If you’re craving a hearty, old-fashioned meal that instantly transports you to the warmth of your childhood kitchen, Salisbury Steak is about to become your new go-to dinner! This beloved classic brings together juicy ground beef patties and a velvety mushroom-onion gravy, all cooked up in one skillet. It’s cozy, deeply flavorful, and manages to be both simple and undeniably special—especially when served over a fluffy bed of mashed potatoes or buttered noodles. Salisbury Steak is perfect for family dinners or anyone needing a little extra comfort on a busy weeknight.

Ingredients You’ll Need

Great Salisbury Steak is all about simple, no-fuss ingredients working delicious magic together. Each element, from the savory beef to the earthy mushrooms, builds big comfort into every bite. Here’s what makes the flavor, texture, and sauciness of this dish really sing:

1 lb lean ground beef: The star of the show! Lean beef makes your patties nice and meaty without too much greasiness.
1 medium yellow onion, divided: A sharp, aromatic base—half gets mixed into the patties, the rest adds sweetness to the gravy.
1/3 cup panko breadcrumbs: These light crumbs keep the burger tender and juicy; regular breadcrumbs work in a pinch!
1 large egg: Acts as the all-important binder, ensuring the patties stay together no matter how saucy you get.
2 teaspoons ketchup: Sweet, tangy depth in both the meat and the gravy.
1 teaspoon Dijon mustard: A pop of sharpness that makes the flavors lively without overpowering.
1 teaspoon coarse kosher salt: Seasoning is crucial! If using fine salt, reduce the quantity.
Dash worcestershire sauce: Adds big umami and just a hint of nostalgia.
2 tablespoons olive oil: For browning the patties and ensuring nothing sticks.
8 ounces sliced white mushrooms: They cook down into the gravy, giving it a lovely rustic quality.
1 teaspoon minced garlic: Just enough punchy flavor to round out the sauce.
2 tablespoons unsalted butter: For richness and golden flavor in the gravy.
2 tablespoons all-purpose flour: This is your thickener, giving the gravy that classic cling.
2 cups low-sodium beef broth: Forms the base of the luscious sauce, so use the best you can find.
1 tablespoon ketchup: For a bit more tomato sweetness in the gravy.
1 teaspoon Dijon mustard: A second dash keeps the flavors balanced in the sauce.
1 teaspoon worcestershire sauce: Drives home the savoriness that makes this dish memorable.
Salt and pepper: To adjust seasoning at the end—always taste your gravy!
1 12″ non-stick skillet: You’ll need a good, roomy pan for browning and simmering everything together.

How to Make Salisbury Steak

Step 1: Mix and Shape the Patties

Start by placing your ground beef in a large mixing bowl. Finely dice or grate a quarter cup of the onion (this ensures it melts right into the meat). Add it to the beef along with breadcrumbs, egg, ketchup, Dijon mustard, salt, and a dash of worcestershire sauce. Use your hands or a large spoon to gently combine until everything’s just mixed—overworking makes them tough! Then, shape the blend into four oval patties, about 3/4-inch thick, for that signature Salisbury Steak look.

Step 2: Brown the Patties

Heat olive oil in your large non-stick skillet over medium-high heat. Brown the patties for around 2 minutes on each side. Don’t worry if they’re not cooked through yet—you’re just building gorgeous crust and flavor for now. Transfer the browned patties to a plate while you focus on building the base for the gravy.

Step 3: Sauté Onions and Mushrooms

Add the sliced onions and mushrooms to the same skillet, still over medium-high heat. Cook for 3-4 minutes, stirring occasionally, until the onions are tender and mushrooms are golden. If things seem dry, splash in a bit more olive oil. Add the minced garlic and let it cook for about 30 seconds—it’s just enough to mellow the sharpness while keeping the aroma.

Step 4: Build the Gravy

Turn the heat down to medium and add the unsalted butter. Once melted, sprinkle the flour over the veg and stir for about a minute. This creates a roux, the essential base for that delicious Salisbury Steak gravy. Slowly whisk in the beef broth, scraping any tasty browned bits off the pan’s bottom. Add the ketchup, Dijon mustard, and worcestershire sauce, then simmer for 4-5 minutes until the sauce thickens. Taste and season with salt and pepper as needed.

Step 5: Simmer Everything Together

Return the beef patties (and any drippings) to the skillet, nestling them into the simmering gravy. Spoon some of the sauce and mushrooms over each patty. Let everything bubble together for a few more minutes, gently heating until the patties are cooked through and infused with that savory sauce. Now your Salisbury Steak is ready to serve!

How to Serve Salisbury Steak

Garnishes

Finishing touches make all the difference! Try a sprinkle of fresh chopped parsley for color and freshness. If you like, a smattering of fresh-cracked black pepper on top adds extra warmth. For those who enjoy a little hit of tang, thinly sliced scallions are also lovely.

Side Dishes

Salisbury Steak practically begs to be served over something soft to soak up all that dreamy gravy. Classic mashed potatoes are always a winner, but egg noodles or steaming white rice are also fantastic bases to catch every drop. For a veggie side, consider garlicky green beans, simple buttered peas, or roasted carrots for a bit of sweetness and color.

Creative Ways to Present

You don’t have to stick with tradition! For a fun twist, serve mini Salisbury Steaks as sliders at a party, use leftovers in a savory pie with a puff pastry lid, or layer everything into a casserole for a cozy weeknight bake. Individual ramekins can turn this dish into a mini pot-pie experience too—just have fun and make it your own.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let Salisbury Steak cool to room temperature before popping leftovers into an airtight container. They’ll keep well in the fridge for up to three days, and the flavors just get richer. Store any extra gravy alongside the meat if possible!

Freezing

Salisbury Steak freezes beautifully. Arrange cooked patties in a single layer in an airtight container, with parchment between layers if you’re stacking. Pour the gravy over or freeze it in a separate container. Everything will be good in the freezer for up to two months. Thaw overnight in the fridge before reheating.

Reheating

For best texture, gently reheat Salisbury Steak and gravy together in a covered skillet over medium-low heat, adding a splash of broth or water if it seems thick. The microwave also works in a pinch—just use a lower setting and cover the dish so the patties don’t dry out.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes a lighter but still very satisfying version of Salisbury Steak. Just make sure to season generously and keep an eye on browning, since turkey is leaner than beef.

What can I do if I don’t have panko breadcrumbs?

Regular breadcrumbs work well, or you can even pulse a piece of sturdy bread in a food processor. In a pinch, crushed crackers add extra flavor and texture, too!

Are there gluten-free options for this recipe?

Yes! Substitute gluten-free breadcrumbs for the panko, and use a gluten-free all-purpose flour blend for the gravy. Many stores carry excellent options now, so you can keep your Salisbury Steak accessible to everyone.

How do I know when the patties are fully cooked?

The safest way is to check with a meat thermometer: the center should reach 160°F. After simmering in the gravy, a little cutting into a patty should show no pink and clear juices running out.

Can I double the recipe for a crowd?

You bet! Just use a larger skillet or work in batches when browning the patties. You may want to extend the simmering time a bit to ensure everything cooks evenly when it’s crowded in the pan.

Final Thoughts

There’s something so inviting about Salisbury Steak—every bite is a taste of classic comfort, and making it from scratch is far easier than you might expect. I hope this recipe brings as much joy to your table as it has to mine. Gather your loved ones and give it a try; I promise it’ll become a regular request!