Homemade Salisbury Steak Recipe with Mushroom Gravy

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Homemade Salisbury Steak Recipe with Mushroom Gravy

This homemade Salisbury steak recipe features juicy, flavorful beef patties smothered in rich, velvety mushroom gravy. It's an upgraded nostalgic favorite that's perfect for meal prepping and stashing in your freezer for busy nights!

Course Main Course

Cuisine American

Keyword Easy Salisbury Steak, Easy Salisbury Steak Recipe, Homemade Salisbury Steak, How to Make Salisbury Steak, Mushroom Gravy For Salisbury Steak, Old Fashioned Salisbury Steak Recipe, Salisbury Steak Recipe, Salisbury Steak with Mushroom Gravy

Prep Time 20

Cook Time 40

Servings servings

Calories 329kcal

Author Faith Gorsky

Ingredients

Salisbury Steak:

1 1/2 pounds 80% lean ground beef
1 1/3 cups Ritz crackers coarsely crushed (see Notes)
1 large egg
1/2 large yellow onion minced (about 3/4 cup)
1 large clove garlic crushed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 tablespoon low-sodium soy sauce or tamari sauce or coconut aminos
1/2 teaspoon coarse kosher salt use less if using fine table salt
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne pepper optional

Salisbury Steak Gravy:

1 ounce dried porcini mushrooms (see Notes)
1 1/2 cups boiling water to rehydrate the mushrooms and use as mushroom broth
1 tablespoon unsalted butter
1/2 large yellow onion minced (about 3/4 cup)
1 large clove garlic crushed
4 tablespoons all-purpose flour
1 tablespoon Better Than Bouillon Chicken Base or beef, whatever you have on hand
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon low-sodium soy sauce or tamari sauce or coconut aminos
1/4 teaspoon coarse kosher salt use less if using fine table salt
1/4 teaspoon coarsely ground black pepper
2 cups water
1/2 teaspoon balsamic vinegar

Other:

Minced fresh parsley for garnish (optional)

US Customary - Metric

Instructions

Soak the dried mushrooms. Add the dried mushrooms and 1 1/2 cups boiling water to a heat-safe bowl. Give it a stir, cover, and set aside to soak until softened while you make the Salisbury steak patties (about 20 to 30 minutes). Once the mushrooms are softened, drain them through a fine mesh sieve, reserving the liquid and the mushrooms separately. To remove any grit from the liquid, you can strain it through a cheesecloth-lined mesh sieve or a coffee filter.
Make the Salisbury steak patties. Add all ingredients to a large bowl and use your hands to combine the mixture, but don't over-work it. Divide it into 8 equal portions, roll each into a ball, and flatten into oval-shaped patties. Add half of the patties to a large, deep skillet over medium-high heat and brown on both sides (about 3 to 5 minutes on the first side, and 2 to 3 minutes on the second side). (TIP: The meat won't be fully cooked at this point; we finish cooking it by simmering it in the gravy later.) Once browned, transfer the patties to a plate and cook the remaining meat the same way. Keep the drippings in the skillet.
Make the mushroom and onion pan gravy. To the same skillet that you cooked the patties in, turn the heat down to medium. Add the butter and once melted, stir in the onion and cook for 3 minutes. Add the garlic and cook 30 seconds, stirring constantly. Add the flour and cook 1 minute, stirring constantly. Add the chicken base, ketchup, Worcestershire, Dijon, soy sauce, salt, black pepper, water, and 1 cup of reserved mushroom liquid, and stir to combine. Stir in the mushrooms. Bring to a simmer and cook 2 minutes, stirring constantly.
Finish cooking the patties in the gravy. Still over medium heat, add the meat patties to the gravy, bring to a gentle boil, and cover the skillet. Turn the heat down slightly so the gravy is simmering and doesn’t boil over, and cook until the meat patties are cooked through, about 10 minutes. Remove from the heat and stir in the balsamic vinegar.
Serve. Serve the meat patties topped with the gravy, garnished with fresh parsley if desired.

Notes

Ritz Crackers: You'll need about 1 1/3 cups of coarsely crushed Ritz crackers for this recipe; for me, this was 1 sleeve (with 31 crackers). Coarsely crush them in your hands or in their sleeve before opening it, but don't finely crush them for this recipe.
Ritz Cracker Substitutions: You can substitute with about 1 1/3 cups of any of the following: Panko breadcrumbs, unsweetened cornflakes, unsweetened Rice Krispies, coarsely crushed saltine crackers, cooked rice, fresh sourdough breadcrumbs, or cubed fresh bread.
Dried Porcini Mushrooms: If you prefer to use fresh mushrooms instead of dried, use 8 ounces of fresh sliced mushrooms (any kind you like) and add them at the same as the onion.
Storage: Store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: Before reheating, thaw overnight in the fridge. To reheat in the oven, put the Salisbury steak (or the individual freezer meal you prepared) in an oven-safe dish if it wasn't already in one, and cover with foil. Bake in a preheated 350F oven until warm throughout, about 30 to 40 minutes. To reheat in the microwave, put it in a microwave-safe dish, cover with a damp paper towel, microwave for 3 minutes at 50% power, then check it and microwave in additional 30-second increments if necessary.
To Cut Down on the Sodium: Omit the added coarse kosher salt and Better Than Bouillon Chicken Base. Make sure to use low-sodium soy sauce, and cut the amount in half if desired.
Make This Recipe Work For You: Don't be intimidated by the long ingredient list. Many of these items are condiments and seasonings that you probably already have in a well-stocked kitchen. Additionally, because there are so many different flavorings, you can omit one or two if you don't have them on hand and this recipe will still be packed with flavor.

Nutrition