Salisbury Steak with Mushroom Gravy

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

Today we’re preparing one of the ultimate comfort food recipes – Salisbury Steak with Mushroom Gravy. The steaks are plump, moist, and juicy, with rich beefy goodness, while the gravy adds a velvety texture and savory essence. Hearty and comforting, this is a perfect recipe for relaxed weekends or cold winter nights. Best of all, it’s a crowd-pleaser the entire family can love.

To help make this recipe, we’ve partnered with our long-time friends over at Andria’s Steakhouse, whose Brush-On Steak Sauce helped elevate our Salisbury Steaks to new heights. Seriously, their Brush-On Steak Sauce is delicious, but more on that below.

Now, without further delay, let’s make some steaks. Read on for a recipe overview, complete ingredient checklist, and printable recipe card.

What to Expect – Recipe Overview

Alright, if you’ve read this far you’ve likely decided this is one comfort recipe you don’t want to miss out on. However, you probably also still have a few questions, such as what this recipe is like in terms of taste and texture, how hard it is to make, or what it pairs well with. For the answer to those questions and more, read on.

Taste and Texture: Our Salisbury Steaks features a moist and plump texture, with a tender interior that’s blissfully juicy. Courtesy of Andria’s Brush-On Steak Sauce, they also feature a deep, umami-rich flavor. Meanwhile, the gravy adds a velvety coating that’s rich with earthy mushrooms and sweet caramelized onions. Briny capers and a splash of wine complete the flavor profile. Delicious from the first bite to the last.

Difficulty Level: Thoroughly Moderate. This was a tough one to decide on, since overall the recipe is fairly straightforward, but there are a lot of moving parts, and timing for the searing and the gravy is important. And, of course, a lot of moving parts means that some may find this recipe somewhat tedious to prepare. As such, I think it’s safe to say that this recipe is of ‘thoroughly moderate’ difficulty. It isn’t hard, it is fairly straightforward, but as such it cannot be considered ‘easy.’

Prep Time

• Total time: About 40-45 minutes
  • Prep time: 15 minutes (chopping, mixing, shaping)
  • Cooking time: 25-30 minutes (searing steaks, making gravy)

Preparation Process: Okay, here’s a step-by-step breakdown of preparing the recipe. As always, see the recipe card for full instructions.

1. Make the patties – We start things off by mixing the beef and seasonings and shaping them into uniform patties. Uniform patties are important for even cooking, just be sure not to overmix. More on that later.
2. Sear the steaks – Next, we set the patties down in a hot pan (it is important that the pan is already hot) to give them a good sear on both sides.
3. Prepare the gravy – In the same pan, so that we use the beef juices, we sauté the mushrooms, onions, and garlic, and make a roux with butter and flour.
4. Build the sauce – Once all of that is done, we deglaze the pan with some white wine, and add Andria’s Brush-On Steak Sauce, along with broth and capers, and simmer until thickened.
5. Finish the dish – We finish the recipe by returning the steaks to the pan, coat in the gravy, and let them absorb the flavors before serving. Delicious.

Pairings

• Mashed Potatoes – The creamy texture pairs perfectly with the rich gravy.
• Egg Noodles or Rice – Absorbs the sauce well for a comforting meal.
• Steamed Vegetables – Green beans, asparagus, or roasted Brussels sprouts add freshness and balance.
• Buttery Dinner Rolls – Perfect for soaking up extra gravy.

Ingredient Checklist - Salisbury Steak with Mushroom Gravy

All right, we’ve got a bit of a list for you today, but I promise all of these ingredients are readily and affordably available at your local supermarket. There’s nothing exotic or expensive needed to make these steaks.

For the Steaks

• 1 lb. ground beef
  • Tip: While 90/10 lean beef can get the job done while balancing beefy flavor and moisture, I would probably recommend opting for 80/20 if you’re looking for maximally juicy steaks. Remember, fat is flavor.
  • Substitution: Yes, this recipe can work with ground turkey, pork, chicken, or ground lamb.
• ½ cup plain breadcrumbs or panko
  • Tip: The choice between panko or breadcrumbs comes down to preference. Panko will give a lighter, somewhat crispier texture, while regular breadcrumbs provide a denser bite. Which you prefer is entirely up to you.
• 2 cloves garlic, grated
  • Note: For this recipe, fresher is better.
  • Tip: While you can certainly get away with just crushing and then mincing the garlic, grating the garlic helps ensure the maximal release of the juices, ensuring even distribution of the garlicky goodness.
  • Substitution: If fresh isn’t available, or if you just want to save time, use ½ teaspoon garlic powder instead.
• 1 shallot, minced
  • Tip: Brings a nice oniony sweetness to the steaks.
  • Substitution: About a quarter of a small sweet onion should do the job.
• 2 tablespoons parsley, finely chopped
  • Tip: Fresh parsley brightens up the flavors, but dried parsley can be used in a pinch.
  • Substitution: Cilantro or chives can provide a different herbal note.
• 1 large egg
  • Note: To help bind the steaks, and increase fat for moisture.
• 2 tablespoons Andria’s Brush-On Steak Sauce
  • Note: I’ve been telling you guys about Andria’s Steak Sauce since the start of 2023, and the simple reason is that this stuff is absolutely delicious. No, seriously, it becomes the star ingredient every time I use it. This sauce infuses the Salisbury Steaks with its mix of sweet and tangy flavors, and rich savory depth. The sauce combines wholesome ingredients like onions and parsnips, along with turnips, carrots, and parsley, creating a pungent, and thick sauce, with just a hint of background sweetness. Give it a try, I promise you won’t be disappointed
• Pinch of salt, to taste
  • Tip: Plain table salt is all you need here, though, if you’re feeling fancy, sea salt can be used as well.
• ½ teaspoon cracked black pepper
  • Tip: Freshly ground pepper has the best aromatics.
  • Pro-Tip: Bonus points for using a mortar and pestle for maximal aromatic depth. Yes, it really does make a difference as it maximizes the release of the peppercorns’ natural oils.
• Olive oil, for frying
  • Note: For searing the steaks.
  • Substitution: If you aren’t using olive oil, I would recommend using a flavor-neutral oil like vegetable oil or corn oil.

For the Gravy

• 8 ounces brown baby bella mushrooms, sliced
  • Tip: I recommend using brown mushrooms for this recipe.
  • Substitution: Cremini or portobello mushrooms can be both used. Really, the mushrooms for this recipe are a matter of preference.
• 1 tablespoon olive oil
  • Note: Helps with sautéing the mushrooms to develop a deep umami flavor.
• 1 medium onion, sliced
  • Tip: Cook the onion until golden to help bring out its natural sweetness and mute its oniony bite.
  • Substitution: Use shallots for a milder taste or red onion for extra sweetness.
• 2 cloves garlic, grated
  • Note: For savory depth and garlicky bite.
  • Substitution: In place of fresh, I’d use about ½ teaspoon garlic powder.
• 2 tablespoons unsalted butter
  • Tip: Adds richness and helps create a smooth, velvety texture.
  • Substitution: Use ghee or plant-based butter for a dairy-free option.
• 2 tablespoons all-purpose flour
  • Note: Plain, all-purpose flour is all we’re looking for here.
  • Tip: Helps thicken the gravy. Cook until golden to remove the raw flour taste.
• ¼ cup white wine
  • Tip: Adds acidity and depth to the sauce. Let it cook down to remove the alcohol.
  • Substitution: Use beef broth or white wine vinegar for a non-alcoholic alternative.
• 2 tablespoons Andria’s Brush-On Steak Sauce
  • Note: As with the steaks, Andria’s Brush-On Steak Sauce helps bring the recipe a deep umami depth and subtle ‘meaty sweetness.’ As I said earlier, this stuff really is delicious and steals the spotlight every time I use it. Grab a bottle, and see what the hype is about.
  • Tip: Just brush it right onto the steaks, and let them cook, as directed.
• 2 cups broth
  • Note: For the base of the gravy.
  • Tip: Beef broth adds the most depth, but chicken or vegetable broth can be used if that’s all that’s available.
• 1 tablespoon capers with brine
  • Tip: For some briny tang that I find really melds nicely with beef. The acidity also helps bring balance to the gravy.
  • Substitution: Chopped green olives or a splash of lemon juice can both be used.
• Salt and pepper to taste
  • Tip: Adjust seasonings after the sauce has reduced slightly.
• Parsley, to garnish
  • Tip: Adds a fresh, vibrant finish.
  • Substitution: Cilantro or chives can both be used if preferred.

Tips for Preparing Salisbury Steak with Mushroom Gravy

Alright, if you made it this far our Salisbury Steak recipe has likely caught your attention. If that’s the case, let’s close on some of my top tips for preparing this recipe.

1. Choosing the Right Ground Beef
   • This is a big one. Fat is flavor, there’s no getting away from that. Fat is also moisture. With that in mind, only use 90/10 ground beef if you’re looking for a leaner option. Instead, use 80/20 to achieve a juicier, more flavorful steak.
   • If using lean beef, you can still add a teaspoon of olive oil to the mix for extra moisture, while still keeping the steaks leaner.
2. Mixing the Steak Mixture
   • Don't overmix the meat! I say this every chance I get when it comes to ground beef. The easiest, most surefire way to ruin ground beef is to overmix it. Overworking introduces air into the batter, and squeezes out the juices, making the patties dense, tough, and dry. Not fun.
   • That said, if the mixture feels too wet, add a little extra breadcrumbs to help bind it.
   • If you aren’t pressed for time, I suggest chilling the patties for 15–30 minutes before cooking to help them hold their shape.
3. Cooking the Steaks
   • Use a cast-iron or heavy-bottomed skillet.
   • Don’t overcrowd the pan! I say this a lot, but overcrowding the pan leads to steaming rather than searing. As such, cook in batches if necessary to ensure even browning.
4. Achieving the Perfect Mushroom Gravy
   • Deglaze the pan with white wine. There’s no reason to leave behind all of those nice browned bits from the searing and caramelizing. So, deglaze the pan with a splash of wine, and then pour that over the steaks.
   • Adjust the texture. If the gravy is too thick, add a bit more broth. If it’s too thin, let it simmer longer to reduce.
5. Flavor Enhancements & Substitutions
   • For a deeper umami flavor, I suggest adding a splash of soy sauce or Worcestershire sauce to the gravy.
   • For extra richness, stir in a tablespoon of heavy cream or butter at the end of cooking.
   • If you want a touch of sweetness, add a teaspoon of balsamic vinegar or a pinch of brown sugar.

Print

And that’s our Salisbury Steak with Mushroom Gravy. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

And, of course, be sure to visit our friends over at Andria’s Steakhouse!

Happy Cooking!

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