Homemade Salisbury Steak with Onion and Mushroom Gravy is as good as comfort food as it gets. Homemade just like Mimi used to make, with only some slight tweaking.
Now Homemade Salisbury Steak with Onion and Mushroom Gravy this is some serious eats! This is a family friendly dish that is far removed from those TV dinners of the 1950’s.
I have elevated this dish and took it a step farther by using both onions and mushrooms in the gravy. You can use one or the other all depending on what you have on hand.
You will notice that I topped it off with a fried egg. This is optional, of course. But the yolk from the egg adds another decadent layer to the gravy!!!
Traditionally served over mashed potatoes or noodles, I choose here to use toasted brioche bread. I just wanted something else to soak up all of the delicious gravy.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Salisbury Steak with Onion and Mushroom Gravy
Ingredients
Salisbury Steak:
- 2 lbs ground meat
- 1/2 cup seasoned breadcrumbs
- 1./2 cup milk
- 2 eggs beaten
- 3/4 cuo onions diced
- 1 tbsp Worcestershire sauce
- 1 tsp cayenne pepper
- 1/2 tsp mustard powder
- 2 tsp paprika
- 4 tbsp ketchup
- Salt and pepper to taste
- 1 tbsp olive oil
For the Gravy:
- 1 tbsp olive oil
- 1 large onion sliced
- 8 oz mushrooms sliced
- 2 cloves garlic mined
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Other:
- 8 fried eggs for serving optional
Instructions
- Place breadcrumbs in a bowl and milk over. Mix it up and leave to soak for a few minutes.
- Add remaining (except olive oil) Salisbury Steak ingredients to a large bowl. With your hands, mix well. The mixture should be a bit “pasty.”
- Divide into 8 oval patties.
- Heat olive oil in a large skillet over medium to high heat. Add the steaks and cook about 2 minutes per side until browned. Remove to a plate and set aside. The steaks will still be raw at this point.
- If the skillet seems a little dry, add a touch more olive oil, add onions and cook for two minutes until softened.
- Add mushrooms and cook an additional 2 minutes until golden. Add garlic and cook for one additional minute.
- Sprinkle in the flour and slowly add the beef broth, whisking constantly. Add in the Worcestershire sauce, Dijon mustard, and salt and pepper to taste.
- Return the steaks to the gravy and cook 6-8 minutes, or until the gravy was thickened, stirring occasionally.
- Remove the steads to a plate. Whisk heavy cream and bring back to a simmer. Whisk butter into gravy and adjust seasoning as needed.
- Serve Salisbury steaks topped with the onion and mushroom gravy. Serve over mashed potatoes, or over toasted brioche bread as pictured. Top with a fried egg, if desired. Trust me on this one! The yolk from the egg adds another decadent layer to the gravy!!!
