Salisbury steak is one of those old-school dinners that still feels right, no matter what year it is. A juicy beef patty. A pan full of onions and mushrooms. A brown gravy that turns glossy and thick enough to cling to a spoon. Then you pour that gravy over the steaks and suddenly mashed potatoes feel non-negotiable.
This is comfort food that doesn’t need help.
What I love about making Salisbury steak at home is how much better it tastes than the frozen tray version a lot of us grew up with. The patties are seasoned like you mean it. They stay tender because you treat the meat gently. And the gravy gets built in the same skillet, which means all those browned bits become flavor, not something you rinse down the drain.
There’s also something very satisfying about the rhythm of it. Mix. Shape. Sear. Sauté. Stir. Simmer. The kitchen smells like onions and butter and black pepper, and the whole meal comes together in under an hour.
If you’ve ever had a Salisbury steak that turned out tough, dry, or bland, you’re about to see why. It’s not complicated. It’s just a handful of smart choices that keep everything juicy and rich.
Why You’ll Love This Recipe
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Tender patties that stay juicy. The mix includes simple binders and the right amount of fat.
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Mushroom gravy that tastes like a diner classic. Deep flavor, silky texture, no weird shortcuts.
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One skillet, big payoff. Less cleanup, more flavor.
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Easy weeknight pace. It feels special but doesn’t demand your whole evening.
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Make-ahead friendly. You can prep the patties ahead and finish fast at dinnertime.
Frequently Asked Questions (FAQs)
1) What’s the difference between Salisbury steak and a hamburger steak?
Hamburger steak is usually ground beef formed into patties and seasoned simply (often just salt and pepper). Salisbury steak is seasoned more like meatloaf—breadcrumbs, egg, and extra flavor boosters—then served with a rich gravy, often with mushrooms and onions.
2) How do I keep Salisbury steak from falling apart in the pan?
Use an egg and breadcrumbs (or panko) as binders, and don’t skip chilling the patties for 10–15 minutes if your kitchen is warm. Also, don’t flip too soon. Let the first side get a good sear so it releases cleanly.
3) Can I make this without mushrooms?
Yes. Replace mushrooms with extra onions, or add sliced onions plus a little extra Worcestershire and broth for a straight onion brown gravy. Still delicious, still classic.
4) Can I freeze Salisbury steak with gravy?
You can. Freeze the cooked patties and gravy together in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove. If the gravy thickens too much, loosen it with a splash of broth.
Ingredients
Here I explain the best ingredients for this homemade Salisbury steak recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
For the Salisbury steak patties
Ground beef (80/20)
A little fat matters here. It keeps the patties juicy and gives you better browning. If you use very lean beef, the patties can cook up dry and a bit tight.
Onion (finely diced or grated)
Onion adds moisture and flavor. Grating it gives you a softer texture inside the patties (and no big onion chunks). Dicing works too. Just keep it small.
Garlic (minced)
Garlic rounds out the beef flavor. Fresh is best. If you only have garlic powder, you can use it—just start small.
Egg
This is the binder that helps the patties hold together while they sear and simmer.
Breadcrumbs or panko
Another binder, plus it helps the texture stay tender. Panko gives a slightly lighter bite. Regular breadcrumbs are totally fine.
Worcestershire sauce
This adds that savory, slightly tangy depth Salisbury steak is known for. If you don’t have it, soy sauce can work in a pinch.
Ketchup
A little ketchup adds sweetness and acidity, which keeps the beef tasting balanced, not flat.
Dijon mustard
A small amount brightens the patties and the gravy. You won’t taste “mustard.” You’ll just notice the flavor feels fuller.
Seasoning
Salt and black pepper are the baseline. I also like a little paprika, onion powder, and garlic powder for that classic steakhouse-style taste.
For the mushroom gravy
Mushrooms (baby bella or white button)
Baby bellas have a deeper, earthier flavor. White mushrooms are lighter and still work beautifully.
Onion (sliced or diced)
Onion in the gravy makes it taste like it simmered longer than it did.
Butter + flour (roux)
This is how you thicken the gravy while keeping it smooth. You cook the flour in butter briefly so it doesn’t taste raw.
Beef broth
Use low-sodium if possible so you can control salt at the end.
Worcestershire + Dijon
These tie the gravy back to the patties and give it that “restaurant brown gravy” finish.
Black pepper
Pepper matters here. Not a tiny pinch. You want that gentle warmth that keeps the gravy from tasting too heavy.
Instructions
I’ve included step-by-step directions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
1) Make the patty mixture
In a large bowl, combine the ground beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, ketchup, Dijon, salt, pepper, and any extra seasonings you’re using.
Mix gently. Use your hands or a fork. Stop the second everything looks evenly combined. Overmixing is the fast track to tough patties.
2) Shape the patties
Form the mixture into 4 oval patties (or 5–6 smaller patties if you prefer). Press them just enough to hold together, about ¾-inch thick.
If the mixture feels very soft, place the patties on a plate and chill for 10–15 minutes. It helps them hold their shape in the skillet.
3) Sear the patties
Heat a large skillet over medium-high heat. Add a small drizzle of oil.
Sear the patties for 1–2 minutes per side, just until nicely browned. You’re not cooking them through yet.
Transfer the patties to a plate.
4) Cook the onions and mushrooms
In the same skillet, add a little oil if needed, then add the onions. Cook for 2 minutes.
Add the mushrooms and Worcestershire sauce. Stir once to coat, then let the mushrooms cook for about 5 minutes without stirring. This helps them brown instead of steaming.
Add garlic and cook 1 minute, just until fragrant.
5) Make the gravy
Add butter to the skillet. Once melted, sprinkle flour over the mushrooms and onions. Stir to coat everything, then cook for 2–3 minutes until the flour turns slightly golden.
Slowly pour in the beef broth while stirring. Add Dijon and black pepper. Bring to a gentle simmer and stir until smooth.
6) Simmer the patties in the gravy
Return the patties (and any juices on the plate) to the skillet.
Simmer for about 10 minutes, flipping halfway through, until the patties are cooked through (160°F / 71°C internal temperature for ground beef).
7) Serve
Spoon mushroom gravy over each patty. Add parsley if you like. Serve hot.
Choosing the Right Ground Beef
If you want Salisbury steak that eats like comfort food (not like a dry burger), choose ground beef with a little fat.
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80/20: best balance of flavor and tenderness
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85/15: still good, slightly leaner
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90/10 and leaner: can work, but you’ll want extra moisture (grated onion helps a lot)
If you’re using lean beef, be extra careful with cooking time. Don’t simmer the patties longer than needed.
How to Keep the Patties Tender
A few small habits change everything here.
Don’t overmix
Mixing too long compacts the meat, which tightens the texture. You want “just combined.” Not kneaded.
Keep the binders
Egg and breadcrumbs aren’t filler here. They hold the patties together and soften the texture.
Sear first, simmer second
Searing gives you flavor and helps the patties hold their shape. Simmering finishes them gently in gravy so they stay juicy.
Don’t rush the flip
If the patties stick when you try to flip, give them 30 more seconds. Once they brown, they release.
Making the Mushroom Gravy Smooth
Gravy is simple, but it likes calm heat and steady stirring.
Brown the mushrooms
Letting mushrooms sit undisturbed helps them brown. Browning builds flavor. Steamed mushrooms taste watery.
Cook the flour
A quick 2–3 minutes in butter keeps the gravy from tasting like flour paste.
Add broth slowly
Pouring broth in all at once can create lumps. Slow pouring while stirring keeps it silky.
Adjust at the end
If it’s too thick, add a splash more broth.
If it’s too thin, simmer a few minutes longer.
Taste for salt after it reduces a bit.
Easy Variations
Salisbury steak is classic for a reason, but it’s also flexible.
No mushrooms
Skip mushrooms and double the onions. You’ll get a rich onion gravy that still feels traditional.
Onion soup mix shortcut (optional)
If you love that old-school flavor, you can add a small amount of onion soup mix to the patties or gravy. Go easy—it’s salty.
Turkey Salisbury steak
Use ground turkey, add an extra tablespoon of breadcrumbs, and don’t overcook. Turkey dries faster than beef, so watch the simmer time closely.
Gluten-free option
Use gluten-free breadcrumbs (or crushed gluten-free crackers) for the patties. For the gravy, thicken with a cornstarch slurry instead of flour (mix cornstarch with cold water, then stir into simmering gravy).
What to Serve With Salisbury Steak
This meal loves sides that soak up gravy.
Classic picks
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mashed potatoes
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egg noodles
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white rice
Vegetables that fit
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roasted carrots
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green beans
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peas
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sautéed spinach
Something fresh
A simple salad with a tangy dressing is a nice contrast to the richness.
Make-Ahead Tips
This recipe works great for planning.
Prep the patties ahead
Form the patties and store them in an airtight container in the fridge for up to 2 days. When you’re ready, sear and finish in the gravy.
Make the gravy ahead (best method)
You can make the gravy, cool it, and refrigerate it. Reheat gently, then add the patties to simmer and finish cooking.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 4–5 days.
Reheating on the stove
Add patties and gravy to a skillet over medium-low heat. Cover and warm gently, flipping once, until heated through. Add a splash of broth if the gravy thickened.
Reheating in the oven
Place patties and gravy in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 12–15 minutes.
Microwave
Works fine for a quick lunch. Heat in short bursts and spoon gravy over the top so the patties don’t dry out.
Freezing Notes
Freeze cooked patties with gravy in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
Gravy can thicken after freezing. That’s normal. Add broth a splash at a time while reheating and it smooths back out.
Troubleshooting
My patties are tough.
Most often: overmixed meat or overcooked patties. Next time, mix gently and simmer only until cooked through.
My gravy is lumpy.
Broth was added too fast or the flour didn’t fully coat. Whisking helps. If it’s stubborn, strain the gravy and return it to the skillet.
My gravy is too salty.
Use low-sodium broth next time and wait to salt until the end. If it’s already salty, add a splash of water or unsalted broth and simmer gently.
My patties fell apart.
They may need a bit more binder or a short chill before searing. Also make sure the skillet is hot so the outside sets quickly.
Recipe Notes
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Mix the beef gently and stop early. That’s the tenderness secret.
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Sear for color, then simmer to finish.
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Brown the mushrooms for flavor. Don’t rush that step.
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Taste the gravy at the end and adjust slowly—salt builds fast with broth and Worcestershire.
Salisbury Steak
Ingredients
For the patties
- 1 lb ground beef 80/20
- ½ cup finely diced or grated yellow onion
- 2 –3 garlic cloves minced
- 1 large egg
- ¼ cup breadcrumbs or panko
- 1 tsp Worcestershire sauce
- 2 tsp ketchup
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika optional
- ½ tsp onion powder optional
- ½ tsp garlic powder optional
- 1 tsp olive oil for searing
For the mushroom gravy
- 1 tbsp olive oil as needed
- ½ cup sliced onion
- 8 oz mushrooms sliced
- 1 tbsp Worcestershire sauce
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Dijon mustard
- ½ tsp black pepper plus more to taste
- Salt to taste
- Optional: chopped parsley for garnish
Instructions
- Mix patties: Combine all patty ingredients in a bowl. Mix gently until just combined.
- Shape: Form 4 oval patties. Chill 10 minutes if the mixture feels very soft.
- Sear: Heat a skillet over medium-high. Add oil and sear patties 1–2 minutes per side until browned. Remove to a plate.
- Cook onions/mushrooms: Add onions to the skillet 2 minutes. Add mushrooms + Worcestershire, stir once, then cook 5 minutes without stirring. Add garlic 1 minute.
- Make gravy: Add butter. Sprinkle flour over mixture, stir, and cook 2–3 minutes. Slowly stir in broth. Add Dijon and pepper. Simmer until smooth.
- Finish: Return patties to the gravy. Simmer 10 minutes, flipping halfway, until patties reach 160°F.
- Serve: Spoon gravy over patties and serve hot.
Notes
