Salisbury Steak Recipe

This easy, homemade Salisbury steak recipe brings a classic dish to your dinner table with a savory gravy and tender mushroom notes, perfect for cozy weeknight comfort food.

I’ve been a fan of Salisbury steak ever since I was a teenager helping my mom in the kitchen. This classic dish—ground beef patties bathed in a rich, mushroom-packed gravy—has that stick-to-your-ribs quality we all crave when the evenings cool down. What makes my version shine is the extra splash of Worcestershire sauce in the meat mix and a hint of Dijon mustard in the gravy—small tweaks that take this Salisbury steak recipe from ho-hum to “wow.†Plus, I’ve tested it with lean and regular ground beef, and even swapped in ground turkey for a lighter twist. You’ll find tips below to suit your tastes and dietary needs.

Why You’ll Love This Recipe

• No oven needed—just stovetop magic in under an hour
• Savory gravy with mushrooms that’ll make even picky eaters smile
• Ground beef base keeps it budget-friendly and family-approved
• Simple pantry ingredients—chances are you’ve got most on hand
• Perfect comfort food for chilly nights or Sunday dinners
• Easily doubled or halved—great for meal prep or small families
• Can be prepped ahead (and even frozen) to save time
• Gluten-free option by swapping in cornstarch for flour
• Hearty, protein-packed, and oh-so-satisfying

Ingredients

• 1 pound ground beef (80–85% lean; for leaner, use ground turkey or chicken)
• ½ cup breadcrumbs (Panko or whole-wheat for extra texture)
• 1 large egg, lightly beaten
• ¼ cup milk (whole or 2%; almond milk works too)
• 1 small onion, finely chopped (sweet onion adds mild flavor)
• 2 cloves garlic, minced (fresh beats jarred, hands-down)
• 1 teaspoon Worcestershire sauce (don’t skip—adds depth)
• Salt and black pepper, to taste
• 2 tablespoons butter or olive oil (for cooking patties)
• 8 ounces mushrooms, sliced (white or cremini)

For the gravy:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 2 cups beef broth (low-sodium if you’re watching salt)
• 1 teaspoon Dijon mustard (adds bright tang)
• Fresh parsley, chopped (optional garnish)

Tip: Choose fresh, firm mushrooms and rinse quickly under cold water—pat dry to avoid watery gravy. For richer flavor, use low-sodium beef broth and adjust salt at the end.

Directions

1. Combine the base. In a large bowl, gently mix ground beef, breadcrumbs, egg, milk, chopped onion, garlic, Worcestershire sauce, salt, and pepper until just combined—don’t overwork or patties get tough.
2. Shape the steaks. Divide mixture into four portions and form each into an oval patty about ¾-inch thick; set on a plate. If time allows, chill the patties for 10 minutes—this helps them hold together.
3. Brown the patties. Heat 2 tablespoons butter or oil in a large skillet over medium-high heat. When shimmering, add patties and sear 3–4 minutes per side until nicely browned. Transfer to a plate; drain excess fat if needed.
4. Sauté the mushrooms. In the same pan, lower heat to medium, add 2 tablespoons butter, then stir in sliced mushrooms. Cook until they release moisture and start to brown, about 5 minutes.
5. Create the roux. Sprinkle flour over mushrooms, stirring constantly for 1 minute—this cooks off the raw taste and thickens the gravy.
6. Build the gravy. Slowly whisk in beef broth, scraping up browned bits from the bottom (that’s flavor right there!). Stir in Dijon mustard, then bring to a gentle simmer.
7. Return patties to pan. Nestle steaks back into the gravy, spooning sauce over tops. Reduce heat to low, cover, and simmer 8–10 minutes until patties reach 160°F and gravy thickens.
8. Taste and adjust. Give the gravy a quick taste—add salt, pepper, or a splash more Worcestershire if it needs a boost.
9. Garnish and serve. Sprinkle chopped parsley over steaks and gravy, then plate alongside mashed potatoes, egg noodles, or a crisp green salad.

Let me explain: those browned bits and sautéed mushrooms give you a deeply savory, almost beef-and-mushroom stew vibe—only faster.

Servings & Timing

Makes 4 generous servings
Prep Time: 15 minutes (plus optional 10-minute chill)
Cook Time: 20 minutes
Total Time: 35–45 minutes

Variations

• Turkey Twist: Swap ground beef for ground turkey and use chicken broth.
• Gluten-Free: Replace flour with cornstarch slurry (1 tablespoon cornstarch + 2 Tbsp cold water).
• Veggie Boost: Stir in 1 cup grated zucchini or shredded carrot into patties.
• Slow-Cooker Style: Brown patties, then cook on low with gravy mix for 4 hours.
• Cheesy Core: Press a cube of cheddar into each patty before sealing.
• Herb Infusion: Add 1 teaspoon chopped rosemary or thyme to the mixture for an earthy note.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days. To freeze, cool completely, wrap patties in foil, and freeze in a zip-top bag for up to 3 months. Reheat in a covered skillet over low heat until warmed through, or microwave on medium power, stirring gravy halfway.

Make-ahead tip: Shape patties and store raw, wrapped, in the fridge for up to a day; brown and finish cooking when you’re ready.

Notes

I’ve learned that resting the patties before cooking really helps them stay juicy—you’ll thank me later. If your gravy ever seems too thin, mix ½ teaspoon cornstarch with a tablespoon of cold water and whisk in off heat. Want extra umami? Stir in a teaspoon of soy sauce or mushroom powder.

FAQs

Q: Can I use lean ground beef?
A: Absolutely—just know you might need a splash more oil for browning, and the patties may be slightly drier.

Q: How do I know when patties are done?
A: They should reach 160°F internally. If you don’t have a thermometer, cut one open—juices should run clear, not pink.

Q: Why is my gravy lumpy?
A: Whisk constantly when adding broth, and stir the flour into the mushrooms thoroughly before liquid goes in.

Q: Can I make this dairy-free?
A: Yes—swap butter for olive oil and use almond or oat milk in the meat mix.

Q: What sides pair well?
A: Mashed potatoes, buttered egg noodles, roasted veggies, or a simple green salad all work beautifully.

Q: Is this recipe freezer-friendly?
A: Definitely! Freeze cooked patties and gravy separately for best texture, then thaw and reheat gently.

Q: Can I grill the patties?
A: You sure can—grill on medium heat for 4–5 minutes per side, then simmer in gravy on the stove.

Q: What’s the secret to super-savory flavor?
A: Browning the meat well and scraping those fond bits before building your gravy—that’s where the magic hides.

Conclusion

This Salisbury steak recipe is a warm hug on a plate—packed with savory gravy, tender patties, and mushroom goodness. It’s easy enough for a weeknight and satisfying enough for company. Give it a try, leave a comment below with your favorite twist, and don’t forget to explore my recipe archive for more cozy comfort food ideas!