Salisbury Steak Recipe: A Classic Homemade Comfort Food with Savory Mushroom Gravy
This easy Salisbury Steak Recipe brings juicy ground beef patties smothered in rich, homemade mushroom gravy—just like mom used to make.
If you grew up in a household where weekends meant the aroma of a classic dish wafting from the kitchen, you’ll understand why this homemade Salisbury steak feels so cozy. Salisbury steak is really a pan-fried ground beef patty served in a savory gravy; my version adds mushrooms for earthiness. It’s perfect for a chilly evening, and with simple swaps you can make it lighter or gluten-free. I first tried this recipe decades ago when my kids were little, and it’s become our family’s most-requested comfort food. Let me share how you can whip up this easy, crowd-pleasing dinner in under an hour.
Why You’ll Love This Recipe
- No fancy equipment—just a skillet, a spatula, and basic kitchen tools.
- Ready in under an hour, even on busy weeknights.
- Budget-friendly: uses economical ground beef and pantry staples.
- Homemade gravy from scratch—no canned soups required.
- Mushrooms add vitamin-packed, earthy flavor.
- Easily customized for gluten-free or low-fat diets.
- Crowd-pleaser: perfect for kids and company.
- Leftovers taste even better the next day.
Ingredients
- 1½ pounds ground beef (80/20 blend for juiciness; leaner beef works too)
- ¾ cup plain breadcrumbs (panko or whole-wheat)
- ¼ cup finely chopped onion (yellow or sweet)
- 1 large egg, lightly beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (sea salt works)
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced (button mushrooms are fine)
- 2 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
- 1¾ cups beef broth (low sodium)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Chopped parsley, for garnish (optional)
Tip: For a lighter twist, swap half the beef for ground turkey and use olive oil instead of butter.
Directions
- Mix the patties. In a medium bowl, combine ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, mustard, garlic powder, salt, and pepper. Gently mix with your hands until just combined—overworking the meat can lead to tough patties.
- Shape into ovals. Divide the mixture into four even portions. With lightly damp hands, form each into a ½-inch thick oval—about the size of your palm. Place on a plate.
- Brown the patties. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add patties (don’t crowd them) and cook 3–4 minutes per side, until browned. They’ll finish cooking in the gravy. Transfer to a plate and tent with foil.
- Sauté the mushrooms. Reduce heat to medium. Melt 2 tablespoons butter, then add sliced mushrooms. Stir occasionally, about 5 minutes, until they release moisture and turn golden.
- Make the gravy base. Sprinkle flour over mushrooms and stir for 1 minute—this cooks off the raw taste. Gradually whisk in beef broth, scraping any browned bits from the pan.
- Season and simmer. Stir in soy sauce and thyme. Bring to a gentle boil, then reduce to low. Return patties to the skillet; nestle them in the gravy. Cover and simmer 10 minutes, or until patties reach 160°F internal temperature.
- Finish and garnish. Taste the gravy; add salt or pepper if needed. Sprinkle with parsley. Serve patties topped with gravy—and maybe a side of mashed potatoes or buttered noodles.
Servings & Timing
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Feel free to double the recipe for a crowd—this classic dish scales easily.
Variations
- Italian Twist: Add 1 teaspoon Italian seasoning to the beef mix and swap mushrooms for sun-dried tomatoes.
- Gluten-Free: Use gluten-free breadcrumbs and cornstarch instead of flour.
- Low-Carb: Skip breadcrumbs, add 2 tablespoons grated Parmesan to bind.
- Dairy-Free: Swap butter for coconut oil and use dairy-free milk mixed with flour for gravy.
- Vegetarian Style: Use plant-based ground beef and vegetable broth.
- Spicy Kick: Mix ¼ teaspoon chili flakes into the gravy for heat.
Storage & Reheating
Fridge: Store patties and gravy in an airtight container for up to 4 days.
Freezer: Freeze components separately in freezer-safe bags for up to 3 months—thaw overnight in the fridge.
Reheat: Warm in a skillet over low heat, adding a splash of broth if gravy thickened. Microwave on medium power in 30-second bursts for single servings.
Make-Ahead: Prep patties and chop mushrooms the day before; cook fully on serving day.
Notes
I learned that resting the meat mix for 10 minutes before shaping patties helps flavors meld—try it! Using room-temperature beef prevents overcooking. For extra smooth gravy, strain out mushroom bits or hit it with an immersion blender. If you like a thicker sauce, stir in an extra teaspoon of flour dissolved in broth. Serve with crusty bread to soak up every drop.
FAQs
Q: Can I use ground turkey or chicken?
A: Absolutely—ground poultry works, though patties may be leaner; add a splash of oil for juiciness.
Q: Why did my patties fall apart?
A: Overmixing or skipping the egg and breadcrumbs weakens the binder—mix gently and include both.
Q: How can I make the gravy darker?
A: Stir in 1 teaspoon of tomato paste or a splash of balsamic vinegar for deeper color and flavor.
Q: Is there a gluten-free alternative for gravy?
A: Yes—sub cornstarch for flour and use wheat-free soy sauce or tamari.
Q: What sides pair best with Salisbury steak?
A: Mashed potatoes, buttered egg noodles, or roasted veggies are classic companions.
Q: Can this recipe be doubled for a party?
A: It scales neatly; use a larger pan or cook in batches to avoid overcrowding.
Q: My gravy tastes bland—what’s missing?
A: Taste for salt and acid; a pinch more salt or a squeeze of lemon juice brightens the sauce.
Q: How do I reheat without drying out the patties?
A: Gently warm in sauce on low heat with a bit of extra broth to retain moisture.
Conclusion
This Salisbury Steak Recipe brings all the cozy charm of a classic dish to your table, complete with juicy ground beef patties and a savory mushroom gravy. It’s an easy, homemade comfort food that never fails to satisfy—and leftovers are just as delicious. Give it a try, leave a comment below, and explore my other family-friendly dinner ideas for more warm, hearty meals!
Check out related favorites: my Easy Meatloaf Recipe or Creamy Mushroom Soup for more cozy comfort food inspiration.
Salisbury Steak with Mushroom Gravy
Ingredients
- 1½ pounds ground beef (80/20 blend)
- ¾ cup plain breadcrumbs (panko or whole-wheat)
- ¼ cup onion (yellow or sweet), finely chopped
- 1 large egg, lightly beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1¾ cups beef broth (low sodium)
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves
- Chopped parsley, for garnish (optional)
Instructions
- In a medium bowl, combine ground beef, breadcrumbs, onion, egg, Worcestershire sauce, mustard, garlic powder, salt, and pepper. Gently mix with hands until just combined.
- Divide mixture into four portions. Form each into ½-inch thick ovals and place on a plate.
- Cook patties in a skillet until browned on both sides. Transfer to a plate and tent with foil.
- Cook sliced mushrooms in the skillet until golden.
- Add flour to mushrooms, then whisk in beef broth. Season with soy sauce and thyme.
- Return patties to the skillet, cover, and simmer until patties reach 160°F internal temperature.
- Adjust gravy seasoning, sprinkle with parsley, and serve patties topped with gravy.
