Salisbury Steak with Mushrooms & Gravy

Food & Home, Rachel Maria's Recipes

My mom originally made this recipe, and before that I had absolutely zero interest in salisbury steak. My only experience was serving it, as a waitress, in a diner, to maybe one out of a thousand patrons. Needless to say, it didn’t look very appetizing. I didn’t understand the concept of a salisbury steak. Was it a glorified burger? A miniature meatloaf? Why is it called steak, if it’s made with ground meat?

First off, we all know that the answers to these questions have no value unless a salisbury steak tastes good. I’m here to tell you, that a well made salisbury steak is unbelievably delicious. Trust me. Serve this recipe with mashed potatoes and beans to any meat & potato enthusiast, and they’ll be singing for more.

salisbury steak

Evidently, salisbury steak got its name from a physician named James H. Salisbury (1823-1905).It’s been a popular dish, in the United States, since 1897. (Source)  It has more ingredients than a hamburger. Usually bread crumbs, seasonings, and egg. And, in contrast to a meat loaf, salisbury steak portions are formed into larger than average sized patties. 

salisbury steak

My mom taught me to use breadcrumbs, green pepper, onion, garlic, and mushrooms to give this dish its extraordinary flavor. We bake them, as opposed to frying, because it helps keep them from falling apart. 

Salisbury Steak

If you’ve never made your own salisbury steak, you may not know what you’re missing. Give it a try, and let me know what you think! 

Salisbury Steak with Mushrooms & Gravy

Salisbury Steak with Mushrooms & Gravy


  • 1-1.5 lbs. 80% Lean Ground Beef (or Beef, pork, and veal medley)
  • 1 Yellow Onion, chopped
  • 1/2 Green Pepper, chopped
  • 8oz Mushrooms, sliced
  • 3 Cloves Garlic, chopped
  • 1 Cup Bread Crumbs
  • 1 Lg. Egg
  • 1/4 Cup Ketchup
  • 2 T Sriracha (Optional for a little heat)
  • 1 T Olive oil
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 Jar of Brown Gravy (or home-cooked brown gravy thickened with corn-starch)


  1. Preheat Oven to 350.
  2. In a large saucepan over medium-high heat with a few T of olive oil, saute' chopped onions, green pepper, and garlic until translucent.
  3. Meanwhile in a large bowl, add breadcrumbs with a little warm water, to soften the breadcrumbs.
  4. Add ground meat, egg, salt, and pepper, Ketchup, and Sriracha
  5. Add cooked onion, peppers, and garlic to the mixture.
  6. Season with a salt & pepper
  7. Mix together with your hands and shape into 4-6 oversized burger patties.
  8. Place in a roasting pan or tin.  Cover with Foil
  9. Cook for 50min.
  10. Meanwhile, a little more EVOO to the same saucepan you cooked the onion/pepper/garlic in. Add the sliced mushrooms and cook until softened.
  11. After 50 minutes in oven, pour sauteed mushrooms and jar of brown gravy over the beef patties.
  12. Keep foil off for remaining 15-30 minutes.
  13. Serve with pork-n-beans and your favorite prepared mashed potatoes.
  14. All ovens vary. Check meat every 30 minutes. The end result will have no pink on the inside and not too much dark on the outside.
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Rachel Scheyer

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