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A cast iron skillet with four cooked Salisbury steaks in brown gravy with onions, surrounded by mashed potatoes, green peas, mushrooms, herbs, and tableware on a wooden surface.
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Classic Salisbury Steak Recipe with Mushroom Gravy


This Salisbury steak hits different than the the TV dinner you grew up with. It's cozy, beefy, and smothered in a real mushroom gravy all made in one pan. The patties stay tender, the gravy is thick and savory, and the whole thing tastes like the one you remember — only a lot better.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 570kcal
Author: Brittany Lauren

Equipment

  • Large cast iron skillet
  • mixing bowl
  • Wooden spoon
  • Digital meat thermometer
  • Spatula

Ingredients

For the Hamburger Steaks

  • 1 lb ground beef 80/20 blend works best
  • ½ cup breadcrumbs plain, panko, or pork panko
  • 1 large egg
  • 1 Tbsp ketchup
  • 1 Tbsp

    Worcestershire sauce


  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • 1 tsp dried onion flakes
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp avocado oil

For the Gravy

  • 2 tbsp oil avocado, or your favorite neutral cooking oil
  • 1 medium yellow onion thinly sliced into long strips
  • 8 oz baby bella mushrooms Cremini preferred; white mushrooms acceptable. Washed, and sliced
  • ¼ tsp kosher salt
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2 cups beef stock
  • 1 tsp Dijon mustard
  • 1 Tbsp

    Worcestershire sauce


  • Black pepper to taste

Garnish:

  • Minced chives
  • Flat leaf Parsley
  • Salt and pepper

Instructions

Make the Patties

  • In a large bowl, combine the beef, breadcrumbs, egg, ketchup, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper.
  • Mix gently until just combined (don’t overwork).
    A glass bowl containing ground beef, an egg yolk, ketchup, mustard, spices, breadcrumbs, and seasonings on a wooden surface.
  • Shape into 4 oval patties, about ¾-inch thick.

Brown the Patties


  • Heat a large cast-iron over medium-high heat.
  • Add a drizzle of oil and swirl to coat the pan. Allow the pan to preheat until the oil is shining and just starting to smoke. 

  • Brown patties 2–3 minutes per side (don’t worry about internal temp, they will finish cooking later). Remove and set aside.
    Four cooked burger steaks in a cast iron skillet on a wooden surface, viewed from above.
  • If needed, drain the pan if there is too much grease or remaining oil.

Make the Gravy

  • In the same skillet, add the oil, and use a wooden spoon to scrape up all the browned bits stuck to the bottom.
  • Sauté the onions for 3 to 4 minutes, until they are softened.
  • Add mushrooms, season with a pinch of salt, and cook until golden and most of the moisture has evaporated, about 6–8 minutes.
    A cast iron skillet filled with sautéed mushrooms and onions sits on a wooden surface, with a wooden spoon resting inside the pan.
  • Stir in the garlic and cook for 30 seconds.
Add the butter and stir until it melts.
  • Sprinkle flour over veggies, stir, and cook 1 minute.
Slowly whisk in the beef stock, a little at a time, scraping up the browned bits and stirring constantly to prevent lumps from forming.
    A cast iron skillet with sliced mushrooms and onions being stirred with a wooden spoon, topped with a layer of flour, on a wooden surface.
  • Stir in Worcestershire and Dijon.
  • Reduce the heat to medium and simmer until the mixture has thickened, 4–5 minutes.
    A cast iron skillet filled with mushroom and onion gravy sits on a wooden surface.

Finish Cooking the Steaks

  • Return the patties to the skillet, spooning some of the gravy over the top.
  • Reduce the heat to low, cover, and simmer for 10 minutes, or until the patties are cooked through (internal temperature of 160°F with a digital meat thermometer).
Taste the gravy and season with salt and pepper, if needed.
    Cast iron skillet with hamburger steaks topped with sautéed onions and mushrooms in brown gravy, on a wooden surface. A wooden spoon rests on the skillet.

Serve

  • Garnish with minced parsley and chives.
  • Spoon the steak onto plates and smother with the gravy to serve

Notes

  • Use 80/20 ground beef. Lean beef dries out once the patties simmer in gravy.
  • Mix gently. Overworking the meat makes dense, tight patties.
  • Brown hard, don’t cook through. The patties finish cooking in the gravy.
  • Let the mushrooms cook fully. Golden mushrooms = flavorful gravy. Pale mushrooms = bland gravy.
  • Gravy depth: Add a splash of dry sherry or red wine (reduce before adding the stock)
  • Add stock slowly. Whisking gradually prevents lumps and keeps the gravy smooth.
  • Simmer covered. This keeps the patties juicy while the gravy thickens.
  • Season at the end. Reduction concentrates salt — always taste before adding more

Nutrition

Serving: 1serving | Calories: 570kcal | Carbohydrates: 23g | Protein: 28g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 987mg | Potassium: 952mg | Fiber: 2g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 4mg