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Salisbury Steak with Mashed Potatoes and Mushroom Gravy

Homemade Salisbury Steak with Potatoes offers a nostalgic taste of diner-style cooking right at home. Skip the frozen meals for this fresh, scratch-made dish that is ready in under 50 minutes. Pan-seared beef patties are simmered in a velvety mushroom gravy that coats every bite.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 SERVINGS

Ingredients
  

FOR THE MASHED POTATOES

  • 3 pounds russet potatoes or Yukon Gold, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • ¾ cup milk or half-and-half, warmed
  • ½ cup sour cream optional
  • 1 ½ teaspoons salt plus more for the water
  • ½ teaspoon black pepper

FOR THE STEAK PATTIES

  • 2 pounds ground beef 80/20 preferred
  • 1 cup yellow onion finely diced
  • 3 cloves garlic minced
  • 2 large eggs
  • ¾ cup panko breadcrumbs or regular breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder optional
  • 1 teaspoon onion powder optional
  • 2 teaspoons olive oil for searing

FOR THE MUSHROOM GRAVY

  • 1 tablespoon olive oil
  • ½ cup onion diced
  • 12 ounces baby bella mushrooms sliced
  • 2 teaspoons Worcestershire sauce
  • 3 cloves garlic minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups beef broth
  • 2 teaspoons Dijon mustard
  • ½ teaspoon black pepper
  • Salt to taste
  • Optional garnish: chopped parsley

Instructions
 

  • Boil potatoes: Add potatoes to a pot, cover with cold water, salt well. Boil, then simmer 15–20 minutes until fork-tender. Drain well.
  • Mix patties: In a bowl, gently mix beef, onion, garlic, eggs, breadcrumbs, Worcestershire, ketchup, Dijon, salt, pepper, and optional powders. Form 6 oval patties.
  • Sear: Heat a large skillet over medium-high heat with oil. Sear patties 2–3 minutes per side until browned. Remove to a plate.
  • Cook mushrooms: Add oil to skillet. Cook onion 2 minutes. Add mushrooms + Worcestershire, stir once, then cook 4–5 minutes without stirring. Stir and cook 2–3 minutes more. Add garlic 30–60 seconds.
  • Roux: Add butter, melt, then sprinkle flour over mushrooms. Stir and cook 2–3 minutes.
  • Gravy: Whisk in broth. Add Dijon and pepper. Simmer until thickened.
  • Finish patties: Return patties to gravy. Simmer 8–10 minutes, flipping halfway, until cooked through.
  • Mash potatoes: Return drained potatoes to hot pot. Let steam 1–2 minutes. Mash with butter, then warm milk and sour cream (optional). Season with salt and pepper.
  • Serve: Spoon mashed potatoes onto plates, add Salisbury steak, and ladle mushroom gravy over top.

Notes

Mix the beef gently—overmixing makes patties tough.
Let mushrooms brown before making the roux for deeper flavor.
If gravy gets too thick, whisk in broth 1–2 tablespoons at a time.
Tried this recipe?Let us know how it was!