Irresistible Salisbury Steak in Mushroom Gravy: A Comfort Food Classic

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Salisbury steak in mushroom gravy is not your classic 1970’s TV dinner. In the realm of comfort foods that evoke feelings of warmth and nostalgia, few dishes hold a candle to the classic Salisbury steak with mushroom gravy. Imagine a plate adorned with a succulent, perfectly seared patty, smothered in a velvety mushroom-infused gravy that beckons with its savory aroma. It’s a dish that transcends generations, bringing forth memories of family gatherings, Sunday dinners, and the simple joy of indulging in hearty, homemade goodness.

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History of Salisbury steak

The history of Salisbury steak is traced back to the 19th century, with origins attributed to Dr. James Henry Salisbury, an American physician and advocate for a meat-centric diet. Dr. Salisbury believed that a diet primarily consisting of lean, ground beef promoted health and prevented various ailments. In the late 1800s, during a time when meat consumption was on the rise in the United States, Dr. Salisbury developed what he called “Salisbury steak.” His original recipe involved ground beef seasoned with salt and formed into patties. The patties were then broiled and served with a minimal amount of hot water to create a gravy. Dr. Salisbury’s dietary theories were controversial and not widely accepted by the medical community, but his namesake steak gained popularity.

The classic TV dinner

The Salisbury steak TV dinner holds a special place in the history of convenience foods. It became popular in the mid-20th century, particularly in the 1950s and 1960s, as frozen and pre-packaged meals gained traction. The Salisbury steak TV dinner typically consisted of a pre-cooked Salisbury steak patty, mashed potatoes, and green beans, all neatly compartmentalized in a foil tray. The Salisbury steak TV dinner remains a nostalgic symbol of a bygone era when frozen meals were novel and revolutionary.

Salisbury steak vs meat patty vs cubed steak

Many people think of a meat patty when they hear Salisbury steak. A meat patty is just that; meat with seasonings. Salisbury steak, however, is likened to a mini meatloaf, filled with rich flavors and onions that tantalize the palate. Cubed steak is a cut of bottom round steak, pounded thin to tenderize, usually seasoned with breadcrumbs and pan fried slowly. Salisbury steak is commonly known as “hamburger steak” in some diners and restaurants.

Equipment needed:

To make this dish you will need a large deep-sided skillet or a Dutch oven. I use my Lodge Dutch oven because it keeps the splatter down when making the gravy. You will also need a large bowl to make the patties, a sharp knife, and measuring spoons/cups.

Ingredients needed to make Salisbury steak in mushroom gravy

To make this delicious dish you will need the following ingredients:

• For the beef patties:
  • 1lb ground beef
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 1/2 finely diced onion
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • Olive oil (for cooking)
• For the mushroom gravy:
  • 8 oz mushrooms, sliced
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 cups beef stock
  • 1 cup dry red wine (optional)
  • 2 tbsp butter
  • 3 tbsp flour
  • 1/2 tsp pepper
  • salt to taste

How to make Salisbury steak in mushroom gravy

• For the patties:
  • Combine egg, mustard, Worcestershire sauce, onion, garlic, salt/pepper, and breadcrumbs in a large bowl
  • Add ground beef and mix with hands until well incorporated. Do not overmix.
  • Divide mixture into 4 equal patties and shape into an oval, about 1/2-1″ thickness
  • Heat oil in a large high-sided skillet or Dutch oven (what I use) over medium high heat
  • Sear patties on both sides to form a golden brown crust (they will not be fully cooked)
  • Remove from pan and set aside
• For the gravy:
  • Add onions, mushrooms, and butter to the pan over medium heat. Sauté until the onions are translucent and mushrooms are lightly browned.
  • Add garlic, Dijon mustard, Worcestershire sauce, pepper and cook an additional 2 minutes
  • Add flour and mix to “cook” the flour. This will form a sort of paste in the pan.
  • Add wine and stir to release any brown bits on the bottom of the pan. Add beef stock.
  • Bring to a boil and stir constantly until sauce thickens
• Bringing it all together:
  • Place beef patties into the mushroom sauce and reduce heat.
  • Spoon sauce over patties and simmer over low heat for 15-20 minutes or until patties are cooked through.
  • Taste sauce and adjust seasoning if necessary.

Special Tips for making Salisbury steak in mushroom gravy

• When combining steak patties, mix just until combined. Overmixing will make for a tough patty.
• If the mixture is too wet, add more breadcrumbs, if too dry, add a splash of milk to the mixture.
• I did not list a specific salt measurement to the sauce recipe. If using salted beef stock, adjust salt accordingly. Always taste your food as you go along!
• Cook the mushrooms and onions long enough to release their water content and mushrooms begin to brown. This may take a little time, but so worth it!
• If sauce does not thicken to your liking, add a slurry of 2 tsp cornstarch mixed in 4 tsp warm water. If too thick, add more beef stock.

Perfect pairings

Salisbury steak with mushroom gravy is perfect with mashed potatoes! I like to make skin-on smashed garlic potatoes and a side of steamed broccoli. This recipe would also be perfect with rice, noodles or mac-n-cheese! Take this dish up a notch and serve with some of my favorite side dishes, such as garlicky green beans or hearty kale salad.

If you’ve enjoyed this Salisbury steak in mushroom gravy recipe, please give it a 5 star rating and let me know your thoughts in the comments below. As always, thanks for stopping by!