Description
Salisbury Steak is the definition of comfort food done right. Juicy, well-seasoned beef patties are pan-seared until golden, then simmered in a rich mushroom and onion gravy that’s deeply savory and satisfying. It’s a timeless classic that feels both homey and a little bit special.
Introduction
This dish has been a family favorite for generations, and for good reason. Simple ingredients come together to create tender steaks and a silky gravy that’s perfect for spooning over mashed potatoes, rice, or even buttered noodles. It’s an easy weeknight dinner that tastes like it took much longer to make.
Why You’ll Love This Recipe
Tender, juicy beef patties with tons of flavor
Rich mushroom gravy made in the same skillet
One-pan cooking for easy cleanup
Perfect comfort meal for the whole family
Great for make-ahead and reheating
Ingredients
For the Steaks
1 lb ground beef
1/3 cup breadcrumbs
1/4 cup milk
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon olive oil, for frying
For the Mushroom Gravy
1 tablespoon butter
1 small onion, finely chopped
8 oz mushrooms, sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Patties
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Mix gently just until combined, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape into oval patties about 3/4 inch thick.
Step 2: Cook the Patties
Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 4–5 minutes per side, until nicely browned and cooked through to an internal temperature of 160°F. Remove the patties from the skillet and set aside.
Step 3: Make the Mushroom Gravy
In the same skillet, melt the butter over medium heat. Add the chopped onion and sliced mushrooms and sauté for 6–7 minutes, stirring occasionally, until the onions are soft and the mushrooms are golden. Sprinkle in the flour and stir for about 1 minute to cook out the raw flour taste. Slowly whisk in the beef broth and Worcestershire sauce, making sure the gravy is smooth. Bring to a gentle simmer and cook for 4–5 minutes, until thickened. Season with salt and pepper to taste.
Step 4: Combine and Finish
Return the cooked patties to the skillet, nestling them into the gravy. Spoon the gravy over the steaks and let everything simmer on low heat for about 5 minutes so the flavors come together.
Step 5: Serve
Serve the Salisbury steaks hot with plenty of mushroom gravy on top.
Tips for Best Results
Use 80/20 ground beef for the juiciest patties
Do not overmix the meat mixture to keep steaks tender
Add a splash of beef broth when reheating if the gravy thickens too much
A pinch of thyme or a splash of red wine adds extra depth to the gravy
Serving Suggestions
Creamy mashed potatoes
Steamed white rice or buttered noodles
Roasted vegetables or green beans
Crusty bread to soak up the gravy
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stovetop or in the microwave with a little extra broth
FAQs
Can I make this ahead of time?
Yes, Salisbury steak reheats very well. Make the patties and gravy ahead and warm gently before serving.
Can I freeze it?
Yes, freeze the cooked patties and gravy together for up to 2 months. Thaw overnight in the fridge before reheating.
Can I use ground turkey instead of beef?
You can, but the flavor will be lighter. Add a bit more seasoning and Worcestershire sauce for depth.
Conclusion
This Salisbury Steak recipe is a true comfort classic—simple, hearty, and packed with flavor. Whether it’s a cozy family dinner or a make-ahead meal for busy days, this dish never disappoints. One bite, and it’s easy to see why it’s stood the test of time.