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Easy Weeknight Salisbury Steak with Rich Mushroom Gravy

A close-up of a perfectly cooked Salisbury steak smothered in rich brown gravy and sliced mushrooms.
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Make classic Salisbury Steak patties quickly and top them with a savory mushroom gravy for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lb ground beef (80/20 recommended)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup beef broth
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
  2. Form the mixture into 4 equal oval patties, about 3/4 inch thick.
  3. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side until browned and cooked through. Remove the patties from the skillet and set them aside on a plate.
  4. Reduce the heat to medium-low. Add the butter to the same skillet. Add the sliced mushrooms and cook until softened, about 5 minutes.
  5. Sprinkle the flour over the mushrooms and stir constantly for 1 minute.
  6. Slowly whisk in the beef broth until the mixture is smooth. Add the dried thyme. Bring the gravy to a simmer, stirring until it thickens slightly, about 3 minutes.
  7. Return the cooked patties to the skillet. Spoon the mushroom gravy over the patties. Heat through for 2 minutes.
  8. Serve immediately over mashed potatoes or rice.

Notes

  • For juicier patties, use ground beef with a higher fat content, like 80/20.
  • If you prefer a brown gravy without mushrooms, omit the mushrooms and use 1/2 cup of chopped cooked onion instead, then proceed with the flour and broth.
  • You can cook the patties in the slow cooker on low for 4 hours after browning them on the stovetop.

Nutrition

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