Salisbury Steak with Garlic Mashed Potatoes and Mushroom Onion Gravy is the ultimate homage to classic American diner comfort food, elevated to a nourishing, soul-satisfying homemade feast. This recipe masterfully transforms humble ground beef into succulent, flavor-packed patties, using a panade of breadcrumbs and grated onion to ensure they remain incredibly tender and juicy. The magic unfolds in a single skillet, where the seared patties leave behind a glorious fond—the browned, flavorful bits that become the foundation for a rich, velvety mushroom and onion gravy. This gravy is a masterclass in simplicity and depth, built by sautéing mushrooms in butter, creating a roux with flour right in the same pan, and deglazing with beef broth to capture every ounce of savory essence. The patties then finish cooking gently in this bubbling gravy, allowing them to absorb its deep, umami-rich flavors.
The true brilliance of this dish lies in its harmonious pairing with creamy, robust Garlic Mashed Potatoes. The potatoes, mashed with roasted garlic and butter, provide the perfect, comforting canvas to soak up the luxurious gravy. Each component—the savory steak, the earthy mushroom gravy, and the creamy potatoes—is designed to complement the others, creating a cohesive and deeply nostalgic meal that feels both familiar and special. It’s a complete, one-skillet wonder (plus a pot for potatoes) that delivers the hearty, satisfying experience of a restaurant-quality comfort food dinner with the warmth and care of a home-cooked meal, proving that the classics endure for a reason.
Why You’ll Love This Recipe:
- Ultimate Comfort Food: Delivers the deeply satisfying, nostalgic flavor of a classic diner-style Salisbury steak dinner made from scratch.
- One-Skillet Wonder (for the Steak & Gravy): The patties are seared and the gravy is built in the same pan, maximizing flavor and minimizing cleanup.
- Unbelievably Tender Patties: The grated onion and breadcrumb mixture keeps the ground beef patties moist and tender, never dry or tough.
- Rich, Savory Homemade Gravy: A from-scratch mushroom and onion gravy that is far superior to any packet, with deep, meaty flavor.
- Complete, Cohesive Meal: The creamy garlic mashed potatoes are the perfect vehicle for the savory steak and gravy, making a balanced and hearty plate.
Ingredients:
For the Salisbury Steak Patties:
1 lb lean ground beef (90/10)
1/3 cup plain breadcrumbs
1 small yellow onion, finely grated (including juices)
1 large egg, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
For the Mushroom & Onion Gravy:
2 tablespoons unsalted butter
8 oz cremini or white mushrooms, thinly sliced
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 tablespoon fresh parsley, chopped (for garnish)
For the Garlic Mashed Potatoes:
2 lbs Yukon Gold potatoes, peeled and quartered
4 cloves garlic, peeled
4 tablespoons unsalted butter
1/2 cup whole milk or half-and-half, warmed
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon white pepper
Instructions:
Step 1: Make the Mashed Potatoes
Place peeled, quartered potatoes and whole garlic cloves in a large pot. Cover with cold, salted water by 1 inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Drain well. Return potatoes and garlic to the hot pot and let steam dry for 1 minute. Add butter, warm milk, salt, and white pepper. Mash to your desired consistency. Cover and keep warm.
Step 2: Prepare the Salisbury Steak Patties
In a large bowl, combine the breadcrumbs, grated onion (with all its juices), beaten egg, salt, and pepper. Add the ground beef. Using your hands, mix gently until just combined—do not overwork. Divide into 4 equal portions and shape into oval patties, about ¾-inch thick.
Step 3: Sear the Patties
Heat olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add the patties and sear for 3-4 minutes per side, until a deep brown crust forms. They will not be cooked through. Transfer patties to a plate.
Step 4: Build the Gravy
Reduce heat to medium. Add butter to the skillet. Once melted, add the sliced mushrooms. Cook, stirring occasionally, for 5-6 minutes until they have released their liquid and are browned. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1-2 minutes to form a golden roux.
Step 5: Simmer and Finish
Gradually whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Return the seared patties and any accumulated juices to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer gently for 10-12 minutes, until the patties are cooked through and the gravy has thickened.
Step 6: Season and Serve
Taste the gravy and adjust seasoning with salt and pepper. Stir in half the chopped parsley. Spoon a generous mound of garlic mashed potatoes onto each plate. Top with a Salisbury steak patty and ladle the mushroom gravy over everything. Garnish with remaining parsley.
Tips:
- Grate the Onion: Grating the onion (rather than dicing) incorporates its juice and fine pulp into the patty mixture, which acts as a tenderizer and adds moisture.
- Don’t Overmix the Beef: Handle the meat as little as possible when forming patties to ensure a tender texture, not a dense, meatloaf-like one.
- Get a Good Sear: A proper sear on the patties creates flavor (the fond) that is essential for the gravy. Don’t move them until they release easily from the pan.
- Gravy Thickness: For a thicker gravy, let it simmer uncovered for a few extra minutes after the patties are cooked. For a thinner gravy, add a splash more broth.
- Deglaze Thoroughly: When adding the broth, whisk vigorously to dissolve all the flour and browned bits from the pan—this is where the flavor lives.
Storage Options:
- Refrigerator: Store leftover patties, gravy, and mashed potatoes in separate airtight containers in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a covered skillet over low heat with a splash of broth or water to loosen the gravy. Mashed potatoes can be reheated in the microwave with a splash of milk.
- Freezing: The cooked Salisbury steak patties and gravy (without potatoes) freeze well together for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Make-Ahead: You can prepare the patty mixture up to a day in advance, cover, and refrigerate. The mashed potatoes can also be made a day ahead and reheated with a little extra milk.
Salisbury Steak with Garlic Mashed Potatoes and Mushroom Onion Gravy is a timeless, hearty, and deeply comforting meal that turns simple ingredients into a celebratory dinner. It’s a testament to the power of classic cooking techniques and a recipe that promises to deliver satisfaction with every single bite.
