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

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

This post may contain affiliate links. Read disclosure policy.

Homemade Salisbury Steak with Mushroom Gravy

This easy homemade Salisbury steak is the cozy, classic comfort food you remember from old-school TV dinners in the 50’s, only so much better.

Tender beef patties simmer in a rich mushroom and onion gravy until perfectly juicy, then get ladled over mashed potatoes or egg noodles for a hearty, filling meal. It’s quick, budget-friendly, and on the table in about 30 minutes, perfect for busy weeknights.

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 ‘mince’ 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.

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, Panko, egg, Dijon, worcestershire and ketchup 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 large white skillet.

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 sauteing in a white skillet.

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 with mushroom gravy in a deep skillet being served with a spatula.

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

More Ground Beef Recipes

See all
See all
Juicy salisbury steak simmered in mushroom gravy, garnished with fresh parsley.

Easy 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 in a flavorful mushroom gravy.
Print Pin This! Rate

Video

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.

Substitutions and Variations

This classic 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.

FAQs

What is Salisbury steak?

Salisbury steak is seasoned ground beef patties cooked in a savory mushroom and onion gravy. It’s 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.

Can I make salisbury steak ahead of time?

Yes. Cooked Salisbury steak stores well and is great for meal prep. Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through, adding a splash of broth if the gravy thickens too much.

Can I freeze Salisbury steak?

Absolutely. Freeze the cooked patties and gravy in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.

Can I freeze the patties before cooking?

Yes. Shape the beef patties and place them on a parchment-lined baking sheet. Flash freeze for 1–2 hours until solid, then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge, then cook as directed.