Juicy Tender Beef with Gravy

Salisbury steak is a classic comfort food that hits all the right notes with juicy ground beef patties smothered in a rich mushroom and onion gravy. It’s perfect for both quick weeknight dinners and leisurely weekend meals, offering satisfying flavors without any complicated steps. This recipe brings together simple ingredients into a cozy dish that feels like a warm kitchen hug on a plate.

I remember making this during a chilly weekend and my whole family gathered around anticipating the first bite. It quickly became a household favorite that everyone looks forward to.

Ingredients

• Ground beef: with an 85/15 or 90/10 meat to fat ratio for the right balance of flavor and juiciness
• Panko breadcrumbs: help bind the patties without making them dense glutenfree breadcrumbs work well too
• Mushrooms: bring earthiness and moisture to the gravy baby bella mushrooms are classic but any kind will do
• Onions: add sweetness and body to the sauce Vidalia onions offer a natural mildness but yellow onions are perfectly fine
• Dijon mustard: provides a subtle tang that brightens the gravy avoid plain yellow mustard to keep the flavor refined
• Beef stock: forms the savory base of the gravy homemade if possible for deeper flavor
• Fresh garlic: adds aromatic warmth press or mince it just before cooking for best results

Instructions

Make the meat mixture:

In a medium mixing bowl, combine ground beef, breadcrumbs, seasonings, Dijon mustard, and any other ingredients for the patties. Mix very well using your hands or a spoon to ensure the flavors are evenly distributed and the mixture binds together well.

Form the patties:

Divide the beef mixture into 6 or 8 equal portions depending on your preferred size. Roll each portion into a ball, then gently flatten into oval patties. Arrange them on a parchmentlined surface to keep them from sticking.

Cook the patties:

Heat oil in a large skillet over medium heat until shimmering. Place the patties carefully in the skillet without crowding. Cook for about 5 minutes on each side until they have a good brown crust. Remove the patties and set aside.

Cook the veggies:

In the same skillet, add sliced onions and cook over medium heat until soft and turning golden. Add mushrooms and sauté just long enough for them to release their juices and become tender, about 4 to 5 minutes.

Thicken it:

Sprinkle flour evenly over the mushrooms and onions. Stir constantly to coat the vegetables and cook the raw flour taste out. This step creates the base for a smooth gravy.

Add the broth mixture:

In a small bowl, whisk together beef stock, tomato paste, Worcestershire sauce, minced garlic, Dijon mustard, thyme, salt, and pepper. Gradually pour this mixture into the skillet while stirring continuously to avoid lumps. Let the sauce come together while simmering gently.

Add the steaks back to the skillet:

Once the sauce begins to thicken slightly, nestle the browned patties back into the skillet. Lower the heat to mediumlow, cover, and let everything simmer for about 15 minutes. Flip the patties halfway through so they absorb plenty of the gravy.

My favorite part of this dish is always the gravy. Mushrooms and caramelized onions make it so deeply savory it feels like a special occasion anytime you serve it. Every time I make Salisbury steak I think of family dinners where the whole table ends up smiling and going for seconds.

Storage tips

Let the Salisbury steak cool to room temperature before transferring into airtight containers. Stored in the refrigerator, it will keep for 3 to 4 days. Reheat gently in the microwave or on the stovetop over mediumlow heat, covering the pan to keep moisture in.

Ingredient substitutions

Ground turkey or chicken can be used for a lighter version but may require extra moisture like an egg or additional breadcrumbs. Swap Dijon with spicy brown mustard if you want more kick but avoid yellow mustard for the best flavor. Use vegetable broth for a different depth of flavor if beef stock is unavailable though the results will be slightly less rich.

Serving suggestions

Serve Salisbury steak with creamy mashed potatoes or buttered egg noodles to soak up the gravy. A side of steamed green beans or roasted carrots balances the richness of the dish beautifully. Add a crisp green salad with a vinaigrette to cut through the hearty flavors and refresh the palate.

Serve hot with mashed potatoes and a simple salad for a comforting meal. Leftovers reheat well making this a great weeknight option.

FAQs About This Recipe

→ What type of beef is best for the patties?

Choose ground beef with an 85/15 or 90/10 meat-to-fat ratio to ensure juicy and tender patties.

→ Can I use different mushrooms in the gravy?

Yes, baby bella mushrooms are classic, but a variety of mushrooms can be used to add unique flavors.

→ How do I make the gravy thicker?

Sprinkle flour over sautéed onions and mushrooms before adding broth to achieve a rich, thickened gravy.

→ What sides pair well with the beef patties?

Mashed potatoes, steamed vegetables, or pasta complement the rich flavors and texture perfectly.

→ How should I reheat the patties to keep them tender?

Reheat gently in a pan over medium-low heat with a cover to retain moisture and prevent toughness.