Salisbury Steak with Mushroom Gravy (Dinner-Party Favorite)
🛒 Ingredients
Salisbury Steaks
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1½ lbs ground beef (80/20 is best for flavor)
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½ cup breadcrumbs (or crushed saltines)
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1 egg
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1 small onion, finely minced
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2 cloves garlic, minced
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1 tbsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp onion powder
Mushroom Gravy
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2 tbsp butter
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8–10 oz mushrooms, sliced
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1 small onion, sliced
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2 tbsp flour
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2 cups beef broth
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1 tbsp Worcestershire sauce
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Salt & pepper to taste
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Optional: splash of cream for extra richness
👩🍳 Instructions
1️⃣ Make the Patties
In a large bowl, gently mix all Salisbury steak ingredients until just combined (don’t overmix or they’ll be dense).
Form into oval patties (about 1 inch thick).
2️⃣ Sear the Steaks
Heat a large skillet over medium-high heat with a little oil.
Sear patties 3–4 minutes per side until deeply browned.
Remove to a plate (they’ll finish cooking in the gravy).
3️⃣ Build the Gravy
In the same skillet:
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Melt butter
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Add onions and mushrooms
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Cook until soft and golden (about 5–7 minutes)
Sprinkle flour over veggies and stir for 1 minute.
Slowly whisk in beef broth, then Worcestershire sauce.
Simmer until thickened.
4️⃣ Finish Together
Return patties to the skillet, spoon gravy over them, cover, and simmer 10–15 minutes until cooked through and tender.
Taste and adjust seasoning.
🍽️ Serve With
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Creamy mashed potatoes (mandatory 😌)
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Buttered green beans or peas
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Dinner rolls or biscuits to mop up that gravy
❓ Q & A (Because Everyone Asks)
Q: Can I make this ahead of time?
Absolutely. It actually tastes better the next day. Reheat gently on the stove with a splash of broth.
Q: Can I use ground turkey?
Yes! Use 93% lean, add an extra tablespoon of Worcestershire or a splash of broth to keep it juicy.
Q: Why are my patties falling apart?
Usually one of three things:
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Not enough binder (egg/breadcrumbs)
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Patties flipped too early
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Heat too high
Let them sear fully before turning.
Q: Can I freeze it?
Yes! Freeze cooked patties with gravy for up to 3 months. Thaw overnight before reheating.
Q: How do I make it extra rich for guests?
Add:
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A pat of butter at the end
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Or 2–3 tbsp heavy cream
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Or sauté mushrooms in butter and olive oil
(Guests will ask for the recipe. Every time.)