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Classic Salisbury Steak with Rich Onion Mushroom Gravy

Classic Salisbury steak with rich onion mushroom gravy—juicy seasoned beef patties simmered until tender in a thick, savory sauce. The gravy starts with caramelized onions and mushrooms, then gets body from a flour-broth whisk for a hearty weeknight texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Salisbury Steaks
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Gravy
  • 2 tbsp butter
  • 1 medium onion
  • 8 oz mushrooms
  • 2 tbsp all-purpose flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 cast iron skillet

Method
 

Make the Salisbury steak patties
  1. In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until evenly mixed (do not overwork).
  2. Shape the mixture into 4 large oval patties, pressing lightly so they hold together.
Brown the patties
  1. Heat a large cast iron skillet over medium-high heat until hot, then add the patties and brown for 4–5 minutes per side.
  2. Remove the browned patties to a plate or tray and set aside while you make the gravy.
Cook the onion mushroom gravy
  1. Melt butter in the same skillet, then add the sliced medium onion and mushrooms and cook for 8 minutes until softened and lightly caramelized.
  2. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
  3. Gradually whisk in beef broth until smooth, scraping up any browned bits from the pan.
  4. Add Worcestershire sauce, Dijon mustard, salt, and black pepper, then simmer until thickened, stirring occasionally.
Simmer and serve
  1. Return the patties to the skillet, spoon some gravy over the tops, and cover with a lid.
  2. Simmer covered for 15 minutes until the patties are cooked through and the gravy turns rich and cohesive.
  3. Spoon the onion mushroom gravy over the Salisbury steaks and serve hot.

Notes

For the best texture, mix just until the ingredients come together and keep patties evenly sized so they finish at the same time. Store leftovers in the fridge for up to 3 days in a covered container; reheat gently until hot. Freezing: yes, freeze cooked patties with gravy for up to 2 months and thaw in the fridge overnight. For a lower-carb swap, use low-carb breadcrumbs (or finely crushed pork rinds) in place of regular breadcrumbs.