This Salisbury steak with mushroom gravy is the kind of dinner that turns an ordinary weeknight into a comfort-food night.
Tender beef patties, deeply browned mushrooms, and a rich homemade beef gravy make this Salisbury steak the kind of old-fashioned comfort food everyone comes back for. The patties are made tender with grated onion and homemade sourdough breadcrumbs, then seared until golden and finished right in the gravy so all those flavorful juices become part of the sauce.
The gravy starts with caramelized mushrooms and onions, a splash of red wine, and homemade beef bone broth. A little Dijon and Worcestershire add savory depth, while a splash of apple cider vinegar at the end brightens everything up. Finish it with a pat of butter, spoon it over mashed potatoes, and you have a comforting dinner that comes together in about 40 minutes.
What to Serve with Salisbury Steak
This Salisbury steak is especially good served over something that can soak up plenty of gravy.
- Creamy mashed potatoes
- Buttered egg noodles
- Buttery peas
- Roasted green beans or Brussels sprouts
Why You’ll Love This Recipe
- One-skillet dinner: The patties finish cooking right in the gravy, making this a simple meal with very little cleanup.
- Tender, juicy patties: Grated onion adds moisture and flavor throughout the beef and, together with the sourdough breadcrumbs, help keep the patties tender.
- Savory gravy: Well-browned mushrooms, onions, red wine, and homemade beef bone broth create a rich, flavorful base.
A Few Things to Know
Brown the mushrooms well
Don’t rush the mushrooms. Let them cook until they release their moisture and become golden – don’t stir often. This adds much more flavor to the gravy than simply softening them.
Don’t skip the red wine
A small splash of dry red wine adds depth without making the gravy taste strongly of wine. Let it reduce for a minute or two before adding the flour and broth.
Grate the onion for tender patties
Instead of chopping the onion, grate it directly into the breadcrumbs. The onion releases plenty of moisture, which soaks into the breadcrumbs and keeps the beef mixture tender.
Sear the patties before making the gravy
Give the patties a proper 2–3 minute sear on each side. You don’t need to cook them through at this point—the goal is to develop a deep brown crust. Leave the browned bits in the skillet because they add flavor to the gravy.
Frequently Asked Questions
Can I make the patties ahead of time?
Yes. The patties can be shaped up to a day ahead and refrigerated in an airtight container until you’re ready to cook them.
Can I use store-bought breadcrumbs?
Yes, but homemade sourdough breadcrumbs add more flavor and make the patties especially tender. If using panko, you may need slightly less depending on how absorbent it is.
Why grate the onion instead of chopping it?
Grated onion releases more of its juices. This distributes the onion throughout the patties & adds moisture to the steaks.
Can I use regular beef broth instead of bone broth?
Yes, Absolutely. Homemade beef bone broth adds extra richness and body, but regular beef broth will still make a flavorful gravy.
Can I freeze Salisbury steak?
Yes. Let the cooked Salisbury steak and gravy cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
Serve this Salisbury steak hot, with plenty of gravy spooned over the top, for an old-fashioned dinner the whole family will love.
Watch the Salisbury Steak with Mushroom Gravy recipe video below
Salisbury Steak with Mushroom Gravy
Ingredients
Method
- Make the beef mixture. Combine ground beef (1lb), half a grated onion, breadcrumbs (½ cup), egg (1), garlic (2 minced), Dijon (2 tsp), Worcestershire (2 tsp), tomato paste (2 tsp), bone broth (1 tbsp), and salt & pepper. Gently mix until just combined. Divide the mixture into 5-6 equal portions and shape into oval patties (not circle, don't want them to be confused with burgers).
- Sear the patties. Heat the olive oil in a large skillet over medium-high heat. Sear the patties for 2–3 minutes per side, until deeply browned. They do not need to be cooked through yet. Remove to a plate.
- Brown the onions and mushrooms. Add the half chopped onion to the same skillet and cook for 3–4 minutes. Add the mushrooms and cook for 5–7 minutes, don't stir often, until their moisture has cooked off and they are deeply golden. Add 2 minced garlic cloves and cook for about 30 seconds.
- Deglaze with red wine. Pour in the red wine (¼ c) and scrape up the browned bits from the bottom of the skillet. Let it simmer for 1–2 minutes, until slightly reduced.
- Make the gravy. Add 2 tablespoons of butter. Once melted, sprinkle in the flour (3 tbsp) and cook for 1–2 minutes, stirring constantly. Gradually whisk in the beef bone broth (2 c). Stir in the Dijon (2 tsp), Worcestershire (2 tsp), and rosemary (2 tsp).
- Finish the Salisbury steak. Return the patties and any juices to the skillet. Simmer gently for 5–7 minutes, or until the patties are cooked through and the gravy has thickened.
- Finish the gravy. Stir in the apple cider vinegar, starting with ½ teaspoon and adding more if needed. Taste and adjust the salt and pepper.
Notes
- For the best mushrooms: Give them enough time to become deeply golden before moving on to the next step.
- For tender patties: Mix the beef just until combined. Over mixing can make them dense.
- For the best gravy: Homemade beef bone broth gives the gravy extra richness and body.
- For leftovers: Refrigerate for up to 3 days and reheat gently on the stovetop.
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