Salisbury Steak with Garlic Mashed Potatoes and Mushroom-Onion Gravy

Ah yes — Salisbury Steak with Garlic Mashed Potatoes and Mushroom-Onion Gravy 🍽️ — classic comfort food that hits all the right notes: hearty, savory, and utterly satisfying. Here’s a complete, from-scratch recipe.

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Salisbury Steak with Garlic Mashed Potatoes & Mushroom-Onion Gravy

Ingredients (4 servings)

For the Salisbury Steak

• 1 lb (450 g) ground beef (80/20 for juiciness)
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp milk
• 1 small onion, finely diced
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder (optional)

For the Gravy

• 2 tbsp butter
• 8 oz mushrooms, sliced
• 1 small onion, thinly sliced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• Salt & pepper to taste

For Garlic Mashed Potatoes

• 2 lbs potatoes, peeled and cubed
• 4 cloves garlic, peeled
• ½ cup milk (warm)
• 4 tbsp butter
• Salt & pepper to taste

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Instructions

1. Make the Mashed Potatoes

1. Boil potatoes and garlic in salted water until tender (about 15–20 min).
2. Drain, then mash with butter and warm milk.
3. Season with salt and pepper. Keep warm.

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2. Prepare Salisbury Steaks

1. In a bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, Worcestershire, salt, pepper, and garlic powder.
2. Form into 4–6 oval patties.
3. Heat a skillet over medium-high heat with a little oil. Brown patties 3–4 min per side (they’ll finish cooking in the gravy). Remove and set aside.

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3. Make Mushroom-Onion Gravy

1. In the same skillet, melt butter. Sauté sliced mushrooms and onions until softened and golden (5–7 min).
2. Sprinkle flour over mushrooms/onions; cook 1–2 min, stirring.
3. Gradually whisk in beef broth and Worcestershire sauce. Simmer until thickened, 5–7 min.
4. Season with salt and pepper.

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4. Combine Steaks & Gravy

• Return patties to the skillet with gravy.
• Simmer gently 10–15 min until steaks are fully cooked (internal temp 160°F / 71°C).

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5. Serve

• Plate Salisbury steaks over mashed potatoes.
• Spoon mushroom-onion gravy generously over the top.

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Tips for Best Results

• Don’t overmix the beef mixture — keeps steaks tender.
• Make gravy in the same pan for maximum flavor from browned bits.
• Add a dash of cream to gravy for extra richness if desired.

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If you want, I can also give:

• Instant Pot version (one-pot convenience)
• Healthier, lower-fat version
• Make-ahead freezer version

Do you want me to provide one of these variations?