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Salisbury Steak with Mushroom Gravy

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This classic Salisbury Steak recipe is smothered in mushroom gravy and ready in under 30 minutes!

Salisbury Steak with Mushroom Gravy
Salisbury Steak

Lean ground beef and turkey are combined to lighten up this classic, retro American dish. My family loves it over these Instant Pot mashed potatoes or serve it over mashed cauliflower. I always have ground beef in my freezer, and one of the ground beef recipes I crave is this Salisbury Steak recipe. This makes enough for 2 nights for a family of four. Eat half and freeze the rest for another night.  If you love this recipe, you might also enjoy these Salisbury Steak Meatballs!

Salisbury Steak with mashed potatoes

It’s hard not to imagine TV dinners when you think of Salisbury Steak.  It was originally a poor man’s beef dish back in the great depression when steak was a luxury. To stretch the dollar, they made these steaks with ground beef and fillers, shaped to resemble a real steak.

My family loves this dish, everyone from my picky teen, toddler and husband. I’m sure yours will too!! It’s total comfort food and so much better when it’s homemade.

Salisbury Steak with Mushroom GravySteak with mushroomsSalisbury Steak with Mushrooms

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Skinny Salisbury Steak with Mushroom Gravy

4.90 from 89 votes
This classic Salisbury Steak recipe is lightened up, smothered in mushroom gravy and ready in under 30 minutes!
Course: Dinner
Cuisine: American
Salisbury Steak with Mushroom Gravy
Prep: 10 mins
45 mins
Total: 55 mins
Yield: 8 Servings
Serving Size: 1 patty w/ mushroom gravy


  • 1 1/2 tsp oil
  • 3/4 cup onions, minced
  • lbs  93% lean ground beef
  • 1 lb 93% lean ground turkey
  • 1/2  cup  unseasoned breadcrumbs, or gluten free crumbs
  • 1 large egg
  • 1 large egg white
  • 2 cups beef broth
  • 1/4  tsp  salt
  • 1/8  tsp  ground black pepper, to taste
  • 8 oz sliced mushrooms
  • tbsp  all-purpose flour, or gluten-free flour blend
  • 2 tbsp tomato paste
  • 1 tsp red wine vinegar
  • tsp  Worcestershire sauce, to taste
  • 1/2  tsp  mustard powder
  • 1/4  cup  water
  • chopped parsley for garnish, optional


  • Sauté onions in oil over medium heat until golden brown, about 5 minutes.
    ingredients for Salisbury Steak
  • In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper. Shape into 8 oval patties.
  • In a large deep skillet over medium-high heat, brown both sides of patties, about 4 to 5 min on each side, in batches as needed. Set aside on a dish.
  • Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
  • Return patties to the skillet with the mushrooms.
    Salisbury Steak with Mushrooms
  • In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder. Pour over meat and mushrooms in skillet.
  • Cover and cook on low heat for 20 minutes, stirring occasionally.

Last Step:

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Serving: 1 patty w/ mushroom gravy, Calories: 247 kcal, Carbohydrates: 10.5 g, Protein: 27 g, Fat: 11 g, Sodium: 420 mg, Fiber: 1 g, Sugar: 2.5 g


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436 comments on “Salisbury Steak with Mushroom Gravy”

  1. 10/10 Awesome recipe!!!
    The family loves this meal! It also makes quality leftovers.
    Lots of sauce for everyone.
    Perfect recipe!

  2. Avatar photo
    Becky Turner

    A family favorite. But I haven’t been able to have this done in 30 minutes. It takes me that long to make the Pattie’s. But we’ll worth it

  3. We absolutely LOVE this recipe!!! I have made is so many times and it is always a crowd pleaser. I REALLY love all your recipes.

  4. This is the 2nd time making this recipe. My family loves it. The only thing I did do differently is double the sauce. My family loves the sauce.

  5. This is great!
    My gravy came out more reddish and tomatoey, which was fine, I just cooked it a bit longer, but how do you get that dark gravy look?

  6. I subbed for keto: equal measure almond flour for bread crumbs, 1 tsp xanthan gum for flour. Fantastic!

  7. I’m curious, why the extra egg white in the meat mixture?! Seems so random to add an egg white to it, unless egg white in meat does something I’m not aware of?! This looks like something my husband will love!!

    1. I think I’ve read on other recipes it’s to save calories with the same effect. For me, I use two eggs. Not buying egg whites or separating eggs lol 

  8. I have made this recipe over and over. We love it. The only difference is I put 1 of the tablespoons of tomato paste in the meat mixture. Otherwise the gravy tastes too tomatoey. I got that idea from the Salisbury meatball recipe. Leftovers freeze great.

  9. Avatar photo
    Marilyn Jackson

    How would I freeze this…I am trying to prep meals before surgery.  Thanks for all your great recipes!

    1. I always freeze this as it is just my husband and I these days. When I am shaping the patties, I make them an oval that, after cooking, will result in a size to fit my small rectangular food freezer container. I put two stacked on top of each other and then fill it in with the gravy. Safeway now carries these containers (costco used to but pyrex bought out the company and changed them…). I thaw them out the night before and just make mashed potatoes and peas. It freezes and reheats well!

  10. This is an INSTANT favorite in our house!! Just made it for the first time tonight. I was sad when I saw a serving was only one patty, but I had one patty with 1/2 cup of garlic cauliflower mash and am definitely full. My fiancé went for seconds and is already saying it needs to be added to the regular rotation. Very impressed with the gravy consistency and the recipe over all – I used beef stock instead of broth because it’s what I had and it still came out great. 

    On our weight loss journey for our wedding I have cooked skinnytaste almost exclusively and this is a new favorite 🙂 

  11. I made this the other night according to the recipe and I felt like I tasted too much tomato. Next time I am only going to use 1 tbsp of the tomato paste rather than 2.

  12. Have made this recipe three times. I think it’s a winner! Satisfying and filling, it is a delicious change, especially on a cold night. Thanks, Gina!