This easy Salisbury steak recipe gives you classic comfort food with juicy well-seasoned beef patties smothered in a rich and hearty mushroom gravy. Salisbury steak is a family favorite and a heart-warming staple served over creamy mashed potatoes with some veggies.
Salisbury steak is an American favorite that graced TV dinners in the 50s but has stood the test of time. It’s one of the best ground beef recipes you can make that gives you deliciously seared beef patties simmered in a rich onion and mushroom gravy made from pan drippings.
It’s budget-friendly and will appeal to your meat-and-potatoes crowd, especially when the end of the year approaches and you need easy hot comfort food on the table. Serve it with mashed potatoes, rice, or noodles and a side of veggies for a hearty and filling dinner. For more comfort food classics, try this beef stroganoff, mushroom meatloaf, slow cooker pot roast, baked mac and cheese, or beef noodle casserole.
Ingredients in Salisbury Steak
What is Salisbury Steak?
Despite its name, Salisbury steak isn’t a steak at all but well-seasoned beef patties formed into the shape of steaks. Unlike steaks, hamburger patties, or meatloaf, Salisbury steak is smothered in a savory mushroom and onion gravy.
Are Salisbury Steaks Basically Hamburger Patties?
Hamburger patties are usually made from ground beef, some binders, and salt and pepper. Fancier patties might include minimal seasonings like Worcestershire sauce and garlic and onion powder. Salisbury steak has more fillers like fresh onions and garlic and seasonings like ketchup, mustard and Worcestershire sauce.
It has more in common with meatballs or meatloaf than it does hamburger patties but unlike all of them, Salisbury steak is simmered and served in a rich and hearty brown mushroom gravy.
SALISBURY STEAK RECIPE TIPS
- Ground beef – Use lean ground beef so there’s less fat rendered when you sear the patties. You’ll want drippings to add to the gravy but not the fat. If you don’t use lean ground beef, make sure to drain the fat fully before sauteeing the onions and mushrooms.
- Onions and garlic – We use fresh aromatics for this recipe but you can substitute them with onion and garlic powder.
- Panko breadcrumbs and egg – These act as a binder to help the patties keep their shape.
- Butter – I like using Land O Lakes butter sticks which measure out the tablespoons for you.
- Beef bouillon cube – This adds more flavor to the meat patties. Crumble it into the mix with your fingers before combining it with the rest of the ingredients. If you don’t want to use a beef bouillon cube to season the patties, substitute it with some salt instead.
- Ketchup and Worcestershire sauce – These add some flavor and umami to both the beef patties and the gravy and should not be skipped.
- Dijon mustard – The mustard adds a little bite to both the patties and the gravy. You won’t need a whole lot, just enough to add a little tang.
- Patties – We’ll be searing the patties for a short time just to get a golden crust on both sides. They will continue cooking in the gravy while the gravy simmers. Cook them until their internal temperature reaches 160°F.
- Flour – Flour and butter make a simple roux to thicken the gravy.
Recipe Notes:
- Panko and egg are used as a binder to hold the patties together. If doubling the recipe, include enough of these binders to help the patties keep their form.
- Flour is used to thicken the gravy. Cooking the flour for a minute will remove the floury taste.
- Searing the patties first in the same pan gives you pan drippings which you use to flavor the homemade gravy.
- The steaks are partially cooked when searing and then finish cooking while they simmer in the mushroom gravy.
What to Serve with Salisbury Steak
Salisbury steak goes great with some creamy mashed potatoes to soak up all that gravy. Pair it with a side of veggies such as peas, broccoli, asparagus, or green beans for a balanced meal.
And that’s about it. Enjoy your Salisbury steak and let me know how you liked it, what substitutions you made and what you paired it with in the comments below!
MORE BEEF RECIPES TO TRY
- Slow Cooker Shredded Beef Tacos
- Sour Cream Beef Noodle Casserole
- Beef Stroganoff
- Mushroom Meatloaf
- Garlic Butter Steak Bites
Did you make this recipe? Rate it!
♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and Pinterest.
Salisbury Steak
- Total Time: 35 minutes
- Yield: 4 1x
Description
This easy Salisbury steak recipe gives you classic comfort food with juicy well-seasoned beef patties smothered in a rich and hearty mushroom gravy.
Ingredients
BEEF PATTIES
- 1 lb. lean ground beef
- 1/2 medium yellow onion, minced
- 1/2 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 large egg, beaten
- 2 tablespoons ketchup
- 1 beef bouillon cube
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Pepper, to taste
GRAVY
- 3 tablespoons olive oil, divided
- 1/2 medium yellow onion, chopped
- 8 oz. baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon ketchup
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine all the beef patty ingredients and mix well with your hands. Form 4 equal-sized oval patties about 3/4″ thick.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the beef patties until they get a nice golden crust, about 2-3 minutes per side. Remove to a plate and set aside.
- In the same skillet, add remaining oil and saute onions and mushrooms until onions are soft and the mushroom liquid has cooked down, about 5 minutes.
- Toss in garlic and saute until fragrant, about 30 seconds.
- Reduce heat to medium, melt butter and add flour. Stir continuously for about 1 minute.
- Pour in beef broth and scrape up any browned bits from the pan. Add mustard, Worcestershire sauce, ketchup, salt and pepper to taste and whisk to combine.
- Add steak patties back to the pan. Spoon the sauce and mushrooms over the patties and simmer until the gravy has thickened and the patties are cooked through to an internal temperature of 160°F, about 5 minutes.
- Dish and serve hot over mashed potatoes.
- Enjoy!
Notes
- Panko and egg are used as a binder to hold the patties together. If doubling the recipe, include enough of these binders to help them keep their form.
- Flour is used to thicken the gravy. Cooking the flour for a minute will remove the floury taste.
- Searing the patties first in the same pan gives you pan drippings which you use to flavor the homemade gravy.
- The steaks are partially cooked when searing and then finish cooking while they simmer in the mushroom gravy.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins
- Cook Time: 20 mins
Comments & Reviews
Barry Bittner says
I used different mushrooms but it was excellent!
The Cooking Jar says
Glad to hear it, Barry! I’ve never come across a mushroom I didn’t like, love them in everything. Pizza, grilled cheese, spaghetti sauce, gravies. Yum!
Tracy Nielsen says
So good it’s become a family favorite.
The Cooking Jar says
That’s great news and I’m happy you and your family found a new staple. Enjoy the food the next time you make it!
ANTHIMOS says
EXELENTE..
Me quedo como para chuparce los dedos..
Volvi locos a mis vecinos.
Mil gracias.
The Cooking Jar says
¡Eres muy bienvenido!
Kristin says
Is the cube dissolved in water and added to the beef mixture?
The Cooking Jar says
No, you crumble the beef bouillon cube into a fine powder with your fingers and add it directly to the beef patties.
Barry Bittner says
I used the packet instead of the cube!
The Cooking Jar says
Those work too, just mix it all in evenly for patties with more beef flavor!
Felicia says
The Salisbury steak turned out great.
I will make this recipe again.
The Cooking Jar says
That’s great to hear, Felicia. So happy you enjoyed it and thanks for sharing.
Denise says
I made this recipe tonight and served over garlic mashed potatoes. Absolutely delicious! Will definitely make it again!
The Cooking Jar says
I’m so glad to hear that! It really goes so well with mashed potatoes to soak up all that gravy 🙂
pedro larosa says
ausome recipe perffect meal even for company,cant wait to make alot more of your recipes,so glad i came across your website,thanks
The Cooking Jar says
I’m so happy you like it so much! I hope you’ll find other recipes here you’ll enjoy 🙂
Memoria says
Have you considered including metric measurements in your recipe since the rest of the world uses it? That would be so great. Thanks for this recipe!
The Cooking Jar says
Hi Memoria. There’s a built-in toggle in the recipe card near the word ‘INGREDIENTS’ where you can toggle between US and metric measurements. Enjoy the recipe!