Salisbury Steak and Gravy Recipe

Looking for the ultimate comfort food to cozy up your dinner table? Salisbury Steak and Gravy is exactly what you’re after: tender beef patties bathed in a savory onion-mushroom gravy, it’s a classic dish that has stood the test of time for a reason. Whether you grew up with it as a weeknight staple or are tasting its hearty flavors for the first time, Salisbury Steak and Gravy brings together rich flavors, beautiful textures, and a deep sense of nostalgia that just never gets old.

this Recipe

Ingredients You’ll Need

The beauty of Salisbury Steak and Gravy is in its simplicity: every ingredient is practical, yet each one adds something special, from savory richness to comforting warmth. Here’s what you’ll need to make this delicious classic shine in your own kitchen.

• Lean ground beef: Use 1.5 lbs for juicy, tender patties that don’t give off too much grease as they cook.
• Breadcrumbs: 1/2 cup helps to bind the meat and keep the patties moist without being dense.
• Large egg: Just one does the trick, acting as the glue that holds your patties together.
• Ketchup: 2 tablespoons add a whisper of tang and subtle sweetness.
• Worcestershire sauce: You’ll need a teaspoon for the mix and a tablespoon for the gravy, lending rich umami and depth to both elements.
• Garlic powder: 1 teaspoon, because a touch of garlic amplifies everything savory.
• Onion powder: 1/2 teaspoon to echo the fresh onions in the gravy and reinforce flavor.
• Salt and black pepper: Season to taste for well-balanced patties.
• Olive oil: 2 tablespoons, perfect for searing patties and sautéing veggies.
• Large onion: Thinly slice for sweet, golden results that pack the gravy with flavor.
• Cremini mushrooms: 8 oz, sliced, bring earthiness and a hearty bite to the sauce.
• Beef broth: 3 cups add deep, satisfying savoriness to your gravy.
• Cornstarch: 2 tablespoons, mixed with water to thicken your gravy just the right amount.
• Water: 2 tablespoons, for blending with the cornstarch.
• Dijon mustard: 1 teaspoon sharpens and brightens the finished sauce beautifully.

How to Make Salisbury Steak and Gravy

Step 1: Mix and Shape the Patties

In a large bowl, gently combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Use your hands or a fork to mix until just combined – this keeps your Salisbury Steak and Gravy patties tender and juicy. Shape the mixture into 4 to 6 oval patties, pressing them just enough to hold together but not packing them tightly.

Step 2: Sear the Patties

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add your patties with care. Sear each side for 3 to 4 minutes until a deep golden crust forms – this locks in moisture and builds incredible flavor. Once browned, remove them from the skillet and set aside.

Step 3: Sauté the Onion and Mushrooms

In the same skillet (don’t clean it – all those little brown bits add big flavor!), toss in the sliced onions and mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until they’re softened and sport a golden hue. The aroma at this stage is simply irresistible.

Step 4: Make the Gravy

While your onions and mushrooms are softening, whisk together the cornstarch and water in a small bowl to create a smooth slurry. Pour the beef broth into the skillet with the veggies, scraping up any browned bits stuck to the pan (flavor gold). Stir in the remaining Worcestershire sauce and Dijon mustard for a punch of depth. Bring everything to a gentle simmer.

Step 5: Thicken the Gravy

Give the cornstarch slurry a quick stir, then slowly pour it into the simmering gravy, whisking constantly to prevent lumps. Let it cook for 2 to 3 minutes, watching the sauce transform into a silky, glossy gravy that will cloak your Salisbury Steak and Gravy patties beautifully.

Step 6: Finish Cooking the Patties in Gravy

Return the browned patties to the skillet, nestling them into the bubbling gravy. Spoon some sauce over the top, cover the pan, and let everything simmer for 10 to 15 minutes. This final braise infuses the patties with savory goodness and ensures they’re perfectly cooked through.

How to Serve Salisbury Steak and Gravy

Garnishes

A flourish of fresh parsley or chives sprinkled over your Salisbury Steak and Gravy adds a burst of color and freshness, cutting through the richness in the most delightful way. For an extra touch, a small squeeze of lemon or a dusting of cracked black pepper right before serving wakes up the dish even more.

Side Dishes

This dish practically begs for a bed of creamy mashed potatoes, but fluffy egg noodles, buttery rice, or even a pile of roasted root vegetables make fantastic companions too. To lighten things up, try a crisp green salad or honey-glazed carrots for contrast.

Creative Ways to Present

Individual mini skillets make for charming presentation at the table, or experiment with tucking the Salisbury Steak and Gravy patties into pillowy dinner rolls for a rustic sandwich twist. For a party, offer bite-sized patties with toothpicks and a drizzle of gravy as irresistible appetizers.

Make Ahead and Storage

Storing Leftovers

Let your Salisbury Steak and Gravy cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days; the flavors only get better as they mingle and deepen.

Freezing

Both the patties and gravy freeze beautifully. Arrange cooled patties in a single layer in a freezer-safe dish, cover with gravy, then seal tightly. Freeze for up to 3 months, and don’t forget to label your container with the date for easy reference.

Reheating

To reheat, thaw overnight in the refrigerator if frozen. Warm gently in a covered skillet over low heat until piping hot, adding a splash of water or broth to loosen the gravy if needed. Microwave reheating is also easy – just cover your dish and heat in short bursts, stirring occasionally to ensure even warmth.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! While traditional Salisbury Steak and Gravy uses beef, ground turkey or chicken make a lighter version. Just keep an eye on the patties as they may cook through a bit faster and be sure not to overmix for the best texture.

What’s the best way to keep the patties tender?

The key is gentle mixing and not overworking the meat – combine the ingredients just until brought together. The addition of breadcrumbs and egg also helps maintain tenderness in every bite of your Salisbury Steak and Gravy.

Can I skip the mushrooms?

Of course! If mushrooms aren’t your thing, double up on onions or add diced bell peppers for color and sweetness. The gravy will still be deeply flavorful and perfect for smothering the steak patties.

I’m out of cornstarch – what else can I use to thicken the gravy?

Arrowroot powder or flour are both good alternatives. Use the same amount as you would cornstarch for a comparable thickening effect, just be sure to whisk it well to avoid lumps.

How do I know when the patties are fully cooked?

When the internal temperature reads at least 160°F (71°C) with a meat thermometer, you’re good to go. Alternatively, cut into one – there should be no pink in the center, especially since they finish simmering in the hot gravy.

Final Thoughts

If you’re after a dish that comforts, satisfies, and brings big flavor with simple ingredients, you can’t go wrong with Salisbury Steak and Gravy. Give this classic recipe a try—your future self (and anyone else at your table) will thank you for every cozy, delicious bite!