This Homemade Salisbury Steak recipe with rich and silky mushroom gravy is made completely from scratch in just 30 minutes. Serve it over mashed potatoes for a comforting, nostalgic meal.
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This is an excellent time to return to classic recipes from the past and this old fashioned Salisbury Steak recipe is one of the best. I have deeply engrained memories of these comforting hamburger steaks with gravy from decades ago and this meal absolutely stands the test of time.
If your only memories of Salisbury Steak are from the school cafeteria or a frozen TV dinner, you haven’t lived until you’ve tried Homemade Salisbury Steak smothered with mushroom gravy.
Table of contents
Why You’ll Love this Recipe
- The Salisbury “steak” patties are made with ground beef making it a more economical way to enjoy beef.
- It’s a satisfying, stick to your ribs meal that works any time of year.
- This easy Salisbury Steak recipe cooks on the stovetop in about 30 minutes!
- You can make the beef patties in advance and freeze them to save time.
- Salisbury Steak is comfort food that appeals to all ages and is one of the most family-friendly meals ever!
What is Salisbury Steak?
All Salisbury Steak recipes start with ground meat; usually ground beef mixed with a variety of add-ins. This ground meat mixture is formed into steak-like patties that are like a cross between a hamburger patty and meatloaf. The recipe is finished with a quick and easy gravy that typically contains mushrooms and onions. Lots of recipes utilize canned soup as a shortcut, but this authentic Salisbury Steak recipe is made completely from scratch.
Ingredient Notes
Ingredients for Salisbury Steak
- Egg
- Italian seasoned Panko breadcrumbs – Get a head start on flavor and use seasoned breadcrumbs.
- Ketchup – There’s a little ketchup in the meat mixture and the gravy. I often will substitute tomato paste and either works really well.
- Dijon mustard – In the meat patties and gravy.
- Worcestershire sauce – In the meat patties and gravy.
- Salt and freshly ground black pepper
- 85% to 90% lean ground beef
- Olive oil
Additional Ingredients for Mushroom Gravy
- Cremini mushrooms – Sometimes sold as baby bella or brown button mushrooms. They are all and the same!
- Onion – A sweet yellow onion, halved and thinly sliced.
- Low sodium beef broth
- Low sodium soy sauce – Adds some really great umami to the gravy.
- Cornstarch and water – A cornstarch slurry quickly thickens the gravy
- Browning sauce – Just a few drops of Kitchen Bouquet adds rich color and enhances the flavor of gravies. I highly recommend keeping a bottle in your pantry.
How to Make Homemade Salisbury Steak
- Whisk the egg with a fork in a large bowl and stir in the bread crumbs, ketchup (or tomato paste), Dijon, Worcestershire sauce, salt and pepper.
- Add the ground beef and mix well. Form the mixture into 4 to 6 oval patties that are no more than ½-inch thick.
- Heat olive oil in a deep skillet or sauté pan over medium-high heat and add the patties. Cook until browned on both sides and cooked through with an internal temperature of 150 to 155 degrees F.
- Transfer the patties to a plate to rest while you make the gravy.
How to Make Salisbury Steak Gravy
- Pour off any grease from the skillet and return it to the heat. Add the sliced onions and cook until softened and just beginning to get brown around the edges, about 3 to 4 minutes. Next, add the mushrooms and cook for a few more minutes until softened. Season with a pinch of black pepper.
- Add the beef broth, ketchup (or tomato paste), soy sauce, Worcestershire sauce, and mustard and stir to combine.
- In a small bowl whisk the cornstarch with water and add the slurry to the skillet. Simmer and stir for a minute or two to thicken the gravy.
- For richer color and deeper flavor, add a few drops of browning sauce. Taste and season with additional salt and pepper, only if needed. Add the beef patties back to the skillet and spoon the mushroom and onion gravy over the top.
How to Freeze Salisbury Steak
To freeze Salisbury Steak and gravy for a future meal, place the uncooked patties on a parchment paper lined baking sheet and freeze for about two hours or until solid. Transfer the frozen patties to a freezer safe plastic storage bag and the prepared gravy to a separate freezer safe container and freeze for up to 2 to 3 months. Allow the frozen patties and gravy to thaw overnight in the refrigerator before cooking as directed.
To freeze leftovers, allow them to cool completely before transferring to a freezer safe airtight container and transfer them to the freezer. Then, thaw as directed above and reheat gently in a skillet on the stove or in the microwave.
Serving Suggestions
I think everyone agrees that the very best way to serve Salisbury Steak and gravy is over a mound of buttery mashed potatoes! I love to serve them with my Sour Cream Mashed Potatoes. A simply prepared vegetable like peas or green beans or my Brown Sugar Dill Carrots recipe is the perfect way to round out this meal.
Variations and Tips
- Replace up to half of the ground beef with lean ground pork or turkey for a slightly different flavor profile.
- Eliminate the onions from the gravy if you have finicky eaters.
- Add a touch of heavy cream or half and half to the gravy for a rich, velvety finish.
- Sprinkle the finished dish with fresh herbs like parsley or thyme for a fresh boost of flavor.
More Classic Ground Beef Recipes
- Hamburger Stew with Rice
- Baked Rigatoni with Meat Sauce
- BBQ Meatballs with Mashed Potatoes
- Classic Beef Burgers
- Easy Homemade Spaghetti Sauce
Homemade Salisbury Steak
Video
Ingredients
For the Salisbury Steak Patties
- 1 egg
- ½ cup Italian seasoned Panko breadcrumbs
- 1 tablespoon ketchup or tomato paste
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt
- freshly ground black pepper, to taste
- 1 ½ pounds 85% to 90% lean ground beef
- 2 tablespoon olive oil, or as needed, divided
For the Mushroom Onion Gravy
- 1 small sweet yellow onion, halved and thinly sliced
- 8 ounce cremini mushrooms, sliced
- 2 cups low sodium beef broth
- 1 tablespoon ketchup or tomato paste
- 1 tablespoon low sodium soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch
- 2 teaspoons water
- browning sauce like Kitchen Bouquet, a few drops for color (optional)
- salt and freshly ground black pepper, to taste
- fresh Italian parsley, or other fresh herbs (optional garnish)
Instructions
Salisbury Steak Patties
- In a large bowl, whisk the egg with a fork. Stir in the bread crumbs, ketchup (or tomato paste), Dijon, Worcestershire sauce, salt and pepper. Add the ground beef and mix well. Form into 4 to 6 oval patties no more than ½-inch thick.
- Add 1 tablespoon oil to a large, deep nonstick skillet or sauté pan and place it over MEDIUM-HIGH heat. Add the patties and cook until browned on both sides and cooked through with an internal temperature of 150 to 155 degrees F. Transfer the patties to a plate and set aside.
Mushroom Onion Gravy
- Pour off any grease from the skillet and place it over MEDIUM heat (wipe out any big burned bits with a paper towel). Add the sliced onions and cook until softened and just beginning to get brown around the edges, about 3 to 4 minutes. Add the mushrooms and cook for a few more minutes until the mushrooms are softened. Season with a pinch of black pepper.
- Add the beef broth, ketchup (or tomato paste), soy sauce, Worcestershire sauce, and mustard and stir to combine. In a small bowl whisk the cornstarch with water and add the slurry to the skillet. Stir for a minute or two until the sauce thickens. For richer color and deeper flavor, add a few drops of browning sauce. Taste and season with additional salt and pepper, only if needed
- Add the beef patties back to the skillet and spoon the mushroom and onion gravy over the top.
- Garnish with parsley and serve over mashed potatoes.
Notes
- Replace up to half of the ground beef with lean ground pork or turkey for a slightly different flavor profile.
- Eliminate the onions from the gravy if you have finicky eaters.
- Add a touch of heavy cream or half and half to the gravy for a rich, velvety finish.
- Sprinkle the finished dish with fresh herbs like parsley or thyme for a fresh boost of flavor.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
I just made this for the first time today. Great tasting. I always tweak a recipe according to our tastes. I added garlic to the mushrooms, spiced it up a bit more with red pepper flakes and Italian seasoning. Omitted the soy sauce as I did not want any more sodium. Used Beef stock instead of broth because that it what I had. I did use the tomato paste and the Kitchen Bouquet as that is a staple in the house. Thank you for another great recipe.
I love how easy it was to make, and it tasted delicious! 😋