We’re having cooler days and I can’t get cozy, comfort out of my mind. There’s nothing more comforting than the big, warm, hug you get from Mushroom Gravy Salisbury Steak and mashed potatoes! Umm yes, please!
Mushroom Gravy Salisbury Steak
I don’t know if I’ve made Salisbury Steak since the kids were small, decades ago! I pulled that recipe out (it was basic) and I knew it needed to updated. Infused with more flavor but still kept fast and easy!
About Mushroom Gravy Salisbury Steak:
It’s beefier than before; the breadcrumbs make them beautifully tender but are kept to a minimum. This, after all, is not meatloaf! The seasoning is classic; just what you’d expect and only enough to enhance.
That drama was reserved for the silky, unctuous mushroom gravy. It’s got a smidge of wine for impact. This is a Salisbury Steak good enough for company (and easy enough for every day.) If I’d served my kids this, they would have been begging for it.
The formed patties need to rest 30 minutes to 4 hours.
Making the Salisbury Steak:
Tossing together the patties is simple. Use a light hand, or I should say fingertips, to mix. To form, use just enough pressure so they hold together. Mashing makes them tough.
The patties should sit (30 minutes minimum, 4 hours maximum) so the breadcrumbs absorb moisture. That’s the glue that binds. Double-check before cooking to make sure they’re holding together well.
While usually made with ground beef, adding a little ground pork, optional, makes a luxurious Salisbury Steak.
Making the Gravy & Finishing:
After browning the patties, check the amount of drippings (notes in the recipe.) Turn the heat down and fry the onions to give them a head start; once beginning to soften, turn the heat up and toss in the mushrooms.
The trick to beautifully cooking both the onions and mushrooms, which takes about 8 to 10 minutes, is water. Getting the “fond” too dark makes the gravy bitter.
- When the onions cook add a bit of water if needed.
- After adding the mushrooms, toss in a tablespoon or two of water, then lid. Let them steam three to four minutes – it’s ok to check, stir, and add more water if needed.
- Once the mushrooms are cooked, remove the lid, let the liquid evaporate and the mushrooms brown.
There’s wine. If not using, or if when finished, the gravy seems dull, there’s another trick. A dark jelly or jam like black currant or plain old grape will boost the flavor. Start with a tiny amount, taste, and add more if needed.
I love using my Homemade Seasoning Salt in this recipe! It’s become my secret weapon for so many things.
homemade seasoning salt
Serving Mushroom Gravy Salisbury Steak:
The traditional side for Mushroom Gravy Salisbury Steak is mashed potatoes. Consider these Best Company Mashed Potatoes. The Instant Pot Mashed is quick and easy. Rustic Mashed Potatoes are a fast, budget-minded, get-dinner on-the-table recipe.
A salad and vegetable complete the meal. Something simple; the Salisbury Steak needs to be the star! My choice is Simple Steamed Broccoli. Peas or corn would be good, too, and retro.
What Vegetable was in the 1960s Salisbury Steak TV Dinners?
Our family has discussed & I say corn was in Swanson’s Salisbury Steak Dinner, but the Banquet Salisbury Steak dinner had peas and carrots. Could it be the Mandela Effect?
We had TV dinners if we had a babysitter and Salisbury Steak was my choice! What are your favorite TV dinner recollections? See more on Click America.
Storing Mushroom Gravy Salisbury Steak:
- Store the Salisbury Steak and gravy together in the fridge, tightly covered, for three to four days.
- Reheat in the microwave, stopping to stir the gravy and turn the patties over.
- Freezing is not recommended; quality suffers.
Saving Money on Mushroom Gravy Salisbury Steak:
The best way to save money on Mushroom Gravy Salisbury Steak is to have a well-stocked freezer and plan around sales. To see what’s on sale before any holiday, check Win at the Grocers.
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to ever pay full price. The best prices are before the Summer Holidays. Each percentage drops to a low about once a quarter; being versatile gives more options for savings.
- The higher the fat percentage, the cheaper the cost, and the deeper the sales. Buy in family packs. Divvy up and freeze; most recipes call for one pound.
Mushrooms:
- Mushrooms are often 1/2 off before holidays. The discount stores, Aldi and Lidl’s prices are close to the grocery store’s sales price. The bargain is the button; Nutritional values are close to its pricier siblings.
- Whole mushrooms keep better. Some recommend storing in paper bags; simply turning the package upside down, poking several holes in the bottom, and storing upside down reduces condensation and buys a couple of days.
Beef Stock:
- A carton or can is the priciest option. Stock up before holiday sales, check your buyer’s club, and discount groceries. Some stocks are awful – make sure what you use tastes good.
- The next option would be the pastes; less than cartons but a little better quality than a powder. Powder is the best bargain if budget is tight; check the Mexican aisle or market.
Breadcrumbs:
- Make your own with leftover bread. See this post on Breadcrumbs Seasoned or Not.
Wine:
- Sign up for emails, watch flyers, and buy the sales, including bargain bins. There are two major sales in the industry. In the fall and the spring. Stock up. Additional discounts usually apply when buying in bulk; if not offered, ask. Cooking is an ideal way to use a partial bottle; store in a small, airtight jar until needed.
- Talk to the wine guy. A good one will ask your price range, what you’re making and direct you to options you may not have thought of or known about.
Mushroom Gravy Salisbury Steak
Mushroom Gravy Salisbury Steak
- Prep Time: 10 minutes + resting time
- Cook Time: 20 minutes
- Total Time: 30 minutes + resting time
- Yield: 4 servings 1x
- Category: main dish
- Cuisine: American
Ingredients
For the steaks:
- 1/3 cup dry breadcrumbs
- 1 teaspoon salt (or seasoning salt)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 1/2 pounds ground beef (or a mix of ground beef & ground pork)
- 1 egg
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon oil for the pan; if needed
For the gravy:
- a little butter or oil if needed
- 1 large onion, sliced thinly
- 8 ounces mushrooms sliced
- 1/4 cup wine (preferably red) *
- 2 tablespoons flour
- 2 cups (16 ounces) beef stock
- dash of Worcestershire (about six drops)
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper
- 1/2 to 1 teaspoon dark jelly or jam, optional
For serving:
- chopped parsley or thinly sliced green onion
- recommended: mashed potatoes; noodles or rice will work
* Omit the wine and add stock instead; make sure to add a little jelly or jam at the end for the fruitiness.
Instructions
To form the patties:
In a medium-sized bowl, add breadcrumbs, salt or seasoning salt, garlic powder, and pepper. Mix together. Crumble ground beef (or ground beef & ground pork mixture) into bowl, add egg and Worcestershire sauce.
Mix together (do not overwork) and form into four flat, oval patties about 3/4″ thick. Place on a plate or small sheet pan, cover with plastic wrap, and refrigerate for at least 30 minutes and up to four hours.
To cook the patties:
When ready to cook, heat a large skillet over medium-high heat and add oil. When oil begins to shimmer, add in the patties. Cook for about five minutes per side, moving the pan and patties around as needed for even color. When browned, remove from pan, place on a plate, cover lightly, and set aside.
To make the gravy:
Turn the temperature down to medium. There should be about two tablespoons drippings in the pan; if too much, remove some, and if not enough add a little oil or butter. Add in onions and stir, using them to help deglaze the pan. If in danger of burning, add in a tablespoon or two of water. Once onions begin to soften, turn the heat back up to medium-high and add in the mushrooms and a tablespoon or two of water. Add the lid and steam, checking and stirring once or twice, until the mushrooms are cooked. Remove the lid and continue to cook until the mushrooms are golden brown.
Add the wine all at once, stirring until mostly evaporated (there should be some moisture still in the pan from the oil.) Sprinkle the flour over the vegetables and continue to cook, stirring until flour blends in and the mixture is dry. Add the stock bit by bit at first, whisking, until the flour mixture is incorporated and loose, then add the remainder of the stock. Add the Worcestershire sauce, salt to taste, and pepper.
To finish:
Turn heat down to medium. Add the patties back to the pan along with any juices they’ve given and spoon some of the gravy over patties. Adjust to a slight simmer and simmer for eight to ten minutes or so, or until the gravy has reduced and thickened and patties have cooked all the way through. Taste the gravy. If it seems to be lacking something, try adding in a small amount of a dark jelly or jam, then taste and add more if desired.
Optional: garnish with chopped parsley or thinly sliced green onion.
Serving suggestion: Mashed potatoes, noodles or rice.
*If not using wine, just skip it and go on with the recipe.
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