This homemade Salisbury Steak recipe is a timeless comfort food that takes less than 30 minutes to prepare. It's a hearty, satisfying dish that's perfect for a weeknight dinner. The rich mushroom and onion gravy elevate the seasoned beef patties, making this a meal the whole family will love.

Why You’ll Love This Recipe

I love this Salisbury Steak recipe because it combines the best elements of a burger and meatloaf, all cooked in one skillet. The lean ground beef patties are seasoned with Italian seasoning, Dijon mustard, Worcestershire sauce, garlic, and ketchup, then bound together with panko breadcrumbs and an egg. The result is a flavorful, juicy patty that's perfectly complemented by a savory mushroom and onion gravy. It's quick to make, cleanup is minimal, and it pairs wonderfully with mashed potatoes—making it a go-to comfort meal in my house.

Ingredients

Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the Steaks

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

For the Mushroom Gravy

1 tablespoon extra virgin olive oil (if needed)
½ onion, diced
8 ounces sliced mushrooms
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups beef stock or beef broth
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Directions

Prepare the Steaks: In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic. Mix until just combined. Form the mixture into 4 oval patties, each about ¾ inch thick.
Cook the Steaks: Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until golden brown on each side, about 4 to 5 minutes per side. The steaks do not need to be fully cooked at this time. Remove the patties from the skillet and set aside.
Make the Gravy: In the same skillet, add the diced onion and cook until partly translucent, about 3 to 4 minutes. Add the sliced mushrooms and cook until golden, about 3 to 5 minutes.
Prepare the Gravy Base: Add the butter to the skillet and stir until melted. Sprinkle in the flour and whisk until combined with the butter. Gradually pour in the beef stock, whisking continuously to prevent lumps. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste.
Simmer and Combine: Bring the gravy to a simmer. Return the steaks to the skillet, spooning some gravy over each patty. Cover and cook for an additional 5 minutes, or until the steaks are cooked through and the gravy has thickened.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Ground Turkey: For a lighter version, substitute ground turkey for the beef.
Creamier Gravy: Add a couple of tablespoons of heavy cream or half-and-half to the gravy for a richer texture.
Beef Consommé: Use beef consommé instead of beef stock for a more intense flavor.
Herb-Infused Gravy: Incorporate fresh herbs like thyme or rosemary into the gravy for added depth.
Vegetable-Free Option: Omit the mushrooms and onions if preferred, though the gravy will be less rich.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing: Allow the steaks and gravy to cool completely. Transfer to a freezer-safe container and freeze for up to 2 months.
Reheating: Thaw overnight in the refrigerator. Reheat in a skillet over low heat, adding a splash of beef stock or water if the gravy has thickened too much.

FAQs

Can I leave out the mushrooms?

Yes, you can omit the mushrooms entirely. The gravy will still be flavorful, though it will have a different texture.

How do I get a creamier gravy?

To achieve a creamier gravy, add a couple of tablespoons of heavy cream or half-and-half after the gravy has thickened. Stir to combine and heat through.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey can be used as a leaner alternative to ground beef. The flavor will be slightly different, but still delicious.

How do I thicken the gravy if it's too thin?

If the gravy is too thin, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 to 2 tablespoons of cold water or beef stock. Stir the slurry into the simmering gravy and cook for an additional 2 minutes until thickened.

Can I make this recipe ahead of time?

Yes, you can prepare the steaks and gravy ahead of time. Store them separately in the refrigerator and reheat before serving. The flavors may even improve after sitting for a day.

Conclusion

This Salisbury Steak recipe is a quick and satisfying meal that brings comfort to the dinner table. With its flavorful beef patties and rich mushroom gravy, it's a dish that pleases both adults and kids alike. Whether you're looking for a hearty weeknight dinner or a meal to impress guests, this recipe is sure to deliver. Pair it with mashed potatoes and green beans for a classic, well-rounded meal.

Easy Salisbury Steak Recipe: A Classic Comfort Meal

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Author: Sue
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

A classic comfort food, this Salisbury Steak features flavorful ground beef patties smothered in a savory mushroom and onion gravy. It’s a quick and satisfying meal perfect for weeknight dinners.

Instructions

Prepare the Steaks: In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic. Mix until just combined. Form the mixture into 4 oval patties, each about ¾ inch thick.
Cook the Steaks: Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until golden brown on each side, about 4 to 5 minutes per side. The steaks do not need to be fully cooked at this time. Remove the patties from the skillet and set aside.
Make the Gravy: In the same skillet, add the diced onion and cook until partly translucent, about 3 to 4 minutes. Add the sliced mushrooms and cook until golden, about 3 to 5 minutes.
Prepare the Gravy Base: Add the butter to the skillet and stir until melted. Sprinkle in the flour and whisk until combined with the butter. Gradually pour in the beef stock, whisking continuously to prevent lumps. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste.
Simmer and Combine: Bring the gravy to a simmer. Return the steaks to the skillet, spooning some gravy over each patty. Cover and cook for an additional 5 minutes, or until the steaks are cooked through and the gravy has thickened.

Notes

Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. For freezing, allow the steaks and gravy to cool completely and store in a freezer-safe container for up to 2 months. Thaw and reheat as needed.
Variations: Ground turkey can be used as a lighter alternative. For a creamier gravy, add a couple of tablespoons of heavy cream. You can also use beef consommé for a richer flavor or add fresh herbs like thyme or rosemary to the gravy for extra depth.