Skip the freezer aisle. This easy Salisbury steak with mushroom gravy comes together in 30 minutes with simple ingredients and a rich, homemade gravy that’ll have everyone asking for seconds.

Homemade salisbury steak with mushroom gravy served with mashed potatoes and green beans.

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Homeamde Salisbury Steak

This homemade Salisbury steak with mushroom gravy is one of those dinners that takes you right back to childhood. It is cozy, filling, and so much better than the TV dinner version you might remember. One skillet and 30 minutes!

Salisbury steak is not actually steak, but tastes similar to hamburger steak or meatloaf, and the gravy makes it extra tender, juicy, and full of flavor. It was named after Dr. James Salisbury, a 19th century physician who promoted minced beef as a healthy meal, long before it became a nostalgic TV dinner classic.

The beef patties are seasoned just right and the from-scratch mushroom gravy is rich, thick, and savory. Ladle it over mashed potatoes or buttered egg noodles and it’s the kind of comfort food dinner that will earn a permanent spot in your weekly rotation.

Ingredient Notes

Salisbury steak ingredients including ground beef, onion, mushrooms, broth and seasonings.

Find the full printable recipe with specific measurements below.

  • Ground beef: I use lean beef so there’s not too much extra grease to worry about and there is still plenty of flavor in the beef thanks to all of the added seasoning.
  • Bread crumbs and egg: Panko helps to absorb extra moisture and is used as a filler to keep the ground beef together. Egg is used for binding and moisture.
  • Seasoning: Ketchup, Dijon mustard, dried oregano, salt, ground pepper. Sweet, tangy, and beautifully seasoned beef adds a ton of flavor!
  • Sliced onions & cremini mushrooms: Mushrooms and onions add aromatic and earthy flavors to the mushroom gravy as well as texture.
  • Cornstarch & water: Together make a slurry to help thicken the liquids without the need for flour.
  • Beef broth, worcestershire sauce and butter: Broth and worcestershire add savory, salty, and beefy flavors to the gravy while salted butter adds a richness.

Substitutions: This recipe works great with ground turkey or ground pork too. Just swap the beef broth for chicken broth and follow the recipe as written. And if mushrooms are not a hit at your table, skip them entirely. The gravy is still rich and delicious without them.

How to Make Salisbury Steak with Mushroom Gravy

Start by combining all of the salisbury steak ingredients in a large bowl and mixing by hand. This is the fun part, but resist the urge to overwork it. Overmixing is the number one thing that makes beef patties tough, so mix until just combined and stop.

Divide the mixture into 4 equal portions and shape each one into an oval patty about 3/4 inch thick. Think of it like a thick hamburger patty, just more oval than round.

Ground beef with panko, egg, ketchup, Dijon and seasonings in a glass bowl.

Cook the patties over medium-high heat for about 3 minutes per side until you get a nice golden brown crust. That sear is where all the flavor is, so don’t rush it. If they are browning too fast just turn the heat down a little. Transfer to a plate and set aside.

Four seared ground beef patties cooking in a white skillet.

In the same skillet, saute the onions and mushrooms for 7 to 9 minutes, stirring occasionally. You want the onions soft and the mushrooms nicely seared, not steamed. This is also where your kitchen starts smelling incredible.

Sauteed cremini mushrooms and onions in a white skillet for Salisbury steak gravy.

Melt the butter in the skillet over medium-low, then whisk in the broth, Worcestershire sauce, and garlic powder. Pour in the cornstarch slurry and stir until the gravy is smooth and starting to thicken.

Homemade mushroom gravy being whisked in a white skillet.

Add everything back to the skillet, patties, onions, mushrooms, and any juices from the plate. Cook for 10 minutes until the steaks are cooked through and the gravy is rich and thick. If it gets too thick, just add a splash of water or broth.

Overhead view of four Salisbury steaks in mushroom gravy in a white skillet.

Recipe Tips

  • Do not overmix the beef. Mix the patty ingredients together just until everything is combined and stop there. Overmixing is what makes them tough.
  • If the beef mixture feels too wet, add a few more breadcrumbs. Too dry, add a small splash of milk.
  • Be patient with the mushrooms. They need enough time to release their moisture and actually start to brown. That is when the flavor really develops, so resist the urge to rush that step.
  • Press a small indent into the center of each patty with your thumb before cooking. It sounds like a small thing but it keeps them flat and even in the pan instead of puffing up in the middle.
Close up of homemade Salisbury steak with mushroom gravy in a skillet with a spatula.

More ground beef recipes you’ll love include ground beef and potatoes, this oven baked hamburgers and Swedish meatballs.

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Salisbury steak being lifted from a skillet of rich mushroom and onion gravy.

Salisbury Steak with Mushroom Gravy

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Homemade Salisbury steak with mushroom gravy in just 30 minutes. Juicy beef patties in a rich, savory from-scratch gravy the whole family will love.
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Ingredients 

Steaks

  • 1 pound lean ground beef
  • ¼ cup panko breadcrumbs
  • 1 large egg , beaten
  • 1 Tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 Tablespoon olive oil , for the skillet

Gravy

  • 1 medium onion , sliced
  • 7 ounces cremini mushrooms , sliced
  • 3 Tablespoons cornstarch
  • 1 Tablespoon water
  • 2 Tablespoons salted butter
  • 1 ¾ cup beef broth , divided
  • 1-2 teaspoons Worcestershire sauce
  • ½ teaspoon garlic powder
  • Kosher salt , to taste
  • Freshly ground black pepper , to taste

Optional serving: Mashed potatoes or buttered egg noodles

Instructions

Steaks

  • In a large bowl, mix by hand 1 pound ground beef, 1/4 cup panko, 1 egg, 1 Tablespoon ketchup, 1 teaspoon Dijon mustard, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper until just combined, being careful not to overmix. Divide the mixture equally into 4 portions and shape into oval patties, about 3/4-inch thick.
  • In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook 3 minutes per side, or until golden brown on each side. Reduce the heat if browning too quickly. Transfer to a plate.

Gravy

  • In the same skillet, sauté 1 medium sliced onion and 7 ounces sliced mushrooms, stirring occasionally, over medium-high heat 7 to 9 minutes, or the onions are tender and the mushrooms are seared. Transfer to the same plate as the patties.
  • Add 2 Tablespoons butter to the skillet and reduce heat to medium low. Whisk in 1 3/4 cup beef broth, 1-2 teaspoons Worcestershire, and 1/2 teaspoon garlic powder until well combined.
  • In a small bowl, stir together 3 Tablespoon cornstarch and 1 Tablespoon water until smooth. Whisk into the skillet until combined.
  • Transfer the onions, mushrooms, and beef patties (with any juice) back to the skillet. Cook 10 minutes, or until the steaks reach an internal temperature of 160℉ on a digital thermometer and the gravy has thickened. Add 1 Tablespoon water or beef broth if the gravy gets too thick. Season with salt and pepper. Serve immediately with mashed potatoes or noodles.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftovers in an airtight container in the fridge up to 4 days.
Freeze uncooked steaks: Place the uncooked steaks in a single layer on a baking sheet. Freeze 2 hours, or until solid. Transfer to freezer-safe bags up to 2 months. Thaw overnight in the refrigerator and follow the recipe as written.
Freeze cooked steaks in gravy: Let cool completely before placing in freezer-safe containers and freezing up to 2 months. Thaw overnight in the refrigerator and reheat in a pan or in the oven until warmed all the way through.

Nutrition

Calories: 366kcal, Carbohydrates: 18g, Protein: 31g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 1232mg, Potassium: 865mg, Fiber: 1g, Sugar: 6g, Vitamin A: 369IU, Vitamin C: 2mg, Calcium: 131mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.