Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Pan-seared steak smothered in a rich and savoury, homemade, mushroom onion brown gravy. An impressive family meal that’s easy to whip up and ready in just forty-five minutes from start to finish!


Salisbury Steaks:

1/3 c. onions chopped

2 pounds ground beef

1 Egg

1/2 c. bread crumbs

1 teaspoon pepper

1 teaspoon parsley

1/2 teaspoon crushed red peppers

2 tablespoons Worcestershire sauce

Mushroom Onion Gravy:

8 ounces mushrooms, sliced

3 cloves garlic, minced

2 c. onions, chopped

3 tablespoons flour

1 tablespoon Worcestershire sauce

4 c. beef broth

1/2 teaspoon pepper

1/2 teaspoon salt

How to make Salisbury Steak in Mushroom Onion Gravy

Salisbury Steaks:

Step 1: Combine the ground beef with onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers, and pepper in a medium mixing bowl. Split the mixture into equal portions. Shape each portion into about half-inch thick oval patties. You’ll be able to form at least 5 or 6 patties.

Step 2: On medium-high, heat a cast iron pan or large frying pan. Once the pan is hot, add the patty and cook for approximately 4 to 5 minutes per side.

Step 3: Set the cooked patties aside on a plate.

Mushroom Onion Gravy:

Step 4: Adjust the heat to medium, then add the onions and garlic to the same pan. Cook them in the steak drippings for about 3 to 4 minutes. Add the mushrooms, stir, and cook for a couple of minutes more.

Step 5: Over the mushrooms and onions sprinkle the flour. Stir and continue to cook for a minute more.

Step 6: Add the beef broth followed by the Worcestershire sauce, salt, and pepper. Stir for a couple of minutes, then return the steak into the pan. Put the lid on and continue cooking for an additional 20 to 30 minutes, gently stirring often. Add a bit more broth if the gravy turned out too thick.

Step 7: Remove from the heat when done and serve the Salisbury Steak in Mushroom Onion Gravy right away over mashed potatoes and a side of veggies. Enjoy!


Whisk a tsp cornstarch with 1/8 cup of water until the lumps are gone, then stir this into the gravy. Simmer for a couple of minutes more until the gravy has thickened to your liking.