This post may contain affiliate links. See my disclosure policy.
Make this homemade Salisbury steak recipe for an easy, classic family dinner. Featuring perfectly seasoned ground beef patties bathed in homemade mushroom gravy, I love how quick and easy it is.
Love affordable and flavorful beef recipes? Try my healthy meatloaf, no bean chili, and chopped cheese.
Salisbury steak is my definition of cozy comfort food. Now, don’t be confused by the ‘steak’ in the name, as it’s more hamburger patty than your traditional slab of meat. Flavor-packed ground beef patties are coated in a mushroom gravy that’s so rich that the whole family will be asking for seconds (or thirds)!
Table of Contents
Why I love this recipe
- A nostalgic comfort food classic. Every bite of this beloved dish brings back memories of my childhood because the microwave version was (sadly) a dinner staple.
- Quick and easy. I often make this for a fast and comforting weeknight dinner because it takes less than 30 minutes.
- Rich, homemade gravy. Beef and gravy is such a magical combo (hello, meatballs and gravy and beef tips and gravy), and this one is so good you’ll want to eat it with a spoon!
- Fun to customize. Switch up the cooking method, swap the beef for your favorite ground meat, or serve the beef and gravy with a platter of side dishes.
Ingredients needed
- Ground beef. I like making this with 80/20 or 85/15 ground beef to give the dish some fat and flavor. Lean ground beef won’t be as tasty and may dry out.
- Breadcrumbs. The breadcrumbs hold the meat mixture together. I used regular breadcrumbs, but panko breadcrumbs also work. Just know that the beef patties will be a touch lighter and have a slightly crispy texture.
- Milk. To keep the meat mixture moist and tender. I recommend using whole milk here.
- Onion. I like using white or yellow onions.
- Egg. To help the patties maintain their shape, moisture, and tenderness.
- Ketchup. Store-bought ketchup is fine here, or you can use my sugar-free ketchup to cut down on the carbs.
- Dijon mustard. I love its slightly tangy kick!
- Worcestershire sauce. One of my favorite condiments that gives beef dishes a rich umami flavor.
- Seasonings. You need Italian seasoning, garlic powder, onion powder, salt, and ground black pepper.
- Olive oil. Or the cooking oil of your choice.
For the mushroom gravy:
- Mushrooms. I love making gravy with cremini mushrooms, but white button mushrooms or a combination of mushrooms works well, too.
- Onions. Yes, there is onion already in the beef patties but they add an extra depth of flavor to the gravy, too.
- Butter. Sautéeing the mushrooms in butter gives them a mouthwatering flavor.
- All-purpose flour. To thicken the gravy.
- Beef broth. The liquid base of the gravy.
- Salt and pepper. To taste.
How to make Salisbury steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Make the meat mixture. In a large bowl, mix the ground beef, bread crumbs, milk, onion, egg, ketchup, Worcestershire sauce, Dijon mustard, and seasonings until combined.
Step 2 – Form and cook the beef patties. Form scoops of the mixture into oval patties about 1 inch thick. Next, heat the olive oil in a large skillet over medium-high heat. Once hot, cook the patties until they’re browned on both sides. Set aside.
Step 3 – Sauté the mushrooms and onions. In the now-empty skillet, 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 gravy 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. Enjoy!
Alternative cooking methods
While I personally prefer making this dish on the stovetop, I know many of you like an oven or a slow cooker, so I’ve also tested this exact recipe using these two cooking methods, so you have options!
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.
Recipe tips and variations
- Taste the meat mixture BEFORE cooking. I highly recommend cooking a spoonful of the meat mixture in a pan so you can taste-test it, then adjust the seasonings in the rest of the mixture. 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 in the same amount of time.
- Garnish with fresh herbs. If you have parsley or chives on hand, sprinkle them over top of the dish for a pop of color and fresh flavor.
- Beef alternatives. 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.
- 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.
What to serve with this
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 frozen 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 3 to 4 days.
To freeze: To freeze homemade Salisbury steak, place the patties and gravy in a freezer-safe container and freeze for up to 3 months.
Frequently asked questions
Both Salisbury steak and hamburgers are made with seasoned and cooked ground beef patties. The difference is that the Salisbury steak patties are simmered in gravy, whereas hamburgers are grilled, pan-fried, or broiled and served on burger buns.
Yes! Here’s how to make Salisbury steak with frozen hamburger patties: 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.
More comforting beef recipes
- Beef shanks
- Beef Wellington
- Boneless beef short ribs– The meat falls off the bone, but if you want them with the bone, try classic beef short ribs.
- Mississippi pot roast
- Dutch oven pot roast
- Dutch oven beef stew
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.
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!