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Easy Skillet Salisbury Steak Mushroom Gravy

Mouthwatering Salisbury Steak Recipe - Hearty, homemade Salisbury steak from scratch is a simple dish, made with a few basic ingredients.
Prep Time30 mins
Cook Time28 mins
Course: Dinner, Lunch, Main Course
Cuisine: Amercian
Keyword: Easy Skillet Salisbury Steak Mushroom Gravy
Servings: 5
Calories: 384kcal
Cost: $11.50


  • 2 tsp Tuscan Seasoning
  • 1 lb Beef Mince
  • 1 Onion
  • 2 tbsp Butter - unsalted
  • 2 Garlic cloves
  • ½ cup Breadcrumbs
  • cup Beef Stock
  • 1 Egg
  • ½ cup Red Wine
  • 1 tbs Ketchup
  • 6 oz Mushrooms
  • 2 tbsp Worchestershire sauce
  • 1 tsp Thyme
  • ¼ tsp Cayenne Pepper Optional
  • ½ tsp Paprika Smoked


  • Whisk one egg with a fork.
    Put the Tuscan spice mix on the beef mince and a pinch on cayenne pepper [optional]and smoked paprika. Then also tip on the diced onions and put half the Lea and Perrins Worcestershire sauce. Now add the bread crumbs and season with salt and pepper. Lastly, tip the whisked eggs over the mince and start to mix. You can mix it with a fork [see video time stamp] or mix it with your hands. Mix until all ingredients are evenly spread around the patty mix.
    The egg and the breadcrumbs are going to act as an unseasoned binder, with the flavor coming from the other ingredients.
    Now divide the mix into equal sizes and start to shape them into oblong patties that the Dr. Salisbury Steaks are famous for. Pressing with a firm hand so that they are firmly shaped.
  • Prewarm your skillet ( especially if you have a cast iron skillet) Put 1 tbs vegetable oil and 1 tbs unsalted butter into a medium heat skillet.
    Put in the patties and leave for about 2-4 minutes until they are brown on one side before turning them over. After they are turned over, cook them for a further 2 minutes and add some thyme and garlic to the butter mixture. Get a big spoon and pour (bast) the hot butter over the top of the patties. This will add some really nice flavor and help with the Maillard reaction, or caramelization of the nicely browned Salisbury meat patties.
    Take out and set aside
  • Now add the remainder of the sliced onion and sliced mushrooms to the hot pan and mix well at first and then leave them alone for a few minutes to let the water from the mushrooms escape and you will see that the mushrooms start to lose volume and color up {see time stamp xx video].
    Stir and turn the mushrooms while you continue cooking until the moisture is released, and the mushrooms are browned.
    Then take your flour and sprinkle over the mushrooms and onions in the pan and then mix in with the wooden spoon gently.
    Then add the red wine and let it boil followed by the beef stock and ketchup. Mix again well add a little more Worcestershire sauce and mix. Take another sprig of thyme and break off the little leaves and mix them in. Season with salt and pepper and let the mix boil away and reduce by about 50%. Finally, add about a tablespoon of butter for taste and you will have a professional onion and mushroom sauce.
  • Now as the sauce simmers gently - add back in the Salisbury patties and spoon the sauce over the top so they are all covered with the sauce. Turn off the heat and let them stand while you get ready to plate up.


You can use ground turkey for a leaner hamburger patty.
You can also add tomato paste and turn these into a meatball


Calories: 384kcal | Carbohydrates: 15g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 393mg | Potassium: 661mg | Fiber: 1g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 3mg