Salisbury Steaks smothered in an incredible gravy are savory, full of flavor, and they pair well with everyone’s favorite side dishes like mashed potatoes or rice! Along with some buttery biscuits and a side salad- its the dinner everyone looks forward to!
Create a savory and satisfying entrée with this recipe for Salisbury Steaks. They’re easy to make, full of flavor, and pair well with plenty of different side dishes.
Do you love the taste of Salisbury Steaks? If so, you can learn how to make them at home using simple ingredients, such as lean ground beef and a homemade gravy that is sure to have you craving this delicious entree more often. Once you’ve prepared these tasty steaks, you can serve them with a side of your favorite creamy mashed potatoes and a veggie!
Salisbury Steak with Mushroom Gravy
If you’ve always wanted to know how to make Salisbury steak, you can use this recipe for guidance to prepare the most flavorful meat. When following this recipe, you’ll have enough of these steaks to save up to eight people, making it the perfect recipe for anyone with a small family and hungry mouths to feed!
Why You’ll Love These Steaks with Mushroom Sauce
The meat is juicy and tender enough to break apart with ease, practically melting in your mouth with each bite.
Not only are you preparing the seasoned meat for this dish, but you’ll also get to make a homemade gravy to add on top that really sets it apart from other meals.
You can serve so many fantastic side dishes with these steaks, including rice, potatoes, and veggies.
How lean does the ground beef need to be?
When choosing lean ground beef for this recipe, it’s best to use anywhere between 80 and 85% lean ground beef. If you use 90% and higher, it might taste a bit drier than you’d like. However, you don’t want to use a lower percentage because then your steaks will have a greasier taste and overall consistency.
What if I don’t have beef stock?
If you don’t have the beef stock needed for this recipe, you can use beef broth as a replacement. You can also combine the water with some beef bouillon to prepare beef broth that you’ll use when making the gravy.
What types of mushrooms will I need?
The best mushrooms to use for this recipe are baby bella mushrooms. You’ll also want to slice the mushrooms down into pieces before you add them to your homemade gravy.
Recipe Notes & Tips
If you don’t feel like putting the oven on, you can prepare these steaks fully on the stovetop. However, they tend to get a bit too brown at a faster pace when prepared on the stove compared to using the oven between cooking time.
Adding beef bouillon to these steaks gives them even more flavor. The best way to crush it up is to place it in a plastic bag and roll over it with a rolling pin. However, you can skip this step if you have crushed bouillon already.
Feel free to garnish your steaks with a bit of parsley to use as a finishing touch. If you don’t have it, don’t worry about it because it’s not an essential ingredient needed to make this meal.
What to Serve with Salisbury Steaks
Salisbury Steaks taste great with a lot of things, but mashed potatoes are a top contender. You can put the steaks on top of the mashed potatoes, allowing the potatoes to soak up some of that flavorful gravy.
If you’re not a big fan of mashed potatoes, you can still enjoy other sides with these steaks, such as egg noodles. The egg noodles will soak up that gravy and taste amazing. You might even want to add a touch of butter to the noodles with the gravy.
Don’t forget your veggies. While you can eat any of your favorite vegetables, roasted carrots, broccoli, and corn are all great options to serve as a side dish.
How to Store the Leftovers
If you have leftover steaks that you’d like to save and reheat for lunch or dinner the next day, be sure to store them in an airtight food storage container and place them in the fridge. Don’t forget to add all the extra gravy to the container before sealing it. You can keep your leftovers refrigerated for up to three days, easily reheating them back on the stove or in the microwave for a few minutes.
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 bouillon 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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Salisbury Steaks with Gravy
Prep Time: 15 minutes
Cook Time: 30 minutes
- 2 pounds lean ground beef
- 1 large egg beaten
- 1/2 cup panko breadcrumbs
- 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
- 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.
- I like to mix by hand, do 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 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.
- Wipeout 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.