Salisbury Steak with Mushroom Gravy and Mashed Potatoes
Salisbury steak with mushroom gravy is a retro classic that deserves a comeback. This cozy, comforting dish skips the TV tray and goes straight to the dinner table—perfectly paired with mashed potatoes for a hearty, old-school meal the whole family will love.
Servings 8
Calories 620kcal
Ingredients
- 4 lb russet potato peeled and quartered
- 2 ½ teaspoon salt divided
- 3 lb lean ground sirloin 90% lean
- 3 tablespoon Worcestershire sauce
- 1 large onion grated
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoon extra virgin olive oil
- 32 oz sliced mushrooms
- ¼ cup all purpose flour
- 4 cup beef broth
- ½ cup heavy cream
Instructions
- In a medium-sized pot add potatoes and 1 teaspoon salt and cover with water.
- Cover pot and bring water to a boil. When water comes to a boil, take lid off and reduce heat to medium-low until potatoes are tender, about 8-10 minutes.
- While potatoes cook, in a medium-sized bowl combine ground sirloin, Worcestershire sauce, onion, 1 teaspoon salt, pepper and garlic powder until thoroughly combined.
- Form meat mixture into 8-10 large, oval patties, approximately, 1-inch thick.
- Heat 1 TBS olive oil in a large skillet on medium-high heat.
- Add meat patties into the hot skillet and cook 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear.
- Remove meat, place on a serving platter and cover with loose tin foil to keep warm.
- To the hot skillet, add remaining 2 tablespoon olive oil.
- When oil is hot, add mushrooms and ½ teaspoon salt. Sauté until mushrooms are tender, 3-5 minutes.
- Add flour to the mushrooms and continue to cook for 2 minutes. Whisk in beef broth and let sauce thicken, about 2 minutes more.
- While sauce thickens, drain potatoes in a colander and return the potatoes to the pot.
- Using a potato masher smash potatoes with heavy cream. Add salt and pepper to taste, if needed.
- To serve, pour gravy over Salisbury steak. Serve with potatoes.
Notes
Cooking Suggestions: You can use regular 80/20 ground beef. If you do, you can sauté mushrooms in remaining beef fat and will not need additional olive oil.
For potatoes, you can use also half russet potatoes and half purple potatoes to make purple mashed potatoes.
TO STORE: Store any leftover Salisbury Steak in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1patty | Calories: 620kcal | Carbohydrates: 49g | Protein: 47g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1138mg | Fiber: 6g | Sugar: 6g
