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Salisbury Steak with Mushroom Gravy

Scott Phillips

Servings: 4

A twist on a comfort-food classic, this version includes sausage for additional flavor. Serve with noodles or mashed potatoes.


  • 1 large egg
  • 1 Tbs. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3/4 lb. 90% lean ground beef
  • 1/4 lb. sweet Italian sausage, casings removed
  • 1/2 cup plain dry breadcrumbs
  • 1/2 small yellow onion, coarsely grated
  • 2 large cloves garlic, finely grated
  • 2 Tbs. vegetable oil
  • 2 Tbs. unsalted butter
  • 3 cups lower-salt beef broth
  • 1 Tbs. cornstarch
  • 8 oz. shiitake mushrooms, stemmed and thinly sliced
  • 1 tsp. chopped fresh rosemary
  • 2 Tbs. chopped fresh parsley

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 120
  • Sodium (mg): 780
  • Carbohydrates (g): 20
  • Fiber (g): 2
  • Protein (g): 27


  • In a large bowl, whisk the egg with 2 tsp. of the Worcestershire sauce, 1 tsp. of the mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the beef, sausage, breadcrumbs, onion, and garlic and mix until combined. Shape into 4 oval patties about 1/2 inch thick.
  • Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter stops foaming. Add the patties and cook, flipping once, until well browned and cooked through (160°F), about 10 minutes total. Transfer to a plate, and cover to keep warm. Wipe out the skillet.
  • In a small bowl, stir 2 Tbs. of the beef broth with the cornstarch.
  • Melt the remaining 1 Tbs. butter in the skillet over medium-high heat. Add the mushrooms, rosemary, and 1/2 tsp. salt and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the remaining beef broth, 1 tsp. Worcestershire, and 1 tsp. mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return the patties to the skillet to reheat. Serve sprinkled with the parsley.


Rate or Review


  • G_MaBecky | 10/28/2016

    We thought it was just "ok". I did not make mashed potatoes to go along with it, which definitely would have helped the recipe envelope a comfort food title.

  • Kikiak | 08/14/2016

    I made this tonight and loved it so much I ate two myself!

  • HappyOldCook | 06/25/2015

    Delicious! My husband who hates ground meats, loved it. My bridge ladies loved it. Also works well with Bison instead of beef. Too much gravy? That's what mashed potatoes are for! Also, I thought cornstarch was gluten free?! I often substitute crushed gluten free crackers for bread crumbs. Works well. Enjoy!

  • DJ | 04/14/2015

    Oh yes . This will be a favorite. I did add an extra teaspoon of cornstarch to the gravy. Shiitake mushrooms are very expensive in my area and this requires purchasing three containers. Next time I think I will try one container and use creminis for the balance. Using small amounts of Worchestershire adds complex flavor to many dishes.

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