Salisbury Steak with Mushroom Gravy | Kid Friendly Things To Do

Salisbury Steak in mushroom and onion gravy

Salisbury steak with mushroom gravy recipe



1 lb. of ground beef
1/3 cup of plain bread crumbs
1/2 tsp. of salt
1/2 tsp. of ground pepper
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
1/2 tsp. of mustard powder
1 tsp. Worcestershire sauce
1 large onion sliced
1 (6 oz.) can of sliced mushrooms – drained
2 cups of beef broth
2 Tbsp. of cold water
2 tsp. of cornstarch


Mix beef, bread crumbs, spices, egg, and Worcestershire sauce
shape into 4 patties
In a large skillet, cook patties on medium heat – about 5 minutes on each side
Drain – if necessary
Add onion, mushrooms, and broth to the meat
Heat to boiling
Reduce heat to simmer, cover and simmer for 1o minutes
Add water mixed with cornstarch and cook until the gravy thickens


Make-Ahead and Storage:

This recipe only gets better with time. As it sits in the gravy, it soaks up more of the delicious flavor.

Salisbury steak when kept in the fridge and covered, should be good for about 3-4 days.

How do you Reheat Salisbury Steak?

Reheating: place Salisbury Steak and gravy in the oven and bake at 325 for about 30 minutes

Can You Freeze Salisbury Steak?

Yes! It’s a great candidate for freezing. Salisbury Steak can be frozen for 2-3 months.

Freezing: If you want to freeze your Salisbury Steak. Let the steaks cool. Transfer the whole meal to an aluminum pan for freezing. Double wrap the pan with aluminum foil on the top and freeze. When you’re ready to cook, you can let it thaw overnight in the fridge and bake at 325 for about 40 minutes or until heated through. If you are cooking from frozen beef patties, add additional cooking time and bake it for about 60 minutes or until warmed through.

Do I Have to Add the Mushrooms?

No! Not at all. If you hate mushrooms, then you can leave them out. It won’t impact the flavor, whatsoever.

I Don’t Have Beef Broth. What Can I Use in Place of Beef Broth?

No worries. If you find yourself without beef broth, you can mix 1 beef bouillon cub per 1 cup of water to produce beef broth. You can also use chicken or vegetable broth in place of beef broth.