This delicious Salisbury Steak recipe is classic comfort food that takes less than 30 minutes to make! Easy to make in one skillet, this hearty dinner recipe is sure to satisfy the whole family. So much better than anything you can buy at the store!
Salisbury Steak Recipe
This comfort classic is a staple in our house. Hearty, filling and undeniably delicious. It’s a step up from burger night and yet takes less than 30 minutes from start to finish. I like to get the steaks browning first and then start on my mashed potatoes.
Mashed potatoes and Salisbury Steak are like peanut butter and jelly. It’s the perfect side dish with this easy dinner recipe.
What Is Salisbury Steak?
I like to say it’s a cross between a burger and a meatloaf. It has a lot of the same ingredients that you would find in a meatloaf lead breadcrumbs, egg, and ketchup but is cooked like a burger would be on a flattop.
The thing that distinguishes a Salisbury Steak recipe is the gravy that goes along with it. It’s a mushroom and onion gravy that is super rich and delicious. It’s what makes mashed potatoes the side of choice with this delicious dinner option.
What You’ll Need
If you make meatloaf from time to time, you’ll likely have most of these ingredients in your pantry. This homemade Salisbury Steak is a weeknight go-to for us. It’s filling, delicious, and comes together so quickly. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
For the Steaks
I use a lean ground beef and then season it with Italian seasoning, Dijon mustard, Worcestershire sauce, garlic and ketchup. Panko breadcrumbs and egg hold it all together.
For the Mushroom Gravy
The gravy is unbelievably delicious and a critical part of this easy Salisbury Steak recipe. It’s an onion and mushroom gravy and those two ingredients are sautéed to build flavor. Then we add the butter and flour and add beef stock to create the gravy. Worcestershire sauce, ketchup and salt and pepper finish it off.
How To Make Salisbury Steak
This recipe comes together so quickly! Let’s take a quick look at how to make it:
Make the Salisbury Steak
In a large bowl, combine all of the ingredients for the steaks. Next, form into 4 oval patties no thicker than ¾ inch thick.
Add the steaks to a heated skillet with olive oil and cook until golden brown on each side. (Steaks do not need to be fully cooked at this time.) Then remove from skillet and set aside.
Make the gravy.
Add onions to the skillet and cook until partly translucent, 3 to 4 minutes. Next, add the mushrooms and cook until golden, about 3 to 5 minutes.
Add the butter and stir to melt. Then, add the flour and whisk until combined with the butter. Gradually pour in the beef stock, whisking continuously. Stir in the ketchup and Worcestershire sauce and season with salt and pepper as needed.
Bring the gravy to a simmer and add steaks back to the skillet. Finally, cover and cook for another 5 minutes or until steaks are cooked through.
If you notice the gravy getting too thick, add more beef stock or water.
If your gravy isn’t thick enough, make a cornstarch slurry with 1 tablespoon of corns starch and 1 to 2 tablespoons cold water or beef stock. Remove steaks, stir slurry into the gravy and bring to a simmer. Let cook for 2 or so minutes until gravy is thickened to your liking and add steaks back in.
Salisbury Steak Gravy
This rich mushroom gravy is silky smooth with rich flavor. If you notice that your gravy isn’t as thick as you like when you’re done cooking, there are a couple ways to thicken it:
- Cornstarch slurry. Combine one tablespoon of cornstarch with one tablespoon of beef stock or cold water and whisk into the gravy. Bring the gravy to a simmer and let thicken.
- You can also add a couple tablespoons of heavy cream. Not only does this make the gravy richer and creamier, it will slightly thicken it as well.
Yep. You sure can. Although mushrooms are traditionally a part of salisbury steak gravy, they can be omitted entirely. The onions can also be omitted from the recipe.
Add a couple tablespoons of half and half or heavy cream to the gravy and stir to combine. You’ll want to remove the steaks first so you can easily incorporate the cream.
Although this Salisbury Steak is pretty amazing on it’s own, I’m always up for some fun recipe variations. Check out these ideas:
- Try using ground turkey in this recipe! It’s a nice change from the beef if you’re looking for something lighter.
- My favorite trick is using beef consomme in the gravy. It has SO much flavor and adds richness and depth to the gravy.
- Go for a creamier gravy by adding heavy cream or half and half. It’s amazing!
- Punch up the flavor by adding some fresh herbs to the gravy.
- Remove the mushrooms (or onions) from the gravy to appease picky eaters.
Leftovers should be stored in an airtight container and enjoyed within 2 days.
To freeze: Let steaks cool completely and then transfer steaks and gravy to a freezer safe container for up to 2 months. When ready, remove from freezer and thaw overnight in the refrigerator. Steaks and gravy can be reheated in a skillet until warmed through. You may need to add additional broth to thin out the gravy.
Serve With These Side Dishes
- Creamed Corn
- Slow Cooker Green Beans with Bacon
- Homemade Mashed Potatoes
- Angel Biscuits
- Dinner Rolls
More Ground Beef Recipes
Have more ground beef on hand and need some ideas? Here are some of our go-to recipes that use ground beef:
- Crockpot Chili
- Homemade Hamburger Helper Recipe
- Slow Cooker Cowboy Beans
- Lazy Day Lasagna
- Bacon Cheeseburger Pizza Pinwheels
How To Make Salisbury Steak
For the Steaks
- 1 pound lean ground beef
- ⅓ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 large egg
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- salt and pepper to taste (I use about ½ teaspoon of each)
- 1 garlic clove finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil if needed
- ½ onion diced
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 ½ cups beef stock or beef broth or beef consomme
- 1 tablespoon ketchup
- 1 teaspoons Worcestershire sauce
- salt and pepper to taste
- In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.1 pound lean ground beef, ⅓ cup panko breadcrumbs, 1 teaspoon Italian seasoning, 1 large egg, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 2 teaspoons Worcestershire sauce, salt and pepper, 1 garlic clove
- Form into 4 oval patties about ¾ inch thick.
- Heat olive oil in a large deep skillet over medium high heat. Add the steaks and cook until golden brown, about 4 to 5 minutes on each side. (Steaks do not need to be fully cooked at this time.) Remove steaks to a plate and set aside.2 tablespoons extra virgin olive oil
- Add chopped onions to the skillet, season with salt and pepper, and cook until partly translucent, 3 to 4 minutes. (If the skillet needs a little more oil, add it now.)½ onion, 1 tablespoon extra virgin olive oil
- Add mushrooms, season with salt and pepper, and cook until golden, about 3 to 5 minutes.8 ounces sliced mushrooms
- Turn down the heat to medium, add the butter and stir to melt. Add flour and whisk until combined with the butter.2 tablespoons unsalted butter, 2 tablespoons all purpose flour
- Gradually pour in the beef stock, whisking continuously. Add the ketchup and Worcestershire sauce and season with salt and pepper as needed.1 ½ cups beef stock, 1 tablespoon ketchup, 1 teaspoons Worcestershire sauce, salt and pepper
- Bring to a simmer and add steaks back to the skillet. Cover and cook for another 5 minutes or until steaks are cooked through. If you notice the gravy getting too thick, add more beef stock or water.
- Serve Salisbury steaks with gravy on top over mashed potatoes. Sprinkle with fresh ground black pepper and some parsley. Enjoy!