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Salisbury Steak With Homemade Gravy

These are not your typical Salisbury steaks. To give them another dimension of flavor, you'll mix in some sweet Italian sausage. Adding sausage really takes them to another level of juicy deliciousness. For a fast and easy-to-prepare delicious meal, you can't go wrong with Salisbury steaks.
Course Dinner
Cuisine American
Keyword ground beef recipe ideas, ground pork recipe, homemade gravy, salisbury steak
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 575kcal
Author Barbara Bianchi


  • 1 pound ground beef
  • 1/4 pound ground sweet Italian sausage
  • 1 egg
  • 2 teaspoons Red Boat
  • 1 teaspoon dijon mustard Annie's is gluten free
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves of garlic finely chopped
  • 2 tablespoons onion minced
  • 2 tablespoons butter
  • 2 tablespoons avocado oil
  • For gravy:
  • 1 tablespoon butter
  • 8 ounces of mushrooms sliced
  • 1 large onion sliced
  • 1 teaspoon Red Boat
  • 1 teaspoon dijon mustard Annie's is gluten free
  • 1 teaspoon fresh rosemary chopped
  • salt and pepper to taste
  • 1 tablespoon of tapioca flour
  • 2 cups of beef broth + 2 tablespoons homemade or store bought
  • A handful of parsley chopped


  • In a large mixing bowl, whisk the egg, Red Boat, mustard salt, and pepper. Add ground beef, ground sausage, garlic and onions and mix well. Divide into 4 parts and Form into oval patties that look like steaks.
  • Heat oil and butter in a large skillet. Add the steaks and cook for 8 minutes on one side before flipping over. Then cook for another 8 minutes until they are cooked through with an internal temperature of 160 ℉. Transfer steaks to a plate and cover to keep warm.
  • Wipe the skillet clean.
  • For gravy: Heat 1 tablespoon of butter in the same skillet. Add mushrooms and onions. Sprinkle with rosemary and season with salt. Cook about 5 minutes until brown.
  • In a small bowl, make a slurry by mixing together 2 tablespoons of broth with tapioca flour.
  • Add 2 cups of broth, mustard and Red Boat to the mushrooms and onions.
  • Stir in the slurry, heat to just bubbling. Turn down to a simmer and whisk until thickened about 1-2 minutes.
  • Add salt and pepper to taste.
  • Return the Salisbury steaks to the skillet and spoon the onions and mushrooms over the steaks. Simmer for a few minutes. Garnish with parsley and serve.


  • If you're sensitive to gluten as we are, just check the ingredients of your sausage to make sure it's gluten free.
  • Sometimes I find a package of already ground sausage that I can use, but if not, I can slip the sausage out of their casings.
  • If you don’t have Red Boat fish sauce, you can use Worcester sauce, but I love Red Boat because it’s gluten-free and produced in a gluten-free facility. The ingredients are quite simple: just anchovy and sea salt.
  • Prefer a thinner gravy? You can skip the tapioca flour. It's up to you.


Calories: 575kcal | Carbohydrates: 13.4g