Best Mushroom Salisbury Steak with Ground Elk

Here’s my go-to salisbury steak recipe, made with ground elk instead of beef, mixed with simple seasonings and topped with a rich mushroom gravy that brings all the flavors together.

This elk salisbury steak has become our family’s favorite comfort food dinner during the colder months. I often make extra gravy because my kids love to pour it over their mashed potatoes. And let’s be honest – those leftovers make the best lunch sandwiches the next day!

What Kind of Ground Elk Should I Use?

Ground elk meat typically comes in different lean-to-fat ratios, but most elk is naturally very lean compared to beef. For this Salisbury steak recipe, look for ground elk that has a bit of fat added to it – ideally around 90/10 or 85/15 lean-to-fat ratio – which will help keep your steaks juicy and tender. If you can only find super lean ground elk (93/7 or leaner), don’t worry! You can add a tablespoon of olive oil or finely chopped bacon to the meat mixture to increase the fat content. When buying ground elk, make sure it’s fresh and has a deep red color without any grey spots. If you’re getting it from a butcher, ask when it was ground – the fresher, the better for this kind of dish.

Options for Substitutions

This recipe is pretty adaptable – here’s what you can swap if needed:

• Ground elk: If elk isn’t available, you can use ground venison, bison, or lean grass-fed beef. Regular ground beef (80/20) works too, but you might want to cut back on the butter since it has more fat.
• Bison broth: No bison broth? No worries! Beef broth or stock works just fine. You could even use mushroom broth for a different but tasty twist.
• Italian seasoned bread crumbs: Plain breadcrumbs work well – just add 1 teaspoon of Italian seasoning. You can also use crushed crackers or rolled oats for a different texture.
• Avocado oil: Any neutral cooking oil like grapeseed, canola, or light olive oil will do the job just as well.
• Mixed mushrooms: Any mushroom variety works here – button, cremini, or portobello are all good choices. You can even use rehydrated dried mushrooms in a pinch.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in for Dijon. If using yellow mustard, start with 2 teaspoons since it’s a bit stronger.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking with elk meat is preventing it from becoming dry and tough, since it’s much leaner than beef – adding a bit of butter or oil to the meat mixture helps keep it moist and tender. A common mistake is overworking the meat when forming the patties, which can lead to dense, tough steaks – instead, handle the mixture gently and shape the patties loosely. To ensure your gravy turns out smooth and lump-free, make sure to whisk the flour into the mushroom mixture gradually while the pan is still hot, and slowly add the broth while stirring constantly. For the best flavor development, don’t rush the mushroom and onion cooking process – let them brown properly over medium heat for about 8-10 minutes until they’re nicely caramelized and their natural sweetness comes through.

What to Serve With Salisbury Steak?

This hearty elk Salisbury steak calls for classic comfort food sides that can hold their own alongside the rich mushroom gravy. Creamy mashed potatoes are a natural choice – they’re perfect for soaking up all that delicious sauce. For some color and nutrition on your plate, try adding steamed green beans or roasted Brussels sprouts tossed with a bit of garlic. If you want to keep things simple but satisfying, egg noodles or rice work great too, and they’re especially good at catching every bit of the gravy. A side of buttered carrots or sweet corn would also complement the earthy flavors of the elk meat really well.

Storage Instructions

Keep Fresh: Place your leftover salisbury steak in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The gravy might thicken a bit in the fridge, but don’t worry – that’s totally normal!

Freeze: This elk salisbury steak freezes really well! Let it cool completely, then place it in a freezer-safe container with the gravy. It’ll keep nicely for up to 3 months. I like to freeze individual portions – it makes for such an easy dinner later on.

Warm Up: To enjoy your leftover salisbury steak, heat it slowly in a covered pan on the stovetop over medium-low heat. Add a splash of broth if the gravy seems too thick. If using frozen steaks, thaw them overnight in the fridge before reheating. The microwave works too – just use 50% power and heat in short intervals, stirring the gravy occasionally.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 120-140 g
• Fat: 90-100 g
• Carbohydrates: 60-70 g

Ingredients

For the patties:

• sea salt, to taste
• 2 tbsp avocado oil
• 1/2 cup Italian seasoned bread crumbs (I use Panko for extra crispness)
• 1 egg (room temperature)
• freshly ground black pepper, to taste (freshly ground preferred for more flavor)
• 1.5 lb ground elk (freshly ground if possible for best texture)

For the mushroom and onion mixture:

• 1 1/4 cups mixed mushrooms (sliced about 1/4-inch thick)
• 2 tbsp butter (I use Kerrygold unsalted butter)
• 1 medium onion (diced into 1/2-inch pieces)

For the sauce:

• 1 tbsp all-purpose flour
• 1 tbsp Dijon mustard (adds tangy depth)
• 3 tbsp tomato ketchup
• 1 2/3 cups bison broth

Step 1: Prepare the Mise en Place and Form the Patties

• 1.5 lb ground elk
• 1/2 cup Italian seasoned bread crumbs
• 1 egg
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 1/4 cups mixed mushrooms
• 1 medium onion

Start by slicing your mushrooms about 1/4-inch thick and dicing your onion into 1/2-inch pieces.

In a large mixing bowl, combine the ground elk, bread crumbs, egg, salt, and freshly ground black pepper.

Mix gently with your hands until just combined—don’t overwork the mixture or the patties will become dense and tough.

Divide into 6 equal portions and form into oval patties about 3/4-inch thick.

Set the patties on a plate and let them rest at room temperature while you prepare the other components.

Step 2: Sauté the Mushrooms and Onions

• 2 tbsp butter
• 1 medium onion
• 1 1/4 cups mixed mushrooms
• sea salt, to taste
• freshly ground black pepper, to taste

Melt the butter in a large skillet over medium-high heat.

Once foaming, add the diced onions and cook for 4-5 minutes, stirring occasionally, until they become golden and translucent.

Add the sliced mushrooms and continue cooking for another 4-5 minutes until they release their moisture and begin to caramelize slightly.

Season lightly with salt and pepper, then transfer the mushroom-onion mixture to a clean plate and set aside.

I like to let the mushrooms get a bit of color here—it deepens the umami flavor of the final dish.

Step 3: Prepare the Sauce Base

• 1 2/3 cups bison broth
• 1 tbsp all-purpose flour
• 3 tbsp tomato ketchup
• 1 tbsp Dijon mustard

In a small bowl, whisk together the bison broth, all-purpose flour, tomato ketchup, and Dijon mustard until smooth and well combined.

The flour will help thicken the sauce as it simmers, and the mustard adds a tangy depth that complements the earthiness of the elk and mushrooms.

Set the sauce aside until ready to use.

Step 4: Sear the Patties and Build the Dish

• 2 tbsp avocado oil
• elk patties from Step 1
• mushroom and onion mixture from Step 2

Heat the avocado oil in the same skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, place the elk patties in the hot skillet and sear for 3-4 minutes on each side until deeply browned—this develops great flavor through the Maillard reaction.

Don’t move them around; let them sit and develop a crust.

Once both sides are browned, evenly distribute the sautéed mushroom and onion mixture from Step 2 over the top of each patty, pressing down gently so it adheres.

Step 5: Simmer and Finish

• sauce from Step 3
• seared patties with mushroom-onion topping from Step 4

Pour the sauce from Step 3 around the patties (not over them initially).

Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 15-20 minutes until the sauce thickens and coats the patties nicely.

The internal temperature should reach 160°F for elk.

Uncover toward the end if the sauce seems too thin and let it reduce slightly.

I always spoon some of that rich sauce over the top of the patties just before serving for extra moisture and flavor.