Salsberry Steak With Mushroom Gravy

Let’s be honest—there are days when you need a stick-to-your-ribs dinner, but you also want to keep things simple and budget-friendly. Enter: Salsberry Steak With Mushroom Gravy (yes, “Salsberry”—we’re rolling with the classic typo, because you’ll be too busy digging in to care). Think tender, flavorful beef patties, smothered in a rich, savory mushroom and onion gravy.

This is the dinner that makes you feel like you’re winning at life—even if it’s just a regular Tuesday. Get your mashed potatoes ready, because this gravy is the kind you’ll want to eat with a spoon.

Why You’ll Love This Salsberry Steak With Mushroom Gravy

• Hearty, nostalgic, and cozy: Like a warm hug from your favorite childhood meal—except homemade and way better.
• Budget-friendly: Uses ground beef and pantry staples for a satisfying dinner that won’t break the bank.
• All-in-one skillet magic: Minimal dishes, maximum flavor. Perfect for weeknights or meal prep.
• Leftovers reheat like a dream: The gravy just gets better, and the patties stay juicy.

Step-by-Step: How to Make Salsberry Steak With Mushroom Gravy

1. Mix & Shape the Steaks

Mince half your onion, then mix it with ground beef, breadcrumbs, egg, Worcestershire, Italian seasoning, salt, and pepper. Use your hands (it’s messy, but it’s the best way) to combine. Divide into four equal portions and shape each into a flattened oval.

2. Brown the Patties

Heat oil in a big skillet over medium heat. Add your patties and cook about 5 minutes per side, until deeply browned. Set aside on a plate.

3. Sauté Mushrooms & Onions

Slice the remaining onion and your mushrooms. Toss them into the skillet with a pinch of salt and pepper. Sauté until everything is soft, golden, and all those meaty brown bits are released from the pan.

4. Build That Gravy

Add butter and flour to the skillet. Stir and cook for 2 minutes until a paste forms and coats everything. Pour in beef broth and the rest of the Worcestershire. Stir well, scraping the pan to dissolve any stuck bits. Let the sauce come to a simmer and watch it thicken into a dreamy gravy.

5. Simmer It All Together

Nestle the browned patties back into the skillet. Spoon the gravy all over them, cover, and let simmer for another 5 minutes so the flavors meld and the steaks are cooked through.

6. Taste and Serve

Taste the gravy—add salt and pepper if needed. Serve everything hot, with a mountain of mashed potatoes or rice. Green peas or roasted broccoli make perfect sides for all that cozy goodness.

Extra Tips for Perfect Salsberry Steak

• Want more gravy? Double the broth, butter, and flour for extra sauce (trust me, you’ll want more for those potatoes).
• No mushrooms? You can skip them or swap for extra onions, or even add a handful of spinach at the end.
• Make ahead: Patties and gravy hold up beautifully in the fridge for up to 4 days—just reheat and serve.

Serving Suggestions

• The classic: With mashed potatoes and green peas.
• Try it over: Rice, buttered egg noodles, or even toasted bread.
• Leftover magic: Chop up and stir into pasta, or stuff into a hoagie roll for the ultimate comfort sandwich.

Storing & Freezing

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze patties and gravy together for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet.

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