The Best Salisbury Steak with Mushroom Gravy 30 min


For the steaks:

  • 1.25 pounds ground beef, 90% lean
  • 0.33 cup breadcrumbs
  • 2 tablespoons minced onion
  • 1 teaspoon Italian seasoning, or equal parts dried basil, dried oregano and dried thyme — OPTIONAL
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 large egg, beaten
  • salt and pepper to taste
  • 2 teaspoons olive oil

For the gravy:

  • 1 tablespoon butter
  • 0.5 cup sliced onion
  • 8 ounces sliced mushrooms
  • salt and pepper to taste
  • 1.5 cups beef broth
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped parsley


  • In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.
  • Form the meat mixture into 4 equal sized oval shaped patties.
  • Heat the olive oil in a large pan over medium high heat.
  • Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through.
  • Remove the meat from the pan. Place on a plate and cover with foil.
  • Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.
  • Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer.
  • In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  • Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.
  • Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.