Why You’ll Love This Easy Mushroom Salisbury Steak Recipe

This isn’t just another dinner recipe; it’s a culinary hug in a bowl, designed to simplify your cooking while delighting your taste buds. Here’s why you’ll want to add this Mushroom Salisbury Steak to your regular meal rotation:

• Effortlessly Delicious: The magic of cream of mushroom soup creates an incredibly flavorful and thick gravy with minimal effort. No need to make a roux from scratch!
• Quick Stovetop Preparation: Forget oven baking for hours. This entire meal cooks up in one pan on your stovetop, meaning fewer dishes and faster dinner times.
• Hearty & Satisfying: Made with ground beef and fresh mushrooms, these savory patties and rich gravy are wonderfully filling, perfect for satisfying hungry families.
• Budget-Friendly: Utilizing common pantry staples and affordable ground beef, this recipe is kind to your wallet without compromising on taste.
• Versatile & Customizable: Easily adapt the ingredients to suit your preferences or what you have on hand. Explore different mushroom varieties or add extra spices to the gravy.

Video Guide for Mushroom Salisbury Steak

Essential Ingredients for Your Creamy Mushroom Salisbury Steak

Crafting this delicious Salisbury steak is simple when you have the right ingredients. Each component plays a vital role in building the robust flavor profile of this classic dish. Here’s a closer look at what you’ll need, along with some tips for selection:

• Ground Beef: Choose an 80/20 or 85/15 lean ground beef for the best balance of flavor and moisture in your patties. Higher fat content can add richness, while leaner options might require a little extra oil for browning.
• Fresh Mushrooms: White button or cremini (baby bella) mushrooms work wonderfully here. They add an earthy, umami depth to the gravy. Ensure they are fresh and firm.
• Condensed Cream of Mushroom Soup: This is the star of the creamy gravy, providing incredible flavor and thickness without any extra fuss. It’s the ultimate shortcut for a rich, savory sauce.
• Beaten Egg: Acts as a binder for the ground beef patties, helping them hold their shape during cooking and contributing to a tender texture.
• Onion: Finely chopped onion adds a pungent, aromatic base to both the patties and the sauce, enhancing the overall savory profile.
• Bread Crumbs: Panko or regular bread crumbs help bind the patties and keep them moist. They absorb juices, preventing the patties from becoming too dense.
• Milk: Used to thin out the condensed soup, creating a perfectly smooth and pourable gravy consistency. Any type of milk (whole, 2%, skim) will work.
• Not Pictured: Butter: Essential for sautéing the mushrooms and browning the patties, adding a lovely richness to the skillet.

Refer to the recipe card below for exact quantities and any additional notes.

Step-by-Step Guide: How to Prepare Creamy Mushroom Salisbury Steak

Making this hearty Salisbury Steak is easier than you think! Follow these simple steps for a delicious meal that tastes like it came from your favorite diner.

1. Prepare Your Ingredients: Begin by finely chopping your onion and slicing your fresh mushrooms. This ensures even cooking and integrates their flavors seamlessly into the dish.
2. Mix the Patties: In a large mixing bowl, gently combine the ground beef, finely chopped onion, beaten egg, ¼ cup of the condensed mushroom soup, and bread crumbs. Mix just until everything is incorporated. Be careful not to overmix, as this can lead to tough patties.
3. Form the Patties: Divide the mixture into four equal portions and shape them into oval or round patties, about ½ inch thick. Try to make them uniform in size for consistent cooking.
4. Sauté Mushrooms: Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and sauté them until they are tender and have released their moisture, developing a lovely golden-brown color. Once cooked, remove them from the pan and set them aside.
5. Brown the Patties: In the same skillet, increase the heat slightly if needed and brown the Salisbury steak patties on both sides. This step is crucial for developing a flavorful crust. If using very lean ground beef, you might need to add a touch more butter or vegetable oil to the pan. Once browned, remove the patties and set them aside.

5. Prepare the Creamy Gravy: With the skillet still warm, return the sautéed mushrooms to the pan. Add the remaining condensed cream of mushroom soup and the milk. Whisk everything together gently over medium-low heat until the sauce is well combined and heated through. It should be smooth and slightly thickened.
6. Simmer to Perfection: Carefully return the browned Salisbury steak patties to the pan, nestling them into the creamy mushroom gravy. Make sure they are partially submerged in the sauce. Cover the skillet with a lid and reduce the heat to low. Allow the Salisbury steak to simmer for approximately 20 minutes, or until the meat is cooked through and reaches an internal temperature of 160°F (71°C). The simmering process allows the patties to absorb the rich flavors of the gravy and become incredibly tender.
7. Serve Hot: Before serving, spoon some of that delightful creamy mushroom sauce generously over each Salisbury steak patty. This dish is best enjoyed immediately!

Mushroom Salisbury Steak Date____________________

Thaw overnight in the refrigerator. Heat sauce in a large skillet with a lid, then add steak patties. Cover and cook until cooked through (160ºF in the middle).

• 10.5
  ounces
  condensed cream of mushroom soup,
  divided
• 1
  pound
  ground beef
• ⅓
  cup
  bread crumbs
• 1
  beaten egg
• ¼
  cup
  onion, finely chopped
• 1½
  cups
  mushrooms, sliced
• ½
  cup
  milk
• 1
  tablespoon
  butter

• Finely chop ¼ cup onion and slice 1½ cups mushrooms, preparing them for the recipe.
• In a large bowl, combine ¼ cup of the 10.5 ounces condensed cream of mushroom soup (reserve the remaining soup for the gravy), 1 pound ground beef, ⅓ cup bread crumbs, 1 beaten egg, and the chopped onion. Mix gently until just combined.
• Divide the mixture into 4 equal portions and shape them into uniform patties, about ½ inch thick.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned. Remove the mushrooms from the pan and set them aside.
• In the same skillet, brown the prepared patties on both sides over medium-high heat until a nice crust forms. If using low-fat beef, you may need to add a little vegetable oil. Once browned, drain any excess fat and set the patties aside.
• Return the sautéed mushrooms to the skillet. Stir in the remaining cream of mushroom soup and ½ cup milk, mixing gently until smooth and heated through. Return the browned patties to the skillet, nestling them into the gravy. Cover the pan and simmer on low heat for 20 minutes, or until the meat is thoroughly cooked through (reaching an internal temperature of 160ºF / 71°C). Spoon the rich mushroom sauce over the patties before serving.

Store any leftovers in an airtight container in the refrigerator for up to four days.

For freezing, it’s best to prepare the patties and brown them, then freeze them separately from the sauce mixture. You can also prepare and freeze the sauce separately. Thaw both overnight in the refrigerator, then combine in a skillet and cook, covered, until the patties are heated through and reach 160ºF (71°C) in the middle.