Salisbury Steak Mushroom Gravy

Allow me to introduce you to one of my favorite comfort foods! It is a quick and easy dish and so delectable. These seasoned beef patties are savory and tender and cooked in a wild gravy made of mushrooms. I have made this recipe for countless people, and I am so excited to finally share it with you!

Why is it called salisbury?

Salisbury has been around for a large amount of time. I remember eating it as a kid back in the pre-internet and pre digital age. On first experience, I didn’t like it (thanks school cafeteria), but years later I would enjoy it made properly. I like to think of Salisbury as a little meatloaf meant just for me. A personal meatloaf, if you will. Classically, it is seasoned tendered meat and a gravy of some sort. The gravy is usually a brown gravy. However, I have seen people experiment a bit and use white gravy.

MAKING WILD GRAVY SALISBURY PATTY STEAKS

Salisbury patties are traditionally made by making the meat patties and then adding in the gravy. It’s that simple!

However, to make these patties my own personal thing, I added in two things:

Grate the onion– Dicing the onions and allowing their juices in with the breadcrumbs is a game changer! Make sure your onions are diced very well.

Quick sear the meat– Sear your patties at a high temperature on both sides and then add to the gravy. You do not want the insides of the patties to finish cooking. The gravy will work wonders with the pre-seared meat in the flavor department.

Reheating .

These patties are amazing the next 1-4 days in the fridge! Just microwave and enjoy! You may experience the gravy separates a little after a visit to the freezer, but it is still ok to eat and just as delicious.  It is also a type of recipe that you can make it bulk, meal prep with, and freeze. It does go fast once it is made though. The problem I always have is that when I try to make double batches or bulk then my family thinks it is second helpings!

WHICH BEEF IS BEST?

Ground beef of any kind is great for these patties. A tip is that if you buy a higher percentage of fat beef then it tends to give extra tender. The reason being that the fat in the meat take in more of the bread. The same can be said for less fat content meat. If you use a low-fat beef, your patties will more solid.

WHAT about MUSHROOMS?

I used Baby Bella mushrooms because they give the gravy a wonderful color and they’re quite affordable at Aldi. If you have a limited selection or Baby Bella mushrooms are too expensive in your area, regular button mushrooms can be used instead. Your gravy may be slightly lighter in color when using white button mushrooms.

My favorite for this recipe is baby bella. They lend a lot of aesthetic, taste, and texture to the gravy in order to give it that wild flair. In some grocery stores they are a decent price. However, for whatever reason those do not work, any sort of mushroom will do. I don’t recommend trying new flavors if you are not comfortable with it, so if you don’t like these types of mushrooms (or mushrooms in general) then do what works best for you.

What do you need to make Salisbury Steak Mushroom Gravy

Steak: 

1 1/2 pounds ground beef 

1/2 cup Italian breadcrumbs 

2 large eggs, room temp 

1 tablespoon Worcestershire sauce 

1 teaspoon onion powder 

1 teaspoon garlic salt 

2 teaspoon mustard powder 

1/4 teaspoon salt 

¼ teaspoon black pepper 

3 tablespoon olive oil 

Mushroom Gravy: 

3 tablespoon butter 

8 oz mushrooms, sliced 

1 large onion, sliced 

1 tablespoon minced garlic 

1 teaspoon Italian seasonings 

1/2 cup flour 

3 cups beef broth 

¼ teaspoon salt 

Pinch black pepper 

How to make Salisbury Steak Mushroom Gravy

FIRST STEP:

Add all steak patty ingredients into a large bowl.

a)

b)

c)

d)

e)

f)

g)

h)

Mix with hands to combine well.

Form four oval patties with the steak patty ingredients.

SECOND STEP:

Try to keep the patties relatively thin and even for the most optimal, even cooking.

Add oil to a large skillet on medium heat. Allow it to heat up.

THIRD STEP:

After the pan is hot, add the patties of steak to the pan.

Brown the steak patties 3-5 minutes on each side.

a)

b)

FOURTH STEP:

When the steak patties have browned, remove from the pan. Do not drain or clean the pan!

a)

b)

Add mushrooms and onions to the same skillet. 

Cook til tender on a medium heat.

FIFTH STEP:

the pan with the onions and mushrooms, add the flour. Stir until lumps are gone.

Slowly add beef broth to the pan. Increase heat to high and whisk.

a)

b)

SIXTH STEP:

Once the dish starts to boil, adjust to low heat. Allow to simmer for around 8-10 minutes.

Add the steak patties to the pan with the gravy.

SEVENTH STEP:

Cook for about 10 more minutes on a low medium heat.

Serve over mashed potatoes

Enjoy!

YUM!