Salisbury Steaks with Mushroom Gravy
Jul 26, 2021, Updated Oct 29, 2023
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Salisbury Steaks with Mushroom Gravy Recipe – classic tender, juicy ground beef Salisbury steaks in a rich, buttery mushroom gravy the whole family loves!
This classic ground beef recipe is topped with a buttery mushroom gravy full of hearty from scratch flavor just like grandma used to make!
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Easy Salisbury Steak in Mushroom Gravy
Salisbury steak is a classic American heartland dish – it is rich and hearty, made with ground beef and cooked in a brown gravy with mushrooms. It’s one of those dishes that is doused in nostalgic charm and tastes just like it’s from grandma’s kitchen – even picky eaters love this easy dinner!
Salisbury steaks can be made keto, are great for meal prep and make delicious leftovers, and can be customized to fit your preferences. We hope you love this recipe as much as we do!
This recipe is loaded with rich, hearty flavor – don’t be surprised when your kids ask for it all the time! Thankfully, salisbury steaks are so simple to prepare, you can whip them up without a ton of work for a home cooked homestyle dinner in under 40 minutes.
We’re going to outline how to make salisbury steaks, how to make a great gravy, and how to make this recipe keto (it’s super simple – only two swaps!), so you can feel confident even if it is your first time making salisbury steaks.
How to Thicken Gravy
If you’ve made your gravy and still want it a bit thicker, one of my favorite tricks is to add in a pinch of instant foodstarch. Most cornstarches need to be mixed into a slurry to be activated, or they clump up – but instant foodstarch dissolves immediately- just dump it in and stir. It does need a slurry for some applications, but for gravy, I just dump and go with perfect results! Click here to buy.
How To Make Salisbury Steak
Salisbury steaks are super simple to make, but we’re going to walk you through each step, so that you can feel comfortable making them time and time again, and make your own tweaks and changes to the recipe based on your own tastes. Once you nail the recipe, feel free to mix in different herbs and spices, try a different gravy or sauce, try it with ground chicken or pork – the sky is the limit!
- Form steaks.
- Sear on stove to brown.
- Bake to cooked through.
- Make gravy.
Keto Salisbury Steak
This recipe can easily be made keto with just a couple very simple swaps – we’re going to replace breadcrumbs in the steaks with keto breadcrumbs (just crushed up pork rinds), and omit the flour from the gravy (which can either just be skipped, or you can use our method below to thicken gravy.)
If you want to thicken your gravy without using flour for a keto version, please make a xantham gum slurry to mix in, following the method below:
- Combine 1/4 teaspoon to 1/2 teaspoon of xanthan gum with 1 tablespoons hot water, for every 1 cup of gravy, in a small bowl. Stir to dissolve xantham gum – once completely dissolved, slowly stir into gravy. Gravy will thicken as it cools – don’t let gravy fool you when it is still hot, as it will appear thinner hot.
When is Salisbury Steak Done
Because salisbury steak contains both ground beef and eggs, it really needs to be cooked to 160 degrees Fahrenheit to eliminate the risk of food-borne illness.
Using a digital food thermometer, probe the thickest part of the steak to gauge the temperature and cook until it has reached 160 degrees internal temperature. You can remove from heat at 155 degrees and let salisbury steak rest for 10 minutes before slicing to let it carryover cook the final 5 degrees.
What To Serve With Salisbury Steak
Salisbury steak is delicious alongside classics like roasted asparagus, mashed potatoes, roasted garlic potatoes, soft buttery dinner rolls, whole roasted onions, air fryer french fries, broccolini, and sauteed mushrooms.
We’re sharing some of our favorite recent side dishes that pair fabulously with salisbury steaks as well:
You can find our entire side dish recipe index here.
Salisbury steak is cooked when it has reached 160 degrees Fahrenheit internal temperature.
Salisbury steaks can be stored in the refrigerator in an airtight container for up to four days. Leftovers may be frozen for up to four months. Always reheat to piping hot when serving leftovers.
Salisbury steaks are naturally low carb with a few easy changes to the recipe. Replace breadcrumbs with keto breadcrumbs (crushed pork rinds), and omit flour for a keto thickener in the gravy.
Salisbury Steaks In Mushroom Gravy Recipe
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- 2 pounds lean ground beef
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs (swap with crushed pork rinds for keto)
- 3 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 crushed beef bouillon cube
For the gravy:
- 1/2 cup unsalted butter
- 1 small onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour (omit for keto)
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1/2 teaspoon black pepper
- kosher salt to taste
- fresh chopped parsley for garnish
- Preheat the oven to 350°F.
- In a large bowl mix together the ground beef, egg, breadcrumbs, ketchup, dijon mustard, Worcestershire sauce, black pepper, salt, and crushed beef bouillon. You can mix by hand, be careful to not over mix.
- Divide the mixture into 8 even portions and form the portions into flat oval shapes.
- Heat an oven-safe 12-inch skillet (I like to use cast iron) with deep sides over medium heat.
- Add the steaks directly into the pan, no need to add any extra oil.
- Brown salisbury steaks on both sides, about 2-3 minutes per side, then place the pan into the oven for 10-15 minutes until an internal temperature reaches 165°F.
- Take the steaks out of the pan and place them on a plate and cover them with foil, set aside.
- Wipe out any excess grease from the pan.
- Over medium heat, add the butter and let it melt.
- Add the onion and mushrooms and cook, stirring occasionally, for about 5 minutes until the onions are softened.
- Add the garlic and stir it in until fragrant, 30 seconds.
- Add the flour and stir it in, coating the veggies, cook stirring constantly for 2 minutes.
- Slowly whisk in the beef stock, making sure there are no lumps.
- Add the Worcestershire sauce, dijon mustard, and black pepper, whisk it in. Taste and add additional sauce if needed.
- Let the gravy simmer for 3 minutes, stirring occasionally.
- Add the steaks back to the pan and cover in the sauce, let simmer for 5 more minutes or until the steaks are heated through.
- Garnish with optional parsley and serve.
Total comfort food, I love to serve these over mashed potatoes but they are also amazing with egg noodles or rice. You need something to soak up that amazing gravy!
You can skip the oven step and cook the steaks all the way on the stovetop but I find they tend to get too brown.
The beef bouillion cube gives an extra depth of flavor to the steaks. I place the cube in a plastic baggie then crush with a rolling pin.
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Pyrex Prepware 4-Quart Rimmed Glass Mixing Bowl, Clear
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 470Total Fat 27gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 155mgSodium 851mgCarbohydrates 18gFiber 2gSugar 4gProtein 38g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.