Salisbury Steak with Mushroom Gravy and Egg Noodles

A hearty and comforting dish featuring tender Salisbury steaks smothered in a rich mushroom gravy, served over buttery egg noodles for a satisfying meal.

This comforting Salisbury steak recipe combines tender, flavorful beef patties with a rich and savory mushroom gravy, served over buttery egg noodles for a classic and satisfying meal. The patties are made with a blend of ground beef, breadcrumbs, milk, and seasonings, then seared to golden perfection. The homemade mushroom gravy, infused with onions, garlic, and Worcestershire sauce, adds depth and warmth to every bite. Paired with tender egg noodles tossed in butter, this dish is both hearty and easy to prepare, making it perfect for a cozy family dinner.

Servings

4

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

60 minutes

For the Salisbury Steaks
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil

For the Mushroom Gravy
2 tablespoons butter
1 medium onion, sliced
8 oz button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste

For the Egg Noodles
8 oz egg noodles
Salt (for boiling water)
2 tablespoons butter
Fresh parsley, chopped (for garnish, optional)

Preparation

  • Finely chop the onion for the steaks and slice the onion and mushrooms for the gravy.
  • Mince the garlic.
  • Bring a large pot of salted water to a boil for the noodles.
  • In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
  • Divide and shape the mixture into oval patties.

Cooking

  • Heat olive oil in a large skillet over medium-high heat. Add the patties and cook until browned on both sides. Remove and set aside.
  • In the same skillet, melt the butter. Add the sliced onion and cook until softened.
  • Stir in the mushrooms and garlic and cook until browned and tender.
  • Sprinkle the flour over the vegetables and stir well. Cook briefly to remove the raw flour taste.
  • Gradually whisk in the beef broth until smooth and slightly thickened. Stir in Worcestershire sauce and season with salt and pepper.
  • Return the patties to the skillet, nestling them into the gravy. Cover and simmer gently until the patties are cooked through and the gravy thickens.
  • Meanwhile, cook the egg noodles until tender. Drain and toss with butter and a pinch of salt.

Serving

  • Spoon the buttered egg noodles onto plates or bowls.
  • Top with the Salisbury steaks and plenty of mushroom gravy.
  • Garnish with chopped parsley if desired.