Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) ground beef (85–90% lean)
- 1/3 cup plain breadcrumbs
- 1 large egg + 1/4 cup milk
- 2 tbsp Worcestershire sauce (divided)
- 1 tbsp ketchup, 2 tsp Dijon mustard (divided)
- 1 tsp onion powder, 1 tsp garlic powder
- Salt and black pepper
- 2 tbsp butter + 3 tbsp flour
- 1 tbsp olive oil (plus more for searing)
- 1 medium onion, 8 oz mushrooms, 2 cloves garlic
- 2 cups low-sodium beef broth
- 2 lb potatoes, 4 tbsp butter, 1/2 cup milk, 1/4 cup sour cream
- Fresh parsley for garnish (optional)
Do This
- 1. Peel and cube potatoes. Boil in salted water until very tender, 15–20 minutes.
- 2. Mix beef, breadcrumbs, egg, milk, 1 tbsp Worcestershire, ketchup, 1 tsp Dijon, onion and garlic powder, salt, and pepper. Shape into small patties (about 2 inches wide).
- 3. Sear patties in a large skillet with a little oil until nicely browned on both sides. Transfer to a plate (they will finish cooking in the gravy).
- 4. In the same pan, cook onion and mushrooms in butter and oil until golden; add garlic.
- 5. Stir in flour, cook 1 minute, then whisk in broth, 1 tbsp Worcestershire, 1 tsp Dijon, thyme, salt, and pepper. Simmer until slightly thickened, then nestle patties into gravy. Cover and simmer 8–10 minutes.
- 6. Drain potatoes. Mash with butter, milk, sour cream, salt, and pepper until smooth and creamy.
- 7. Serve steak bites and mushroom-onion gravy over mashed potatoes. Garnish with parsley.
Why You’ll Love This Recipe
- All the cozy flavors of classic Salisbury steak, turned into fun, bite-sized patties.
- Rich, savory mushroom-onion gravy that tastes like it simmered all day.
- Creamy mashed potatoes catch every drop of sauce for a complete comfort-food dinner.
- Weeknight-friendly but impressive enough for guests.
Grocery List
- Produce: 1 medium yellow onion, 8 oz mushrooms (cremini or button), 2 lb russet or Yukon gold potatoes, 2 cloves garlic, fresh parsley (optional)
- Dairy: Unsalted butter, whole milk, sour cream (or Greek yogurt), 1 large egg
- Pantry: Ground beef (about 1.5 lb), plain breadcrumbs, Worcestershire sauce, ketchup, Dijon mustard, olive oil, all-purpose flour, low-sodium beef broth, dried thyme, kosher or sea salt, black pepper
Full Ingredients
For the Salisbury Steak Bites
- 1.5 lb (680 g) ground beef, 85–90% lean
- 1/3 cup plain breadcrumbs
- 1 large egg
- 1/4 cup milk (whole or 2%)
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp finely chopped fresh parsley (optional, for mixing into the meat)
- 1–2 tbsp neutral oil for searing (such as canola or vegetable oil)
For the Mushroom-Onion Gravy
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 8 oz cremini or white button mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1–2 tsp soy sauce (optional, for deeper color and flavor)
- 2 tbsp chopped fresh parsley, for garnish
For the Creamy Mashed Potatoes
- 2 lb russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 1/2–2 tsp kosher salt, divided (for the cooking water and to season)
- 4 tbsp (1/2 stick) unsalted butter
- 1/2 cup whole milk (plus an extra splash if needed)
- 1/4 cup sour cream (or plain full-fat Greek yogurt)
- 1/4 tsp freshly ground black pepper (or to taste)
Step-by-Step Instructions
Step 1: Start the mashed potatoes
Peel the potatoes and cut them into even 1 1/2-inch chunks so they cook at the same rate. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of kosher salt to the water.
Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cook the potatoes until very tender and easily pierced with a fork, 15–20 minutes. While the potatoes cook, move on to the steak bites.
Step 2: Mix and shape the Salisbury steak bites
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, Dijon mustard, onion powder, garlic powder, salt, pepper, and chopped parsley (if using).
Using clean hands or a fork, gently mix just until everything is evenly combined. Try not to overwork the meat, which can make the steak bites dense.
Divide the mixture into 16–20 equal portions and roll each into a ball, then gently flatten into mini patties about 2 inches wide and 1/2–3/4 inch thick. Place them on a plate or tray.
Step 3: Sear the steak bites
Heat 1–2 tablespoons of oil in a large, heavy skillet over medium-high heat. When the oil is shimmering and hot, add the steak bites in a single layer without crowding the pan (cook in batches if needed).
Sear for 2–3 minutes per side, until well browned. They do not need to be cooked through at this stage; they will finish cooking in the gravy. Transfer browned patties to a clean plate and repeat with any remaining patties, adding a bit more oil if the pan looks dry.
Step 4: Cook the onions and mushrooms
In the same skillet (do not wipe it out; those browned bits add flavor), reduce the heat to medium. Add the butter and olive oil. Once the butter has melted, add the sliced onion and a small pinch of salt.
Cook, stirring occasionally, until the onion begins to soften and take on some golden color, about 5–7 minutes. Add the sliced mushrooms and another small pinch of salt. Continue to cook, stirring frequently, until the mushrooms have released their moisture and are nicely browned, another 5–7 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Step 5: Build the mushroom-onion gravy
Sprinkle the flour evenly over the onion and mushroom mixture. Stir well to coat the vegetables and cook the flour for about 1 minute, stirring constantly so it does not burn.
While whisking or stirring, slowly pour in the beef broth, making sure to scrape up any browned bits from the bottom of the pan. Add the Worcestershire sauce, Dijon mustard, thyme, salt, pepper, and soy sauce if using.
Bring the mixture to a gentle simmer. Cook for 3–5 minutes, stirring occasionally, until the gravy thickens slightly. It should be silky and coat the back of a spoon; if it gets too thick, add a splash of broth or water to loosen it.
Step 6: Simmer the steak bites in the gravy
Carefully nestle the browned steak bites into the simmering gravy, along with any juices that have collected on the plate. Spoon some of the gravy over the top of each patty.
Cover the skillet with a lid (or loosely with foil) and reduce the heat to low. Simmer for 8–10 minutes, until the steak bites are cooked through (an internal temperature of 160°F / 71°C) and very tender, and the gravy has thickened to your liking. Taste and adjust seasoning with more salt and pepper if needed. Keep warm over very low heat while you finish the potatoes.
Step 7: Finish the creamy mashed potatoes and serve
When the potatoes are very tender, drain them well and return them to the hot pot. Let them sit for 1–2 minutes to steam off excess moisture.
Add the butter, 1/2 cup milk, sour cream, 1/2 teaspoon salt, and black pepper. Mash until smooth and creamy, adding a splash more milk as needed to reach your preferred texture. Taste and adjust seasoning with additional salt and pepper.
To serve, spoon a generous mound of mashed potatoes onto each plate. Top with several Salisbury steak bites and ladle mushroom-onion gravy over the top. Sprinkle with chopped fresh parsley for a fresh, colorful finish.
Pro Tips
- Do not overwork the meat. Mix the beef mixture just until combined so the steak bites stay tender and juicy.
- Get a good sear. Let the patties brown undisturbed for a couple of minutes per side. That deep color equals deep flavor in the gravy.
- Use well-salted potato water. Salting the cooking water seasons the potatoes from the inside, so your mash tastes flavorful, not bland.
- Adjust gravy thickness. If the gravy is too thick, add a splash of broth or water. If it is too thin, simmer uncovered for a few extra minutes.
- Make it ahead-friendly. Both the steak bites and gravy reheat beautifully; you can even make the mashed potatoes earlier in the day and warm them gently with a splash of milk.
Variations
- Turkey or chicken version: Swap the ground beef for ground turkey or chicken. Use chicken broth instead of beef broth and add an extra tablespoon of butter for richness.
- Gluten-free: Use gluten-free breadcrumbs in the meat mixture and substitute a gluten-free all-purpose blend for the flour in the gravy. Ensure your Worcestershire and soy sauces are gluten-free.
- Caramelized onion only: Skip the mushrooms and double the onion for a deeply caramelized onion gravy if you have mushroom-averse eaters.
Storage & Make-Ahead
Let leftovers cool to room temperature, then transfer the steak bites, gravy, and mashed potatoes to airtight containers. Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the gravy and a bit of milk to loosen the mashed potatoes as needed. You can also freeze the steak bites and gravy together for up to 2 months; thaw overnight in the refrigerator before reheating. For best texture, mashed potatoes are best enjoyed fresh or within 1–2 days.
Nutrition (per serving)
Approximate values for 1 of 4 servings (Salisbury steak bites, gravy, and mashed potatoes): about 820 calories, 38 g protein, 45 g carbohydrates, 50 g fat, 16 g saturated fat, 4 g fiber, and 1,350 mg sodium. Actual values will vary based on exact ingredients and brands used.
