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Salisbury steak recipe in a creamy mushroom gravy

Salisbury Steak in Mushroom Gravy (with NO gravy mix)


Perfectly cooked beef patties in a luscious mushroom gravy made from scratch – perfect weeknight dinner!


  • 1 lb. Ground Beef (80/20 ratio)
  • 1/4 Cup Bread Crumbs (panko works as well)
  • 2 Tablespoons Tomato Paste
  • 1 tsp Worcestershire sauce
  • 1 tsp Ground Mustard
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt and Freshly Ground Black Pepper


  • 1 Small Onion, diced
  • 8 oz. Organic Mushrooms, sliced
  • 2 1/2 Tablespoons Flour
  • 1 teaspoon Fresh thyme, minced
  • 1/2 teaspoon Garlic powder
  • 3 Cups Beef Stock
  • 1 tsp Worcestershire sauce
  • 1 Tablespoon Butter
  • 1/41/2 tsp Sea Salt and Freshly Ground Black Pepper


  1. In a large bowl, mix together all the ingredients for the patties.  Divide the mixture and form into 4 large equal sized oval patties.
  2. Heat a little oil in a large cast iron (or heavy bottomed skillet).  Add the patties and cook until they are deeply browned (approx.5-6 min).  Turn the patties over and cook for another 3-4 minutes or until deeply browned.  Transfer the patties to a plate and keep warm.
  3. Add 1-2 Tablespoons of olive oil (if necessary) and add the onions, stirring frequently for approx. 4-5 minutes.  Season with salt and pepper.  Add the mushrooms and cook until the liquid has evaporated.
  4. Whisk in the flour, stirring for 1 minute.  Add the thyme and garlic powder.  Cook for 1-2 minutes then slowly whisk in the beef stock, scraping the bottom of the pan for added flavor.  Stir in the Worcestershire sauce and bring the gravy to a boil.
  5. Immediately turn the stove down to a simmer, add the butter and swirl around the pan.  Lastly, add the patties back into the pan to finish cooking.


 *Limited period offer.



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