Here’s a delicious, classic Salisbury Steak with Mashed Potatoes and Mushroom Gravy recipe — hearty, satisfying, and perfect comfort food.
🥩 Salisbury Steak with Mushroom Gravy and Mashed Potatoes
Serves: 4
🧂 Ingredients
For the Salisbury steak patties:
-
500 g (1 lb) ground beef (80–85% lean)
-
1 small onion, finely chopped or grated
-
1 clove garlic, minced
-
1 egg
-
2 tbsp breadcrumbs
-
1 tbsp Worcestershire sauce
-
1 tsp mustard (Dijon or yellow)
-
Salt and pepper to taste
-
1 tbsp oil or butter (for frying)
For the mushroom gravy:
-
200 g (7 oz) mushrooms, sliced (cremini or button)
-
2 tbsp butter
-
1 tbsp flour
-
250 ml (1 cup) beef broth
-
1 tsp Worcestershire sauce
-
Salt & pepper to taste
-
Optional: splash of cream for extra richness
For the mashed potatoes:
-
800 g (1¾ lb) potatoes, peeled and cubed
-
50 g (3 tbsp) butter
-
60–80 ml (¼–⅓ cup) milk or cream
-
Salt and pepper to taste
👩🍳 Instructions
1. Make the mashed potatoes (start first):
-
Boil potatoes in salted water for 15–20 minutes until fork-tender.
-
Drain and mash with butter and milk. Season with salt and pepper. Keep warm.
2. Form and cook the Salisbury steaks:
-
In a bowl, combine ground beef, grated onion, garlic, egg, breadcrumbs, Worcestershire sauce, mustard, salt & pepper.
-
Mix gently, then shape into 4 oval patties.
-
Heat oil or butter in a skillet over medium heat. Brown patties for about 4–5 minutes per side until cooked through. Set aside on a plate (they’ll go back in the gravy later).
3. Make the mushroom gravy:
-
In the same pan, melt 2 tbsp butter. Add mushrooms and sauté until browned (5–7 minutes).
-
Sprinkle flour over mushrooms and stir to coat.
-
Gradually pour in beef broth while stirring to prevent lumps.
-
Add Worcestershire sauce, and simmer until thickened (about 5 minutes). Season to taste.
-
(Optional: stir in a splash of cream for a richer sauce.)
4. Finish the dish:
-
Return the patties to the pan and spoon gravy over them.
-
Cover and simmer on low heat for 5 minutes to reheat and meld flavors.
5. Serve:
-
Plate mashed potatoes, top with Salisbury steak and plenty of mushroom gravy. Garnish with chopped parsley if desired.
✅ Tips
-
Use a potato ricer or hand masher for fluffier mashed potatoes.
-
Add a touch of horseradish or Dijon mustard to the gravy for a subtle kick.
-
Leftovers keep well and reheat beautifully!
Would you like a one-pan version, or adapted for low-carb, dairy-free, or vegetarian diets?