Homemade Salisbury Steak with Mushroom Gravy and Garlic Mashed Potatoes

This classic Salisbury steak recipe brings together juicy beef patties, a rich mushroom gravy and sides of creamy garlic mashed potatoes and tender carrots. It’s the ultimate comfort food that feels like a warm hug on a plate.

Inspired by the original health-food creation of Dr. Salisbury, this version is all about flavor. Scallions and dried rosemary season the patties, while a silky gravy made from mushrooms and beef stock ties everything together. Serve it up for a satisfying weeknight dinner that’s sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dice the potatoes into 1-inch cubes. Peel and slice the carrot into thin rounds. Mince the garlic. Slice the scallions, separating white and green parts. Slice the mushrooms.
2. Place the potatoes in a pot with salted water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, combine ground beef, dried rosemary, half the scallion whites, ½ teaspoon salt and a pinch of pepper in a bowl. Form into two oval patties.
4. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the patties and cook until browned on both sides and cooked through, about 4-5 minutes per side. Transfer to a plate and cover loosely.
5. In the same skillet, add 1 teaspoon oil and the sliced carrots. Cook until golden and tender, about 5-7 minutes. Season with salt and pepper. Remove carrots and set aside.
6. Add remaining 1 teaspoon oil and the mushrooms to the skillet. Cook until browned, about 4 minutes. Add the remaining scallion whites and garlic; cook 1 minute. Sprinkle flour over and stir for 1 minute.
7. Whisk in ¾ cup water, chicken stock concentrate and beef stock concentrate. Bring to a simmer, scraping up browned bits. Cook until thickened, about 2-3 minutes. Season with salt and pepper. Return patties to the skillet and spoon gravy over.
8. Mash the drained potatoes with butter, sour cream and a pinch of salt and pepper. Stir in half the scallion greens. Adjust seasoning.
9. Serve the patties and gravy alongside the mashed potatoes and carrots. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, though the patties may be slightly leaner. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make the gravy ahead of time?

Absolutely. Prepare the gravy, let cool and refrigerate. Reheat and add a splash of water if needed before serving.