Name: Salisbury Steak with Mushroom-Onion Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb (≈450 g) ground beef (80/20 fat); ½ cup breadcrumbs; 1 large egg, beaten; 1 small onion, finely chopped; 1‑2 cloves garlic, minced; Salt and pepper, to taste; 1 tbsp Worcestershire sauce; 2 tbsp oil or butter (for frying); For the gravy: 2 tbsp butter, 2 tbsp flour; 1½ cups beef broth; Mushrooms, sliced (optional, ~100‑150 g); Ketchup or tomato paste (1 tbsp); Onion powder (½ tsp), optional

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A classic comfort food that never fails to satisfy, this Salisbury steak recipe features seasoned ground beef patties, pan-fried to perfection and simmered in a rich mushroom-onion gravy. It’s the kind of hearty, nostalgic meal I love to make when I want something both simple and soul-warming.

Why You’ll Love This Recipe

I like this recipe because it’s affordable, easy to put together, and delivers big flavor with pantry staples. The patties are juicy and flavorful on their own, but once I smother them in the savory mushroom-onion gravy, they become something truly special. Whether I serve it over mashed potatoes or buttered noodles, this dish always hits the spot. It’s also a great make-ahead option and freezes beautifully.

Ingredients

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

1 lb (≈450 g) ground beef (80/20 fat)
½ cup breadcrumbs
1 large egg, beaten
1 small onion, finely chopped
1‑2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon Worcestershire sauce
2 tablespoon oil or butter (for frying)
For the gravy: 2 tablespoon butter, 2 tablespoon flour
1½ cups beef broth
Mushrooms, sliced (optional, ~100‑150 g)
Ketchup or tomato paste (1 tbsp)
Onion powder (½ tsp), optional

Directions

I start by mixing the ground beef, breadcrumbs, beaten egg, chopped onion, garlic, Worcestershire sauce, salt, and pepper in a large bowl.
Then, I shape the mixture into oval-shaped patties, each about ¾‑inch thick.
In a skillet over medium-high heat, I add oil or butter and brown the patties on both sides for about 3 minutes per side. I remove the patties and set them aside.
In the same skillet, I lower the heat to medium and add butter for the gravy. Once melted, I stir in the flour to make a roux, cooking it until it turns golden.
I slowly whisk in the beef broth, making sure to scrape up all the flavorful bits from the bottom of the pan. Then I add ketchup or tomato paste, onion powder, and the sliced mushrooms. I let it simmer until the gravy thickens.
I return the patties to the skillet, cover, and let them simmer in the gravy for about 10 minutes, or until they’re fully cooked (internal temperature around 160°F / 70°C).
Before serving, I taste and adjust seasoning as needed. I love spooning that thick, flavorful gravy over the patties, especially when I serve them with mashed potatoes or steamed veggies.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes swap the ground beef for ground turkey for a leaner version.
If I’m out of mushrooms, I just leave them out or use canned ones.
Instead of breadcrumbs, I use crushed crackers or oats—whatever I have on hand.
I’ve even added a splash of cream to the gravy for a richer texture.
For a spicier version, a pinch of chili flakes in the meat mix works great.

Storage/Reheating

I like to store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the patties gently on the stovetop in the gravy, adding a splash of broth if needed. This dish also freezes really well—I let it cool, then store both patties and gravy in a freezer-safe container. It reheats beautifully in a covered pan over low heat.

FAQs

What kind of ground beef should I use?

I use 80/20 ground beef for the best flavor and juiciness. Leaner meat can make the patties dry.

Can I make this dish ahead of time?

Yes, I often make the patties and gravy in advance. I store them separately or together, then reheat when I’m ready to serve.

Do I have to use mushrooms?

Not at all. While I like the umami they bring, the gravy is still rich and delicious without them.

How do I keep the patties from falling apart?

Make sure to include the egg and breadcrumbs—they bind everything together. Also, avoid overmixing the meat mixture.

What can I serve with Salisbury steak?

I usually go with mashed potatoes, rice, or buttered egg noodles. Steamed green beans or carrots also pair really well.

Conclusion

This Salisbury steak with mushroom-onion gravy is one of my go-to comfort meals. It’s easy, filling, and always hits the spot after a long day. Whether I’m cooking for the family or making a batch to freeze for later, it’s a reliable dish that never disappoints.

Salisbury Steak with Mushroom-Onion Gravy

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop / Pan Fry + Simmer
Cuisine: American
Diet: Halal

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Description

A classic comfort food dish: seasoned ground beef patties cooked and served smothered in a rich mushroom‑onion gravy.

Instructions

In a bowl, mix together ground beef, breadcrumbs, beaten egg, chopped onion, garlic, Worcestershire sauce, salt, and pepper.
Shape mixture into oval “steaks” (patties), about ¾‑inch thick.
Heat oil or butter in a skillet over medium‑high heat; brown the patties on both sides (≈3 minutes per side). Remove patties and set aside.
In the same skillet, reduce heat to medium; add butter for the gravy. Once melted, stir in flour to make a roux, cooking briefly until golden.
Slowly whisk in beef broth, scraping up browned bits from the pan. Add ketchup/tomato paste, onion powder, and sliced mushrooms. Simmer until gravy thickens.
Return the patties to the gravy; cover and simmer for another ~10 minutes, or until patties are cooked through (internal temp ~160°F / 70°C).
Adjust seasoning with salt and pepper. Serve hot, spooning gravy over the steaks. Common sides: mashed potatoes, steamed vegetables.

Notes

You can substitute ground turkey or a leaner beef to reduce fat.
If you don’t have fresh mushrooms, omit or use canned ones.
Breadcrumbs can be replaced with crushed crackers or oats.
Gravy consistency: add more broth if too thick, or add a bit more flour (mixed in water) if too thin.
This dish freezes well: both cooked patties and gravy together for quick reheating.