I love how this recipe brings inviting flavors of ground beef, onions, and mushrooms in my Best Salisbury Steak Recipe With Mushroom-onion Gravy. The blend of garlic, Worcestershire sauce and thyme melds beautifully with milk and breadcrumbs, creating a rich authentic dish that has me craving more with every bite.
I recently discovered a twist on the classic Salisbury Steak in Mushroom Onion Gravy that totally blew my mind. I started with 1 lb of ground beef (80/20 works best) and mixed in breadcrumbs, a dash of milk and egg, plus chopped onion and seasonings.
I love how the bitterness of the ground beef perfectly blends with the savory flavors of fresh mushrooms and a medium onion that you caramelize later for the gravy. I even tossed in a bit of garlic, Worcestershire sauce, and dried thyme for that extra punch.
It reminded me of some of my favorite takes on Hamburger Steaks and even a Salisbury Steak Recipe with Mashed Potatoes And Mushroom Gravy that I’d seen before. This dish is not just a meal its an experience that combines the best parts of comfort food and homestyle cooking.
Give it a try and let me know what you think!
Why I Like this Recipe
I like this recipe because it just has a really hearty and savory flavor that reminds me of home cooked meals. I love how the mushrooms and onions add a rich depth to the gravy, making every bite so satisfying. I also appreciate that its made with simple ingredients i usually have lying around at home so its easy to whip up even on a busy day. Lastly, the patties come out so juicy and tender that i feel like im getting a warm, comforting meal every time i make it.
Ingredients
- Ground Beef: High in protein giving the dish a bold savory flavor.
- Mushrooms: They add low calorie earthy taste and vitamins for natural umami richness.
- Onions: Add sweetness and tang when cooked which balances heartiness.
- Breadcrumbs: Act as binder for patties while giving subtle carb boost.
- Worcestershire Sauce: Gives tangy complex umami punch that elevates gravy taste.
- Egg: Helps thicken mixture as natural binder and adds moisture.
- Milk: Brings creaminess and helps combine flavors smoothly.
- Butter: Provides rich flavor and smooth texture that boosts veggie browning.
- All-purpose Flour: Gives structure in patties and helps thicken tasty gravy.
Ingredient Quantities
- 1 lb ground beef (80/20 is best)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 tsp salt (plus extra to taste)
- 1/4 tsp ground black pepper
- 1 small onion, finely chopped (for mixing into the patties)
- 2 tbsp all-purpose flour (divided: one part for the patties, one for the gravy)
- 2 tbsp butter or oil (for browning the mushrooms and onions)
- 1 medium onion, thinly sliced (for the gravy)
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
How to Make this
1. In a large bowl, mix together the ground beef, breadcrumbs, milk, egg, salt, pepper, chopped small onion, and 1 tablespoon of the flour until just combined.
2. Divide the mixture into 4 patties and press them gently into shape.
3. Heat a bit of oil in a skillet over medium-high heat and brown the patties for about 3-4 minutes on each side; then remove them to a plate.
4. Using the same skillet, add the butter (or extra oil) and toss in the sliced mushrooms and onion. Fry them until the onions turn translucent and the mushrooms start to brown.
5. Add the minced garlic and cook for about a minute more until fragrant.
6. Sprinkle the remaining 1 tablespoon of flour over the mushrooms and onions and stir well so that everything gets coated.
7. Slowly pour in the beef broth while stirring constantly to avoid lumps.
8. Stir in the Worcestershire sauce and dried thyme, and let the mixture come to a simmer so it starts to thicken.
9. Carefully place the patties back into the skillet, spooning some gravy over them, and let everything simmer together for about 10 minutes.
10. Taste the gravy and add extra salt if needed, then serve hot with your favorite sides.
Equipment Needed
1. Large mixing bowl for combining all the meat and binders
2. Measuring cups and spoons to get the right amounts of milk, breadcrumbs, flour, and seasonings
3. Knife and cutting board to chop the onions, slice the mushrooms, and mince the garlic
4. Skillet for browning the patties and cooking the mushrooms and onions
5. Spatula or tongs for flipping the patties and stirring the ingredients in the skillet
6. Plate for setting the browned patties aside while you prepare the gravy
7. Wooden spoon or whisk to help blend the flour and beef broth smoothly into your gravy
FAQ
Salisbury Steak In Mushroom Onion Gravy Recipe Substitutions and Variations
- Ground beef: If you can’t find 80/20, try using ground turkey or pork, but keep in mind that the taste will be a bit different.
- Breadcrumbs: Instead of breadcrumbs, you can use crushed crackers or even rolled oats to help bind the patties.
- Milk: If you are out of milk, you could swap it with cream or a non dairy option like almond milk though it might change the flavor a little.
- Worcestershire sauce: In a pinch, soy sauce can give you some of that umami kick though it’s not exactly the same.
- Dried thyme: If you dont have thyme, rosemary or an Italian seasoning blend can work as a substitute in the gravy.
Pro Tips
1. When you mix your meat and other ingredients to form the patties, try not to overwork it – if you mix it too much the meat can get dense and lose its nice fluffy texture, so just stir until the ingredients are combined.
2. While browning those mushrooms and onions, make sure to not crowd the pan. If you put too many in at once, they can start to steam instead of getting that yummy caramelized flavor.
3. When you’re stirring in the beef broth, add it slowly and keep stirring to help prevent lumps from forming. This will give you a smoother gravy that tastes way better.
4. After you put the patties back into the skillet with the gravy, let them simmer together a bit longer so the flavors really mix. This little extra time can make your dish taste more rich and flavorful.
Salisbury Steak In Mushroom Onion Gravy Recipe
I love how this recipe brings inviting flavors of ground beef, onions, and mushrooms in my Best Salisbury Steak Recipe With Mushroom-onion Gravy. The blend of garlic, Worcestershire sauce and thyme melds beautifully with milk and breadcrumbs, creating a rich authentic dish that has me craving more with every bite.
4
servings
600
kcal
Equipment: 1. Large mixing bowl for combining all the meat and binders
2. Measuring cups and spoons to get the right amounts of milk, breadcrumbs, flour, and seasonings
3. Knife and cutting board to chop the onions, slice the mushrooms, and mince the garlic
4. Skillet for browning the patties and cooking the mushrooms and onions
5. Spatula or tongs for flipping the patties and stirring the ingredients in the skillet
6. Plate for setting the browned patties aside while you prepare the gravy
7. Wooden spoon or whisk to help blend the flour and beef broth smoothly into your gravy
Ingredients
-
1 lb ground beef (80/20 is best)
-
1/2 cup breadcrumbs
-
1/4 cup milk
-
1 large egg
-
1/2 tsp salt (plus extra to taste)
-
1/4 tsp ground black pepper
-
1 small onion, finely chopped (for mixing into the patties)
-
2 tbsp all-purpose flour (divided: one part for the patties, one for the gravy)
-
2 tbsp butter or oil (for browning the mushrooms and onions)
-
1 medium onion, thinly sliced (for the gravy)
-
8 oz mushrooms, sliced
-
2 cloves garlic, minced
-
2 cups beef broth
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme
Directions
- In a large bowl, mix together the ground beef, breadcrumbs, milk, egg, salt, pepper, chopped small onion, and 1 tablespoon of the flour until just combined.
- Divide the mixture into 4 patties and press them gently into shape.
- Heat a bit of oil in a skillet over medium-high heat and brown the patties for about 3-4 minutes on each side; then remove them to a plate.
- Using the same skillet, add the butter (or extra oil) and toss in the sliced mushrooms and onion. Fry them until the onions turn translucent and the mushrooms start to brown.
- Add the minced garlic and cook for about a minute more until fragrant.
- Sprinkle the remaining 1 tablespoon of flour over the mushrooms and onions and stir well so that everything gets coated.
- Slowly pour in the beef broth while stirring constantly to avoid lumps.
- Stir in the Worcestershire sauce and dried thyme, and let the mixture come to a simmer so it starts to thicken.
- Carefully place the patties back into the skillet, spooning some gravy over them, and let everything simmer together for about 10 minutes.
- Taste the gravy and add extra salt if needed, then serve hot with your favorite sides.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 600kcal
- Fat: 35g
- Saturated Fat: 14g
- Trans Fat: 1.5g
- Polyunsaturated: 2g
- Monounsaturated: 17g
- Cholesterol: 130mg
- Sodium: 850mg
- Potassium: 700mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 350IU
- Vitamin C: 6mg
- Calcium: 80mg
- Iron: 4mg
