Name: Homemade Salisbury Steak with Mushroom Gravy Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound lean ground beef; ⅓ cup panko breadcrumbs; 1 teaspoon Italian seasoning; 1 large egg; 1 tablespoon ketchup; 1 teaspoon Dijon mustard; 2 teaspoons Worcestershire sauce; Salt and pepper to taste (about ½ teaspoon each); 1 garlic clove, finely minced; 2 tablespoons extra virgin olive oil; 1 tablespoon extra virgin olive oil (if needed); ½ onion, diced; 8 ounces sliced mushrooms; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 ½ cups beef stock or beef broth or beef consomme; 1 tablespoon ketchup; 1 teaspoon Worcestershire sauce; Salt and pepper to taste

I absolutely love sharing this Homemade Salisbury Steak with Mushroom Gravy Recipe because it’s comfort food that hits all the right notes for me. There’s something so satisfying about tender, flavorful beef patties nestled in a rich, savory mushroom gravy. It’s classic, nostalgic, and incredibly easy to whip up on any weeknight or special occasion. Trust me, once you try making it at home, you’ll find it even better than any frozen dinner or restaurant version you’ve had before!

Why You'll Love This Homemade Salisbury Steak with Mushroom Gravy Recipe

What really excites me about this dish is the incredible flavor profile. The beef patties themselves are seasoned just perfectly with Italian seasoning, Worcestershire sauce, and a hint of mustard and ketchup, giving them a subtle tang and umami that pairs beautifully with the creamy mushroom gravy. The combination of sautéed onions and mushrooms cooked down till golden makes the gravy irresistibly rich without being too heavy.

I also can’t get over how straightforward this recipe is to put together. I love dishes that don’t require a dozen pots and pans, and cooking everything in one skillet means I’m not left with a huge pile of dishes after dinner. It’s such a time-saver when I want a comforting meal fast! It takes about 25 minutes total from start to finish, which is perfect for a cozy family dinner or when you want to impress guests without spending all afternoon in the kitchen.

Every time I make this, it feels a little special. It’s that perfect balance of hearty and homey, but with enough flavor sophistication to make it memorable. It’s great for casual weeknight dinners, but also shines at holiday gatherings or Sunday suppers. Plus, the mushroom gravy elevates it, giving that restaurant-quality finish I love.

Ingredients You'll Need

The image shows a close-up of a white pan filled with four thick brown patties covered in glossy brown mushroom sauce. On top of each patty, there are several slices of cooked mushrooms, which are light brown with darker spots. The sauce is smooth and shiny, spreading around and partially covering the patties. Small green herb pieces are sprinkled on top for garnish. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple pantry staples that come together to create a delicious and textured meal. Each one plays an important role from adding moisture and binding the patties to creating a luscious, savory gravy full of depth and warmth.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Lean ground beef: The star protein, providing juicy, flavorful patties without too much fat.
Panko breadcrumbs: Adds lightness and binds the patties without making them dense.
Italian seasoning: A fragrant herb mix that uplifts the beef with aromatic notes.
Egg: Acts as a binder holding the patties together nicely.
Ketchup and Dijon mustard: Both add tang and subtle sweetness, enriching the beef’s flavor.
Worcestershire sauce: Infuses a deep savory umami punch to both the patties and gravy.
Garlic: Freshly minced for a punch of aromatic warmth.
Extra virgin olive oil: For searing and sautéing—adds a mild fruitiness and helps develop a golden crust.
Onion and mushrooms: The base of the mushroom gravy, offering sweetness and earthiness.
Unsalted butter and flour: Create the roux that thickens the gravy for that velvety texture.
Beef stock: Essential for a rich, meaty gravy foundation.
Salt and pepper: To season perfectly, balancing all the flavors.

Directions

Step 1: In a large bowl, I combine the ground beef with panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic. I mix gently with my hands until everything is evenly incorporated, being careful not to overwork the meat so it stays tender.

Step 2: Next, I shape the mixture into four oval patties, about ¾ inch thick each. I find this size works perfectly to cook through without drying out while creating a lovely presentation.

Step 3: I heat two tablespoons of extra virgin olive oil in a large deep skillet over medium-high heat. Once hot, I add the patties and sear them for 4 to 5 minutes on each side until they develop a gorgeous golden brown crust. They don't need to be fully cooked at this point because they'll finish cooking in the gravy. Then, I remove the steaks to a plate and set them aside.

Step 4: In the same skillet, I add the diced onion, seasoning lightly with salt and pepper. I cook them for 3 to 4 minutes until they start becoming translucent. If the pan looks dry, I drizzle a little more olive oil to help everything cook nicely.

Step 5: I add the sliced mushrooms to the skillet, seasoning again with salt and pepper, and sauté until golden brown, about 3 to 5 minutes. This step builds so much flavor in the gravy, so I never rush it.

Step 6: Lowering the heat to medium, I add two tablespoons of butter to the skillet and stir it until melted. Then, I sprinkle in the flour and whisk constantly to form a roux, cooking until it’s combined and slightly bubbly—this usually takes about 1 to 2 minutes.

Step 7: Gradually, I pour in one and a half cups of beef stock, whisking continuously to avoid lumps. I then stir in the ketchup and Worcestershire sauce, seasoning with salt and pepper as needed. Once the gravy thickens and simmers gently, it’s ready to receive the steaks.

Step 8: I nestle the beef patties back into the skillet, spooning some gravy over the top. Then, I cover the skillet and let everything cook together for about 5 minutes or until the patties are fully cooked through. If I notice the gravy getting too thick, I always add a splash more beef stock or water to loosen it up.

Step 9: Finally, I serve the Salisbury steaks hot with a generous ladle of mushroom gravy spooned over the top. I like to sprinkle fresh ground black pepper and a bit of chopped parsley for color and freshness. This dish pairs perfectly over creamy mashed potatoes, and it’s pure comfort from the first bite.

Servings and Timing

This Homemade Salisbury Steak with Mushroom Gravy Recipe makes about 4 satisfying servings, perfect for a cozy family meal. The prep time is super quick, usually around 5 minutes, since most ingredients just need mixing and slicing. Cooking takes about 20 minutes total, mainly searing the patties and simmering in the gravy. All in all, you’re looking at about 25 minutes from start to finish, and no additional resting time is necessary. It’s a speedy yet hearty dinner solution that doesn’t skimp on flavor or comfort.

How to Serve This Homemade Salisbury Steak with Mushroom Gravy Recipe

A white plate holds three main layers of food, starting with a bottom layer of light, fluffy mashed potatoes with a creamy texture. On top sits a thick, brown meat patty covered in rich, glossy mushroom gravy with visible mushrooms and small green herb pieces sprinkled over it. At the back of the plate, there is a neat row of bright green steamed green beans. The plate is placed on a wooden round board with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with creamy, buttery mashed potatoes to soak up all that luscious mushroom gravy. Garlic mashed potatoes or even a simple herb-infused mash are favorite companions that complement the rich flavors beautifully. Alternatively, buttered egg noodles or steamed rice can also work wonders to catch every savory drop.

For greens, I often serve a crisp side salad or roasted vegetables such as green beans, carrots, or asparagus to add freshness and balance the richness of the meal. Garnishing with fresh parsley not only adds a pop of color but also a hint of brightness that lifts the whole plate.

As for drinks, I personally enjoy pairing this with a medium-bodied red wine like a Merlot or a smooth Cabernet Sauvignon. If wine isn’t your thing, a cold beer or even a sparkling water with lemon makes the meal feel special. This recipe is great for family dinners, Sunday meals, or even casual entertaining, and I always recommend serving it hot or warm so that the gravy stays luscious and indulgent. Plating with one steak patty per person alongside a generous serving of potatoes and veggies feels perfectly satisfying.

Variations

One of the fun things about my Homemade Salisbury Steak with Mushroom Gravy Recipe is how adaptable it is. For example, you can swap out regular ground beef for ground turkey or chicken if you want a leaner option—just keep an eye on moisture since lean meats tend to dry out faster. For a gluten-free version, I substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and replace the all-purpose flour in the gravy with a gluten-free flour blend or cornstarch.

If you’re feeling adventurous with the flavors, try adding a splash of balsamic vinegar to the gravy for a slight tang or tossing in some fresh thyme or rosemary with the mushrooms for an herby twist. You can also mix diced bell peppers or sautéed onions into the patties for more texture and sweetness. If you want to lighten up the gravy, you can swap butter for olive oil and use low-sodium beef stock to control salt levels.

Cooking methods can vary too. Instead of searing on the stovetop, some days I finish the patties in the oven under a broiler after a quick sear to get a crisp crust all over. Slow-cooking the patties in the gravy in a crockpot for a few hours also yields tender, melt-in-your-mouth results—just make sure the patties hold together well enough with the binder.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring the Salisbury steaks and mushroom gravy to an airtight container once cooled. Stored properly in the refrigerator, they should stay fresh for up to 2 days. This makes it a great make-ahead dinner option if you want to save time on busy days. Make sure to reheat gently to preserve the texture of the patties and keep the gravy silky.

Freezing

This recipe freezes very well, which I love for meal prepping. After cooking, allow both the Salisbury steaks and gravy to cool completely. Then transfer them to a freezer-safe container or heavy-duty freezer bags and seal tightly. You can keep them frozen for up to 2 months without significant loss in quality. When you want to enjoy it, thaw overnight in the refrigerator for best results. Avoid freezing raw patties with the gravy, as the texture may suffer.

Reheating

The best way to reheat is gently on the stovetop over low to medium heat, covered, stirring occasionally to prevent the gravy from sticking or burning. If the gravy thickens too much during reheating, add a splash of beef stock or water to loosen it back up. I avoid microwaving because it sometimes overheats parts of the meat unevenly and can dry out the patties. Taking your time with the stovetop method helps keep the beef tender and the gravy rich and smooth.

FAQs

Can I use a different type of ground meat for this recipe?

Absolutely! While beef is traditional for Salisbury steak, ground turkey, chicken, or even a blend of beef and pork work well. Just keep in mind that leaner meats may need added moisture or fat (like a little olive oil or additional egg) to keep the patties tender.

How do I know when the Salisbury steaks are fully cooked?

I look for the patties to reach an internal temperature of 160°F (71°C) and for them to be firm to the touch. Cooking them in the gravy for an additional five minutes after searing usually ensures they are cooked through while staying juicy.

Can I make the mushroom gravy without butter?

Yes! You can use olive oil instead of butter to make it dairy-free or lighter. Just keep in mind the texture of the gravy may be slightly different, but it will still be delicious and tasty.

What can I serve with this dish for a complete meal?

Mashed potatoes are my go-to because they soak up that amazing mushroom gravy, but you can also serve it with rice, egg noodles, or roasted vegetables. Green beans, carrots, or a simple side salad add freshness and color to balance the richness.

Is this recipe suitable for meal prep?

Definitely! It reheats well and freezes beautifully too. Make a batch ahead of time and store individual portions in airtight containers—perfect for quick lunches or dinners throughout the week.

Conclusion

I hope you’re as excited as I am to try this Homemade Salisbury Steak with Mushroom Gravy Recipe at home. It’s a true comfort food classic that’s both easy to make and incredibly satisfying. Whether you’re cooking for your family or looking for a hearty weeknight meal, this recipe delivers the perfect balance of savory flavors and cozy vibes. Give it a go—once you do, I’m sure it will become one of your favorites just like it is in my kitchen!