This easy Salisbury steak is the best 30-minute comfort food! Skip the TV dinner and make this homemade version with ground beef patties and onions in a flavorful mushroom gravy.

This family friendly dinner is one of our favorite ground beef recipes along with tater tot casserole, goulash and hamburger casserole.

Salisbury steak with mushroom gravy with mashed potatoes and green beans.

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Why I Love This Recipe

  • Hearty meal. When served with mashed potatoes or egg noodles, salisbury steaks are just as filling and satisfying as my favorite beef tips recipe.
  • Quick and easy. Dinner is ready in 30 minutes without breaking the bank. You can’t ask for much more than that!
Salisbury steak ingredients on counter.

Substitutions and Variations

This old-fashioned Salisbury steak recipe can be revamped, updated, and made to your liking just by switching a few simple ingredients.

  • Use ground turkey or ground pork instead. Then, you’d need chicken broth instead of beef broth.
  • If you don’t have Panko, use regular breadcrumbs instead.
  • No Dijon mustard? Replace it with deli or dried mustard powder.
  • I use cremini mushrooms because it’s what I like, but you can use white mushrooms, portobello mushrooms, and even shiitake mushrooms. Of course, if you don’t like mushrooms, don’t use them at all!
  • Turn the patties into meatballs for a bite-sized variation.

How to Make Salisbury Steak

In a large bowl combine all of the ingredients that go into the steak and mix by hand. Just like with any ground beef recipe, you don’t want to overmix. Divide meat mixture into 4 equal portions. Shape each one into an oval patty, about 3/4 inches thick.

Ground beef with seasonings in a bowl.

Cook the steaks over medium-high heat for 3 minutes per side until golden brown. If you notice they are browning too quickly, reduce the heat. Transfer cooked steaks to a plate.

Salisbury steaks cooking in a pot on the stove.

Use the same skillet to sauté the onions and mushrooms over medium-high heat for 7-9 minutes. Stir occasionally until the onions are tender and the mushrooms are seared. Transfer them to the same plate as the steaks.

Mushrooms and onions in a white pot.

Melt butter in the skillet over medium-low. Whisk in the broth, Worcestershire sauce, and garlic powder until well combined. Pour in the slurry and stir until smooth.

Salisbury steak gravy in a white pot.

Add the beef patties, onions, and mushrooms along with any juice left on the plate back into the skillet. Cook for 10 minutes until the steak is cooked all the way through. If the gravy gets too thick, add a Tablespoon of water. Season with salt and pepper.

Salisbury steaks in a deep skillet being served with a spatula.

Make Ahead and Storing Instructions

  • Fridge or freezer. Store leftovers in an airtight container for up to 4 days in the fridge. Or freeze them in freezer-safe containers for up to 2 months. Thaw them in the fridge overnight.
  • To freeze uncooked patties: Shape them, then place them on a parchment-lined baking sheet and flash freeze them for a couple of hours until they are solid. Then, transfer them to a freezer bag and keep them frozen for up to 2 months. Thaw in the fridge overnight then prepare as directed.

More ground beef recipes you’ll love include ground beef and potatoes, hamburger recipe, easy spaghetti and vegetable beef soup.

More Ground Beef Recipes

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Salisbury steak in a skillet.

Salisbury Steak Recipe

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This easy Salisbury steak is the best 30-minute comfort food! Skip the TV dinner and make this homemade version with ground beef patties and onions in a flavorful mushroom gravy.
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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 the ground beef, panko, egg, ketchup, mustard, oregano, salt, and 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 the onion and 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 the butter to the skillet and reduce heat to medium low. Whisk in the beef broth, Worcestershire, and garlic powder until well combined.
  • In a small bowl, stir together cornstarch and 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.