This Salisbury steak recipe is a comfort food classic with ground beef patties smothered in a delicious mushroom and onion gravy. It's made with everyday ingredients and tastes amazing from scratch!
I think you'll also enjoy this homemade Easy Meatloaf recipe or Simple Filet Mignon.
What is Salisbury steak?
Salisbury steak is an American staple that has ground beef patties paired with a rich brown gravy. It's been around since the late 1800s when Dr. James Salisbury invented it. He was a big fan of meat, and I think we're all glad he dreamed up this recipe!
My version is made totally from scratch. It's an inexpensive skillet meal and so simple to make. Picky eaters love it as well. It was actually one of the first meals I learned how to cook all by myself after college! You'll never go back to the stuff from the frozen foods aisle after trying my version.
Ingredients you'll need
For the patties
- Ground beef - try to get lean, at least 90%
- Garlic, Worcestershire sauce, onion powder, Dijon mustard, salt & pepper - for infusing delicious savory flavor right into the patties
- Breadcrumbs - we're using ones with Italian seasoning
- Egg - to bind everything together
- Olive oil - for pan frying
For the mushroom gravy
- Onion - a classic component to the gravy. I like sweet (Vidalia) onions, but yellow onion works too.
- Mushrooms - cremini mushrooms are my go-to for this recipe. Not a fan? Leave 'em out.
- Butter and flour - to create a roux to thicken the gravy
- Broth - we're using beef broth for its deep flavor as the base
- Worcestershire sauce - it adds that umami, savory quality that's the hallmark of a great gravy. Don't skip it!
- Garlic powder - adds even more savory flavor
Tips for success
- 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 tough.
- Don't rush through cooking the mushrooms and onions. They get so much more flavor as they brown!
How to make Salisbury steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the beef patty ingredients to a large bowl. Combine using your hands without overworking the mixture.
Form four equally sized oval patties. Fry them in a skillet with the olive oil until they're nicely browned. Transfer patties to a plate.
To the same skillet add the mushrooms and onions, sauté until golden, then transfer to a plate. Make a roux with the butter and flour in the skillet. Whisk in the beef broth, and then add in the Worcestershire sauce and garlic powder. Return the beef patties and mushrooms and onions to the skillet. Cook until the gravy has thickened and the patties are cooked through!
Tools for this recipe
- I use these tongs to easily flip the hamburger patties.
- It's very handy to have a splatter guard for easy clean-up in skillet recipes.
- It's worth investing in a Le Creuset enameled cast iron skillet!
- Ground beef is safe to eat at 165F. Using an instant read meat thermometer is the easiest way to tell when it's done.
Substitutions and variations
- Don't have Dijon? Try mustard powder instead. Or use yellow mustard, adding a bit extra since it's milder.
- You can 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.
What to serve with Salisbury steak
- Mashed potatoes go well, as do egg noodles or another kind of pasta. Rice would work too!
- I've also enjoyed it with a thick slice of crusty bread to mop up all that gravy.
- For veggies, try broccoli or my Easy Glazed Carrots.
Leftovers and storage
- Salisbury steak leftovers taste great and will keep for 3-4 days in the fridge in an airtight container.
- Simply reheat it in a saucepan over low until warmed through, or you could microwave it.
- You can freeze it for up to 3 months. Since it's not a cream sauce, it should turn out just fine when thawed!
Questions about this recipe? Made it? Leave me a comment or review below!
- 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.
Jessica L Griffin says
Carla Arellano says
This was fabulously easy and so delicious. I used my homemade beef bone broth so the gravy was lick-your-plate good! I will definitely make it again
Fantastic!! 😀 Thank you!
Charlotte Gilb says
Made this last night. It was delicious! Just like mom used to make (and that's a high compliment)! My husband loved it. Good advice to do all the prep in advance, which I like to do anyway, then it comes together very easily. I did add some green bell pepper and put a slice of provolone on top of each patty and served with mashed potatoes. This is now in our meal rotation! Thanks for sharing your recipe!
That's awesome to hear!! You're very welcome, Charlotte! 🙂
Living in Minneapolis means I am constantly looking for healthy-ish comfort food recipes in the winter. Not only was it easy to make, it was absolutely delicious! The sauce is so good! It was wonderful with mashed potatoes and along side roasted vegetables. It was just as good as a leftover the next day. Thank you for this recipe!
Wonderful!! Thanks so much for your 5-star review, Susan!
Very easy and delish. Gravy wasn’t too heavy (did add a little more broth). Seems like something I could make over the weekend for a quick weekday dinner.
I'm so glad you liked it, Robin!! Thanks for your review!
Excellent recipe! I added red bell pepper (‘cause I had it) and 1/4 cup of red wine. Delicious and an hour later, the house still smells amazing.
I'm so glad it was a hit, Tillie! 😀 Thanks for your review!
I made this tonight for my in-laws and it was a hit. I almost cried. Thanks for sharing such a delicious and well written recipe.
Miranda @ Salt & Lavender says
Aw that's wonderful to hear, Jamie!! Thank YOU. 🙂
Amanda G. says
I wanted to make Salisbury steak for dinner last night, and then perfect timing-this showed up in my Instagram feed! Delicious! I used a red onion because I love their flavor and the gravy was so good.
Yay!! I'm so glad you enjoyed it!! I really appreciate your review, Amanda!
This is probably the best Salisbury Steak recipe I’ve made. It went together pretty quickly after I prepped everything before I started cooking. Has zero problems with the gravy thickening up which is usually ALWAYS a problem for me. Super flavorful recipe all around.
The only problem I had was with the beef. I was using my Staub skillet:pan and I had it on medium high heat. The beef cooked too fast on the sides and took forever to cook in the inside. I don’t know if I need to make skinny beef patties or figure out my new oven more with my Staub and temps.
Any suggestions? Thank You!
That's so nice to hear that you enjoyed it! 🙂 I have some Staub cookware too, and it retains heat big-time once it's warmed up. I'd say to cook it at a slightly lower heat than indicated and/or make the patties thinner. Also, don't be afraid to adjust the stove temperature as needed... like if it the pan seems too hot, turn it down and then if needed turn it up again. I find myself doing this a lot since I have a gas stove and cook with Creuset/Staub so it often gets very hot. You could also try making a little depression in the patties with your thumb so that they don't puff up in the middle (that's also a trick I use with homemade burgers).
Love this! Simple and easy. Longest part was forming the Patties. Made three times already!
That's so nice to hear!! 🙂
Leslie R. says
Thank you. Simple & delicious. Just what hubby wanted tonight. 🙏🏻❤
You're very welcome!! 🙂
I followed this recipe exactly, and it was the worst Salisbury steak I’ve ever made. It was time consuming; hopefully I can save someone time,money, and embarrassment from cooking this recipe. Sorry to be negative, but this is not worth it!!
Sorry you didn't like it. I'm not sure what went wrong? You're the first negative review I've had of this recipe (on here or social media that I am aware of). What in particular didn't you like about it? It has plenty of ingredients that add flavor, and properly sautéing the mushrooms and onions builds even more flavor. It should only take about 45 minutes... one reader had it ready in 25 minutes.
Deborah beeton says
Can you use flank steak? Have you ever tried it? Thanks for the recipe and tips!👍🏼
Hi! You are welcome! I haven't tried that... I am not quite sure how that would work since this uses ground meat. I suppose you could grill/sear the flank steak (medium is recommended), slice it really thin, and make the sauce for it perhaps?
Really good! I served over egg noodles with mashed potatoes and fresh green beans.
Excellent!! So happy you enjoyed it. 🙂
I suspect something is amiss with this page. I’ve tried every which way possible to save this delicious-sounding recipe on Pinterest and it will.not.pin.
Hi Brooke, so unfortunately Pinterest seems to be having ongoing issues with pinning where it seems to work one day and not work the next. I don't think it's from my site's end... I have looked into it multiple times, and other bloggers seem to be having similar issues. 🙁 So frustrating.
This was my first time making a salisbury steak and it was delish! Served with mashed potatoes and broccoli. I’ll definitely be making again and again.
Yay!! I'm so happy you enjoyed it. 😀
Yummy, made it last night! Thanks for a great recipe 🙂 I made it with mashed potatoes and frozen green beans. Solid dinner!
You're very welcome!! I'm so pleased you liked it. Thanks for letting me know!
This was delicious! Followed exactly and definitely needed to add more broth.
So glad you enjoyed it!! Thanks for letting me know! Yup, that's why I added the note... everyone seems to prefer their gravy at different thicknesses so I hoped it would help. 🙂
Delicious!! Quick and easy recipe and ready in about 25 mins. Added this to the dinner rotation!
I'm so pleased you enjoyed it, Sharon!! Thanks for letting me know. 🙂