Ground Beef Salisbury Steaks with Mushroom Gravy bring classic comfort food to your table: browned ground beef patties finished in a savory skillet gravy with mushrooms and onions. The patties stay tender as they simmer, while the gravy takes on flavor from the browned bits left in the pan.
The recipe card gives you the amounts and timing. As you cook, focus on gently mixing the patties, browning them well, and building a smooth gravy. Those small details help the beef and sauce come together without making the patties dense or the gravy lumpy.
Keep the patties tender and evenly shaped
Combine the ground beef with plain breadcrumbs, egg, finely grated yellow onion, Worcestershire sauce, yellow mustard, garlic powder, kosher salt, and black pepper. Mix gently, just until the ingredients are distributed. Working the mixture too much can make the patties firm, so stop once it holds together.
Shape the mixture into evenly sized oval patties so they cook at a similar pace. The grated onion blends into the beef mixture and adds flavor without leaving large pieces. Breadcrumbs and egg help the patties hold their shape as they brown and later simmer in the gravy.
Build flavor with a good sear
Brown the patties in olive oil over medium-high heat, giving them room in the skillet. A deep brown surface adds savory flavor to the finished dish. Let the patties cook undisturbed long enough to develop color before turning; moving them too soon can tear the surface. Transfer them to a plate once browned, and keep any juices to add back to the skillet.
The patties will finish cooking in the gravy, so browning is only part of the cooking process. Use a large skillet that can hold the patties and sauce together later. If the pan seems crowded, the patties may brown less evenly.
Make a smooth mushroom gravy
After reducing the heat, melt the butter in the same skillet. Cook the sliced cremini mushrooms and finely chopped yellow onion until softened and browned, stirring occasionally. The mushrooms bring a hearty texture, and the onion gives the sauce a savory base. The browned bits from the patties are worth keeping in the pan; scrape them up as you add the beef broth.
Stir in the all-purpose flour and dried thyme so the flour coats the vegetables, then gradually whisk in the low-sodium beef broth. Adding the broth gradually and whisking helps the flour blend into the liquid smoothly. Stir in the heavy cream and Worcestershire sauce for a rich, savory finish. If the gravy looks uneven while it comes together, keep whisking and scraping the skillet as directed on the recipe card.
Simmer gently and check the thickest patty
Return the patties and their juices to the skillet, cover, and simmer, turning the patties once. Keep the heat controlled so the gravy thickens as the centers cook through. The sauce should coat the patties rather than remain thin and watery.
Check the thickest patty with an instant-read thermometer and use the recipe card’s stated temperature as your guide for ground beef. If it has not reached that temperature, continue simmering in the increments listed on the card and check again. Spoon the mushroom gravy over the patties when serving; it also pairs well with mashed potatoes, rice, or egg noodles.
Frequently Asked Questions
Why mix the patty ingredients gently?
Gentle mixing helps distribute the breadcrumbs, egg, onion, and seasonings without compacting the ground beef. A tightly worked mixture can produce firmer patties, while a light touch helps keep them tender through browning and simmering.
How do I keep the mushroom gravy smooth?
Stir the flour into the softened mushrooms and onion, then whisk in the beef broth gradually while scraping the skillet. This helps the flour blend into the liquid and incorporates the browned bits left from cooking the patties.
How can I tell when the patties are cooked through?
Use an instant-read thermometer in the thickest patty and compare the reading with the temperature on the recipe card. If it has not reached that point, continue simmering in the card’s listed increments and check again.
Ground Beef Salisbury Steaks with Mushroom Gravy
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes24
minutes630
kcal39
minutesGround beef patties are browned, then simmered in a savory gravy with mushrooms and onions. Serve them over mashed potatoes, rice, or egg noodles.
Ingredients
- Salisbury steaks
1 1/2 lb ground beef
1/2 cup plain breadcrumbs
1 large egg
1/4 cup finely grated yellow onion
1 tbsp Worcestershire sauce
1 tsp yellow mustard
1/2 tsp garlic powder
3/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
- Mushroom gravy
3 tbsp butter
8 oz cremini mushrooms, sliced
1/2 cup finely chopped yellow onion
3 tbsp all-purpose flour
1/2 tsp dried thyme
2 1/2 cups low-sodium beef broth
1/4 cup heavy cream
1 tsp Worcestershire sauce
Directions
- In a bowl, gently mix the ground beef, breadcrumbs, egg, grated onion, Worcestershire sauce, yellow mustard, garlic powder, salt, and pepper. Shape into 4 oval patties about 3/4 inch thick.
- Heat the olive oil in a large skillet over medium-high heat. Cook the patties for 4 minutes per side until well browned, then transfer them to a plate.
- Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms and chopped onion; cook for 5 minutes, stirring occasionally, until softened and browned.
- Stir in the flour and thyme and cook for 1 minute. Gradually whisk in the beef broth, scraping up the browned bits from the skillet. Stir in the heavy cream and Worcestershire sauce.
- Return the patties and any juices to the skillet. Cover and simmer for 10 minutes, turning the patties once, until the gravy thickens and the centers of the patties reach 160°F. If needed, continue simmering in 2-minute increments.
Notes
- Check the thickest patty with an instant-read thermometer; ground beef should reach 160°F.
