Homemade Salisbury Steak
This post may contain affiliate links. See my disclosure policy.
My homemade Salisbury Steak Recipe is a revamped take on the classic family dinner. Juicy, seasoned beef patties are simmered in a rich, from-scratch mushroom gravy for the ultimate weeknight comfort meal- ready in 30 minutes!
Salisbury steak is one of those dinners I reach for when my family wants pure comfort food. It’s hearty, nostalgic, and so satisfying- though don’t let the name fool you (like it did the first time I made it for my partner): it’s more like a juicy hamburger patty than a traditional steak.
I first started testing this version when I wanted to create the same rich, gravy-smothered steaks my mom used to make, but without the long ingredient list (sorry, mom). After a few rounds of tweaking and hectic messages back and forth, I landed on a simple, weeknight-friendly version that doesn’t skip on flavor. The patties are seared until golden, then simmered in a rich, mushroom gravy that tastes like I’ve been in the kitchen all day…when in reality, it’s so quick and easy.
Table of Contents
Recipe highlights
- Budget-friendly comfort food. Pantry staple ingredients only.
- Quick and easy. I often make this for a fast and comforting weeknight dinner because it takes less than 30 minutes.
- Rich, homemade gravy. No packet mixes, here.
- Multiple cooking methods. I like to use the skillet, but I’ve also included ways to use the oven and slow cooker.
What readers are saying
★★★★★ – My family loves this recipe. We use cube steaks, and they come out tender. We serve them with potatoes and green beans. Your recipes are family-friendly for older, younger, and teenagers. Very flavorful! – Pamela
★★★★★ – “Excellent instructions, as they are easy to follow and very adaptable to restrictive diets. Thank you!” – Christine.
Key Ingredients
Here are some notes on the main ingredients that go into my Salisbury steak. The full list with measurements is in the recipe card.
- Ground beef. I like making this with 80/20 or 85/15 ground beef to add fat and flavor. I don’t recommend anything leaner, as you risk the patties drying out and being a little lackluster.
- Breadcrumbs. The breadcrumbs hold the meat mixture together. I used regular breadcrumbs, but panko breadcrumbs also work. Just know the beef patties will be a touch lighter and slightly crispy.
- Milk and egg. To keep the meat mixture moist and tender, and to hold their shape. I recommend using whole milk here.
- Onion. I like using white or yellow onions.
- Sauces. I’m using ketchup, Dijon mustard, and Worcestershire sauce.
- Seasonings. You need Italian seasoning, garlic powder, onion powder, salt, and ground black pepper.
- Mushroom gravy. My simple gravy uses mushrooms, onions, beef broth, butter, and all-purpose flour.
Recipe variations
I’ve made this dish countless times, and here are some ways I’ve changed it up (in particular when I made it for my dairy-intolerent niece and celiac nephew).
- Other ground meat. I like to make Salisbury steak with ground turkey or chicken when I’m craving a lighter alternative. You can also use ground pork, venison, or plant-based ground meat.
- Turn into meatballs. I’ve shaped the patties into meatballs, and they taste just as delicious.
- Garnish. If you have parsley or chives on hand, sprinkle them over the top of the dish for a pop of color and fresh flavor.
- To make gluten-free Salisbury steak, substitute the bread crumbs, Worcestershire sauce, and all-purpose flour for gluten-free alternatives.
- To make this dairy-free, substitute vegan butter and dairy-free unsweetened milk, like almond, cashew, or oat milk.
How to make Salisbury steak
Step 1 – Make the meat mixture. In a large bowl, mix the ingredients until combined.
Step 2 – Form and cook the beef patties. Form scoops of the mixture into oval patties. Heat the olive oil in a large skillet and, once hot, cook the patties until they’re browned on both sides. Set aside.
Step 3 – Sauté the mushrooms and onions with butter until tender. Sprinkle the flour over the mushrooms, stir well, and cook for a couple more minutes.
Step 4 – Make the gravy. Gradually stir in the beef broth. Let it cook until the sauce is thickened and smooth. Season to taste with salt and pepper.
Step 5 – Assemble. Place the Salisbury steak patties back into the skillet and simmer in the gravy to meld the flavors.
Arman’s recipe tips
- Taste the meat mixture BEFORE cooking. I highly recommend cooking a spoonful of the meat mixture in a pan to taste-test it, then adjust the seasonings in the rest of the mix. These patties taste best when all cooked together.
- Shape the patties evenly. Form the beef patties into uniform sizes so they all cook evenly and at the same rate.
- Don’t overmix. Don’t overwork the meat mixture, or it can yield gummy, tough patties. I suggest mixing until ‘just’ combined.
- Don’t overcook. You’ll know the patties are done when their internal temperature reaches 165°F. Use a meat thermometer to double-check.
Frequently asked questions
Yes, you can. I’ve done this in a pinch because I always have frozen hamburger on hand. First, thaw the patties in the refrigerator, then proceed with seasoning, searing, and cooking as you would with fresh ground beef patties. Keep in mind that the final result may have a slightly different texture and flavor compared to using fresh, seasoned ground beef.
Besides adding breadcrumbs and egg to the mixture, my top tip for keeping the patties from falling apart is to handle them gently when shaping. Pressing too firmly can make them tough and crumbly.
You have two options: refrigerate the shaped patties for up to 24 hours before cooking, or freeze them (wrapped in foil) for up to 2 months. Whichever method you choose, always bring the patties to room temperature before cooking for the best texture.
My family loves this dish with creamy mashed potatoes to complement the rich brown gravy. Sometimes, we’ll swap the potatoes for buttered egg noodles, rice, or mashed cauliflower.
I like to complete the meal with simple vegetables on the side, such as a wedge salad, air fryer green beans, or sautéed carrots. Don’t forget a hunk of crusty bread to sop up the delicious gravy!
Storage instructions
To store. Let the leftovers cool to room temperature, then transfer them to an airtight container and refrigerate for 5 days.
To freeze. To freeze homemade Salisbury steak, place the patties and gravy in a freezer-safe container and freeze for up to 6 months.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Homemade Salibury Steak
Video
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup onion finely chopped, approximately 1 small onion
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 tablespoons olive oil
Mushroom gravy
- 2 tablespoons butter
- 8 ounces mushrooms thinly sliced
- 1/2 brown onion sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large mixing bowl, combine the ground beef, bread crumbs, milk, chopped onion, ketchup, Dijon mustard, salt, Italian seasoning, pepper, garlic powder, onion powder, Worcestershire sauce, and egg. Mix the ingredients until they are well combined.
- Divide the mixture into 4 equal portions and shape them into oval or round patties, about 1 inch thick.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the patties to the skillet and cook for about 4-5 minutes on each side, or until they are browned and cooked to your desired level of doneness. Remove them from the heat.
- In the same skillet, add the butter, sliced mushrooms, and onions. Sauté over medium heat until they become tender, around 5 minutes. Sprinkle the flour over the mushrooms and stir to combine, allowing it to cook for a couple of minutes. Gradually pour in the beef broth while stirring constantly. Continue to stir and cook until the mixture thickens and the gravy is smooth. Season with salt and pepper.
- Return the steak patties to the skillet and simmer in the mushroom gravy for an additional 5 minutes.
Notes
- Oven method. Bake the beef patties on a baking sheet at 375°F for 25 to 30 minutes. Meanwhile, make the mushroom gravy on the stovetop. Transfer the baked patties to a baking dish, pour the gravy over top, and return to the oven until the gravy is thickened.
- Slow cooker method. Place the beef patties and sautéed mushrooms in a slow cooker. Whisk the rest of the gravy ingredients in a bowl, then pour it into the crockpot. Cook on Low for 4 to 6 hours.
- Leftovers. Keep in the fridge for up to 5 days, covered. You can also freeze it for up to 6 months.
Absolutely delicious!
Appreciate the feedback, Chellie!
I cooked this tonight and it turned out amazingly well. The steak was tender and the gravy was just the right blend of flavours. I used mutton, not beef and chicken stock instead of beef stock and added caramelised onions as garnish but it was lovely.
Love the onion in this!
My family loves this recipe. We use cube steaks and they come out tender and we serve with potatoes and green beans. Your recipes are family friendly for older, younger and teenagers. Very flavorful! Very good instructing as they are easy to follow and very adaptable to restrictive diets. Thank you!
Thanks for the feedback, Pamela!
I was going to make meatloaf then I saw this recipe. I love Salisbury steak and this was a great recipe for it! Thank you for sharing!
You are welcome, Mike!
THIS WAS DELICIOUS! I’ve rarely made Salisbury Steak, because it came out more like overcooked hamburgers in gravy. These had a lot of flavor and great texture, not dry or tasteless. I actually doubled the recipe, cause I like to cook once and eat twice.
😀 love that!!!
The best ever, a million stars from me! I love your recipes, tried several and keep looking for more.
Aloha,
Cindy
720-949-3533
I’ve never made this recipe with a mushroom sauce, as it would probably kill me…Instead I do a modified Dianne Sauce.
Oh no! That modification sounds great!