Salisbury Steak with Mushroom Gravy

 

I've been feeling nostalgic for retro dishes, and Salisbury steak is at the top of my list. This classic weeknight meal was a staple in the 1960s and 1970s, though it started to lose favor in the 1980s. It’s due for a comeback! Salisbury steak has a long history, dating back to the late 1800s. It was developed by Dr. James Henry Salisbury, who featured the recipe in his 1888 book The Relation of Alimentation and Disease. Dr. Salisbury believed that eating lean ground beef would reduce disease and improve digestion, making it part of his dietary theory.

Salisbury steak is similar to hamburger steak, but with a key difference: it includes binders like breadcrumbs and eggs, which help the patties hold their shape and stay moist. It's also incredibly quick to prepare, making it perfect for a weeknight dinner. For the best results, I like to use 80/20 ground beef. The extra fat keeps the steaks tender and juicy, though you can opt for a leaner mix if you prefer—just know the patties might be a bit chewier.

Some classic recipes include ketchup and chopped onions, but I tweak this a bit. Instead of ketchup, I use tomato paste—it delivers that deep tomato flavor without the added sugar. Onions are optional; if you do add them, be sure to chop them finely, as the short cooking time won’t be enough to soften large chunks. What makes the dish stand out is the gravy. I prefer using homemade broth for its richer flavor and lack of additives. I always keep some in the freezer, so I can easily pull out a couple of cups when needed. If you’re short on time, store-bought broth works fine too. 

This is my take on the classic Salisbury steak recipe, and it’s a dish that I think deserves a place back at the dinner table.

Ingredients: 

Steak patties:

1 lb ground beef

1 egg

1/4 cup rolled oats

1-2 Tbsp Worcestershire

1 tsp Dijon mustard

1 Tbsp tomato paste

1 tsp smoked paprika

1 tsp marjoram

Salt & pepper to taste

Gravy:

1 package of button mushrooms

1/2 cup chopped red onion

1 heaping Tbsp flour

1 Tbsp tomato paste

Dash Worcestershire 

2 cups of broth

Salt & pepper to taste

Directions:

Add all of the ingredients for the steak patties into a bowl and mix until combined. 

Form into 4 patties. You can measure them on a kitchen scale to ensure they are the same size or eyeball them.  

Heat up a small amount of oil in a skillet. I like to use avocado oil because it has a high smoke point and is healthier than canola oil. Cook the patties until both sides are seared and have a 160-degree internal temperature.  

Set the patties aside in another pan while you make the gravy. Pour off the fat and leave a small amount to saute the onions. Saute the onions for a few minutes until they soften and start turning brown.

Add the mushrooms to the pan. Continue sauteing until the mushrooms release their moisture and start to brown.  

Add the flour to the pan and stir until mixed with the mushroom and onions. I use a little over a tablespoon. You don't want too much flour or it will make your gravy pasty. Continue stirring for a couple of minutes until the flour is cooked.  

Add the tomato paste to the pan. Stir into the mushroom mixture for a few minutes until the tomato paste becomes fragrant.

Now it's time to add the broth. Beef broth works well with this recipe. I used broth leftover from a pulled pork recipe. Add a little bit of broth at a time. Scrape the bottom of the pan to deglaze it. Keep adding the broth a little at a time until it is all incorporated. This will help to keep the gravy from getting lumpy. Simmer the gravy for a few minutes until it thickens.

Add the steak patties back into the pan to reheat. Spoon a little gravy on top of each patty. 

These are great served with a side of potatoes and a side salad.  

Salisbury steak comes together quickly and makes a great weeknight dinner. Enjoy!  Follow Tonight's Table for recipe ideas and mealinspiration.