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Salisbury steak in a cast iron pan smothered in a mushroom gravy and topped with chopped fresh parsley.

Salisbury Steak

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5 from 4 reviews

  • Author: The Cooking Jar
  • Total Time: 35 minutes
  • Yield: 4 1x


This easy Salisbury steak recipe gives you classic comfort food with juicy well-seasoned beef patties smothered in a rich and hearty mushroom gravy.


Units Scale


  • 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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Toss in garlic and saute until fragrant, about 30 seconds.
  5. Reduce heat to medium, melt butter and add flour. Stir continuously for about 1 minute.
  6. 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.
  7. 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.
  8. Dish and serve hot over mashed potatoes.
  9. Enjoy!


  • 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