Easy Salisbury Steak with Cremini Mushroom and Onion Gravy
By Noah Bennett
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Level
Easy
Choose lean ground beef, at least 90% lean, so the oval patties brown without becoming overly greasy and still stay tender. This Salisbury steak pairs the beef with cremini mushrooms, sweet onion, and a savory brown gravy that thickens around every patty.
The patties rely on egg and seasoned breadcrumbs for structure, while Worcestershire, Dijon, garlic, onion powder, salt, and pepper season the beef. After browning in olive oil, the same skillet takes sweet or yellow onion and sliced cremini mushrooms. Butter and flour form the roux; beef broth, more Worcestershire, and garlic powder make the gravy.
Watch the onions and mushrooms until their released water cooks away and their edges turn golden; that browning builds the gravy’s deeper color and flavor. Stir the roux often for one to two minutes before slowly whisking in broth, so the flour dissolves smoothly. The frequent mistake is overworking the beef mixture, which makes the patties dense and tough.
Serve the patties and gravy over mashed potatoes, noodles, pasta, or rice, with crusty bread for the pan sauce. Broccoli, asparagus, green beans, or glazed carrots fit alongside. Rewarm leftovers gently in a saucepan over low heat, adding a splash of broth or water if the gravy has tightened.
Why you'll love this recipe
- Lean ground beef keeps the patties focused on beef flavor while limiting excess skillet fat, and the egg and breadcrumbs help four equal portions hold together.
- Cremini mushrooms bring a deeper earthy note than plain white mushrooms, and their browned edges become part of the gravy rather than a separate topping.
- Sweet Vidalia onion is suggested for gentle onion flavor, while yellow onion remains a practical option when that seasonal variety is unavailable.
- Two additions of Worcestershire sauce season both patties and gravy, giving modest pantry amounts a consistent savory backbone from first bite to sauce.
- The mushroom, onion, and patty juices return to the skillet, so ingredients already in the recipe reinforce the brown gravy without extra components.
- Beef broth and a simple butter-flour roux turn everyday ingredients into a coating sauce, letting the mushrooms and onion remain clearly noticeable.
Ingredients
- •1 lb lean ground beef
- •1 large egg
- •1 tbsp Worcestershire sauce (for patties)
- •1 tsp Dijon mustard
- •3 cloves garlic (minced)
- •0.33 cup seasoned breadcrumbs
- •0.5 tsp onion powder
- •0.5 tsp salt
- •pepper (to taste)
- •1 tbsp olive oil (for frying)
- •1 medium onion (sliced or chopped)
- •8 oz cremini mushrooms (sliced)
- •2 tbsp butter
- •3 tbsp flour
- •1.75 cups beef broth
- •1 tsp Worcestershire sauce (for sauce)
- •0.5 tsp garlic powder
Instructions
- 1
Prep all ingredients prior to getting started.
- 2
Add all beef patty ingredients except the olive oil to a fairly large prep bowl.
- 3
Using your hands, mix the patty ingredients together without overworking the mixture.
- 4
Form 4 equally sized oval patties, aiming for a thickness of about 1/2 to 3/4 inch.
- 5
Add the olive oil to a large skillet over medium-high heat and allow the skillet to heat for a few minutes.
- 6
Fry the beef patties for 5 to 6 minutes per side, or until nicely browned.
- 7
Transfer the patties to a plate and leave the fat in the skillet.
- 8
Add the onion and mushrooms to the skillet and sauté, stirring occasionally, until their water has cooked out and they are nicely seared, about 7 to 9 minutes.
- 9
Transfer the onions and mushrooms to a plate with the beef patties.
- 10
Reduce the heat to medium, melt the butter in the skillet, then sprinkle in the flour and cook while stirring often for 1 to 2 minutes.
- 11
Slowly whisk in the beef broth, ensuring the flour dissolves into the sauce.
- 12
Whisk the Worcestershire sauce and garlic powder into the sauce.
- 13
Return the onions, mushrooms, beef patties, and any juices from the plate to the skillet.
- 14
Cook for another 5 to 7 minutes, until the patties are fully cooked through and the sauce has thickened slightly.
- 15
If the gravy gets too thick, add a splash of water or more beef broth, then serve immediately with extra salt and pepper if needed.
FAQ
Nutrition (per serving)
Calories
353
Protein
31g
Fat
17g
Carbs
18g
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