This post may contain affiliate links. Please read our disclosure policy.
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!
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.
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
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3 cloves garlic minced
- 1/3 cup seasoned breadcrumbs
- 1/2 teaspoon onion powder
- 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. Leave the fat in the skillet.
- Add the onion and mushrooms to the skillet. 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, ensuring 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.