Salisbury Steak
Salisbury Steak brings tender beef patties and rich mushroom-onion gravy together in one of the coziest, most satisfying skillet dinners you can make.
Ground beef, panko, Dijon mustard, and grated onion form hearty patties, while a savory homemade gravy with mushrooms and garlic brings everything together in just 35 minutes.
This recipe is comforting, easy to make, and feels like a dinnertime win no matter how busy the day has been.
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Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – I use lean ground beef so the patties stay juicy without leaving too much grease behind in the skillet.
PANKO BREADCRUMBS AND EGG – These work together to bind the patties and keep them tender. You can use regular breadcrumbs if that’s what you have on hand.
ONION AND GARLIC – Grated onion adds moisture and flavor to the patties without chunky bits, while sliced onion and garlic bring extra depth to the gravy.
MUSTARD – Dijon mustard adds a subtle tang that gives the patties a little extra something. In a pinch you can also use yellow mustard or even dry mustard powder.
WORCESTERSHIRE SAUCE – Used in both the patties and the gravy, this adds rich, savory flavor that ties everything together.
OLIVE OIL AND BUTTER -Olive oil is used to sear the patties, while butter creates the base for a silky, flavorful gravy.
MUSHROOMS – Brown mushrooms add an earthy flavor that works beautifully with the savory gravy.
FLOUR – Helps thicken the gravy. Stir it in well to avoid clumps and give the sauce that perfect texture.
BROTH – I go with low-sodium beef broth so the flavors stay balanced and not overly salty.
KETCHUP – Adds just a touch of sweetness and acidity to round out the gravy.
PARSLEY – Totally optional, but adds a fresh pop of color if you’re serving this for company or just want it to look a little extra.
How To Make A Salisbury Steak
Please check the printable recipe card below for more detailed instructions.
- Mix the beef, breadcrumbs, egg, mustard, onion, and seasonings and shape into five patties.
- Cook the patties in a hot skillet for 4-5 minutes per side and set aside.
- Sauté mushrooms, onion, and garlic in butter. Stir in flour and cook for 1 minute.
- Add broth, ketchup, and Worcestershire, simmer until thick, then return patties and heat through for 2 to 3 minutes.
Leftovers and Storage
STORE – Let the Salisbury steak cool for about 15 minutes, then transfer to an airtight container and refrigerate for up to 3 days.
FREEZE – You can freeze the cooked steaks with gravy, or freeze the raw patties before cooking. For cooked leftovers, let everything cool and store in a freezer-safe container for up to 2 months. For uncooked patties, freeze them flat on a lined baking sheet, then transfer to a freezer bag once solid. Thaw overnight in the fridge before cooking or reheating.
REHEAT – Warm cooked steaks gently in a covered skillet over low heat until hot. For individual servings, the microwave on medium power works well.
MAKE AHEAD – Shape the patties and store them in the fridge for up to 24 hours. You can also prep the mushroom-onion mixture ahead of time and keep it chilled until you’re ready to make the gravy. It’s a small step that makes dinner feel easier.
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Serving Suggestions
MASHED POTATOES – Creamy and classic, these are perfect for soaking up every spoonful of the savory mushroom gravy.
ROASTED CARROTS – Their natural sweetness and golden edges add a warm contrast to the rich beef patties.
OATMEAL DINNER ROLLS – Soft and hearty, these rolls are great for mopping up the gravy and rounding out the meal.
Recipe Success Tips
USE LEAN GROUND BEEF – Lean beef gives you tender patties without too much grease left behind in the skillet. That way your gravy stays rich, not oily.
GRATE THE ONION – A grated onion blends smoothly into the meat and adds moisture without leaving noticeable chunks. It’s a small extra step that makes the patties more cohesive.
MIX UNTIL STICKY – Don’t just stir to combine. Use your hands and mix for 2 to 3 minutes until the meat feels tacky. That texture helps the patties hold their shape when cooking.
SIMMER THE GRAVY – Let the gravy bubble for a few minutes so it thickens and deepens in flavor. If it seems too thin, just give it a little more time uncovered.
GIVE THE PATTIES A REST – After cooking, let the patties sit while you build the gravy. It helps them stay juicy and makes it easier to finish the dish without overcooking them.
Expert Tip – When you add the broth, stir slowly and scrape up every bit of flavor stuck to the skillet. Those golden brown bits are what give your gravy real depth, and skipping them means missing out.
TASTE BEFORE SERVING – Once the gravy has thickened, give it a quick taste before adding the patties back in. Depending on your broth and ketchup, you may want a pinch more salt or a splash of Worcestershire to round things out. Little tweaks like this help balance the whole dish.
Commonly Asked Questions
Can I Use Ground Turkey Instead Of Beef?
Yes, ground turkey is a great substitute. Just season it a bit more generously since it has a milder flavor, and expect the patties to be a little softer in texture.
What’s The Best Way To Keep The Patties From Falling Apart?
Mix the meat until it feels tacky rather than just combined. The egg and breadcrumbs help, and letting the patties rest for a few minutes before cooking makes a big difference.
Can I Make The Gravy Without Mushrooms?
Absolutely. The gravy will be more onion-forward but still rich and satisfying. Just don’t skip the garlic and Worcestershire—they bring that savory balance.
How Do I Thicken The Gravy More?
Let it simmer uncovered for a few extra minutes while stirring. If it still feels too thin, you can whisk in a little more flour or make a quick slurry with broth and flour on the side.
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Salisbury Steak
Ingredients
For the steaks
- 1½ pounds ground beef lean
- ½ cup panko breadcrumbs
- 1 large egg
- 2 tablespoons yellow onion grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the gravy
- 3 tablespoons butter unsalted
- 6 ounces brown mushrooms sliced
- ½ yellow onion thinly sliced
- 3 cloves garlic minced
- 4 tablespoons flour
- 2 cups beef broth low-sodium
- 3 teaspoons ketchup
- 3 teaspoons Worcestershire sauce
Optional Garnish
- parsley chopped
Instructions
- Combine the ground beef, breadcrumbs, egg, onion, mustard, Worcestershire sauce, salt, and pepper in a large bowl. Use your hands to mix until the mixture becomes sticky and cohesive, about 2 to 3 minutes.
- Divide the mixture into five equal portions, shaping each into a patty weighing approximately 6 ounces.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the patties and cook for 4 to 5 minutes per side, or until fully cooked. Transfer the patties to a plate and set aside.
- If more than a teaspoon of grease remains in the skillet, carefully discard the excess to avoid an overly greasy gravy. Return the skillet to medium-high heat and melt the butter. Add the mushrooms, onion, and garlic, and sauté for 3 to 5 minutes, or until the onions are soft and translucent.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly. Slowly pour in the beef broth while continuing to stir. Add the ketchup and Worcestershire sauce and simmer until the gravy thickens, stirring occasionally.
- Return the patties to the skillet, spoon the gravy over them, and let them warm through for 2 to 3 minutes. Garnish with chopped parsley, if using, and serve hot.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.