Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy
I had some lean ground beef that I needed to use up. I Googled ground beef recipes and kept coming up with Salisbury steak. I used to love those frozen dinners in the tin tray when I was a kid. I decided to try my hand at a healthy yet tasty version of Salisbury steak. I used packaged brown gravy because my daughter loves it and it’s low in fat and calories. The bacon, roasted garlic, and caramelized onion really made the steak patties full of flavor. This was an easy meal to make and tasted really delicious – it took me back to my childhood. My husband and I both enjoyed this dish and our kids did too.

Salisbury Steak with Mushroom Gravy:


  • 3 tsp olive oil (divided)
  • 1/2 sweet yellow onion, diced
  • 8 oz button or cremini mushrooms, sliced
  • 1 lb of ground beef
  • Bulb of roasted garlic
  • 2 pieces of bacon, crumbled
  • Snider’s Prime Rib seasoning (or your favorite steak seasoning), to taste
  • Sea salt and fresh cracked pepper, to taste
  • 1-2 packets of brown gravy mix, prepared per instructions

Salisbury Steak with Mushroom Gravy

How to Make Salisbury Steak with Mushroom Gravy

Prepare roasted garlic.

Cook the bacon in a large skillet over medium heat, once done remove it to a paper towel to drain. Remove all but 1-2 teaspoons of bacon grease from the skillet then add 1/2 teaspoon of olive oil. Once hot, add the diced onion and cook until soft and tender, about 5-6 minutes, stirring often. Remove from heat and set aside to cool.

Add the remaining 1 1/2 teaspoons of olive oil to the same skillet over medium-high heat. Add the mushrooms once the pan is very hot. Let them sit, without stirring for 3-4 minutes for a nice golden color. Flip the mushrooms and continue to cook for a few minutes until golden brown.

Meanwhile, in a small saucepan, prepare gravy per instructions. Once it’s thickened, add the golden mushrooms and simmer.

Combine the ground beef, bacon bits, caramelized onion, roasted garlic bulb, steak seasoning, sea salt, and fresh cracked pepper in a large bowl. Form into oval-shaped patties, not too thick or thin.

Add the last teaspoon of olive oil to the same skillet over medium heat. Once it’s hot, add the Salisbury steak patties and cook for 3-4 minutes on each side, or to your desired degree of doneness.

Place the cooked steak patties on a serving dish and cover with mushroom gravy. Enjoy.

Salisbury Steak with Mushroom Gravy


Click here for a printable version of this recipe



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  1. Made this tonight. It was delicious, but I didn’t think it tasted anything like a Salisbury steak. Could I have done something wrong?

  2. I love Salisbury Steak and make it a couple of times a month. I thought this looked like a good recipe, but it can’t taste like a “real” Salisbury Steak. I make my own steaks using 1.5 lbs of ground beef, 1/3 to 1/2 finely minced white onion, 1 egg, small amount of Ketsup, parsley (fresh or dried), Worcestershire sauce, salt, black pepper, garlic, and bread crumbs. Brown patties in skillet on both sides, top with gravy, simmer.

    1. My boyfriend and our family thought this recipe was AMAZING!!! Thank you very much for sharing this!

    2. I would definitely say that Pam’s recipe is indeed a “real” Salisbury Steak one.
      Cooks Illustrated, America’s Test Kitchen, and Cook’s Country recipes do not use ketchup or Worcestershire sauce in their recipes either and are similar to this blog’s Steak.
      That said, there are many versions of Salisbury Steak made, and all are made with a ground beef patty and gravy.
      Other ingredients vary as to taste and family tradition.
      I love both variations. I made Pam’s last night and it was very tasty and enjoyed by my family!
      We really loved the savory taste and tender texture of the meat patties.
      History and definition of Salisbury Steak:

  3. Have been wanting to try this for quite some time now. Made a double batch and will make again. Served over rice, my 89 year old father was in heaven.

  4. This sounds fabulous; the only change I’m going to make is the bacon, and will use turkey bacon instead. I don’t eat pig meat in any form, is all; there’s nothing wrong with it, just not for me. I can hardly wait to try this; it’s almost winter here now, and this recipe will fill the house with luscious fragrances!