Double Batch Freezer-Friendly Salisbury Steak and Mushroom Gravy
This recipe makes a double batch of comfort food classic Salisbury steak with mushroom gravy, perfect for serving one meal now and freezing another for later. The steaks are seared and then simmered in a rich, savory gravy.
Equipment
- Large bowl
- Large skillet (or two)
- Plate
- Whisk
Ingredients
Salisbury Steaks
- 2 lbs ground beef (80/20 lean is ideal) (approx. 900g)
- 1 large egg
- 1/2 cup plain breadcrumbs (panko works great for texture)
- 1/4 cup milk
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce (for steaks)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper (for steaks)
- 1/2 tsp salt (for steaks, adjust to taste)
- 2 tbsp olive oil (for searing steaks)
Mushroom Gravy
- 1 tbsp olive oil (for gravy)
- 2 tbsp butter
- 1 large onion, chopped (about 1 cup)
- 16 oz cremini mushrooms, sliced (approx. 450g)
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups beef broth (low-sodium is preferred)
- 2 tbsp Worcestershire sauce (for gravy)
- 1 tbsp Dijon mustard
- 1/2 tsp black pepper (for gravy)
- Salt to taste (for gravy)
- Fresh parsley, chopped (for garnish, optional)
Instructions
Prepare Salisbury Steaks
- Gently combine ground beef, egg, breadcrumbs, milk, ketchup, 1 tbsp Worcestershire sauce, garlic powder, onion powder, 1/2 tsp black pepper, and 1/2 tsp salt in a large bowl. Avoid overmixing to keep patties tender.
Form Patties
- Divide the mixture into 8 equal portions and form each into an oval or round patty, about 1/2-inch thick.
Sear the Steaks
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear patties in batches for 3-4 minutes per side until deeply browned, then remove to a plate.
Sauté Aromatics
- Reduce heat to medium, add 1 tbsp olive oil and 2 tbsp butter to the same skillet. Cook chopped onion and sliced mushrooms until softened and browned, then stir in minced garlic for one minute.
Make the Roux
- Sprinkle 1/2 cup all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook the flour, creating a roux.
Build the Gravy
- Gradually whisk in 4 cups of beef broth, then stir in 2 tbsp Worcestershire sauce, Dijon mustard, and 1/2 tsp black pepper. Bring to a gentle simmer, stirring until thickened; adjust salt and pepper to taste.
Finish Cooking
- Return seared Salisbury steak patties to the simmering gravy, cover, and cook for 10-15 minutes until patties are cooked through and tender.
Serve or Freeze
- Serve one batch immediately, garnishing with fresh parsley if desired. For the second batch, cool completely before portioning and freezing.
Notes
This recipe is designed to make two batches, allowing you to enjoy one now and freeze one for a convenient future meal. Ensure patties are fully cooked through but still tender. Freezing instructions: Once completely cooled, portion the Salisbury steak and gravy into freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.