Ultimate Homemade Salisbury Steak with Rich Gravy

Introduction

This Ultimate Homemade Salisbury Steak with Rich Gravy delivers all the savory, old-fashioned comfort you crave, elevated by juicy, tender patties bathed in a luscious onion-mushroom gravy. It’s the ideal recipe when you want hearty flavors, straightforward steps, and a crowd-pleasing meal that pairs perfectly with mashed potatoes or rice.

Make this Salisbury steak for family dinners or gatherings—its robust, meaty bite and rich, glossy sauce ensure it will vanish fast!

Why This Salisbury Steak Is a Game-Changer

This recipe stands above the rest thanks to a few key details: the addition of sautéed onions and mushrooms in both the steak and gravy creates extra depth, while a careful balance of breadcrumbs and seasonings ensures the patties are moist and flavorful. Every bite marries classic nostalgia with irresistible home-cooked freshness.

Essential Prep—for Steak and Veggies

Start off by prepping your onions and mushrooms for maximum flavor. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper speeds up dicing onions or mushrooms—a definite timesaver, especially when prepping for a larger crowd. Uniform vegetable pieces cook more consistently and look appealing in the final dish.

For shaping and mixing the steak patties, a sturdy mixing bowl and a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch will help you achieve a perfect sear and release every bit of flavor during cooking.

How to Craft Rich, Silky Gravy

Gravy is the soul of Salisbury steak, and this version doesn’t disappoint. Start by sautéing onions and mushrooms until deeply golden for a savory base. As you build the sauce, use beef broth, Worcestershire sauce, and just a touch of Dijon mustard for tang. Stirring frequently with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher helps you whisk out lumps and achieve a velvety finish.

To ensure your pan sauces never scorch or stick, line the counter with Reynolds Kitchens Brown Parchment Paper Roll—easy for drip-catching cleanup and mess prevention.

Serving and Storing Your Salisbury Steak

This dish is best enjoyed hot, spooned over whipped potatoes, rice, or egg noodles. Leftovers hold up beautifully for next-day meals; portion and tuck them into Rubbermaid Brilliance Food Storage Containers to keep the steaks moist and flavorful in the fridge.

Garnish with fresh chopped parsley for color and brightness just before serving.

Nutritional Information and Portions

This recipe yields 4 hearty servings, with each patty (including a generous portion of gravy) averaging about 400–450 calories. Loaded with protein and comforting sauce, it’s a wholesome entrée best balanced by a fresh salad or steamed vegetables.

The Ultimate Salisbury Steak—A Recap

With juicy, flavorful patties and creamy, umami-rich gravy, this homemade Salisbury steak is sure to satisfy. It’s a tried-and-true classic dinner, elevated by fresh mushrooms, golden onions, and a sauce that’ll have everyone reaching for seconds.

Instructions

1. Prep your vegetables. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly dice the onions and mushrooms for even cooking.
2. In a large bowl, gently combine ground beef, diced onion, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined—don’t overwork.
3. Divide the mixture into 4 equal portions and form oval-shaped patties (about 1/2 inch thick).
4. Heat a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high heat. Add a drizzle of oil and sear the patties until browned, about 3-4 minutes per side. Remove steaks and set aside.
5. In the same skillet, melt butter and add sliced mushrooms and onions. Cook, stirring occasionally, until well-browned and fragrant, about 6-8 minutes.
6. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually pour in beef broth, whisking to combine and prevent lumps. Stir in Worcestershire sauce and Dijon mustard.
7. Return the steaks to the skillet. Simmer over low heat, covered, for 10-12 minutes, or until steaks are cooked through and gravy has thickened.
8. Taste and add salt and pepper as needed. For a silky texture, use the Farberware Professional Heat Resistant Nylon Meat and Potato Masher to gently mash any large onions or mushrooms in the gravy.
9. For a mess-free serving area, lay out a sheet of Reynolds Kitchens Brown Parchment Paper Roll before plating.
10. Portion each steak with a generous ladle of gravy. Garnish with parsley if desired. Store leftovers in Rubbermaid Brilliance Food Storage Containers for easy reheating.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Serve this Ultimate Homemade Salisbury Steak with Rich Gravy hot, and watch it become a requested favorite for family dinners and special occasions alike!