This Salisbury Steak in Mushroom Gravy is the kind of comfort food you need in your life. It’s incredibly easy to make and that gravy is lick your plate good.
My version doesn’t include breadcrumbs because we’re keeping this healthy and easy. Of course if you’ve spent any time here then you already know it’s going to be dairy free, gluten free, and Whole30 compliant too.
To begin we’ll mix a few ingredients together and form our burger patties. They go in the skillet with a cooking fat of your choosing. I tend to use olive oil but ghee or avocado oil would also work. Brown both sides of the meat. Don’t worry about cooking it completely through yet. We just want that gorgeous coloring on there.
Then remove the burgers from the pan and let’s make that gravy! Your onions and mushrooms will sauté for a quick minute or two to get them soft and fragrant. Add the rest of the gravy ingredients along with your burgers. Cover. This is that magical part of your dinner prep when everything cooks together and that gravy infuses the beef with so much good flavor.
I thicken my gravy with arrowroot flour. It tastes like nothing and blends beautifully. A one pound bag costs me $6.99 at Whole Foods and it lasts for an eternity since I only use a tablespoon or two at a time.
If you’re new to arrowroot flour, the thing to remember is that you want to shake it up with equal parts water (I typically use 1 tablespoon of each) to create a slurry. Then pour it into your sauce, gravy, or soup after you’ve turned off the heat. Stir and you’ll see it thicken right away. You can always add more if needed. It’s so simple!
That’s it! Serve this rich entree over my Light & Creamy Mashed Potatoes to really take advantage of all that glorious gravy!
Looking for another ground beef recipe? These Meatballs in Marinara Sauce ought to do the trick!
Salisbury Steak in Mushroom GravyPrint Recipe Pin Recipe
- 1 lb lean ground beef
- 1 egg
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 tbsp cooking fat of choice
- 1 medium white or yellow onion thinly sliced
- 8 oz mushrooms fresh
- 1 tbsp cooking fat of choice
- 3 cups beef stock
- 1 tbsp minced garlic
- 2 tbsp tomato paste
- 1 tbsp fresh rosemary chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp arrowroot flour
- 1 tbsp water
- Combine the lean ground beef, egg, salt, pepper, onion powder, and garlic powder in a large bowl. Use your hands to mix ingredients together and form four patties of the same size.
- Heat 2 tablespoons of your cooking fat of choice (I use olive oil) in a skillet on medium high heat.
- Place your patties in the skillet. Pan should be hot so you’ll hear that sizzle when the meat touches the oil. Brown both sides of the hamburger patties, about 4 to 5 minutes per side. Remove the patties from the skillet and set aside.
- Add mushrooms and onions to the skillet along with 1 tablespoon of your cooking fat of choice. Reduce heat to medium or medium-low. Sauté for around 2 to 3 minutes so that your onions start to wilt.
- Return patties to skillet with the mushrooms and onions. Also add beef stock, tomato paste, minced garlic, chopped fresh rosemary, salt, and pepper. Cover and let everything simmer for 10 minutes. (Your gravy should bubble a little but not truly boil.)
- Remove patties from skillet again. Turn off heat. In a small container combine arrowroot flour and water. Shake. Pour the mixture into your gravy and whisk so it’s thoroughly mixed in. You’ll notice the gravy begins to thicken immediately. Return the patties to the skillet. You’re ready to serve!