Simple Brown Gravy Salisbury Steak for Two

Here’s my go-to Salisbury steak recipe that’s perfectly portioned for two people. It features tender ground beef patties smothered in a rich mushroom gravy, paired with creamy mashed potatoes – just like mom used to make.

This is the dinner I turn to when I want something comforting but don’t want to deal with a week of leftovers. My husband says it reminds him of his childhood dinners, but trust me – this homemade version is so much better than the TV dinner variety!

What Kind of Ground Beef Should I Use?

For salisbury steak, you’ll want to aim for ground beef that’s around 80/20 lean-to-fat ratio – this gives you the perfect balance of flavor and moisture without being too greasy. While you could use leaner meat like 90/10, it might result in a drier patty that’s less tender. Regular ground beef works better than ground sirloin or extra-lean ground beef for this classic comfort dish. Just make sure your meat is fresh and has a bright red color when you buy it, and bring it to room temperature before cooking for the most even results.

Options for Substitutions

This classic comfort food recipe can be adapted with several easy swaps if you’re missing ingredients:

• Ground beef: You can use ground turkey or a beef-pork mixture instead. If using turkey, add 1 tablespoon of olive oil to the meat mixture to keep it moist.
• Breadcrumbs: Out of breadcrumbs? Crush some crackers, use panko, or make your own by toasting and crushing bread. You’ll need the same amount for any of these options.
• Egg: For binding, you can use 2 tablespoons of mayonnaise or 3 tablespoons of plain yogurt instead of the egg.
• Brown gravy mix: If you don’t have gravy mix, combine 2 tablespoons flour, 1 beef bouillon cube, and 1/2 teaspoon onion powder. You’ll need to cook it a bit longer to get rid of the flour taste.
• Dried onion bits: Fresh minced onion works great – use about 2 tablespoons. You can also use 1/2 teaspoon onion powder as a quick fix.
• Mustard powder: Regular prepared mustard works too – use 1 teaspoon of Dijon or yellow mustard instead of the powder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Salisbury steak is overworking the meat mixture, which can lead to tough, dense patties – instead, mix the ingredients just until combined and shape them gently. Another common error is cooking the patties on heat that’s too high, causing the outside to burn before the inside is done – maintain a medium heat and give them time to cook through evenly, about 4-5 minutes per side. To get the most flavor from your gravy, don’t skip browning the meat properly – those browned bits stuck to the pan (called fond) are crucial for developing a rich, savory sauce. For the best texture, let your steaks rest for 3-5 minutes before serving, which allows the juices to redistribute throughout the meat instead of running out when cut.

What to Serve With Salisbury Steak?

Since Salisbury steak comes with such a rich brown gravy, it pairs perfectly with sides that can soak up all that delicious sauce. Creamy mashed potatoes are the classic choice – they’re basically made for this dish! You could also go with egg noodles or rice if you want to switch things up. For a veggie side, simple steamed green beans or carrots work great, or try some sautéed mushrooms to complement the gravy. If you’re making this for date night, add a glass of red wine and you’ve got yourself a cozy dinner for two.

Storage Instructions

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

Make Ahead: You can shape the patties up to a day ahead and keep them covered in the fridge. This makes dinner prep super quick when you’re ready to cook. Just remember to bring them to room temperature for about 15 minutes before cooking for the best results.

Warm Up: To enjoy your leftover salisbury steak, heat it gently in a covered skillet over medium-low heat until warmed through. Add a splash of water or beef broth if the gravy needs thinning out. You can also use the microwave – just heat in 30-second intervals, stirring the gravy between each round.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 600-650
• Protein: 35-40 g
• Fat: 35-40 g
• Carbohydrates: 45-50 g

Ingredients

• 1 egg
• 2 tablespoons milk
• 1/4 cup spiced breadcrumbs
• 1 packet brown gravy mix (7/8 ounce), split
• 1 teaspoon dried onion bits
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/2 pound ground beef
• 1/2 cup water
• 1/2 tablespoon mustard powder

Step 1: Prepare the Meat Mixture

In a medium-sized bowl, combine egg, milk, breadcrumbs, 1 tablespoon of gravy mix, onion, garlic powder, red pepper flakes, and ground beef.

Gently mix all the ingredients together, being careful not to overmix, as this can make the meat dry.

Form the mixture into two oblong patties, each about 3/4 inch thick.

Step 2: Cook the Patties

Heat a skillet large enough to hold both patties over medium heat.

Add the patties to the skillet and fry until they reach your desired level of doneness.

This should take about 10 minutes in total, flipping halfway through for even cooking.

Once cooked, remove the patties from the skillet and keep them warm.

Step 3: Make the Gravy

If using beef that is not lean, drain any excess drippings from the skillet after removing the patties.

In the same skillet, with the flavorful bits left behind, add the remaining ingredients for the gravy.

Stir continuously until the gravy thickens and becomes smooth, with no lumps remaining.

Step 4: Serve and Enjoy

Once the gravy is ready, pour it generously over the warm patties.

Serve immediately and enjoy the deliciously savory dish you’ve created!