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Homemade Salisbury Steak with Mushroom Gravy Recipe

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3.9 from 30 reviews

This homemade Salisbury steak recipe features tender ground beef patties seasoned with Dijon mustard, Worcestershire sauce, and Montreal steak seasoning, all smothered in a rich and savory mushroom gravy made with cremini mushrooms, onions, and a splash of Madeira. Perfectly seared and simmered to juicy perfection, the dish combines classic flavors with a comforting gravy that’s ideal for a hearty family dinner.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Salisbury Steaks

  • 1 tablespoon olive oil
  • 1/2 small yellow onion, grated
  • 2/3 cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, grated
  • 1 1/2 lbs ground beef (85/15 grass fed recommended)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Montreal steak seasoning
  • 2 tablespoons finely minced parsley leaves
  • Kosher salt and freshly ground pepper, to taste

Mushroom Gravy

  • 3 tablespoons unsalted butter
  • 1/2 yellow onion, thinly sliced
  • 8 oz cremini mushrooms, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef stock
  • 2 tablespoons Madeira or cooking sherry (optional)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • Minced parsley, for topping

Instructions

  1. Make the salisbury steaks: Grate the onion using a box grater into a large mixing bowl. Add the panko breadcrumbs, lightly beaten egg, and Dijon mustard, then stir well and let the mixture sit for 5 minutes. Add the ground beef, grated garlic, Worcestershire sauce, Montreal steak seasoning, minced parsley, kosher salt, and freshly ground black pepper. Mix thoroughly with your hands until well combined.
  2. Shape the steaks: Divide the beef mixture into 6 equal portions and shape each into a flat oval. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
  3. Sear the steaks: Preheat a heavy-bottomed skillet or braiser over medium heat for 5 minutes. Add olive oil, then sear the patties in batches for 3-4 minutes per side until well-browned. Transfer the cooked patties to a plate.
  4. Sauté mushrooms and onions: In the same skillet, add butter and melt until foamy. Add thinly sliced onions and stir to coat. Cook for 3-4 minutes until onions soften. Add mushrooms, season with salt and pepper, and cook until mushrooms are browned and most liquid has evaporated. Add sliced garlic and cook for another minute.
  5. Make the gravy: Sprinkle flour over the mushrooms and onions and cook for 2 minutes, stirring constantly to eliminate raw flour taste. Gradually stir in beef stock, Madeira (if using), and Dijon mustard, then bring to a simmer. Stir in Worcestershire sauce and season with salt and pepper to taste. Simmer until gravy thickens, then nestle the seared patties back into the skillet, along with any juices from the plate. Simmer on low heat for 10 minutes until patties are warmed through.
  6. Serve: Sprinkle minced parsley over the top and serve immediately for a comforting and flavorful meal.

Notes

  • Use 85/15 beef for a good balance of flavor and juiciness.
  • Grating the onion releases moisture and adds flavor without large chunks.
  • Refrigerating patties before cooking helps them hold shape better during searing.
  • Madeira wine adds a nice depth but can be omitted or substituted with sherry or extra beef stock.
  • Leftover Salisbury steak and gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/homemade-salisbury-steak-with-mushroom-gravy-recipe/