Hi I am Elena and I grew up with this salisbury steak recipe on rainy Tuesdays when the roof clicked and the windows fogged. We brown tender patties then we bathe them in a silky mushroom gravy. The kitchen smells like a diner that knows your name. You get a plate that hugs back and we all need that sometimes. We start simple and we do not fuss. The patties pack beef onion and a splash of Worcestershire. The gravy leans on stock mushrooms and a small cornstarch slurry. You hear the sizzle and you see the fond. I keep a wooden spoon just for this move. Want mashed potatoes Do it. Want buttered noodles I get it. I keep this easy salisbury steak recipe for weeknights and for friends who beat me to the table. I have tested salisbury steak recipes on cast iron and on a plain skillet and both work. If you crave a salisbury steak casserole recipe we have the flavors right here and you can bake the patties for a baked steak recipe. Swap beef for pork and try a pork steak recipe or stay the course with a beef steak recipe. Either way dinner lands fast and you feel calm.
Table of Contents
- 1 Key Takeaways
- 2 Easy Salisbury Steak With Mushroom Gravy Recipe
- 3 Ingredients for Salisbury Steak With Mushroom Gravy
- 4 How to Make Salisbury Steak With Mushroom Gravy
- 5 Tips for Making Salisbury Steak With Mushroom Gravy
- 6 Making Salisbury Steak With Mushroom Gravy Ahead of Time
- 7 Storing Leftover Salisbury Steak With Mushroom Gravy
- 8 Try these Main Course next
- 9 Salisbury Steak With Mushroom Gravy
- 10 Nutrition
1) Key Takeaways
Hi I am Elena from Elena Cooks at https://www.elenacooks.com and I keep dinner friendly and calm. I lean on a salisbury steak recipe when the day frays at the edges. We brown tender patties then we slide them into a warm mushroom gravy. The skillet talks. The house smells like a little diner that knows your order.
The move stays simple and fast. Beef mixes with onion and pantry staples. The gravy uses broth mushrooms and a small cornstarch slurry. We keep the heat steady. We scrape the fond with a wooden spoon that has seen a few things. The result tastes rich yet light on effort. That balance wins on a weeknight.
We plate with mashed potatoes or noodles and let the gravy run. Leftovers reheat soft and cozy. Kids eat it. Grownups smile. I call this a best salisbury steak recipe for real life since it meets us where we are. It gives comfort without drama and it loves a simple green side.
2) Easy Salisbury Steak With Mushroom Gravy Recipe
I reach for this salisbury steak recipe when clouds sit low and I want dinner that hugs back. This salisbury steak recipe brings quick steps and steady flavor. I fix it in one skillet and keep the sink clean. The patties sear and leave browned bits that turn into deep gravy. We hear the sizzle and we know we are close.
On Elena Cooks we chase ease without losing soul. The patties hold beef breadcrumbs egg onion garlic ketchup Worcestershire and a small spoon of mustard. The gravy welcomes butter mushrooms onion broth and a splash more Worcestershire. I cook until the mushrooms turn tender and glossy. Then I thicken with a tiny slurry and tuck the patties back in.
When I wrote and tested this easy salisbury steak recipe I kept timing honest. Sear the patties then simmer them in the gravy until cooked through. The sauce settles into a silky coat that glides over potatoes or noodles. Friends ask for seconds and I usually wave a spoon and say sure. A classic salisbury steak recipe thrives on small moves done right.
3) Ingredients for Salisbury Steak With Mushroom Gravy
Ground beef I like eighty five percent lean for flavor and moisture. Leaner meat can taste dry. Richer blends can taste greasy. This one holds shape and still gives juice in the sauce.
Breadcrumbs These crumbs help the patties stay tender. They drink a bit of liquid and keep the texture soft. I use plain crumbs so the spices in the bowl get to speak.
Egg One egg binds the mix and adds a little richness. Beat it first so it spreads even through the bowl and does not clump.
Onion Minced onion brings lift and a gentle bite. I mince it small so it melts as the patties cook and never feels sharp.
Garlic Two cloves go in minced fine. They bloom in the hot pan and perfume the gravy later. The scent tells you dinner is near.
Ketchup A spoon of ketchup adds body and a little tang. It helps the crust brown and plays well with the broth in the gravy.
Worcestershire This bottle brings depth that reads like hours of cooking. A splash in the patties and a splash in the sauce do the trick.
Dijon mustard A small spoon wakes the mix with heat that sits in the background. It never shouts. It just brightens.
Kosher salt and black pepper Season the bowl and the gravy. Taste as you go so the flavors land right where you want them.
Oil A light film in the skillet helps the patties brown and release. I use a neutral oil that can take steady heat.
Butter Butter gives the gravy a round finish. It coats the mushrooms and helps them brown without sticking.
Mushrooms Sliced mushrooms soak up flavor and give the gravy a hearty bite. They turn glossy and tender and taste like they worked all day.
Onion for gravy Thin slices soften into sweet strands that run through the sauce. Every bite catches a few.
Beef broth Warm broth lifts the browned bits from the pan. That fond turns into flavor you can spoon. It is the core of the sauce.
Cornstarch slurry One spoon cornstarch whisked with one spoon water thickens the gravy to a velvety coat. Add it slow and stir.
Parsley and starch of choice A scatter of parsley freshens the plate. Serve over mashed potatoes or buttered noodles and let the gravy pool.
4) How to Make Salisbury Steak With Mushroom Gravy
Step 1 mix In a bowl combine beef breadcrumbs egg onion garlic ketchup Worcestershire mustard salt and pepper with a light hand. Mix just until the bowl looks even. Over mixing can make the patties tight.
Step 2 shape Form six to eight ovals and chill them for a short rest. A brief chill helps them hold as they meet heat. I set them on a plate and breathe for a minute.
Step 3 sear Warm oil in a wide skillet over medium heat. Sear the patties three to four minutes per side until browned. Move them to a plate and keep the fond for the gravy.
Step 4 build gravy Melt butter in the same skillet. Add mushrooms and onion and cook until tender and golden. Pour in broth and a small splash of Worcestershire. Scrape up the browned bits with a spoon.
Step 5 thicken Stir the cornstarch slurry then drizzle it into the simmering sauce while you stir. The gravy will turn glossy and coat a spoon.
Step 6 finish Nestle the patties back into the gravy. Cover and simmer eight to ten minutes until the meat cooks through. Taste the sauce then adjust salt and pepper. A homestyle salisbury steak recipe thrives on care and a calm pace.
5) Tips for Making Salisbury Steak With Mushroom Gravy
Use a gentle touch when mixing. The patties stay tender when you stop right as the ingredients look combined. Wet your hands so the mix does not cling. A loose mix sets up as it chills.
Heat the pan before the meat touches it. That early sizzle gives a solid crust and builds flavor for the gravy. Do not crowd the skillet. Work in batches and give each patty space to brown.
Keep broth warm so the simmer returns fast. Taste the gravy near the end and balance with a pinch of salt or a splash of broth. For variety try pork steak recipe or beef steak recipe on a night when you want a twist on the same method.
6) Making Salisbury Steak With Mushroom Gravy Ahead of Time
I often prep the patties in the morning. I mix shape and chill them. At dinner time I sear then simmer and the meal lands fast. This plan saves energy and cuts mess when the evening gets busy.
You can cook the whole dish then cool it and tuck it in the fridge. Reheat on low until the gravy loosens and the patties warm through. A gentle simmer keeps texture tender and the sauce smooth.
If you like a casserole route use this base as a salisbury steak casserole recipe. Sear the patties place them in a baking dish cover with gravy and bake until bubbly. That baked steak recipe method works when guests arrive and you want hands free time.
7) Storing Leftover Salisbury Steak With Mushroom Gravy
Leftovers keep well in a sealed container for up to three days in the fridge. The gravy may thicken as it cools. A spoon of water or broth brings it back when you reheat.
Warm on the stove over low heat and stir now and then to keep the sauce smooth. The patties stay tender when you give them a slow reheat. Microwaves work too with short bursts and a cover.
For the freezer cool the patties in gravy then pack them in freezer safe tubs. Label the date and you are set. Thaw in the fridge then warm gently. A family sized batch of a classic salisbury steak recipe feels like a gift on a late night.
8) Try these Main Course next
9) Salisbury Steak With Mushroom Gravy
Salisbury Steak Recipe With Cozy Mushroom Gravy
Ingredients
For the Patties
- 900 g ground beef eighty five percent lean
- 0.5 cup breadcrumbs
- 1 large egg
- 0.33 cup minced onion
- 2 cloves garlic minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp oil for searing
For the Mushroom Gravy
- 2 tbsp unsalted butter
- 225 g mushrooms sliced
- 0.5 onion thinly sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp cornstarch mixed with 1 tbsp water
To Serve
- Mashed potatoes or buttered egg noodles
- Chopped parsley
Instructions
Make the Patties
- In a bowl mix beef breadcrumbs egg onion garlic ketchup Worcestershire mustard salt and pepper until just combined
- Form 6 to 8 oval patties and chill 10 minutes
- Heat oil in a large skillet over medium heat then sear patties 3 to 4 minutes per side until browned remove to a plate
Cook the Gravy
- Melt butter in the same skillet then add mushrooms and onion and cook until golden and tender
- Pour in broth add Worcestershire and mustard then scrape up the browned bits and bring to a gentle boil
- Stir the cornstarch slurry then drizzle it into the pan while stirring until the gravy thickens
Finish
- Nestle patties into the gravy cover and simmer 8 to 10 minutes until cooked through
- Taste and adjust salt and pepper then garnish with parsley
- Serve over potatoes or noodles with extra gravy
10) Nutrition
One serving equals one patty with gravy. Estimated values based on typical ingredients. Calories range near four hundred fifteen. Fat sits near twenty six grams. Saturated fat near nine grams. Carbs near sixteen grams. Protein near twenty eight grams. Sodium near seven hundred twenty milligrams. Sugar near three grams. Fiber near one gram. Numbers shift with brand and portion. Eat what fits your day and enjoy the calm plate.
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