Salisbury Steaks With Gravy
An easy mushroom gravy adds to these comforting, family-style salisbury steaks. Enjoy this economical comfort food!
These Salisbury steaks are pure comfort—tender, flavorful beef patties simmered in a rich, savory mushroom gravy. The condensed soup base keeps things simple, but with the addition of mustard, Worcestershire sauce, and optional browning sauce, the gravy takes on a homemade depth that tastes far more indulgent than the ingredient list suggests.
This is a satisfying, budget-friendly dinner that comes together quickly and appeals to both kids and adults. Serve the steaks with mashed potatoes, noodles, or rice to soak up every drop of that delicious gravy.
What You’ll Like About This Dish
Family-friendly comfort. Tender beef patties and savory gravy make a cozy, nostalgic meal.
Quick and budget-conscious. Uses pantry staples for an affordable weeknight dinner.
Rich, hearty gravy. Simple ingredients come together for deep flavor.
Ingredient Notes
- Condensed cream of mushroom soup: Forms the base of the gravy—use one can or double if you want extra sauce.
- Prepared mustard: Adds subtle tang and depth.
- Worcestershire sauce: Boosts savory, umami notes in both patties and gravy.
- Egg: Helps bind the beef patties.
- Bread crumbs: Provide structure and tenderness.
- Onion: Adds moisture and flavor to the patties.
- Ground beef: Choose 80/20 or similar for best texture.
- Olive oil: For browning the patties.
- Beef stock: Thins the gravy to the right consistency.
- Gravy browning sauce: Optional, for color and deeper flavor.
- Parsley: For fresh garnish.
Steps to Make Salisbury Steaks With Gravy
- Combine the mushroom soup, mustard, and Worcestershire sauce in a bowl and set aside.
- In a separate bowl, beat the egg and mix with bread crumbs, onion, salt, and pepper.
- Add a spoonful of the soup mixture and the ground beef; mix gently.
- Shape the mixture into four patties.
- Brown the patties in olive oil over medium-low heat.
- Drain excess grease from the skillet.
- Stir the remaining soup mixture with enough stock to make a gravy consistency.
- Add browning sauce if using.
- Pour the gravy over the patties, cover, and simmer until fully cooked.
- Transfer to a serving platter and spoon gravy over the top.
Tips for Salisbury Steaks With Gravy
- Mix the beef gently—overmixing can make the patties tough.
- Browning the patties first adds flavor and helps them hold together.
- Add more stock if you prefer a thinner gravy.
- Double the gravy mixture if serving with mashed potatoes or noodles.
Recipe Variations
- Double mushroom. Add sautéed fresh mushrooms to the gravy.
- Onion gravy. Sauté sliced onions and add them to the sauce.
- Herb version. Mix dried thyme or parsley into the beef.
- Spicy twist. Add a pinch of cayenne or hot sauce to the gravy.
- Lean option. Use ground turkey or chicken with a bit of extra bread crumbs for structure.
Serving Suggestions
- Serve over mashed potatoes, noodles, or rice.
- Pair with green peas, buttered carrots, or sautéed greens.
- Add crusty bread to mop up extra gravy.
- Garnish with parsley for color.
How to Store Salisbury Steaks and Gravy
Refrigerate: Store in an airtight container for 3 to 4 days.
Freeze: Freeze patties and gravy together for up to 3 months.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of stock if the gravy thickens.
These Instant Pot hamburgers are another option for a tasty meal, or you might like these beef and bean burgers.
Salisbury Steaks With Gravy
Ingredients
- 1 can, 10 3/4 oz each condensed cream of mushroom soup, undiluted
- 1 tablespoon prepared mustard
- 2 teaspoons Worcestershire sauce
- 1 large egg
- 1/4 cup bread crumbs, fine dry
- 1/4 cup onions, finely chopped
- kosher salt and freshly ground black pepper, to taste
- 1 1/4 to 1 1/2 pounds ground beef
- 2 tablespoons olive oil
- 1/4 to 1/2 cup beef stock, unsalted or low sodium
- 1/2 teaspoon gravy browning sauce, such as Gravy Master or Kitchen Bouquet, optional
- fresh chopped parsley, for garnish, optional
Instructions
- In a large bowl, combine the condensed soup, mustard, and Worcestershire sauce; blend well. Set aside.
- In another bowl, lightly beat egg; add bread crumbs, finely chopped onion, salt, and pepper. Add 1 tablespoon of the soup mixture and the ground beef; mix well. Shape into 4 large patties.
- Heat the olive oil in a large skillet over medium-low heat. Brown the patties well on one side; turn carefully to brown the other side. They should be almost fully cooked. Drain off excess grease.
- Meanwhile, in a bowl, combine remaining soup mixture with 1/4 cup of stock, or enough to make a gravy consistency (more if you use 2 cans of condensed soup); add gravy browning sauce, if desired. Stir well.
- Pour the soup mixture over Salisbury steaks. Cover the skillet and simmer over low heat for about 10 minutes or until meat is cooked through. Remove the patties to a serving platter; spoon sauce over meat.
- Sprinkle with fresh chopped parsley if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
