This Salisbury Steak recipe is a comfort food classic with ground beef patties smothered in a delicious mushroom and onion gravy. It's simple to make and uses everyday ingredients.
Salisbury Steak is an American staple. According to the internet, it's been around since the late 1800s when James Salisbury invented it. I won't include more details here, but if you're curious, its history is actually pretty fascinating!
If you're never tried homemade Salisbury steak, you're in for a treat. It's readily available in the frozen foods section of grocery stores, but from-scratch is definitely best and actually really easy!
How to make Salisbury Steak (summary)
Mix together the beef patty ingredients in a bowl using your hands, then form four equally sized patties. Fry them in a skillet until they're nicely browned. Transfer patties to a plate. To the same skillet, add the mushrooms and onions and sauté until golden. Transfer onions and mushrooms to a plate. Add the butter to the skillet, and when it melts, add the flour to make a roux. Whisk in the beef broth until the flour has been fully incorporated, then add in the Worcestershire sauce and garlic powder to complete the gravy. Add the beef patties and mushrooms & onions back to the skillet. Cook for another 5 minutes or until the gravy has thickened to your liking and the hamburger patties are cooked through. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- As with any ground beef recipe, try not to overwork the meat. You want to gently form patties that aren't too dense but will still hold together. Don't over-handle them too much or they will end up like hockey pucks.
- Ground beef is safe to eat at 160F. Using an instant read meat thermometer is the easiest way to tell when it's done.
- Don't rush through cooking the mushrooms and onions. They get more flavor as they brown.
- Don't have Dijon? Try mustard powder instead. Or use yellow mustard (add a bit extra since it's milder).
- You may use panko breadcrumbs in place of regular ones (I'd add a little extra since they're less dense, though). If you don't have seasoned breadcrumbs, add 1/4 teaspoon Italian seasoning to the beef mixture for additional flavor.
- Use 1/2 teaspoon garlic powder in place of the fresh garlic if you don't have any.
- Leftovers/storage: Salisbury Steak will keep for 3-4 days in the fridge. Or freeze it.
- Tools used to make this recipe:
More tasty ground beef recipes to try:
- Easy Ground Beef Stroganoff
- Creamy Ground Beef Pasta
- Homemade Hamburger Helper Recipe
- Easy Hamburger Gravy
- American Goulash
Salisbury Steak was one of the first meals I used to make for myself when I finished university and moved out on my own. I wish I still had the recipe I used to use so I could see how in compares to this version. In any case, this is a good one, and I hope you will enjoy it! 🙂
What to serve with Salisbury Steak?
Questions about this Salisbury Steak recipe? Made it? Leave me a comment/review below. Enjoyed this recipe? I'd love if you shared it with a friend!
- 1 pound lean ground beef
- 3 cloves garlic minced
- 1/3 cup seasoned breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Pepper to taste
- 1 tablespoon olive oil (for frying)
- 1 medium onion sliced or chopped
- 7 ounces cremini mushrooms sliced
- 2 tablespoons butter
- 3 tablespoons flour
- 1 3/4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Prep all ingredients prior to getting started.
- Add all the beef patty ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 4 patties (oval shape and aim for the same thickness of about 1/2-3/4" or so for each patty).
- Add the olive oil to a large skillet over medium-high heat. Allow the skillet to heat up for a few minutes.
- Fry the beef patties for 5-6 minutes/side or until they're nicely browned. Transfer to a plate and set aside.
- To the skillet (don't drain the fat), add the onion and mushrooms. Sauté, stirring occasionally, until the water has cooked out and they're nicely seared (about 7-9 min). Transfer to a plate (the same plate as the beef patties is fine).
- Turn the heat down to medium. Add the butter to the skillet, and once it's melted, sprinkle in the flour. Cook, stirring often, for 1-2 minutes so the flour taste is cooked out.
- Whisk in the beef broth slowly (ensure the flour has dissolved into the sauce).
- Whisk the Worcestershire sauce and garlic powder into the sauce.
- Add the onions & mushrooms and beef patties (and any juices from the plate) back into the skillet. Cook for another 5-7 minutes or so until the beef patties are fully cooked through and the sauce has thickened up a bit. If the gravy gets too thick, add a splash of water or more beef broth. Serve immediately with extra salt & pepper if needed.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.