This Salisbury Steak with Mushroom Gravy recipe is absolutely amazing! Juicy ground beef patties are smothered in a rich mushroom sauce for the ultimate healthy family dinner.
This recipe is great for Trim Healthy Mama (THM S), low carb and budget friendly.
Did you grow up with Salisbury steak as a staple meal?
I totally didn’t. I grew up with parents who both tried very hard to escape their countryside, homestyle background and live the sophisticated city life.
Joke’s on them, I moved right back to a rural town once I had the chance ?
Anyways, I grew up with kale salads and sushi, definitely not macaroni salads and Salisbury steak.
Maybe I need to over-compensate now? But I love the kind of food my grandma cooked for me on their farm, and I make it all the time for my family now.
Since I’ve been on Trim Healthy Mama for a while now, I’m working on transforming all our favorite dishes into plan-friendly meals – things like meatballs and sour cream pork chops and all the things.
And this Salisbury Steak with Mushroom Gravy is such a success, I had to share!
This is a really great s meal if your on the THM plan.
- it’s easy and budget friendly to make
- it’s packed with non-starchy veggies
- you can easily turn it into a crossover for your kids and husband
It’s also dairy-free (apart from the butter, but no cream or anything) but it has some oat bran in it, so it isn’t quite deep s, but also not quite heavy s.
Now if that’s not a great and homey way to gather your family around the table, then I don’t know what is!
How to make Salisbury Steak – Trim Healthy Mama style!
Here are some tips to make sure your fake steak dinner turns out extra awesome:
Use your mixer to mix the meat
Really, I haven’t used my hands to mix ground meat for meatloaf or meatballs or anything in years.
Just use a hand mixer with the dough hook attachment! Or if you’ve been blessed with a large family, double the recipe and use your stand mixer.
It’s easy, it’s quick and relatively mess-free. Just mix slowly and carefully and use a large bowl so the meat doesn’t go flying all over your counter.
Only brown the patties at first
The steaks turn it much nicer and juicier if you don’t brown them until they’re cooked all the way through.
Instead, just brown them for a few minutes on each side, then finish cooking them right in the gravy.
I like to baste them with gravy as they simmer, to keep them extra juicy and delicious.
Thicken to your taste
I like a thick gravy and my husband prefers it thin – so I compromise and find the happy medium.
Start with a small amount of thickener, then adjust to your taste.
And remember: The gravy thickens as the steaks simmer in it for around 10 minutes, so it’s a good idea to wait until the cooking time is up to make last minute adjustments.
Can this recipe be frozen?
Yes, you can freeze the cooked steaks in the gravy.
- allow to cool to room temperature before packing up and freezing
- use a container suitable for freezing
- label with the name and use-by date (freeze for up to 3 months)
- defrost in the fridge and reheat until piping hot and steaming all the way through
What sides go well with Salisbury steak?
I love the comfort food feeling of Salisbury steak, so I like to make a homey meal of it.
Some of our favorite sides:
- low starch vegetables such as green beans or broccoli
- mashed cauliflower for that delicious gravy
- a nice coleslaw
For my kids and husband I sometimes make mashed potatoes or mashed sweet potatoes as a crossover.
And when I’m not feeling like Mary Poppins, I just throw a slice of bread on the table. They love that almost more ?
Get the printable recipe here:
Salisbury Steak with Mushroom Gravy
For the steaks
- 1 pound ground beef
- 1/2 cup finely chopped celery OR use shredded and squeezed zucchini, or drained defrosted chopped spinach
- 1/2 green pepper finely chopped
- 1/4 cup oat bran
- 1 large egg
- 1 teaspoon prepared mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon dried onion powder
- 1/4 teaspoon fine sea salt
For the gravy
- 3 tablespoons butter divided
- 1/2 pound brown button mushrooms sliced
- 1 1/2 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried onion powder
- 1 teaspoon Glucomannan you can also use 1 tablespoon starch instead, but it will have more carbs
- Make the steaks: Add all ingredients for the steaks to a large bowl and mix well (I use a hand mixer with the dough hook attachment). Shape 5 equal patties and set them on a plate.
- Brown the steaks: Melt 1 tablespoon of butter in a large frying pan over medium-high heat. Brown steaks on either side, about 3 minutes each (don’t worry about cooking them through just yet). Remove and set aside, cover. Do NOT wipe the pan!
- Make gravy: Place the pan back over medium-high heat. Add another tablespoon of butter. Add the mushrooms and 1 tablespoon of water and cook until softened, scraping browned bits off the bottom of the pan. Pour beef stock and Worcestershire sauce into the pan. Add onion powder and stir well. Bring to a simmer.
- Thicken and cook: Stir the Glucomannan into a small amount of cold water, then pour it into the gravy and immediately stir well to thicken. Add the steaks back into the gravy and simmer for 10 minutes or until cooked all the way through. Baste with gravy from time to time as they cook.
- Finish: Store the remaining tablespoon of butter into the gravy (optional, but luscious) and serve with your favorite sides.
Nina K says
What can I use instead of oat bran?? And when you say I can substitute starch instead of that long “g” word I’m assuming you mean cornstarch??
Yes, you can use cornstarch or arrowroot instead of the crazy word with g ? Instead of the oat bran, try using quick cooking oats. Or breadcrumbs work too, if you’re not overly concerned with the carbs!
We just had this and my husband wanted to eat the whole thing! He raves about it. Thank you for the recipe.
Haha, that made me laugh, Vera! Glad you enjoyed the recipe, thanks for coming back to let me know!
Lia Hasier says
How about THM baking mix, could I sub that for oat bran?
Lia, yes that’s absolutely fine! I usually make it with baking mix nowadays, too. I’ll add it to the recipe so others know as well – thanks for asking 🙂
I’ve never been a fan of meatloaf style dishes (but my kids are) and now I have a kid with an egg allergy. So my question is how would this work without eggs?
Kelly, so sorry about my late reply! Generally, the meat should hold together even without the egg. I have a meatball recipe here on the site which uses 1/4 cup sour cream and 1 teaspoon psyllium husk in place of an egg. You could also use 1 teaspoon ground chia as a binder. Or you can try without a binder at all – the protein in the meat does hold together somewhat, the patties would just be a little more delicate and need to be shaped very firmly. Hope that helps!
I made this recipe and my husband could only say “It was Yummy, Yummy”
Annette St Clair says
I made this last night. It’s the best Salisbury steak recipe I’ve ever made. I didn’t make a single change to it.