A delicious mushroom gravy smothering a ground beef patty is the ultimate comfort food!
It always surprises me when I come across a dish I love but have long forgotten. This Salisbury steak recipe is the perfect example. I remember loving this when I was young, but for some reason, I have never made it. I have no idea why. It’s like the best burger elevated to savory goodness under a deliciously silky, garlicky, mushroom sauce.
The funny thing about not making this dish is that I love meat and gravy. After all, one of my favorite meals to make is beef stroganoff, with its delicious chunks of steak in a creamy mushroom sauce. There’s just something about grabbing a package of ground beef and making hamburgers, taco meat, meatballs, or meatloaf. That’s where my mind typically goes. So, when this recipe came across my desk—well, let’s just say it was time to switch things up a bit.
It’s a fairly easy dish to make—combine the beef with a few ingredients, make the patties, and brown them in the skillet. I love how everything cooks in one skillet, and you don’t even have to wipe it out after removing the beef patties. You want all those little bits to help season the gravy. The onions, garlic, and mushrooms cook in the leftover oil and beef fat.
This is also an easy recipe to adapt for specific dietary requirements. Those who are gluten-free can use gluten-free breadcrumbs, flour, and Worcestershire sauce. That’s especially important to know because some brands of Worcestershire contain gluten. In fact, some beef broth brands may also contain gluten, so always read the labels. You can also use arrowroot powder, cornstarch, or tapioca in place of the flour in the gravy. Subbing butter for a plant-based alternative makes this dish dairy-free. As with all ingredients, check that they don’t have hidden sources of dairy.
Elevate how you serve Salisbury steak
It’s no surprise that people often serve this Salisbury steak recipe over mashed potatoes. Those smooth, creamy potatoes are the perfect vessel to enjoy the savory gravy. However, you don’t have to automatically go to your favorite variety of regular potatoes because you won’t believe how good this gravy is over Mashed Sweet Potatoes. You still get that creamy base, but with a delicious sweetness. If you want to cut back on the carbs, try The Best Mashed Cauliflower Recipe: Keto, Low-Carb, GF for a delightful change of pace. Mashed cauliflower is the perfect substitute for potatoes.
I also love Salisbury steak with its delectable gravy over noodles, and these Easy Keto Egg Noodles (No Boiling Required!) are the perfect option to support all that wonderful saucy goodness. You could also serve the meat and gravy over some white or brown rice, or this delicious Creamy Keto Cauliflower Rice. However you serve it, you can count on one yummy meal!
How do I store leftovers?
Allow leftovers from this Salisbury steak recipe to cool to room temperature, but don’t let them sit out longer than 2 hours. Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze leftovers in a freezer-safe zip-top bag or airtight container for up to 3 months. Defrost frozen leftovers in the fridge overnight. Reheat leftovers in a 350°F oven, the microwave, or on the stovetop until warmed through.
Similar recipes to try
Imagine this delicious Salisbury steak recipe without the Dijon mustard, grated onion, ketchup, and mushrooms. Actually, there are a few other subtle ingredient differences, but this Hamburger Steak Recipe is equally worthwhile for a rotation in your kitchen. I often think of Salisbury steak as a form of meatloaf, made in a skillet rather than in the oven. If you prefer to skip the gravy, give this Cheesy Meatloaf Recipe a try. You can even pair it with Low-Carb White Gravy (Country Gravy) or Tomato Gravy for a whole new taste sensation.
Salisbury Steak Recipe
Ingredients
- 1 pound lean ground beef
- 3 tablespoons grated onion
- 1/4 cup plain breadcrumbs
- 1 large egg beaten
- 2 teaspoons ketchup
- 1 1/4 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 1/2 tablespoons olive oil
- 1/2 medium onion thinly sliced
- 3 garlic cloves minced
- 5 ounces white button mushrooms sliced
- 2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1 2/3 cups low-sodium beef broth
- Fresh parsley chopped (for garnish)
Instructions
- In a bowl, mix the ground beef, grated onion, breadcrumbs, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper until just combined.
- Divide the mixture into 4 equal parts and shape them into oval patties about 3/4-inch thick.
- Heat olive oil in a large skillet over medium-high heat. Add the patties and cook about 3-4 minutes per side until browned. Remove patties from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic. Cook for 2 minutes until soft. Then add the mushrooms and cook for about 3 minutes until they start to brown.
- Lower the heat to medium and add the butter. Once melted, stir in the flour and cook for 1-2 minutes. Slowly whisk in the beef broth until the mix is smooth.
- Let it simmer for about 5 minutes until the gravy thickens. If it thickens too much, add another splash of broth to thin it. Adjust salt and pepper if needed.
- Return the patties and any juices to the skillet. Spoon the gravy over the patties and let them heat through for another 5 minutes. Serve warm, ideally over mashed potatoes. Garnish with parsley.
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