Craving a cozy, nostalgic meal that’s ready in under an hour? This homemade Salisbury steak—with juicy beef patties smothered in rich mushroom gravy—is your answer. Perfect for weeknights or lazy Sundays, this old-fashioned Salisbury steak recipe skips the fuss but keeps all the flavor. A dash of Dijon and Worcestershire sauce adds depth, while cremini mushrooms lend earthy goodness to the velvety brown gravy. Serve it over mashed potatoes or buttered noodles, and watch it disappear. Simple, satisfying, and so much better than frozen—let’s make comfort food magic!
Table of Contents
Why You’ll Love This Salisbury Steak
This homemade Salisbury steak brings all the comfort food goodness to your table—juicy beef patties drenched in a rich, savory mushroom gravy—all in just 45 minutes. Here’s why this recipe stands out:
Restaurant-quality at home – Velvety gravy with cremini mushrooms and a splash of Worcestershire sauce for deep, umami-rich flavor.
One-pan wonder – Minimal cleanup, maximum flavor from those delicious pan drippings.
Family-approved – A hit with both picky eaters and comfort food lovers alike.
Great for meal prep – Flavors develop even more over time, making leftovers irresistible.
2. Ingredients
Let’s talk ingredients—the foundation of this hearty Salisbury Steak recipe. The beauty of this dish lies in its simplicity, and chances are, you already have most of these pantry staples on hand. Below, I’ve broken everything down into three categories to make it easy to follow. Plus, I’ll share a few tips along the way to help you nail the perfect flavor and texture.
For the Steaks
- 1 pound lean ground beef: This is the star of the show. Opt for lean ground beef to keep the dish flavorful yet not overly greasy. If you want to experiment, a mix of beef and pork works beautifully too!
- 1/4 cup panko breadcrumbs: These light, airy breadcrumbs are key to keeping the patties tender. Don’t have panko? Regular breadcrumbs will work just fine for this homemade Salisbury steak.
- 1 large egg, beaten : Acts as a binder to hold the mixture together—no one likes a crumbly patty!
- 2 teaspoons ketchup + 1 teaspoon Dijon mustard : A touch of sweetness and tanginess to elevate the flavor profile. This combo is what makes this easy Salisbury steak recipe so delicious.
- 1/2 teaspoon dried oregano : Adds an aromatic layer. If you’re out of oregano, thyme or even Italian seasoning can step in.
- 1 teaspoon salt: Never underestimate the power of seasoning—it’s what brings all the flavors together in this old-fashioned Salisbury steak recipe .
For the Gravy
- 2 tablespoons butter: The base for a rich, velvety gravy that ties the dish together.
- 2 tablespoons flour: Essential for thickening the sauce to that perfect consistency.
- 1 1/2 cups beef broth: Adds depth and richness. Use low-sodium broth if you prefer more control over the seasoning.
- 1 tablespoon ketchup + 1 teaspoon Worcestershire sauce : These two ingredients are game-changers, giving the gravy its signature savory-sweet flavor—a hallmark of a Salisbury steak with mushroom gravy.
- 1/2 teaspoon onion powder: A quick way to infuse the gravy with a subtle onion flavor without the extra chopping.
- 6 ounces cremini mushrooms, sliced: These earthy mushrooms add texture and depth, making this easy Salisbury steak recipe with brown gravy truly unforgettable.
- Salt and pepper to taste: Always taste as you go—seasoning is key to a well-balanced dish.
3. How to Make Salisbury Steak – Step-by-Step
Now that we’ve gathered our ingredients, let’s roll up our sleeves and dive into the fun part—cooking! This step-by-step guide will walk you through the process of creating a mouthwatering Salisbury steak with mushroom gravy. Think of me as your friendly sous chef, here to guide you every step of the way.
Step 1: Prepare the Patties
- In a large mixing bowl, combine 1 pound of lean ground beef, 1/4 cup panko breadcrumbs , 1 beaten egg, 2 teaspoons ketchup, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, and 1 teaspoon salt.
- Use your hands (or a spoon) to gently mix everything together.Pro Tip : Don’t overmix! Overworking the beef can make the patties tough instead of tender.
- Divide the mixture into four equal portions and shape them into oval patties, about 1/2-inch thick. This classic shape is what makes it feel like an old-fashioned Salisbury steak recipe .
Step 2: Brown the Patties
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, it’s ready for action.
- Carefully add the patties to the skillet and cook for about 3 minutes per side , or until they’re nicely browned. Don’t worry about cooking them all the way through just yet—we’ll finish them in the gravy later.
- Transfer the patties to a plate and set them aside. They’ll rest while we whip up the star of the show: the mushroom gravy.
Step 3: Make the Mushroom Gravy
- Lower the heat to medium and melt 2 tablespoons of butter in the same skillet. Scrape up any browned bits from the bottom of the pan—they’re packed with flavor!
- Sprinkle in 2 tablespoons of flour and whisk continuously for about 1 minute, until the mixture turns smooth and lightly golden. This is your roux, the secret to a thick, velvety gravy.
- Gradually pour in 1 1/2 cups of beef broth, whisking constantly to avoid lumps. Keep stirring until the mixture begins to thicken.
- Stir in 1 tablespoon of ketchup, 1 teaspoon of Worcestershire sauce, and 1/2 teaspoon of onion powder. These ingredients are what give this easy Salisbury steak recipe with brown gravy its rich, savory-sweet flavor.
- Add 6 ounces of sliced cremini mushrooms to the skillet. Let the gravy simmer for about 5 minutes, stirring occasionally, until the mushrooms soften and the sauce thickens further. Season with salt and pepper to taste.
Step 4: Finish Cooking the Patties
- Gently return the patties to the skillet, nestling them into the gravy. Spoon some of the sauce over the top to keep them moist and flavorful.
- Cover the skillet and let everything simmer for about 10 minutes or until the patties reach an internal temperature of 160°F. This ensures they’re fully cooked and safe to eat.
Step 5: Serve and Enjoy
Once the patties are cooked through and the gravy is bubbling beautifully, your Salisbury steak is ready to shine. Serve it hot, ideally over creamy mashed potatoes, and don’t forget to ladle plenty of that luscious mushroom gravy on top. It’s pure comfort food magic!
Pro Tips for Success :
- How to Avoid Dry Patties: Handle the beef mixture gently when shaping the patties, and don’t skip resting them before adding them back to the gravy.
- Customizing the Gravy: Love extra umami? Add a splash of soy sauce or a pinch of garlic powder to the gravy.
- Make-Ahead Option: You can prep the patties ahead of time and refrigerate them until you’re ready to cook. This makes weeknight dinners even easier!
With these steps, you’ve just mastered how to make Salisbury steak—a dish that’s sure to become a family favorite. Ready to dig in? Let’s move on to serving suggestions next!
For more recipe ideas, explore our Dinner Category, where you’ll find a variety of delicious recipes and tips.
4. Serving Suggestions
- Mashed Potatoes: This is the quintessential pairing for Salisbury steak. The creamy texture of mashed potatoes acts like a sponge for that savory mushroom gravy, creating bite after bite of pure comfort. Pro Tip: Stir in a little butter or cream cheese for extra decadence.
- Green Beans or Roasted Vegetables: Add a pop of color and nutrition with steamed green beans, roasted carrots, or caramelized Brussels sprouts. These sides balance the richness of the dish while keeping things wholesome.
5. Conclusion
This homemade Salisbury steak is comfort food at its finest—tender patties, savory mushroom gravy, and minimal effort. Whether you’re cooking for family or meal prepping, it’s a versatile dish that’s sure to impress. Pair it with mashed potatoes or your favorite sides, and enjoy the rich flavors of this classic.
Ready to try it? Whip it up tonight—it’s easy, satisfying, and unforgettable.
Happy cooking!
Salisbury Steak with Mushroom Gravy
Ingredients
For the Steaks:
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs or gluten-free breadcrumbs
- 1 large egg beaten
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon olive oil for cooking
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch slurry for gluten-free
- 1 1/2 cups beef broth
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces cremini mushrooms sliced
- Salt and pepper to taste
Instructions
Prepare the Steaks:
- In a bowl, mix ground beef, breadcrumbs, egg, ketchup, mustard, oregano, and salt. Shape into 4 oval patties.
Cook the Steaks:
- Heat olive oil in a skillet over medium-high heat. Cook patties for 3 minutes per side until browned. Remove and set aside.
Make the Gravy:
- Lower heat to medium. Melt butter, whisk in flour, and cook for 1 minute. Gradually add beef broth, ketchup, Worcestershire sauce, and onion powder. Stir in mushrooms and simmer for 5 minutes. Season with salt and pepper.
Finish Cooking:
- Return patties to the skillet, cover with gravy, and simmer for 10 minutes until cooked through (internal temperature of 160°F).
Serve:
- Serve hot over mashed potatoes, if desired, with extra gravy on top.
Notes
Nutrition Information (Per Serving)
- Calories : 320
- Fat : 18g
- Protein : 25g
- Carbs : 15g
- Fiber : 1g
- Sugar : 4g
- Sodium : 650mg
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6. FAQs
Got questions? I’ve got answers! Here’s a quick guide to help you tackle any uncertainties about this Salisbury steak recipe. Think of it as your friendly Q&A session with a fellow home cook.
1. Can I use regular breadcrumbs instead of panko?
Absolutely! While panko adds a lighter texture, regular breadcrumbs work just fine. The key is to use them sparingly—too much can make the patties dense.
2. Can I make this recipe ahead of time?
Yes, and it’s a great option for meal prep! You can shape the patties and store them in the fridge for up to 24 hours before cooking. Alternatively, cook the entire dish, let it cool, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of beef broth to keep the gravy smooth.
3. What can I substitute for Worcestershire sauce?
If you’re out of Worcestershire sauce, try soy sauce or tamari for a similar umami kick. A splash of balsamic vinegar mixed with a pinch of sugar also works in a pinch.
4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
5. Can I use other types of mushrooms?
Definitely! While cremini mushrooms add depth, you can use button mushrooms, shiitake, or even portobello for a different flavor profile. Just slice them thinly for even cooking.
6. How do I know when the patties are fully cooked?
The safest way is to use a meat thermometer. Cook the patties until they reach an internal temperature of 160°F (71°C) . If you don’t have a thermometer, ensure there’s no pinkness left in the center.
7. Can I make this gluten-free?
Sure thing! Use gluten-free breadcrumbs and swap the flour in the gravy for a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). This keeps the dish gluten-free while maintaining the rich gravy texture.