Salisbury Steak with Mushroom Onion Gravy
This cozy Salisbury steak recipe turns simple ground beef into tender pan-seared patties with a rich mushroom onion gravy. It is a practical weeknight dinner that feels a little old-fashioned in the nicest way.
Total
50 min
Servings
4 servings
Level
Easy
Salisbury steak is a classic American dinner made with seasoned ground beef patties, cooked in a skillet, then simmered in brown gravy. It is not quite a burger and not quite meatloaf, but it borrows the comforting parts of both.
The key is to mix the beef gently and use a few pantry ingredients, like Worcestershire sauce, breadcrumbs, and mustard, to give the patties deep flavor. Mushrooms and onions cook in the same pan, so the gravy picks up all the browned bits left behind.
Serve it with mashed potatoes, buttered noodles, rice, or green beans. The gravy is the kind you will want to spoon over everything on the plate.
01What you'll need
Ingredients
20 items · 4 servings
- For the steaks:
- 1 1/2 pounds ground beef, preferably 85% lean
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons finely grated or minced onion
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard or yellow mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil, such as canola or vegetable oil
- For the mushroom onion gravy:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
02How to make it
Step-by-step
1. Mix the steak ingredients
In a large bowl, combine the ground beef, breadcrumbs, egg, grated onion, ketchup, Worcestershire sauce, mustard, salt, garlic powder, and black pepper. Mix with clean hands or a fork just until combined. Try not to squeeze or overwork the meat, which can make the patties firm.
2. Shape the patties
Divide the mixture into 4 equal portions. Shape each portion into an oval patty about 3/4 inch thick. Press a shallow dent in the center of each patty with your thumb; this helps them cook more evenly.
3. Brown the steaks
Heat the oil in a large skillet over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until well browned. They do not need to be fully cooked yet. Transfer them to a plate and set aside.
4. Cook the onions and mushrooms
Reduce the heat to medium. Add the butter to the same skillet. When it melts, add the sliced onion and mushrooms. Cook for 7 to 9 minutes, stirring often, until the vegetables soften and the mushrooms release most of their liquid.
5. Add the garlic and flour
Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for about 1 minute. This cooks off the raw flour taste and helps thicken the gravy.
6. Build the gravy
Slowly pour in the beef broth while stirring and scraping the bottom of the skillet. Those browned bits are called fond, and they add flavor. Stir in the Worcestershire sauce. Bring the gravy to a gentle simmer.
7. Simmer the steaks
Return the browned patties and any juices on the plate to the skillet. Spoon some gravy over the top. Cover partially and simmer over medium-low heat for 10 to 12 minutes, until the patties are cooked through and reach 160°F in the center.
8. Taste and serve
Taste the gravy and add more salt or pepper if needed. If the gravy is too thick, stir in a splash of broth or water. Serve the Salisbury steaks hot with plenty of mushroom onion gravy.
03From our kitchen
Cook's tips
- Make-ahead: Shape the uncooked patties up to 1 day ahead. Keep them covered in the refrigerator. Let them sit at room temperature for about 15 minutes before browning so they cook more evenly.
- Storage: Refrigerate leftover Salisbury steak and gravy in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or water to loosen the gravy.
- Freezing: Freeze cooked patties and gravy for up to 2 months. Thaw overnight in the refrigerator before reheating. The gravy may look slightly separated at first, but it usually comes back together as it warms.
- Ground beef swap: Ground turkey can work, but use dark meat or a mix with some fat so the patties stay moist. Turkey patties should also reach 165°F in the center.
- No mushrooms: Leave them out and use an extra sliced onion. The gravy will still be savory, just a little less earthy.
- Gravy too thin: Simmer it uncovered for a few extra minutes. Gravy too thick: Add broth, 1 tablespoon at a time, until it is spoonable.
Cook's note
Use low-sodium beef broth if you can. Worcestershire sauce and seasoned beef both add salt, so starting with a less salty broth gives you more control at the end.
04Frequently asked
Questions & answers
What is Salisbury steak made of?
Salisbury steak is usually made from ground beef mixed with binders and seasonings, such as breadcrumbs, egg, onion, Worcestershire sauce, and mustard. The mixture is shaped into oval patties, browned, and finished in gravy.
Is Salisbury steak the same as hamburger steak?
They are similar, but not exactly the same. Hamburger steak is often a simpler seasoned beef patty. Salisbury steak usually includes more seasonings and binders, then it is served with a brown gravy.
How do I keep Salisbury steak from falling apart?
Use the egg and breadcrumbs listed in the recipe, and shape the patties firmly but gently. Browning them before simmering also helps them hold together. Avoid flipping them too often in the pan.
Can I make Salisbury steak without flour?
Yes. For a flour-free gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir that slurry into the simmering broth. Cook until thickened. Make sure your broth and Worcestershire sauce are gluten-free if needed.
What should I serve with Salisbury steak?
Mashed potatoes are the classic choice because they catch the gravy. Buttered noodles, steamed rice, roasted carrots, peas, green beans, or a simple salad also work well.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat45 g
- 57%
- Saturated Fat17 g
- 86%
- Cholesterol183 mg
- 61%
- Sodium1300 mg
- 57%
- Total Carbohydrate20 g
- 7%
- Dietary Fiber2.1 g
- 8%
- Total Sugars4.5 g
- Protein39 g
- 77%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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