Easy Salisbury Steak

Why you’ll love it

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. 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 mine.

What 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 – I like sweet (Vidalia) onions, but yellow onion works too
• Mushrooms – cremini mushrooms are my go-to for this recipe
• 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

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!

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.