Salisbury Steak with Mashed Potatoes and Mushroom Gravy

This is the kind of dinner that doesn’t need a special occasion. It just needs a night where you want something warm, filling, and familiar.

Salisbury steak hits that sweet spot between a weeknight meal and a comfort-food plate you’d happily serve to company. You’re shaping seasoned ground beef into oval patties, searing them until the outside is browned and savory, then letting them finish cooking in a silky mushroom gravy that tastes like it’s been simmering for hours.

And the mashed potatoes? They’re not just a side here. They’re part of the plan. That gravy needs somewhere to go. You want a spoonful of potatoes, a bite of beef, and that mushroom-onion gravy coating everything like a soft blanket.

The best part is how practical the whole thing feels once you’ve made it once. Start the potatoes first. While they boil, you mix the patties. While the patties sear, you slice the mushrooms. Then the gravy comes together in the same skillet, picking up every browned bit left behind. Dinner lands on the table tasting rich and homemade, without a pile of dishes.

A few small details make this version taste extra good.

You don’t overwork the beef. You get a quick, confident sear. You let the mushrooms cook long enough that they actually brown instead of steaming. And you keep the gravy at a gentle simmer while the patties finish, so they stay tender.

That’s it. No complicated technique. Just solid steps that always pay off.

Frequently asked questions

Can I make Salisbury steak ahead of time?
Yes. You can mix and shape the patties up to 24 hours ahead, cover, and refrigerate. When you’re ready, sear them and finish in the gravy. You can also cook the whole dish, cool it, and reheat gently on the stove with a splash of broth to loosen the gravy.

What mushrooms work best for mushroom gravy?
Baby bella (cremini) mushrooms are my favorite here because they taste deeper and “meatier,” but white button mushrooms work great too. If you have a mix of mushrooms, even better—just slice them evenly so they cook at the same pace.

How do I keep the patties from falling apart?
Use the egg and breadcrumbs. They’re doing real work. Also, don’t flip too early—let the first side brown and release from the pan naturally. And avoid overmixing the meat, which can make patties tough and crumbly at the same time.

Can I use instant mashed potatoes instead?
You can, especially on a busy night. The gravy and patties will still shine. If you have time, homemade mashed potatoes give the plate a softer, richer feel and soak up the gravy beautifully.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

For the Salisbury steak patties

Ground beef
An 80/20 blend gives you the best flavor and tenderness. Leaner beef can work, but the patties won’t be as juicy. If you use lean beef, don’t skip the binders and don’t overcook.

Onion + garlic
Onion adds moisture and sweetness, garlic adds depth. Dice the onion small so it softens quickly and blends into the patties. If you’re not a garlic person, you can reduce it—just don’t remove the onion.

Egg
The egg helps bind the mixture. It keeps the patties from cracking when you flip them and helps them stay tender.

Breadcrumbs (panko or regular)
Breadcrumbs absorb moisture and keep the texture light. Panko makes a slightly looser, softer patty. Regular breadcrumbs make a tighter patty. Both work.

Seasoning
You can use a simple mix of salt, black pepper, garlic powder, and onion powder, or a steak seasoning blend. The goal is a well-seasoned patty that still tastes like beef.

Worcestershire sauce
A little adds that savory, slightly tangy backbone that makes Salisbury steak taste like Salisbury steak.

Ketchup + Dijon mustard
Ketchup brings a touch of sweetness and acidity. Dijon adds tang and helps balance the richness. It also makes the patties taste “finished,” not flat.

For the mushroom gravy

Mushrooms
Slice them, don’t chop them tiny. Larger slices hold texture and feel hearty against the beef and potatoes.

Onion + garlic
A little more onion in the gravy gives you that classic steakhouse vibe. Garlic goes in late so it doesn’t burn.

Butter + flour
This is your roux. It thickens the gravy and gives it a smooth, velvety finish.

Beef broth
Use low-sodium if possible, then season at the end. Broth brands vary a lot in salt level.

More Worcestershire + Dijon
They add depth and keep the gravy from tasting like plain brown sauce. The flavor should feel rounded, not just salty.

Black pepper
Pepper matters here. It wakes everything up.

For the mashed potatoes

Potatoes
Russet potatoes mash up fluffy and classic. Yukon Gold potatoes mash creamy and buttery. A mix is amazing if you want the best of both.

Butter
Use real butter. It’s mashed potatoes. This is where butter belongs.

Milk or half-and-half
Warm your milk before adding it. Cold milk can cool the potatoes fast and make them stiff. Half-and-half makes them richer.

Sour cream (optional)
A couple spoonfuls add a gentle tang and make the potatoes extra creamy. Not required, but it’s a nice upgrade.

Salt
Salt the potato water. This is the easiest way to make potatoes taste like more than plain starch.

Instructions

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1) Start the mashed potatoes first

Peel the potatoes (or leave some skin on if you like texture). Cut them into evenly sized chunks.

Add them to a large pot and cover with cold water by about an inch. Salt the water generously—this is your first layer of seasoning.

Bring to a boil, then reduce to a steady simmer. Cook 15–20 minutes, until a fork slides in easily and the potatoes look slightly cracked at the edges.

While the potatoes cook, you’ll make the patties and gravy.

2) Mix the Salisbury steak patties

In a large bowl, combine the ground beef, diced onion, garlic, egg, breadcrumbs, Worcestershire, ketchup, Dijon, and seasonings.

Mix gently. Stop as soon as everything is combined.

Overmixing turns the patties dense and tough. A light touch keeps them tender.

Shape into 6 oval patties, about ¾-inch thick. Oval is classic and fits nicely on a plate beside mashed potatoes.

3) Sear the patties

Heat a large skillet over medium-high heat. Add a little oil.

When the pan is hot, add the patties in a single layer. Sear 2–3 minutes per side, until browned. You’re not trying to cook them fully yet. You’re building flavor on the outside.

Transfer patties to a plate.

Don’t wipe out the skillet. Those browned bits are the start of the gravy.

4) Cook the mushrooms (and let them brown)

Add a splash of oil to the same skillet, still over medium-high heat.

Add onion and cook 2 minutes, just to soften slightly.

Add the mushrooms and Worcestershire, stir once, then leave them alone for a few minutes. This is where people get impatient. Don’t.

Mushrooms need contact with the hot pan so they can brown. If you stir constantly, they release water and steam instead.

After 4–5 minutes, stir and let them cook another 2–3 minutes, until they look darker and smell rich.

Add the garlic and cook 30–60 seconds.

5) Make the roux

Add butter to the skillet. Once melted, sprinkle flour over the mushrooms.

Stir constantly and cook 2–3 minutes. You want the flour to cook off so the gravy tastes smooth, not raw.

6) Build the gravy

Pour in the beef broth slowly while whisking or stirring briskly.

Add Dijon and black pepper. Stir well.

Bring the gravy to a gentle simmer. It should thicken as it heats. If it gets too thick, add a small splash of broth. If it’s too thin, simmer a few more minutes.

7) Finish the patties in the gravy

Return the seared patties (and any juices) to the skillet.

Reduce heat to medium-low and simmer 8–10 minutes, flipping halfway through, until the patties are cooked through and tender.

The gravy will thicken slightly more as the patties simmer. That’s perfect.

8) Mash the potatoes

When the potatoes are done, drain them well and return them to the hot pot.

Let them sit for 1–2 minutes so steam can escape. This helps keep them fluffy.

Mash with butter first. Then add warm milk (and sour cream if using). Mash until smooth and creamy.

Taste and season with salt and pepper.

9) Serve

Spoon mashed potatoes onto plates.

Add a Salisbury steak patty beside (or right on top), then ladle mushroom gravy over everything.

If you like a fresh finish, sprinkle with chopped parsley. Simple. Clean. Classic.

What makes it Salisbury steak

If you’ve ever wondered why Salisbury steak doesn’t taste like a plain hamburger patty, this is why:

It uses binders like egg and breadcrumbs.
It’s seasoned more like a meatball or meatloaf.
It’s served with a rich gravy, often mushroom gravy.

That combination is what makes it feel like a real comfort-food “plate dinner,” not just a burger without a bun.

How to make mushroom gravy that tastes rich

A good mushroom gravy doesn’t taste like “broth thickened with flour.” It tastes like mushrooms and browned pan drippings, with a deep savory backbone.

These small moves help a lot:

Brown the mushrooms.
Give them time. A little patience in the skillet makes the flavor taste twice as big.

Cook the flour.
That 2–3 minutes after adding flour matters. It removes the raw taste and makes the gravy taste smooth.

Season at the end.
Broth brands vary. Simmer first, taste second. Add salt only if you need it.

Keep the simmer gentle.
A rolling boil can make gravy reduce too fast and thicken too much. Gentle heat gives you control.

Mashed potato tips

Mashed potatoes can be flawless or weirdly gluey, and the difference comes down to a few habits.

Cut potatoes evenly.
Uneven pieces cook unevenly. You end up with some waterlogged chunks and some undercooked ones.

Salt the water.
Potatoes absorb seasoning as they cook. If you skip this, you’ll chase flavor later with extra salt.

Drain well.
Extra water is the enemy. Let steam escape before you mash.

Warm the dairy.
Warm milk blends better. Cold milk cools the potatoes and makes them stiff.

Don’t overwork.
If you use a mixer, be careful. Overmixing breaks down starch and turns them pasty. A masher or ricer keeps them soft and fluffy.

Recipe tips

Don’t overmix the meat. Mix just until combined for the best texture.
Sear with confidence. A hot skillet gives you that browned crust that makes everything taste better.

Use the same skillet for gravy. Those browned bits are flavor you paid for with your time—keep them.
If the gravy thickens too much, loosen it. Add broth a tablespoon at a time until it pours easily.
If the patties feel delicate, chill them 10 minutes. A short chill helps them hold their shape in the pan.

Taste before salting. Worcestershire, broth, and seasoning blends all bring salt.

Variations

Turkey Salisbury steak
Swap the beef for ground turkey (not turkey breast only). Add an extra tablespoon of ketchup and a splash of broth to keep it moist. The gravy stays the same.

Onion-heavy gravy
Add another ½ cup sliced onion to the gravy and cook it longer before adding mushrooms. It turns sweeter and deeper, almost like a shortcut onion soup vibe.

Creamy mushroom gravy
Stir in 2–3 tablespoons of heavy cream at the very end. Keep the heat low so it stays smooth.

Extra herby
Add fresh thyme to the mushrooms while they cook. It tastes earthy and cozy with beef.

Mini patties
Make 10–12 smaller patties instead of 6 larger ones. They cook faster and are great for kids or meal prep.

What to serve with it

This is already a full meal with mashed potatoes and gravy, so keep sides simple and fresh.

green beans (roasted or sautéed)
glazed carrots
roasted broccoli
a crisp salad with a tangy dressing
buttered corn

If you want something extra cozy, a warm dinner roll on the side always fits.

Make it gluten free

You can make this meal gluten free with two easy swaps:

Use gluten-free breadcrumbs in the patties.
Thicken the gravy with cornstarch instead of flour (use about half as much cornstarch as flour, and mix it with cold broth or water first, then whisk into the simmering gravy).

Also check Worcestershire sauce labels, since brands vary.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4–6 days.

To reheat on the stove:
Add patties and gravy to a skillet over medium heat. Add a splash of broth if needed. Warm 3–4 minutes per side, until heated through.

To reheat in the oven:
Place patties and gravy in an oven-safe dish, cover with foil, and bake at 350°F for 12–15 minutes.

To reheat in the microwave:
Microwave a patty with gravy in 45-second bursts until hot, stirring gravy between bursts so it heats evenly.

Mashed potatoes reheat best with a splash of milk and a stir.