This easy Salisbury Steak recipe is comforting, delicious, and perfect for a weeknight dinner.
Made with tender beef patties and simmered in a rich and delicious mushroom gravy, it’s a meal that the whole family loves. Serve it over mashed potatoes or egg noodles for an extra dose of comfort.
And the best part? It is ready in about 30 minutes!
What is Salisbury Steak?
This recipe starts with homemade Salisbury steak patties, which are simmered until tender in a rich and creamy mushroom gravy.
- This is a deliciously comforting meal with a rich mushroom gravy.
- This budget-friendly dinner uses common ingredients you likely have on hand.
- It’s easy to make and can be prepared ahead of time, this dish freezes and reheats well.
- Mushroom Salisbury steak is ready in about 30 minutes in just one pan
Ingredients in Salisbury Steak
- Ground beef: Use lean ground beef (80/20 lean-to-fat ratio) for the best flavor and texture. You can also use ground turkey for a healthier option. If you’re short on time, pre-made frozen patties or meatballs work too!
- Breadcrumbs & Egg: These bind the steak together and the egg adds moisture.
- Mushrooms: These are used in the gravy for a rich, earthy flavor. If you don’t like mushrooms, you can use extra onions.
- Gravy: The gravy is made with a roux (flour and butter) and low sodium beef broth, flavored with garlic, onion powder, and thyme.
- Seasoning: Worcestershire sauce, dry mustard, salt and pepper are all you need, but feel free to add any other seasonings or herbs you like. If you don’t have dry mustard powder, substitute 1 teaspoon Dijon mustard.
- Toppings: French-fried onions, grated cheese, or even a fried egg make great toppings.
How to Make Salisbury Steak
This homemade Salisbury steak recipe is a classic comfort food for good reason!
- Cook onions and mushrooms in a large skillet (per the recipe below).
- Form beef mixture into patties. Brown patties in the pan.
- Add the gravy ingredients and simmer the patties in the mushroom gravy until cooked through.
What to Serve With Salisbury Steak
Here are some of our favorite side dishes to smother with the rich brown gravy!
Leftovers
Store leftover mushroom Salisbury steak in a tightly sealed container in the refrigerator for up to 4 days. Reheat in the microwave or over medium heat on the stovetop.
Freeze portions in zippered bags for up to 4 weeks and thaw overnight before reheating.
More Ground Beef Recipes We Love
Did your family love this Mushroom Salisbury Steak recipe? Leave us a rating and a comment below!
Salisbury Steak
Equipment
Ingredients
- 2 tablespoons salted butter
- 1 medium onion thinly sliced
- 1 ¼ cups mushrooms thinly sliced
- 1 ½ pounds lean ground beef
- 10 ½ ounces condensed beef broth divided
- ½ cup Panko bread crumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 teaspoon dry mustard
- ⅓ cup water
Instructions
- Melt the butter in a large skillet. Add the sliced onion and cook, stirring occasionally, over medium heat until it begins to soften, about 4 minutes.
- Add the sliced mushrooms and cook until the liquid is absorbed.
- While the mushrooms are cooking, in a large bowl combine ground beef, ¼ cup of beef broth, Panko bread crumbs, egg, garlic powder, and black pepper. Mix well and form into 6 patties, about ½ inch thick.
- In another small bowl, whisk together the remaining beef broth, ketchup, Worcestershire sauce, flour, mustard powder, and water.
- Remove mushrooms and onions from the pan. Place the beef patties in the pan and brown them, about 2 minutes on each side.
- Place the cooked mushrooms and onions on top of the patties, pour the broth mixture over the top and cover the pan. Let it simmer for 20 minutes or until the beef is cooked through.
- Serve over mashed potatoes or egg noodles.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
I sure love coming to your site, I know I can always find great recipes, that we are going to love and keep using. This Salisbury Steak recipe was also hit with us thank you again for sharing your love of cooking with all of us. You have a fan in me. :)
I was so impressed with this recipe ~
Tasted so good.
Its a Keeper
This was very good.only small tweaks.bit to sweet,but otherwise Holly it’s a gooder.
So delicious! Made exactly as per recipe.
Absolutely perfect flavors for our family.
Will definitely be making again. Thanks for a great recipe!
Quick easy ultimate comfort food so yummy love it. Thx
This was amazing. I used better than bouillon vs. condensed broth because it’s what I had, otherwise stuck to the recipe 100%. Will make agin, whole family loved it!
I made this tonight and my husband just loved it. I’ve been looking for the best Salisbury steak recipe and I just found it.
This dish is SO good. Followed recipe except added 2 cloves crushed garlic to sauce as we love garlic. Served with roasted potatoes.. The gravy was excellent, husband was happy
Thank you!!
So happy to hear that! You’re very welcome!
This was great! Only change was substituting 1 T tomato paste for the ketchup. Will definitely make again.
Ohh my!!! My family loves this recipe. Thanks
You’re very welcome!
I used fresh garlic,and one less spoon of ketchup,was perfect,easy inexpensive meal,even in Canada.thanks again Holly.
Wow! I have never made Salisbury Steak….but I have eaten many versions. This is hands down the BEST I have ever had! But that didn’t surprise me, every single recipe I have made from SWP’s site has been incredible. I did make this gluten free using GF bread that I VitaMixed and GF 1to1 AP flour. I used Better than Bouillon Beef Base and added sharp cheddar and Mozzarella cheese to the toppings of the SS. Just a great tasting dinner that WILL go into my rotation!
Thank you for your kind words Graham, I’m so glad you loved this recipe!