Poor Man’s Salisbury Steak with Mushrooms is an easy, budget-friendly dinner made with tender beef patties and a rich onion-mushroom gravy. It has all the classic comfort food flavor, with mushrooms adding even more depth to the savory sauce. Everything cooks in one skillet, making it perfect for busy weeknights. If you’ve made my Poor Man’s Salisbury Steak, this version is a perfect variation to try if you love mushrooms! And for another delicious option, don’t miss my Salisbury Steak Meatballs.
Ingredients & Substitutions
- Ground Beef: I used 80/20 ground beef for the best flavor and juiciness. You can use leaner beef if you prefer, but the patties may be a little less tender.
- Eggs: Help bind the patties together so they hold their shape while cooking.
- Potato Chips: This is my “poor man’s” shortcut. Crushed potato chips add flavor and help keep the patties tender. Plain or lightly salted works best. In a pinch, you could use breadcrumbs, but the flavor will be different.
- Dry Mustard: Adds a subtle tang and depth of flavor. If you don’t have it, you can leave it out or substitute a small amount of Dijon mustard.
- Garlic Powder: Gives the patties a nice savory boost without overpowering the dish.
- Butter & Olive Oil: Used together for cooking the patties; this gives you great flavor from the butter and helps prevent burning with the oil.
- Onion: A sliced yellow onion adds sweetness and builds the base of the gravy.
- Mushrooms: Baby bella mushrooms add a rich, savory flavor. White mushrooms work just as well if that’s what you have.
- Beef Broth: Forms the base of the gravy, mixed with cornstarch. Use a good-quality broth for the best flavor.
- Worcestershire Sauce: Adds that classic savory, slightly tangy flavor that makes Salisbury steak so good.
FAQs
Why use potato chips instead of breadcrumbs?
Potato chips add both flavor and moisture, which helps keep the patties tender and juicy. It’s a simple, budget-friendly swap that gives this “poor man’s” version its signature texture.
Can I use breadcrumbs instead of potato chips?
Yes. If you don’t have potato chips, you can use about 3/4 cup of breadcrumbs instead. The patties will still hold together, but the flavor will be a bit more traditional.
What kind of mushrooms work best?
Baby bella (cremini) mushrooms are my go-to because they have a deeper, richer flavor. White mushrooms will also work if that’s what you have on hand.
Can I make the patties ahead of time?
Yes. You can mix and shape the patties ahead of time, then cover and refrigerate them for up to 24 hours before cooking. This can actually help the flavors come together a bit more.
How do I know when the patties are done?
The patties are done when they reach an internal temperature of 160°F and are no longer pink in the center. They should also feel firm to the touch.
What if my gravy is too thick or too thin?
If the gravy gets too thick, add a splash of beef broth until it reaches your desired consistency. If it’s too thin, let it simmer a little longer to thicken.
Can I make Salisbury Steak without mushrooms?
Yes. You can leave out the mushrooms and just make an onion gravy instead. It will still be delicious and very similar to a classic Salisbury steak.
Can I double the recipe?
Absolutely. Just use a large enough skillet (or cook in batches) so the patties brown properly and don’t crowd the pan.
Serving Ideas
- Serve over mashed potatoes for a classic, comforting meal that soaks up all that rich onion-mushroom gravy.
- Pair with buttered noodles or white rice for an easy, hearty dinner.
- Add a side of green beans or roasted carrots to round out the plate.
- Serve with easy dinner rolls or crusty bread like a French Baguette to scoop up every bit of the savory sauce.
- For a lighter option, serve alongside a simple side salad to balance the richness.
How to Store Poor Man’s Salisbury Steak with Mushrooms
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors get even better as it sits.
Reheating: Warm on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth if needed to loosen the gravy.
Freezer: You can freeze the patties and gravy together, but for the best results, store them separately. Let everything cool completely, then place in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Poor Man’s Salisbury Steak with Mushrooms
Ingredients
Patties
- 1 pound (454 g) ground beef
- 2 large eggs
- 1 cup potato chips, plain or lightly salted, crushed
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Onion-Mushroom Gravy
- 1 medium yellow onion, thinly sliced
- 8 oz (227 g) baby bella mushrooms, cleaned and sliced (about 3 cups)
- 2 cups (16 ounces) beef broth
- 1 tablespoon cornstarch
- 4 dashes Worcestershire sauce
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine ground beef, eggs, crushed potato chips, dry mustard, garlic powder, salt, and pepper. Mix gently with your hands until fully combined; do not overmix.
- Shape the mixture into 4 equal patties (about ½-inch thick). Set aside.
- In a large 12-inch skillet, heat the butter and olive oil over medium-high heat. Add the patties and cook for 4 to 5 minutes per side, or until browned and cooked through to an internal temperature of 160°F.
- Remove patties to a plate and carefully drain excess grease, leaving about 1 tablespoon in the skillet.
- Add the sliced onion and mushrooms to the skillet. Cook, stirring occasionally, until the onions are soft and golden and the mushrooms have released their liquid and started to brown, about 6 to 8 minutes.
- In a small bowl, whisk together beef broth and cornstarch until smooth.
- Pour the broth mixture into the skillet with the onions and mushrooms. Add the Worcestershire sauce and stir to combine.
- Bring to a gentle simmer over medium-low heat, stirring occasionally, until the gravy is thickened, about 2 to 3 minutes. If the gravy becomes too thick, add a splash of beef broth to loosen it.
- Return the patties to the skillet, nestling them into the gravy. Spoon some of the gravy over the tops.
- Simmer gently for 2 to 3 minutes, or until everything is heated through and the flavors have come together.
- Serve hot, spooning extra onion-mushroom gravy over each patty.
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