First, I cooked the onions and mushroom in melted butter over medium-high heat for about five minutes. This allowed the moisture to evaporate and the mushrooms and onions to start to brown. This took six to seven minutes.
Adding mushrooms to the onions in melted butter.
Then, I reduced the heat to medium and stirred in the flour, salt, and pepper. I let the flour cook for about three minutes to eliminate the raw flour taste.
Adding pepper to the pan.
After that, I added the beef broth, ketchup, Worcestershire sauce, and soy sauce. I stirred the mixture until the gravy thickened.
Adding soy sauce to the gravy.
Then, I let the gravy cook for about ten more minutes to allow it to thicken more. I transferred the gravy to a 4-cup measuring cup. I wanted to brown the beef patties before adding the gravy!
Gravy Ready to transfer to a measuring cup.
Cooking the Salisbury Steak with Mushroom and Onion Gravy
At this point, I had formed the beef patties and made the gravy. Now, it was time to cook the Salisbury steak.
I started by melting butter in a large nonstick skillet over medium-high heat. Once the butter had melted, I added the oval patties and cooked them for around three minutes until they were golden brown on one side.
Then, I flipped the patties and cooked them on the other side until they were golden brown. This took another three minutes.
Other side of the beef patty golden brown.
At this point, the beef patties were browned but were not yet done in the middle. No problem! I poured the gravy over the beef patties.
Adding the gravy to the Salisbury steak in the pan.
I reduced the heat to medium-low and cooked the mixture for around 10 minutes to ensure the patties were fully cooked (at least 160°F on an instant-read thermometer).
Gravy bubbling in the pan.
I served the Salisbury steak, smothered in the savory gravy, with mashed potatoes and green peas – just like the TV dinners from my distant past.
However, this homemade version of the timeless classic with the tender, juicy beef, and rich mushroom and onion gravy was amazing and a true comfort dish.
Whether you’re making it for a cozy family dinner or meal prepping for the week, this homemade Salisbury steak recipe is sure to be a hit. Give it a try, and don’t forget to let me know how it turns out in the comments! Yum!
Is Salisbury steak the same as Hamburger steak?
No. Salisbury steak typically contains fillers like breadcrumbs, eggs, and seasonings, giving it a more meatloaf-like texture. Hamburger steak is generally just seasoned ground beef, shaped into a patty, and served with gravy.
Can the patties be round instead of oval?
Feel free to form the patties into either round or oval shapes. It’s a matter of preference.
Can this be made with a different type of meat?
Yes! While traditional Salisbury steak is made with ground beef, you can also use ground turkey or ground chicken for a leaner option.
Can the mushrooms be omitted in the gravy?
Yes! While mushrooms add depth to the gravy, you can omit them or replace them with caramelized onions for a different but equally delicious flavor.
Recipe Tips
Use wet hands: Wet your hands before forming the patties. That way, the meat mixture won’t stick!
Oval shape works best: I used a 12-inch nonstick skillet and wanted to easily fit all of the beef patties in it. Shaping them in an oval made this possible. They would not have all fit in the pan if I had shaped them into rounds!
