Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Reviews (17 reviews)

  • TheEarlofGrey | 10/25/2018

    Pure comfort food! Made this on a cold, rainy night with the brown butter mashed potatoes (YUM!) and roasted parsnips and everyone loved it. The gravy does need more cornstarch but we loved that there was lots of it. I used white mushrooms because that's what I had and it was fine. I'll increase the rosemary a bit next time too but there will definitely be a next time!

  • 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.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.