This easy Salisbury Steak recipe is an easy one-pan dinner.
Homemade beef patties are simmered with onions and mushrooms in a rich brown gravy for the ultimate in comfort.
Serve it over mashed potatoes or egg noodles.
- It’s cozy comfort food that needs just one pan.
- It’s budget-friendly and the sauce is made with staple pantry ingredients.
- This Salisbury Steak recipe is easy to make and can be made with frozen burgers or meatballs.
What You’ll Need To Make Salisbury Steaks
- Ground beef: Lean ground beef (80/20) has enough fat to be moist and flavorful but won’t make the gravy oily. It can be replaced with ground turkey.
- Breadcrumbs & Egg: Panko breadcrumbs can be replaced with ⅓ cup regular or seasoned bread crumbs. The egg helps bind it all together.
- Mushrooms: Mushrooms add flavor to the gravy and can be replaced with extra onions if you’d prefer.
- Broth: Use condensed broth in this recipe (from a can) as the flavor is more intense. If using boxed broth, add a beef bouillon cube. The gravy and meat are lightly seasoned since the broth contains enough salt for our liking. Add more if you prefer a saltier dish.
- Seasoning: Worcestershire sauce, dry mustard, salt, and pepper are all you need, but feel free to add any other seasonings or herbs you like.
How to Make Salisbury Steak
This homemade Salisbury steak recipe is a classic comfort food for good reason!
- Soften onions/mushrooms: Cook the onions and mushrooms in a large skillet (full recipe below).
- Make beef patties: Form beef mixture into patties. Brown patties in the pan.
- Simmer: Add the gravy ingredients and simmer the patties in the mushroom gravy until cooked through.
Variations
- Replace the homemade beef patties with frozen beef patties or frozen meatballs.
- Ground beef can be replaced with ground turkey—add a beef bouillon cube if using ground beef.
- If you’re not a fan of mushrooms, skip them and double up on the onions.
- If you don’t have dry mustard powder, substitute 1 teaspoon of Dijon mustard.
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
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Salisbury Steak
Quick and easy Mushroom Salisbury Steak is one of our favorite comfort food recipes, and it cooks in just one pan!
In a 12-inch skillet, melt the butter over medium heat. Add the sliced onion and cook until softened, about 3 to 4 minutes. Add the mushrooms and continue cooking until the liquid has been released and is almost evaporated. Transfer to a bowl and set aside.
Meanwhile, in a large bowl, combine the beef, ¼ cup beef broth, bread crumbs, egg, garlic powder, and black pepper. Shape into 6 patties, 4 inches in diameter.
Add the flour to a small bowl. Add about 2 tablespoons of beef broth and whisk until smooth. Add the remaining beef broth, ketchup, Worcestershire sauce, mustard powder, and water.
Place half of the beef patties in the same skillet over medium heat and brown for 2 minutes per side —they do not need to be cooked through. Transfer to a plate and brown the remaining patties.
Add all of the beef patties back to the skillet and top with the mushroom mixture. Whisk the sauce and pour over the patties.
Bring to a simmer over medium-low heat and cover. Simmer for 14 to 20 minutes or until the beef is cooked through.
Serve over mashed potatoes or egg noodles.
Beef Patties: Homemade Salisbury steak patties can be replaced with frozen hamburger patties. Cook the beef to an internal temperature of 160°F.
Gravy Substitutions: 1 teaspoon of Dijon mustard can be used in place of dry mustard.
Skim the fat off the beef if needed. While I generally don’t need to skim the fat, occasionally, some meat will produce more fat.
To thicken: To thicken the gravy further, transfer the beef patties to a plate once cooked. In a small bowl, whisk 2 tablespoons cornstarch and 2 tablespoons cold water or broth. Drizzle into the simmering gravy while whisking to reach the desired consistency. You may not need all of the cornstarch mixture.
Seasoning: This recipe is lightly seasoned, as the condensed broth has enough salt for our liking. Season with additional salt and pepper to taste. Additional herbs can be added if desired.
Store leftovers in an airtight container in the fridge for up to 4 days.
Calories: 248 | Carbohydrates: 10g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 268mg | Potassium: 550mg | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 3.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
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