Salisbury Steak featured image
Salisbury Steaks are perfectly flavored pan-fried patties simmered and smothered in a thick mushroom gravy. A fancy version of a bun-free burger, it's a delicious comfort food classic.
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Table of Contents
  1. Simple Salisbury Steak With Mushroom Gravy
  2. Why We Love This Salisbury Steak Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make the Best Salisbury Steak
  7. Tips from Recipe Developer
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Ground Beef Recipes
  11. Salisbury Steak Recipe

This homemade Salisbury Steak is easy to make in 30 minutes and is the perfect way to dress up a pound of ground beef by forming it into seasoned patties and smothering them in a thick mushroom gravy.

This retro American great recipe may be a throwback to the classic frozen or TV dinners from the 50’s, but this simple, one-skillet hearty dinner is so much better because it is flavor-packed with basic ingredients that you can pronounce (no additives or preservatives here), and is family-friendly comfort food at its finest.

Salisbury Steak hero image

Simple Salisbury Steak With Mushroom Gravy

Salisbury Steak sounds like it should be a cut of beef, but it is basically a fancy version of a bun-less burger simply made with ground beef that’s mixed with pantry staples, making it an affordable family 30-minute meal with the same succulent, mouthwatering meaty flavors of a steak.

This homemade recipe is so easy to make on the stovetop: hamburger patties are formed and seared in a hot skillet until toasty brown, then simmered in a rich and flavorful mushroom gravy. All of the juices and seasonings meld together into one delicious dinner or a no-fuss anytime meal.

It’s hard not to imagine the traditional TV dinner when you think of Salisbury Steak, but trust me when I tell you that my recipe rendition is the best tasting comfort food that will never go out of style! My homemade version is kind of like little mini meatloaves that are covered and smothered in a brown gravy, but with its moist and beefy flavors, this is a quick way to serve family-friendly food! Even my picky eaters love this recipe.

Why We Love This Salisbury Steak Recipe

  • Quick and easy to make 30 minute meal.
  • Uses simple, real ingredients–nothing artificial or processed like the TV dinners.
  • Homemade, hearty supper that can be made in one skillet.
  • Delicious perfectly seasoned patties smothered in a thick mushroom gravy.
  • Much more economical than actual steak but shaped to resemble the real deal.
  • Comfort food that’s family-friendly for any day of the week.

Other Steak Recipes

A plate of food with broccoli, with Salisbury steak and Beef

Ingredients

  • Ground beef: You can also make this with ground chicken or ground turkey.
  • Seasoned panko bread crumbs: You can substitute regular seasoned bread crumbs in a pinch.  
  • Yellow onion: Any onion can be used as a substitution.
  • Tomato sauce: You can substitute ketchup for a sweeter pattie or tomato paste for one with a stronger tomato flavor.
  • Eggs
  • Dijon mustard
  • Minced garlic: You can substitute fresh garlic or garlic powder if needed. You will need about ¼-½ teaspoons of garlic powder.
  • Cooking oil: An oil with a high burn temperature will work better so that you can get a nice sear on the pattie without burning the oil. I recommend using grapeseed oil, avocado oil, or vegetable oil.
  • White mushrooms: Feel free to substitute your favorite mushrooms.
  • Brown gravy mix 
  • Beef broth: You can substitute another broth or even water here, but if you use water you will want to add some extra salt.
  • Minced parsley (optional garnish)

Substitutions and Additions

  • Meat: Traditionally this is an all-beef recipe, but you can use ground chicken or ground turkey if you prefer.
  • Make Meatballs: You can use this recipe to make meatballs instead of patties. They freeze well and are great for last minute dinners!
A bowl of food sitting on a pan, with Salisbury steak
  • Large skillet
  • Aluminum foil
  • Mixing bowl
  • Measuring tools
  • Mixing tools
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How to Make the Best Salisbury Steak

This Salisbury Steak recipe is easy to make in 3 simple steps and 30 minutes: shape the beef patties, brown them in a skillet, and simmer in the rich mushrooms and onions gravy. Serve it over mashed potatoes or rice for a satisfying supper that your family will love.

  1. Mix together the ground beef, breadcrumbs, onion, tomato sauce, beaten eggs, mustard and garlic until all ingredients are completely combined.
    Pro-Tip: Use your hands to mix together the ground beef mixture. This may sound gross (and you definitely want to wash your hands well afterwards) but it is by far the easiest way to get well seasoned, equally mixed patties. You will be able to feel any lumps of unmixed ground beef while you are mixing and will be able to see when everything is fully combined. 
    mix ingredients for the steak
  2. Separate meat mixture into 5 or 6 oval patties, 1-inch thick.
  3. Heat oil in a skillet over medium heat until it sizzles if you add a drop of water.
  4. Sear patties in the hot oil until golden browned, about 2-3 minutes, on each side.
    Pro Tip: You may need to sear them in two batches, depending on the size of your pan. An overcrowded pan will not allow the ground beef to brown well.
    cook steak in a pan
  5. Remove the patties from the skillet and wrap them in aluminum foil until you’ve made the gravy.
    Pro Tip: Aluminum foil will keep the patties hot and may continue to cook them slightly. They do not need to be cooked through yet as you will add them back to the pan with the gravy. 
  6. Use the same skillet to heat 1 Tablespoon oil over medium heat and add in the mushrooms to saute for 5-7 minutes.
    Pro Tip: The mushrooms are done cooking when they are beginning to take on a golden color and soften on the outside. They should still be firm inside and hold their shape. 
    saute mushroom in a pan
  7. Add the gravy mix to the mushrooms and then gradually whisk in the beef broth until smooth. 
    Pro-Tip: Do not be tempted to walk away while the mushrooms and gravy are cooking–you will get a better result if you stay near and stir them every minute or so. The same goes with the gravy. Once the powdered gravy mix is added, start whisking as you gradually pour in the broth. Keep whisking until all the liquid is added and then add in the patties but continue to whisk any areas of gravy that you can to avoid getting lumps in your gravy.
    make gravy in a pan
  8. Place the patties back into the skillet with the mushrooms and gravy and heat over medium low heat, whisking the gravy, until it begins to boil.
    place steak in the gravy
  9. Allow gravy to boil for 1-2 minutes longer or until it has thickened and the patties reach 160 degrees Fahrenheit in the middle.
  10. Turn off the heat, cover the pan with a lid, and let it sit for 5 minutes to thicken the gravy.  
  11. Garnished with minced parsley, optional. Serve and enjoy!
    salisbury steak

Tips from Recipe Developer

  • Brown your patties in batches to make sure they each get a beautiful, brown sear. Unless you have a really large pan, it is likely that the patties will be pressed together if you put them all in at the same time. This will make it harder for them to get that beautiful brown color you want. Also, since they will be resting while you work on the mushrooms anyways, it is perfectly fine to brown them in batches. Just be sure to wrap the ones that are already seared in aluminum foil to keep them warm. 

Storage Tips

  • To Store: Salisbury Steak should be cooled to room temperature before storing. You can store it in an airtight in the refrigerator for 3-5 days.
  • To Freeze: To freeze your Salisbury Steak, make sure it is cooled to room temperature and placed in a freezer-safe container. It can be frozen for 2-3 months.
  • To Reheat: Frozen Salisbury Steak can be thawed in the refrigerator or microwaved directly from a frozen state. 
salisbury steak

Frequently Asked Questions

Why is it called a Salisbury Steak?

This hamburger steak with gravy was named after a doctor known for his comments on diets and nutrition in the 19th century.  According to Smithsonian magazine, Dr. James Henry Salisbury studied “healthy eating” during and after the American Civil War. Dr. Salisbury deemed minced beef to be a health food.

What should I serve with my Salisbury Steak?

Salisbury Steak is classic comfort food with many different options for side dishes. Traditionally served with mashed potatoes or rice, some of my favorite sides include my Mashed Potato Casserole, Cauliflower Rice, or Zucchini Noodles. A simple vegetable , like peas or green beans, will also compliment this dish.

What is the difference between a hamburger steak and a Salisbury Steak?

A Salisbury steak contains more mix-ins such as breadcrumbs, eggs, sauces, and onions whereas a hamburger steak is made with only salt and pepper. Hamburger steak is typically served with a hamburger bun or a type of bread. A Salisbury steak can be served on its own or with other sides to make it a complete meal.

A bowl of food on a plate, with Salisbury steak

Other Easy Ground Beef Recipes

5 from 1 vote
Salisbury Steak featured image

Salisbury Steak

Serves — 6
Salisbury Steaks are perfectly flavored pan-fried patties simmered and smothered in a thick mushroom gravy. A fancy version of a bun-free burger, it's a delicious comfort food classic.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

For the Steaks:

  • 1 pound ground beef
  • ¾ cup seasoned panko breadcrumbs
  • ½ cup yellow onion finely diced
  • ¼ cup tomato sauce
  • 2 large eggs beaten
  • 1 tbsp dijon mustard
  • 1 tsp minced garlic
  • 1 tbsp cooking oil

For the Gravy:

  • 1 tbsp cooking oil
  • 16 ounce package white mushrooms sliced
  • 1.74 ounce (2 0.87-ounce packets) brown gravy mix
  • 2 cups beef broth
  • Minced parsley optional garnish

Instructions
 

  • In a large mixing bowl, stir together the ground beef, breadcrumbs, onion, tomato sauce, beaten eggs, mustard and garlic until the ingredients are evenly dispersed throughout the ground beef.
  • Separate the mixture into 5-6, 1-inch thick patties.
  • Add the cooking oil to a large skillet and heat over medium heat until it sizzles if you splash in a drop of water.
  • Place the patties in the hot oil and sear them until browned, about 2-3 minutes, on each side. You may need to sear them in two batches, depending on the size of your pan. An overcrowded pan will not allow the ground beef to brown well.
  • Remove the patties from the skillet and place on aluminum foil and wrap up to wait until you’ve made the gravy. This will keep the patties hot and may continue to cook them slightly. They do not need to be cooked through yet as you will add them back to the pan with the gravy.
  • In the same skillet, heat 1 Tablespoon oil over medium heat and then add in the sliced mushrooms.
  • Saute the mushrooms for 5-7 minutes or until they are beginning to take on a golden color and soften on the outside. They should still be firm inside and hold their shape. 
  • Add in the gravy mix to the mushrooms and gradually whisk in the beef broth until smooth.
  • Add the patties back into the skillet with the mushrooms and gravy and continue heating over medium low heat, whisking the gravy as much as you can, until it begins to boil.
  • Continue to boil for 1-2 minutes or until the gravy has thickened and the patties reach 160 degrees Fahrenheit in the middle.
  • Turn off the heat, cover the pan with a lid and allow it to sit for 5 minutes for the gravy to finish thickening and cooking.
  • Serve garnished with minced parsley, optional.

Jenn’s Notes

Storage :
  • To Store: Salisbury Steak should be cooled to room temperature before storing. You can store it in an airtight in the refrigerator for 3-5 days.
  • To Freeze: To freeze your Salisbury Steak, make sure it is cooled to room temperature and placed in a freezer-safe container. It can be frozen for 2-3 months.
  • To Reheat: Frozen Salisbury Steak can be thawed in the refrigerator or microwaved directly from a frozen state. 
Tips:
  • Use your hands to mix together the ground beef mixture. This may sound gross (and you definitely want to wash your hands well afterwards) but it is by far the easiest way to get well seasoned, equally mixed patties. You will be able to feel any lumps of unmixed ground beef while you are mixing and will be able to see when everything is fully combined. 
  • Brown your patties in batches to make sure they each get a beautiful, brown sear. Unless you have a really large pan, it is likely that the patties will be pressed together if you put them all in at the same time. This will make it harder for them to get that beautiful brown color you want. Also, since they will be resting while you work on the mushrooms anyways, it is perfectly fine to brown them in batches. Just be sure to wrap the ones that are already seared in aluminum foil to keep them warm. 
  • Do not be tempted to walk away while the mushrooms and gravy are cooking–you will get a better result if you stay near and stir them every minute or so. The same goes with the gravy. Once the powdered gravy mix is added, start whisking as you gradually pour in the broth. Keep whisking until all the liquid is added and then add in the patties but continue to whisk any areas of gravy that you can to avoid getting lumps in your gravy. 

Nutrition Info

Calories: 231kcal | Carbohydrates: 11g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 555mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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