This easy Salisbury Steak Recipe is ready in just 30 minutes! It has juicy and tender beef patties smothered in the most delicious homemade mushroom gravy. It’s so incredible over Creamy Mashed Potatoes that even picky eaters will approve of this one-pan dish.
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What is Salisbury Steak?
Salisbury steak originated in the United States and is a popular dish made with seasoned ground beef patties smothered in gravy with mushrooms (often accompanied by caramelized onions). It got its name from an American physician, Dr. J. H. Salisbury. He encouraged a meat-centered diet and so this dish was named in his honor.
We love ground beef recipes like our popular Meatloaf or this easy Stovetop Beef Chili. If you have some ground beef and don’t know what to do with it, this Salisbury Steak is a must-try, because homemade Salisbury Steak is perfect for busy weeknights. It comes together quickly, it’s inexpensive, uses pantry staples, and is flavor-packed!
How to Make Salisbury Steak
- Beef Patties: In a large bowl, combine beef patty ingredients and then shape into 4 oval or round patties flattening the center for even thickness. Saute in a skillet until golden brown on both sides, remove from the skillet and set aside. (NOTE: You will want to use lean beef, and 90% works best.)
- Mushrooms: Sauté ½ the onion in the same skillet just until tender, then stir in garlic and butter. Add the sliced mushrooms and sauté until browned, mixing frequently. Lightly season with salt and pepper.
- Gravy: In a bowl, whisk together the remaining ingredients for the gravy and add to the skillet with the mushrooms. Cook over medium heat until gravy thickens. Return the patties to the pan, cover with mushroom gravy, and cook just until patties are heated through.
Tips for the Best Salisbury Steak
This easy Salisbury Steak recipe is simple to make and a family favorite, so here are some tips to ensure you have the juiciest patties and savory gravy.
- Avoid Overmixing – Work the beef just until its well combined. Too much mixing can make the patties tough.
- Form Equal-sized Patties – keep them an even thickness for even cooking
- Create a Rich Gravy – make the sauce in the same skillet to utilize the tasty pan drippings from cooking the patties
- Searing the Patties – Allow the skillet to get hot before placing the patties inside to give them a great sear and seal in the juices.
Can I Substitute Ground Beef?
Salisbury Steak is classically made with ground beef, but this recipe is versatile. You can substitute ground meats that you have on hand. Try ground turkey for a Turkey Salisbury Steak or even a combination of meats such as ground beef and ground chicken.
What to Serve with Salisbury Steak
Though you can serve the beef patties in gravy over steamy rice or even egg noodles, the most classic side dish is mashed potatoes (our Instant Pot Mashed Potatoes make dinner faster). You can add a vegetable to the side and any of these will work great:
- Green Bean Almondine
- Baked Asparagus
- Easy Roasted Vegetables
- Roasted Carrots
- Air Fryer Brussels Sprouts
- Caesar Salad
- Marinated Tomatoes
Make-Ahead
This Salisbury Steak recipe is a great mid-week meal because it cooks quickly. If you make the patties ahead of time, it’s even faster to serve to a crowd. Leftovers also keep really well; just cool them to room temperature and store them.
- Prep the Patties Ahead: You can form the patties and store them covered in the refrigerator up to a day ahead.
- Refrigerate Leftovers: Once cooled, store in an airtight container for 3-4 days.
- Freezing: Transfer to a freezer-safe container or bag, remove excess air, and freeze for up to 3 months.
- To Reheat: Thaw overnight in the refrigerator, and then transfer to an oven-safe pan or dish, cover with foil, and bake in a preheated oven at 350° for 20-30 minutes (depending on thickness) or until heated through.
With this traditional Salisbury Steak recipe, you are in for a treat. If you have picky eaters who don’t like mushrooms, just serve their patties without them. To the children, it’s like enjoying a juicy hamburger in gravy, and they love it!
Salisbury Steak with Mushroom Gravy
Ingredients
For the Salisbury Steak:
- 1 lb ground beef, 90% lean
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup panko bread crumbs
- 1 large egg
- 1 ½ tsp Worcestershire sauce
- 2 tsp mayonnaise
- 1 tsp sea salt
- ½ tsp black pepper
- 1 ½ tsp Italian seasoning
- 1 Tbsp ketchup
- 1 ½ tsp milk, (whole milk or any kind)
- 2 tsp Dijon mustard
- 1 Tbsp olive oil, to sautee
For the Mushroom Gravy:
- 1/2 yellow onion, finely diced
- 1 Tbsp unsalted butter
- 8 oz brown mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 1/2 cup beef broth, + 1/2 cup water
- ½ tsp Worcestershire sauce
- ½ tsp Dijon mustard
- 2 tsp ketchup
- ¼ tsp sea salt
- ⅛ tsp ground black pepper
Instructions
- In a bowl combine all of the ingredients for the beef patties (except the oil). Mix until well incorporated and shape into 4 oval or round patties flattening the center for even thickness throughout.
- Heat 1 Tbsp oil in a non-stick pan, once hot, add patties to the skillet and cook until patties are golden brown on both sides and fully cooked. Remove the patties from the skillet and cover to keep warm.
- Sauté ½ onion (you can also slice onion into thin slices, whatever your personal preference is) in the same skillet. Once the onion starts to become tender, add the garlic and butter and mix.
- Add the mushrooms and sauté until browned, mixing frequently. Lightly season with salt and pepper.
- In a bowl, whisk together all of the remaining gravy ingredients: 2 Tbsp flour, 1 1/2 cups broth, 1/2 cup water, 1/2 tsp Worcestershire, 1/2 tsp dijon, 2 tsp ketchup, 1/4 tsp salt, and 1/8 tsp pepper. Pour into the mushrooms and cook until the gravy thickens.
- Add the patties back to the pan and completely cover with the gravy and mushrooms and cook just until patties are heated through.
Nutrition Per Serving
Filed Under
More Easy Dinner Recipes
Once you try this Salisbury Steak recipe, try these other quick and easy dinner recipes your family will enjoy any night of the week.
- Beef and Broccoli
- Philly Cheesesteak
- Baked Salmon
- Monterey Chicken
- Shrimp Fried Rice
- Baked Chicken Fajita
- Lemon Garlic Chicken and Mushrooms
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
This Salisbury steak recipe is amazing!! I didn’t change a thing and it was perfect! Husband took the leftovers to work. The dijon mustard takes it to the next level. I love the fact that there’s no canned or dry soup mix in the recipe. I was able to use unsalted beef stock and didn’t have to add any extra salt. Another home run for Natasha!!
That’s just awesome! Thank you for sharing your wonderful review, Sheri!
Love this recipe. Have made it a few times now and always comes out delicious 😋 love the flavor of the gravy
I’m glad you always love it, Valerie. Thank you for the review!
As Laways.. Natasha you knocked it outta the Ball park. Ty so much!
Do you have a Swiss steak recipe?
Ty for all your wonderful recipes🥰
I’m so glad you loved this recipe, Vyvoom! I don’t have a Swiss Steak at this time but thank you so much for that fantastic suggestion!
This is one of the very few recipes on this site that did not tasted as good as it looks.
Hi Irina, I’m sorry it didn’t work out for you. Was there anything you changed in the recipe?
I mince my meat and onions. Can I prep the meat the night before
Hi Kennie, that should work to prep the meat patties ahead, the night before.
Absolutely the best dish that I fixed and very easy to put together. My husband enjoyed the smells as I cooked it and had seconds. He asked that we put that in our regular dinner menu! Thank you Natasha for your blog, it is spot on. Served with garlic mashed potatoes and roasted asparagus, also part of Natasha’s recipes.
You are very welcome, glad you both loved it!
Hi, I am looking for low sodium recipes!! All your recipes sound so delicious. Thank you for your nutrition info.!! Too much sodium, could you please add a low sodium version from time to time?? Most Sincerely, Admiirer
Thanks for your feedback and suggestion, Judith. Glad you enjoyed this recipe!
First time I made it I thought it was too salty. Reduced it to 1/2 teaspoon the next time and now it’s my go to recipe for Salisbury steak.
Thank you so much for sharing that with me. I’m so glad you enjoyed it, JP!
Made your salisbury steak for supper last night and doubled the recipe to freeze some for another time ,sadly it is not making it to the freezer as we are dining on it again ,love,love ,ove it ,thanks for a great recipe
I’m so happy you enjoyed that. Thank you for sharing that with us, Sheila!
Hi Natasha, love your videos and recipes! I’ve made a Similar recipe using ground Turkey and it was delicious, but I want to try yours. Ty for the recipe!
I’m so happy you’re enjoying my recipes, Karen! Thank you so much for sharing that with me.
Not a 30 min meal but delicious!!
Very yummy and easy to make. Was delicious with mashed potatoes, even my kids ate it. Was not quick, though. Will make it again
That is the best when kids love what we moms make. That’s so great!
We loved this!! My husband (and I was thinking the same thing) said that this needs to replace my meatloaf. Thank you!
You’re very welcome, Paige. I’m glad you and your husband loved it!
Hi Natasha and Valentina,
Thank you for another amazing recipe. It is a huge success today when i tried this. You are right, everyone loves it even peaky eater. We loves it so much so we will have it again tomorrow. Thank you again for your amazing works. I have tried many recipes of yours and they never go wrong. Thank you very much and please keeping up good works. Have a nice holiday. Best. Yen
Hello Yen, great to hear from you, and thank you for your great comments and feedback. I’m glad that it was a hit today!
I made this for dinner on Monday as an alternate to my usual Salisbury Steak recipe. My wife accidently pulled out ground lamb instead of beef from the freezer and, in spite of this hiccup, I served it over mashed potatoes and it was delicious! With some tweaking on the liquid for the sauce, this would make a great filler for a Shepherd’s Pie.
Don’t you love when an accident like that turns into something even better! I’m so glad you both enjoyed it!
can you use cubed steak?
Hi M, I haven’t tried it with cubed steak but it may work. If you experiment, I would love to know how you like that.
I like these recipes that come with a video. I like to follow your videos step by step. It’s just so much easier. Unfortunately, there’s no video with this one. I’ll try it anyway though. Wish me luck.
I’m sorry I did not rate this because I haven’t tried it yet – I read comments before I make. My one suggestion for those of you who didn’t think it worked – I ALWAYS take about two tablespoons of my finished mixture and fry it – I then can see if it is seasoned to my liking or too wet or too dry. I do this for meatloaf, meatballs, and anytime I am mixing ingredients together like this. Since doing this, I have found that the recipes are almost full proof
Thank you so much for sharing that with all of us! I know our readers will find this helpful.
Hi, my husband was skeptical at first, because he thought it would be just a regular hamburger but he was so pleasantly surprised to taste the delicious onion gravy and tasty burger. I did leave off the mushrooms, since I am not a fan. TY for the recipe!!
Sounds perfect! I’m glad he loved this recipe, thanks for sharing, Sue!
We made this one last night, and as usual, it didn’t disappoint. Спсибо Наташа.
I’m so happy to hear that! Thank you for sharing your great review!