the liquid cooks off and everything is browned. Stir in the garlic and tomato paste for 1 minute.
About 10 min. Cook mode has a timer for this step.
-
Build the gravy
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the broth, stirring constantly, then add the Worcestershire and thyme. Bring to a simmer, scraping up the browned bits, until the gravy thickens slightly, about 3 minutes.
About 3 min. Cook mode has a timer for this step.
-
Simmer the patties
Slide the patties and any juices back into the skillet and spoon gravy over the top. Cover and simmer gently over medium-low heat for 10 to 12 minutes, until the patties reach 160°F in the center and the gravy coats a spoon.
About 12 min. Cook mode has a timer for this step.
-
Season and serve
Taste the gravy and add salt and pepper as needed. Sprinkle with parsley and serve right away over mashed potatoes or buttered egg noodles.
Good to know
the stuff I’d tell you over the phone
- Use 80% lean beef. Leaner beef cooks up drier even with the binder.
- For a thicker gravy, simmer uncovered for the last 3 minutes. If it gets too thick, add a splash of broth.
- Serve with fluffy, buttery mashed potatoes to catch every bit of gravy.
- Storage. Fridge, in the gravy, 4 days. Freezer, 3 months. Reheat gently on the stove with a splash of broth.
Questions, answered
asked and answered at the kitchen counter
What is Salisbury steak?
A seasoned ground beef patty, browned and then simmered in a brown gravy, usually with mushrooms and onions. It's a close cousin of a hamburger steak.
How do I keep Salisbury steak from getting dry?
Use 80% lean beef, soak breadcrumbs in milk first, mix gently and don't overcook. Pull the patties as soon as they reach 160°F.
Do I need wine or special ingredients?
No. Everything here is a pantry staple, and there is no wine. If you don't have Worcestershire, use 1 tablespoon of soy sauce.
How do I make the gravy thicker?
Simmer it uncovered for a few more minutes, or stir 1 teaspoon of cornstarch into 1 tablespoon of cold water and stir that in while the gravy simmers.
Can I make it ahead?
Yes. Brown the patties and make the gravy up to 2 days ahead, chill together, then simmer gently 15 minutes until hot through.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
stars first, story second. I read every one.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 28, 2026.