Name: Salisbury Steak Recipe with Rich Mushroom Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound lean ground beef; 1 large egg; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 3 cloves garlic, minced; 1/3 cup seasoned breadcrumbs; 1/2 teaspoon onion powder; 1/2 teaspoon salt; Pepper to taste; 1 tablespoon olive oil (for frying); 1 medium onion, sliced or chopped; 8 ounces cremini mushrooms, sliced; 2 tablespoons butter; 3 tablespoons all purpose flour; 1 3/4 cups beef broth; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder

Jump to Recipe

You know what? I’ve been making this salisbury steak recipe for years, and it never gets old. There’s something about those tender beef patties swimming in that rich, savory gravy that just hits different on a weeknight. My kids actually request this one, which tells you everything you need to know. What I love most is how this easy salisbury steak recipe comes together with stuff you probably already have in your fridge. No fancy ingredients, no complicated techniques. Just good old comfort food that makes your kitchen smell amazing. The mushrooms and onions get all caramelized and delicious, and when you mix them into that gravy? Magic. Some folks think salisbury steak recipes are outdated, but I’m here to tell you they’re wrong. This isn’t your grandma’s TV dinner (no offense to grandma). Whether you’re looking for a salisbury steak casserole recipe vibe or just a solid baked steak recipe for dinner, this one delivers. It works great as a beef steak recipe, but honestly, I’ve even tried it as a pork steak recipe when I’m feeling adventurous. Serve it over mashed potatoes, egg noodles, or rice, and watch everyone come back for seconds.

1) Key Takeaways
2) Easy Salisbury Steak Recipe
3) Ingredients for Salisbury Steak Recipe
4) How to Make Salisbury Steak Recipe
5) Tips for Making Salisbury Steak Recipe
6) Making Salisbury Steak Recipe Ahead of Time
7) Storing Leftover Salisbury Steak Recipe
8) Try these Main Course next!
9) Salisbury Steak Recipe
10) Nutrition

1) Key Takeaways

What makes a salisbury steak recipe different from a regular hamburger?
Can you make salisbury steak ahead of time?
What’s the best way to thicken salisbury steak gravy?
Can you freeze cooked salisbury steak with gravy?

2) Easy Salisbury Steak Recipe

Let me tell you, I’ve been cooking this salisbury steak recipe for my family every other week, and it never disappoints. When I first tried making it, I was skeptical about whether homemade could match what I remembered from my childhood. Boy, was I wrong! This version blows any frozen dinner out of the water.

What makes this salisbury steak recipe so brilliant is how it transforms simple ground beef into something that feels fancy without any fuss. The beef patties are packed with flavor from Worcestershire sauce, Dijon mustard, and garlic. I love how they get this beautiful brown crust when you sear them. That’s where all the magic starts.

The gravy is what really sets this dish apart. Mushrooms and onions caramelize in the beef drippings, then you build this silky, rich sauce right in the same pan. No extra dishes to wash, and every bit of flavor stays where it belongs. My husband always scrapes his plate clean and asks if there’s more. That’s the sign of a winner in my book.

You can have this easy salisbury steak recipe on the table in about 45 minutes from start to finish. That includes making the patties from scratch and building that gorgeous gravy. I usually serve it over creamy mashed potatoes or buttered egg noodles. The kids love soaking up every last drop of sauce with their potatoes. We’re talking comfort food that makes everyone happy at dinner time.

3) Ingredients for Salisbury Steak Recipe

Ground Beef

I always grab lean ground beef for this recipe, usually 85/15 or 90/10. You want some fat for flavor, but not so much that your patties shrink down to nothing when they cook. The beef is the star here, so getting good quality meat makes a real difference. I’ve tried using ground chuck and ground sirloin, and both work great. Just skip the super lean stuff or your patties might end up dry.

Egg and Breadcrumbs

These two ingredients are your binding agents. The egg helps everything stick together, and the seasoned breadcrumbs add a little texture while soaking up the juices. I like using Italian seasoned breadcrumbs because they bring extra flavor without me having to add more spices. Panko works in a pinch, but regular breadcrumbs give you that classic texture. Don’t skip these or your patties might fall apart in the pan.

Worcestershire Sauce

This stuff is liquid gold in beef recipes. It adds this deep, savory, almost meaty flavor that you just can’t get from anything else. I use it in both the patties and the gravy. A little goes a long way, so stick to what the recipe calls for unless you really love that tangy punch. My grandma always said Worcestershire is what makes salisbury steak recipes taste like they came from a restaurant.

Dijon Mustard

I know what you’re thinking. Mustard in beef patties? Trust me on this one. Dijon adds a subtle sharpness that balances the richness of the beef. You won’t taste mustard when you eat it, but you’ll notice something tastes really good. Yellow mustard works if that’s what you have, but Dijon is worth keeping in your fridge just for recipes like this.

Garlic

Fresh minced garlic makes everything better. I use it in the patties and again in the gravy for that aromatic punch. Three cloves might seem like a lot, but it mellows out when it cooks. If you’re a garlic fiend like me, you can always add an extra clove or two. Garlic powder in the gravy adds another layer of garlicky goodness without the texture of fresh garlic chunks.

Onion and Mushrooms

The dynamic duo of the gravy. I slice my onions pretty thin so they cook down into sweet, caramelized ribbons. Cremini mushrooms are my go to because they have more flavor than white button mushrooms, but honestly, use whatever you can find. The mushrooms soak up all those beef drippings and get this incredible seared flavor. Some nights I add extra mushrooms because we love them so much.

Butter and Flour

These two ingredients create what’s called a roux, which is the base for thickening your gravy. You cook the flour in the melted butter for a minute or two to get rid of that raw flour taste, then slowly whisk in the broth. This is the technique that turns thin liquid into that luscious, coat the back of a spoon gravy. Don’t rush this part or you’ll end up with lumps.

Beef Broth

Good beef broth makes all the difference in your gravy. I usually keep the low sodium kind in my pantry so I can control the salt level myself. If you have homemade beef stock, even better! The broth is what gives your gravy that deep, beefy flavor. You’ll use about 1 3/4 cups, but I always keep extra on hand in case I need to thin the gravy out a bit.

4) How to Make Salisbury Steak Recipe

Step 1. Mix and Shape the Patties

Get yourself a large bowl and add the ground beef, egg, Worcestershire sauce, Dijon mustard, minced garlic, breadcrumbs, onion powder, salt, and pepper. Now here’s the fun part. Get your hands in there and mix everything together. I know it feels weird at first, but your hands are the best tools for this job. Mix until everything is just combined. Don’t overwork the meat or your patties will be tough. Divide the mixture into 4 equal portions and shape them into oval patties, about 1/2 to 3/4 inch thick. Make a little indent in the center of each patty with your thumb. This keeps them from puffing up too much when they cook.

Step 2. Brown the Patties

Heat your olive oil in a large skillet over medium high heat. You want the pan nice and hot before the patties go in. Once the oil starts to shimmer, carefully add your patties. Let them cook undisturbed for 5 to 6 minutes. I know it’s tempting to peek and poke at them, but resist! You want that gorgeous brown crust to form. Flip them over and cook another 5 to 6 minutes on the other side. The patties don’t need to be fully cooked through at this point because they’ll finish cooking in the gravy later. Transfer them to a plate and leave all those beautiful drippings in the pan.

Step 3. Cook the Onions and Mushrooms

Toss your sliced onions and mushrooms right into that same skillet with all the beef drippings. This is where your salisbury steak recipes really start to come together. Stir them around and let them cook for 7 to 9 minutes. The mushrooms will release their liquid first, then that liquid will cook off and the mushrooms will start to get these nice seared spots. The onions will turn soft and golden. Keep stirring every couple minutes so nothing burns. Once the veggies are beautifully cooked, transfer them to the same plate with your beef patties.

Step 4. Make the Gravy Base

Turn your heat down to medium and add the butter to the skillet. Let it melt completely. Once it’s melted, sprinkle in the flour and start stirring. Keep stirring for about 1 to 2 minutes. This cooks out that raw flour taste and creates your roux. It should smell a little nutty and look slightly golden. Now comes the tricky part. Slowly pour in your beef broth, whisking constantly. I mean constantly! This keeps lumps from forming. The mixture will thicken as you whisk. Once all the broth is in and the gravy is smooth, stir in the Worcestershire sauce and garlic powder.

Step 5. Bring It All Together

Now add your cooked onions, mushrooms, and beef patties back into the skillet. Don’t forget to pour in any juices that collected on the plate. That’s pure flavor right there. Nestle the patties into the gravy and spoon some of that gorgeous sauce over the tops. Let everything simmer together for 5 to 7 minutes. The patties will finish cooking through and the gravy will thicken up even more. If your gravy gets too thick, just splash in a little water or more beef broth. Taste it and add more salt and pepper if you think it needs it. Then get ready to serve up one of the best baked steak recipe dinners you’ve ever made.

5) Tips for Making Salisbury Steak Recipe

Don’t overmix your beef patty mixture. I learned this the hard way when I first started cooking. The more you work the meat, the tougher your patties become. Mix everything just until combined, then stop. Your patties will be so much more tender and juicy. Think of it like mixing muffin batter. You want things incorporated, but you’re not trying to win any mixing competitions here.

Use a hot pan for searing those patties. If your pan isn’t hot enough, the patties will steam instead of sear. You want that beautiful brown crust that adds tons of flavor. Wait until your oil shimmers before adding the meat. That little bit of patience makes a huge difference in the final taste. The crust is where the flavor lives, people!

Save those pan drippings! I can’t stress this enough. Every bit of flavor from browning the beef stays in that pan, and you’re going to use it to build your gravy. That’s what makes homemade salisbury steak casserole recipe style meals taste so much better than anything from a box. Those drippings are liquid gold. Don’t drain them, don’t wash them away. Cook your veggies in them and build your gravy base right on top of all that goodness.

Let your gravy simmer long enough to thicken properly. I know you’re hungry and ready to eat, but give it those full 5 to 7 minutes at the end. The gravy needs time to thicken and the patties need time to finish cooking through. Rushing this step means thin gravy and potentially undercooked beef. Nobody wants that. If you’re worried about timing, you can always start your side dishes while the gravy simmers.

Season as you go. I add salt and pepper to the patty mixture, then taste the gravy at the end and adjust. Every beef broth is different, and some are saltier than others. The Worcestershire sauce adds salt too. So taste before you add more. You can always add more seasoning, but you can’t take it away. My rule is to season lightly at first, then fix it at the end if needed.

6) Making Salisbury Steak Recipe Ahead of Time

This is one of those meals that works great for meal prep. I make it on Sunday afternoons sometimes, and we eat it throughout the week. You can prep the beef patties ahead of time and store them in the fridge for up to 24 hours before cooking. Just shape them, put them on a plate, cover with plastic wrap, and pop them in the fridge. They’ll hold their shape perfectly and be ready to cook when you are.

You can also make the entire dish ahead and reheat it later. Cook everything through, let it cool completely, then store it in an airtight container in the fridge. It’ll keep for up to 3 days. The flavors actually get better as they sit, which is pretty awesome. My leftover salisbury steak always tastes even more amazing the next day. Something about those flavors melding together overnight just works.

When you’re ready to eat your prepped meal, reheat it gently on the stovetop over medium low heat. Add a splash of beef broth or water to thin out the gravy if it thickened up too much in the fridge. Stir it occasionally and heat until everything is warmed through. You can also reheat individual portions in the microwave. Just cover the dish and microwave on 50% power, stirring every minute or so until hot. This pork steak recipe method works great if you’ve swapped the beef for pork.

Want to freeze it? Go for it! This freezes beautifully. Let everything cool completely first, then transfer to a freezer safe container. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating. The texture of the beef patties holds up really well after freezing, and the gravy might separate a little, but just stir it as it reheats and it’ll come right back together. This is my go to move when I want a stash of easy dinners ready to go.

7) Storing Leftover Salisbury Steak Recipe

Leftovers are where this recipe really shines. Let everything cool down to room temperature first. Don’t leave it sitting out for more than 2 hours, though. Food safety and all that. Transfer the patties and gravy to an airtight container. Glass containers with tight fitting lids work best because they don’t absorb odors or stain like plastic sometimes does.

Pop that container in the fridge and it’ll stay good for 3 to 4 days. I’ve pushed it to day 5 before and it was still fine, but I’d stick to 3 days to be safe. The gravy will thicken up quite a bit in the fridge. That’s totally normal. When you reheat, just add a little splash of beef broth or water and stir it in. The gravy will loosen right back up and taste just as good as when you first made it.

For reheating, I prefer the stovetop method. Put everything in a skillet over medium low heat and let it warm up slowly, stirring occasionally. Add that splash of liquid I mentioned. If you’re in a hurry, the microwave works fine too. Just use a microwave safe dish, cover it with a lid or damp paper towel to keep moisture in, and heat on medium power in 1 minute intervals. Stir between each interval so it heats evenly. The beef patties can dry out if you blast them on high power, so take it easy.

Sometimes I’ll repurpose the leftovers into something new. Shred up one of the patties and toss it with the gravy over mashed potatoes for a different presentation. Or chop everything up and use it as a filling for beef pot pie. My favorite trick is to serve leftover salisbury steak over rice with some steamed green beans. It feels like a whole new meal, even though I’m just using leftovers. That’s the beauty of this beef steak recipe. It’s versatile even after the first meal is done.

8) Try these Main Course next!

9) Salisbury Steak Recipe