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Featured image of salisbury steaks and mushroom gravy in cast iron pan with thyme garnish.
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4.96 from 23 votes

Salisbury Steak with Mushroom Gravy

Salisbury steak with mushroom gravy is a tasty stick-to-your-ribs comfort food that tastes like it's cooked for hours but can be on your table in 45 minutes!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4


For the steaks

  • 1 1/2 pounds ground chuck
  • 1/4 cup milk
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/3 cup onion grated
  • 4 cloves garlic grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs

For the mushroom gravy

  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced
  • 1 large onion sliced
  • 1/2 cup dry red wine
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef stock
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste


For the steaks

  • Combine the breadcrumbs, milk, and grated onion in a large bowl and let sit for 5 minutes.
  • Add the remaining ingredients to the bowl and gently mix together. Form 4 equal-sized oval patties approximately 1-inch thick.

Sear the steaks and make the gravy

  • Heat a large cast-iron or heavy skillet to medium heat. Add the olive oil and sear the patties for 3-4 minutes per side or until well browned on both sides. Remove the patties to a plate and tent with foil to keep warm.
  • Add the onions and mushrooms to the pan along with a pinch of salt. Saute until the mushrooms release their water then let them brown for a few minutes.
  • Add the wine to the pan and turn the heat to high. With a wooden spoon scrape up all of the brown bits from the bottom of the pan. Cook until the wine almost entirely evaporates (2-3 minutes) then turn the heat down to medium.
  • Add the butter to the pan. Once in melts add the flour and cook for 2 minutes or until golden.
  • Slowly pour the stock into the pan while whisking. Turn the heat to medium-high and whisk until the gravy is smooth. Mix in the mustard, Worcestershire sauce, and thyme then turn the heat down to a simmer.
  • Add the steaks to the pan and spoon the gravy on top of them. Simmer for 5-7 minutes, covered, flipping at halfway point. Once the steaks are cooked through, test the gravy and adjust salt and pepper to taste. Enjoy!



  • Homemade beef stock is recommended so that the flavor is very intense and beefy.  If using storebought, opt for beef base (Better than Bouillon) instead of boxed stock since it is much more flavorful.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.


Calories: 591kcal | Carbohydrates: 25.5g | Protein: 59.8g | Fat: 24.7g | Saturated Fat: 11.8g | Cholesterol: 223mg | Sodium: 1112mg | Potassium: 1200mg | Fiber: 3.1g | Sugar: 7.3g | Calcium: 54mg | Iron: 37mg