If you’re craving a comforting, hearty dish that hits all the right nostalgic notes, you’ll love this Homestyle Salisbury Steaks in Rich Mushroom Gravy Recipe. Perfectly seasoned ground beef patties swimming in a luscious mushroom gravy make for a meal that feels like a warm hug from your childhood kitchen. Whether it’s a weeknight dinner or a cozy weekend treat, this recipe delivers deeply satisfying flavors that everyone will adore.
Why You Should Make This Recipe
Classic Comfort Food at Its Best: This recipe brings back the timeless flavors of home-cooked Salisbury steaks, instantly comforting and familiar.
Rich, Flavor-Packed Gravy: The mushroom gravy is thick, savory, and perfectly complements the tender beef patties.
Simple Ingredients, Outstanding Results: Using easy-to-find staples, this recipe shows that you don’t need fancy ingredients to make something incredible.
Family-Friendly and Crowd-Pleasing: It’s a recipe everyone loves, great for sharing with kids, friends, or a special dinner guest.
Ingredients & Substitutions
With just a handful of straightforward ingredients, this Homestyle Salisbury Steaks in Rich Mushroom Gravy Recipe strikes the perfect balance between taste and texture. Each component plays a key role, from binding the patties with eggs and breadcrumbs to enriching the gravy with earthy mushrooms and a splash of Worcestershire sauce that adds depth.
- Lean ground beef: Using lean beef keeps your patties juicy, but not greasy.
- Italian breadcrumbs: They add the perfect texture to the steaks without overpowering flavor.
- Worcestershire sauce: Divided between the patties and gravy, it provides a savory umami kick.
- Brown mushrooms: Give the gravy richness and an earthy undertone that makes this dish unforgettable.
- Beef broth: The base for the gravy, enhancing the meaty flavor and creating that velvety texture.
How to Make Homestyle Salisbury Steaks in Rich Mushroom Gravy Recipe
Step 1: Prepare the Beef Patties
Begin by combining ground beef, breadcrumbs, eggs, kosher salt, black pepper, and one teaspoon of Worcestershire sauce in a large bowl. Gently mix with your hands until everything is just blended — be careful not to overwork the meat or your steaks will turn dense. Shape the mixture into rectangular, somewhat flat patties, each holding about half to three-quarters of a cup of the meat. This size ensures they cook evenly and stay juicy.
Step 2: Brown the Patties
Heat olive oil in a large skillet over medium-high heat. Add the patties and brown them for 3 to 5 minutes on each side. Don’t worry about cooking through just yet — you’re aiming for a beautiful crust that locks in flavor. Once browned, remove the steaks from the pan and set aside, draining off any excess juices to keep the skillet ready for your next step.
Step 3: Sauté the Onions, Garlic, and Mushrooms
In the same skillet, melt the butter. Toss in the sliced onions and cook for about 10 minutes, stirring frequently, until soft and golden, scraping up those lovely browned bits from the pan bottom. Add minced garlic and cook for another couple of minutes until fragrant. Next, add the sliced mushrooms and continue cooking for 5 minutes or until they’ve released their liquid and begin to caramelize. This step builds the savory base of your mushroom gravy.
Step 4: Create the Rich Mushroom Gravy
Stir in the tomato paste and flour, cooking for about 5 minutes. This lets the tomato paste caramelize slightly and cooks out any raw flour taste, resulting in a beautifully thickened, flavorful gravy. Gradually add the beef broth while stirring continuously to avoid lumps. Pour in the remaining Worcestershire sauce and red wine vinegar, then mix well. The tang of vinegar perfectly balances the richness, lifting all the flavors.
Step 5: Simmer the Steaks in Gravy
Return the browned Salisbury steaks to the skillet, nestling them into the luscious mushroom gravy. Cover and simmer gently for 15 minutes, spooning the gravy over the steaks occasionally. Cook until they reach an internal temperature of 160°F for perfectly tender and safe-to-eat meat. This simmering step lets all the flavors meld while keeping the steaks moist and tender.
How to Serve Homestyle Salisbury Steaks in Rich Mushroom Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a pop of color and fresh, herbal brightness to the rich mushroom gravy. It’s a simple touch that brings the dish alive, making every bite visually and flavorfully satisfying.
Side Dishes
To complete your comforting meal, serve with creamy mashed potatoes that soak up that glorious mushroom gravy perfectly. Steamed green beans or roasted carrots add vibrant color and a fresh crunch, balancing the richness of the Salisbury steaks. For a heartier meal, try buttery dinner rolls or a warm dinner salad alongside.
Creative Ways to Present
For a fun twist, plate the Salisbury steaks atop a bed of buttery egg noodles tossed with parsley. Or, serve in individual shallow bowls with the mushroom gravy drizzled generously on top for a cozy, rustic look. Adding a dollop of horseradish cream or a side of pickled vegetables also earns you extra points for creativity and flavor harmony.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Salisbury steaks and gravy to an airtight container and store in the fridge. These leftovers will keep well for up to four days — perfect for easy lunches or quick dinners later in the week.
Freezing
This recipe freezes beautifully. Simply place cooled steaks and gravy in a freezer-safe container or wrap the patties individually before freezing. They’ll stay good for up to three months, so you can enjoy this homestyle classic anytime you crave comfort food without the prep.
Reheating
Reheat your leftover Salisbury steaks gently in a skillet over low heat, adding a splash of broth or water if the gravy thickened too much in the fridge. This careful reheating helps maintain the tender texture of the meat and keeps that mushroom gravy silky and delicious.
FAQs
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Can I use ground turkey instead of beef for the Salisbury steaks?
Absolutely! Ground turkey is a leaner option that works well. Just keep in mind it may cook a bit faster and be slightly less juicy, so watch your cooking times closely and consider adding a bit of olive oil or moisture to the mixture.
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What can I substitute for Worcestershire sauce if I don’t have any?
You can substitute soy sauce with a splash of vinegar or a bit of balsamic vinegar combined with a pinch of sugar to mimic the savory tang of Worcestershire. While not exact, it will still add great depth to your patties and gravy.
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How do I know when the Salisbury steaks are fully cooked?
The safest and best way is to use a meat thermometer — the internal temperature should reach 160°F. This ensures the beef is cooked through but still tender and juicy.
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Can I make the mushroom gravy vegetarian?
Yes! Simply swap the beef broth for a rich vegetable broth and omit the Worcestershire sauce or use a vegetarian version. The mushrooms and tomato paste will still create a deeply flavorful gravy.
Final Thoughts
There’s just something so heartwarming about the Homestyle Salisbury Steaks in Rich Mushroom Gravy Recipe — it’s like a little celebration of comfort food you can make anytime. Dive into making this classic dish; your taste buds and your loved ones will thank you for it. Don’t forget, the best meals are those served with a side of joy and shared stories around the table.
Print
Homestyle Salisbury Steaks in Rich Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Classic Salisbury Steaks featuring tender ground beef patties cooked in a rich mushroom and onion gravy. This comforting dish is perfect for a hearty family meal and pairs wonderfully with mashed potatoes and vegetables.
Ingredients
Main Ingredients
- 2 pounds lean ground beef
- 2 large eggs
- ½ cup Italian breadcrumbs
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce (divided)
For Cooking and Sauce
- 3 Tablespoons olive oil
- 4 Tablespoons salted butter
- 1 large sweet onion, sliced
- 4 cloves garlic, minced
- 16 ounces brown mushrooms, sliced
- 2 teaspoons tomato paste
- 4 Tablespoons all-purpose flour
- 5 cups beef broth
- 1 teaspoon red wine vinegar
- Chopped fresh parsley for garnish
Instructions
- Prepare the meat mixture: In a large mixing bowl, combine ground beef, breadcrumbs, eggs, kosher salt, black pepper, and 1 teaspoon Worcestershire sauce. Mix gently by hand until just combined, being careful not to overmix. Shape into rectangular patties, each about ½ to ¾ cup of meat mixture.
- Brown the patties: Heat olive oil in a large 12-inch or larger skillet over medium-high heat. Add the patties and cook for 3 to 5 minutes per side until browned. Remove patties to a plate and drain any released juices from the pan.
- Sauté onions and garlic: Add butter to the same skillet. Once melted, add sliced onions. Cook for about 10 minutes, scraping up browned bits from the pan bottom, until onions are softened. Add minced garlic and cook for 1 to 2 more minutes until fragrant.
- Cook mushrooms: Add sliced mushrooms to the pan. Cook for 5 minutes, stirring occasionally until mushrooms release their liquid.
- Add tomato paste and flour: Stir in tomato paste and flour. Cook for another 5 minutes, stirring occasionally, to caramelize the tomato paste and remove the raw flour taste.
- Make the gravy: Slowly pour in beef broth while stirring continuously. Add remaining 1 teaspoon Worcestershire sauce and red wine vinegar. Stir to combine.
- Simmer steaks in gravy: Return the meat patties to the skillet with the gravy. Cover and cook for 15 minutes over medium-low heat, spooning gravy over the steaks occasionally. Use a digital meat thermometer to ensure steaks reach an internal temperature of 160°F.
- Garnish and serve: Sprinkle chopped fresh parsley over the steaks. Serve hot with mashed potatoes and your favorite vegetables.
Notes
- Storage: Once cooled, store Salisbury steaks and gravy in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled steaks and gravy in a freezer-safe container or wrap individually for up to 3 months.
- Reheating: Reheat the steaks in a skillet over low heat, adding a splash of broth or water to thin out the gravy if necessary.
