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Salisbury Steak reminds me of Sunday dinners, except now I make it on busy weeknights because it’s that easy. The beef patties stay tender and juicy while mushroom gravy bubbles up thick and savory around them. Grated onion mixed into the meat makes each bite flavorful, tasting exactly like comfort food should. You’ll want mashed potatoes to soak it all up.
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I make this for weeknight dinners, family gatherings, and anytime I’m craving warm, hearty comfort food. It’s budget-friendly and reheats beautifully, making it perfect for meal prep and leftovers. It’s filling enough to feed a crowd and kid-approved too. Store in the fridge for 3 to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Salisbury Steak with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making this Salisbury Steak recipe with tender beef patties and rich mushroom gravy that’ll have everyone asking for seconds.
Mix the Patty Ingredients
Combine your grated onion, breadcrumbs, egg, salt, and black pepper in a large bowl. I like using this box grater to make quick work of the onion, and it gives the perfect texture.
Mix everything until it’s well blended. The grated onion adds moisture and flavor right into the meat, so you’ll get juicy patties that don’t dry out.
Throw in your ground beef and mix gently until just combined. You don’t want to overwork the meat, or the patties will turn out tough.
Shape and Sear the Patties
Shape the mixture into 6 to 8 oval patties about 1 inch thick. Heat a large skillet over high heat for about 2 minutes. A Dutch oven works great for this dish since you can sear and simmer sauces in the same pot.
Add your olive oil and swirl it around to coat the bottom. Cook the patties for 2 minutes per side until they’ve got a nice brown crust.
You’re not cooking them through yet, just getting that golden sear. Transfer them to a plate and set aside.
Cook the Mushrooms
Reduce your heat to medium and add butter to the same skillet. Once it’s melted, stir in your sliced mushrooms and cook for about 2 minutes until they’re golden. The mushrooms will release their liquid and pick up all those browned bits from the bottom of the pan.
Make the Gravy
Sprinkle flour over the mushrooms, then stir to coat everything. Cook for 1 minute to eliminate the raw-flour taste.
Slowly pour in your beef broth while stirring constantly until the mixture is smooth. This flat whisk helps keep the gravy smooth and lump-free.
Bring it to a gentle simmer. Season with salt and pepper to taste.
Finish the Steaks
Return your patties to the skillet and let them simmer uncovered for 5 to 7 minutes. The beef will cook through and soak up the flavor of the gravy while it thickens up beautifully.
You’ll know they’re done when the internal temperature reaches 160°F. I always reach for this instant-read thermometer, which takes the guesswork out.
Serve
Garnish with fresh herbs, such as parsley or thyme, and serve hot. Enjoy!
If you’re bringing Salisbury Steak to a potluck or family gathering, transfer everything to a deep dish and cover it with foil to keep it warm during transport. A sheet pan with a lid and handle makes it easy to carry, and an insulated casserole carrier keeps everything hot for up to an hour.
Salisbury Steak
Equipment
Ingredients
For the Steaks:
- ⅓ cup breadcrumbs
- 1 large egg
- ¾ cup yellow onion grated
- Salt and black pepper to taste
- 1 pound lean ground beef about 80/20
- 1 tablespoon olive oil
For the Mushroom Gravy:
- 2 tablespoons butter
- 8 ounces fresh mushrooms sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- Kosher salt to taste
- Black pepper to taste
- Fresh herbs for garnish
Instructions
- In a large mixing bowl, combine the grated onion, breadcrumbs, egg, salt, and pepper. Mix until well blended. Add the ground beef and gently mix until just combined. Shape into 6–8 oval patties, about 1 inch thick.⅓ cup breadcrumbs, 1 large egg, ¾ cup yellow onion, Salt and black pepper, 1 pound lean ground beef
- Heat a large skillet over high heat for about 2 minutes. Add the olive oil and swirl to coat. Cook the patties for 2 minutes per side, until nicely browned. Transfer to a plate and set aside.1 tablespoon olive oil
- Reduce the heat to medium and add butter to the same skillet. Once melted, stir in the mushrooms and cook for about 2 minutes, until golden.2 tablespoons butter, 8 ounces fresh mushrooms
- Sprinkle the flour over the mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the beef broth, stirring constantly until smooth. Bring to a gentle simmer. Season with salt and pepper.2 tablespoons all-purpose flour, 2 cups beef broth, Kosher salt, Black pepper
- Return the patties to the skillet and simmer 5–7 minutes, uncovered, until the beef is cooked through and the gravy thickens.
- Garnish with fresh herbs and serve hot with mashed potatoes, rice, or buttered noodles.Fresh herbs
Video
Notes
- Don’t overmix the meat: Mix the beef just until combined with the other ingredients, or the patties will turn out dense and tough instead of tender.
- Grate the onion finely: Finely grated onion distributes moisture throughout the patties and keeps them juicy without big onion chunks that can fall apart during cooking.
- Boost the flavor: Add minced garlic, a tsp of Worcestershire sauce, paprika, and Dijon mustard to the beef mixture for a deeper, savory flavor, or stir Worcestershire sauce, ketchup, and tomato paste into the gravy for a richer, more complex taste.
- Stir the gravy constantly: When you add the beef broth, keep stirring to prevent lumps from forming and to create a smooth, silky sauce.
- Use an instant-read thermometer: Check the internal temperature to ensure the beef reaches 160°F, avoiding overcooking and drying out the patties.
- Flash-freeze for meal prep: If freezing multiple portions, place patties and gravy in individual containers so you can thaw just what you need, instead of the whole batch.
Nutrition
How to Store Leftovers
Store leftover Salisbury Steak in the gravy in an airtight container in the refrigerator for up to 3 days. The patties actually taste even better the next day after they’ve had time to soak up more of that mushroom gravy.
Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of beef broth if the gravy has thickened too much. For longer storage, freeze the patties in the gravy for up to 3 months. Freezer-safe glass containers keep everything fresh and prevent freezer burn.
Let them thaw overnight in the fridge, then reheat on the stovetop until warmed through. The texture holds up really well in the freezer, thanks to the gravy, which keeps everything moist.
What to Serve With Salisbury Steak
This dish needs something to soak up all that rich mushroom gravy, so I always serve it over mashed potatoes, buttered egg noodles, or white rice. The creamy texture of mashed potatoes is my favorite because it blends so well with the gravy. You’ll also want a vegetable on the side to round out the meal.
I like to keep it simple with roasted green beans, glazed carrots, or steamed broccoli. A side salad with a tangy vinaigrette cuts through the richness nicely. If you want to go full comfort-food mode, add some buttery dinner rolls to mop up every last bit of gravy on your plate.
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