Salisbury Steak Hamburger Gravy: All the flavors of salisbury steak with mushrooms in a delicious hamburger gravy. Perfect served over mashed potatoes or rice.
This salisbury steak hamburger gravy was a happy accident. I was intending to make A tasty meal of Salisbury steak with mushroom gravy, when I got distracted, and started to brown my ground beef. At that point it was too late to make Salisbury Steaks, so instead I utilized all the amazing flavors to make a hamburger gravy to serve over mashed potatoes.
Salisbury Steak Hamburger Gravy
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I had the hardest time naming this recipe. It isn’t salisbury steak exactly, and it isn’t hamburger gravy exactly. It is a marriage of both. And quite the happy accident. This happy accident has become a family favorite. It is rich, hearty, and full of robust flavors, and is super easy to make. My kids love how it tastes. I love how simple it is to make. Everyone wins.
This ground beef mixture cooks up quickly, then a simple pan gravy is made, and everything is combined and allowed to simmer in the flavorful mushroom and onion gravy. The result is a mouthwatering, delicious, hearty meal best served over mash, or rice. If you aren’t eating potatoes, you could even use a cauliflower mash.
Hamburger gravy is an old classic meal, my grandmother used to serve it, and my mom. She would sometimes add frozen peas to it to try and get more green in our diets. I love the simplicity of it, but was ready for a flavor upgrade, and this Salisbury Steak Hamburger Gravy delivers on both.
Other great meals your family will love:
Salisbury Steak Hamburger Gravy
- 1 Tbs olive oil
- 2 lbs ground beef
- 1 red onion diced fine
- 1 Tbs minced garlic
- 3 Tbs Worcestershire Sauce divided
- 1 tsp salt
- 1 tsp pepper
- 4 Tbs butter divided
- 8 ounces baby Bella mushrooms sliced
- 3 Tbs all-purpose flour
- 3 cups beef stock
- 1 Tbs dijon mustard
- 1 Tbs Worcestershire sauce
- Salt and pepper
- Fresh parsley chopped fine
- In a large skillet, over medium heat, add olive oil, ground beef, diced red onion, minced garlic and 1 Tbs Worcestershire sauce*, and salt and pepper.
- Use a wooden spoon to break ground beef apart and mix everything together.
- Cook until ground beef is browned, about 7-8 minutes.
- Remove beef mixture from skillet into a large bowl, and set aside.
- In the skillet you just took the beef out of, add 2 Tbs butter and mushrooms, and 1 Tbs Worcestershire sauce, and sauté mushrooms until tender, about 5 minutes
- Remove mushrooms from skillet, into the same bowl the beef mixture is in.
- Add remaining 2 Tbs of butter to the skillet, and return to the medium heat. When butter is nearly melted, add flour, and whisk together, it will be lumpy.
- Slowly add beef stock to the flour and butter mixture, whisking as you pour it in.
- Once added, whisk away any lumps, add remaining Tbs of Worcestershire sauce, dijon mustard, and salt and pepper to taste.
- Cook until it thickens into a nice gravy like consistency.
- Add beef and mushrooms back into the skillet, and stir, cook for an additional 1-2 minutes to combine. Or let meat mixture simmer in gravy until ready to serve.
- Garnish with fresh chopped parsley and serve over rice, mashed potatoes, cauliflower mash, or eat by itself.
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