Best Salisbury Steak – seasoned ground beef patties simmered in a rich glossy mushroom onion gravy. Ready in under 30 minutes – serve over mashed potatoes – easy any night comfort meal.
My family has been loving this Salisbury Steak for decades. Cozy, hearty and absolutely delicious. I cook for one now most days – no sad meals here – so I cut the recipe in half – save leftovers in the fridge or pop ’em in the freezer for next time I’m craving this level of comfort.
Seasoned ground beef patties, mushroom gravy – served up over a pile of creamy mashed potatoes. The inspiration was the TV dinners from the 60’s that came in foil trays. My homemade version has tons more flavor but plenty of nostalgic vibes.
Why I love this recipe:
- Nostalgic – like the Salisbury Steak of childhood but better. Way better.
- One pan classic comfort food.
- Quick and easy – ready in 30 minutes or less.
Ingredients needed to make Salisbury Steak:
Salisbury Steak:
- ground beef
- seasoned breadcrumbs
- egg
- fresh parsley
- ketchup
- Worcestershire sauce
Gravy:
- olive oil
- butter
- onion
- fresh mushrooms
- all purpose flour
- beef stock
- McCormick Au jus gravy mix
- Worcestershire sauce
- dried thyme
- Dijon mustard
How to make the best Salisbury Steak:
To a medium bowl add ground beef, breadcrumbs, egg, finely chopped parsley, ketchup and worcestershire sauce.
Use your hands to blend the mixture until just combined (don’t overmix or the patties will be tough).
Divide the meat into 4 or 5 (depending on your needs) and shape into oval patties about an 3/4″ thick. Season with salt and pepper on both sides.
Heat the oil and one tablespoon of butter in a large skillet over medium-high heat. Add the patties searing on both sides then transfer them to a plate (they won’t be cooked through at this point).
Add sliced onions and mushrooms to the same skillet cooking 2-3 minutes until browned. Season with salt, black pepper and garlic powder. Lower heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Sprinkle flour over the top, whisking to combine and cook over low heat 1 minutes. Add beef stock, McCormick Au jus mix, Dijon and Worcestershire. Stir, scraping any browned bits from the bottom of the skillet then simmer uncovered letting the gravy thicken, stirring occasionally.
Nestle beef patties into the gravy along with any juices from the plate. Cover and cook over low heat about 10 minutes or until the beef is cooked through.
Taste and adjust salt and pepper as necessary and if the gravy is too thick, splash in a little water or beef stock.
What to serve with the Salibury Steak:
Subs and variations:
- Blend cheese into the meat mixture.
- Swap beef broth or beef bone broth for stock.
- Replace ground beef with ground turkey or chicken.
Enjoy!
Did you make this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating and comment below! Subscribe to my weekly newsletter to get the latest free recipes sent directly to your email box.
Best Salisbury Steak
Equipment
- large skillet
Ingredients
Salisbury Steak:
- 1 pound ground beef
- ⅓ cup seasoned breadcrumbs Italian used
- 1 large egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons parsley finely chopped
Gravy:
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 small onion sliced
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 4 ounces fresh mushrooms sliced
- 2 tablespoons all purpose flour
- 3 cups beef stock
- 1 package McCormick Au jus gravy mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
Instructions
- To a medium bowl add ground beef, breadcrumbs, egg, finely chopped parsley, ketchup and Worcestershire sauce. Use your hands to blend the mixture until just combined (don’t overmix or the patties will be tough).
- Divide the meat into 4 or 5 (depending on your needs) and shape into oval patties about an 3/4″ thick. Season with salt and pepper on both sides.
- Heat the oil and one tablespoon of butter in a large skillet over medium-high heat. Add the patties searing on both sides then transfer them to a plate (they won’t be cooked through at this point).
- Add sliced onions and mushrooms to the same skillet cooking 2-3 minutes until browned. Season with salt, black pepper and garlic powder. Lower heat to medium and add the remaining 2 tablespoons of butter to the skillet.
- Sprinkle flour over the top, whisking to combine and cook over low heat 1 minutes. Add beef stock, McCormick Au jus mix, Dijon and Worcestershire. Stir, scraping any browned bits from the bottom of the skillet then simmer uncovered letting the gravy thicken, stirring occasionally.
- Nestle beef patties into the gravy along with any juices from the plate. Cover and cook over low heat about 10 minutes or until the beef is cooked through.Taste and adjust salt and pepper as necessary and if the gravy is too thick, splash in a little water or beef stock.
My kind of dinner in the winter. The flavor is out of this world. All I added was a slice of bread and my favorite beverage.
A meal we can all agree on! Thank you!
The only thing that bothered me about this recipe is is that you didn’t put the measurements to any of it it’s ingredients
Gorgeous photos….can smell it cooking! Just looking at pictures makes me hungry for some good old comfort food. Meat and potatoes….yum! Love your take on this classic. Will definitely be making this soon. Pinned. Thanks for sharing. Hope you feel better soon! Take care and chat later.
Glad the photos hit their mark 🙂 I crave this stuff all winter – sick or not. Thanks so much Mary!
Can I make this ahead of time and reheat later
Hi Ian – absolutely! This meal reheats really well. If the gravy is too thick for you splash in a little water or stock as it’s warming.
These turned out amazing – didn’t want to use flour so I used a mushroom gravy package instead and the gravy was super salty! Added a little vinegar which helped and ended up thickening with a little cornstarch. Will just use the flour next time 😂 they look just like the pic though – yummy!
I’m so glad! It makes my day when someone tries and likes a recipe on the blog. This is one of my favorite winter meals. Easy and fast but tons of great flavor. Thanks for stopping by. Enjoy the day. 🙂
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.
Wow Eve thank you SO much!! We absolute love the flavors too — plus how comforting it is. Haha — I hope you DO eat it the rest of your life!! Makes my day – 🙂
Since I’m not a fan of salt, I used unsalted beef stock and unsalted butter. I’ve never add salt for the salibury steak, after sauteing the onions and mushroom, and after the gravy. It turned out SO GOOD! Can’t wait to make it again
Hey Karen ~ some of my favorite comments are from people who customize the recipes to suit their preferences because I believe a recipe is just a jumping point. But the best part is that you enjoyed it so much and want to make it again! We make this recipe so many times in the winter and love how comforting it is. Thanks for stopping by and for your kind words 🙂
I never like Salisbury steak. I made this for my husband and son. I tried some because it smelled so good and I am so glad I did!! I loved it and I saved the recipe! Thanks for sharing it
This is the BEST comment I’ve had in a while. Thank you!! First I love that you made the dish knowing your husband and son would like it, but yes! — that aroma — gets me every time. So glad to hear you liked, it too. I don’t normally make Salisbury Steak until fall but I had a craving for it last week. Didn’t even care that it was 85 outside — still so comforting!
My husband asked me to make Salisbury steaks for dinner. I found this one that looks so good! So I’m going to make it tomorrow! 😋
Hi Diana – I’m so glad you found this recipe! 🙂 It’s been in the top 3 for quite a while. If you get a chance, let me know how you like it. Enjoy the day!
Just made this for dinner and I got to say OMG it was soooo amazing!!!! The flavor is so good my family loved this so much!
Hi Cristina – I’m really glad to hear you and your family liked the recipe so much!! It’s a favorite at my house. Been making it FOREVER! Thanks for your kind words and for taking the time to write. Enjoy the day 🙂
So sorry I found the measurements at the bottom my sincerest apologies
No problem Brandie – I hope you enjoyed the recipe 🙂
Made this for dinner tonight. My husband actually said “This is really good” He NEVER comment on anything!
Hi Susan – thank you so much for taking the time to write. I know how that goes with comments 🙂 — so glad your husband enjoyed it so much! It’s one of my family’s favorites.
Absolutely the best! I added a bit more flour to make the gravey a little thicker. We loved it!
Thanks Mary! This recipe is one of my oldest but still a favorite. We make it routinely all winter. So glad you liked it – enjoy the day and thanks for stopping by 🙂
Aww thank you Mary!! So glad you loved the recipe. I’ve been making this forever – we especially enjoy it in the winter.
Delicious and super easy with basic ingredients that I had on hand! Thank you for sharing this!
Hi Carole – this is one of my all-time favorite winter/comfort recipes. So glad you enjoyed it. Thank YOU for taking time to comment! ~ Bernie
We absolutely love this dish….it is so very yummy. I make very often….company grade for sure.
Was wondering tho why my patties come apart when I flip them? My presentation is not as pretty as yours. Any tips?
Hi Lynn – that makes my day that you enjoy the recipe so much but we definitely need to fix the issue with the patties coming apart. I’m wondering if they’re not packed as tightly as they can be. When you make them next I would suggest sectioning the meat, packing each section into a ball — and then flattening them into ovals before you start cooking. Please let me know if this helps! Thank you for your kind words – much appreciated ~ Bernie
Delicious and easy
Thank you so much Connie! Glad you enjoyed the recipe. It’s one of our favorites too 🙂
This recipe is a keeper! I’ve made it with venison burger and beef burger, both using homemade venison broth – excellent! My husband raves about it and requests it all of the time. Thanks for sharing!
Thank you so much Linda! Great idea using venison meat AND broth. I’m happy you enjoyed the recipe and appreciate you taking time to comment ~ Bernie
Delicious! I made it exactly except used 2 onions because we love onions! Made a lot of gravy. Will definitely make this comfort food again
Hi Judy – I think of recipes as a jumping point to customize or tailor a dish the way you and your family like. The extra onions sound delicious – so glad you enjoyed it ~ Bernie
I made this delicious recipe and it turned out so amazing! Super savory and comforting. I froze the rest of the patties I pre-made so I could enjoy for another time.
Hi Carly – I’m so happy to read you enjoyed the recipe so much! It’s one of my family’s favorites. Great idea freezing the patties – it’ll make the meal even faster next time. Thank you for your kind words and taking the time to comment ~ Bernie
Been making this for over a year now and love it! The only thing i do different is mix the salt and pepper in the beef rather than put it on the outside.
Hi Brittany – thank you so much! So glad you’ve been enjoying the recipe this much — it’s one of my favorites too – easy and comforting. I appreciate you taking the time to comment! — Bernie
My go to recipe! Thanks for sharing your excellent and easy to prepare version of this recipe!
Hi Sharon – thank YOU for you kind words — so glad you’re enjoying the recipe! — Bernie
Howdy! I could have sworn I’ve been to this site before but after
checking through some of the post I realized it’s new to
me. Anyways, I’m definitely delighted I found it and I’ll be book-marking and checking back frequently!
My website :: wa slot
Hi there! 🙂 I’m happy you’re here — Bernie
Please don’t ever take this recipe down! I keep coming back to this one year after year of making it! It’s delicious and one of my family’s favorite! Thank you!!
Hi Becca – I swear I won’t! 🙂 — it’s one of my favorites and on repeat in my house all winter! Thank YOU for your kind words – so happy you and your family enjoyed it! — Bernie
The detail about not letting the food touch in those foil trays made me smile—it’s so specific and true. That contrast between the childhood memory and this grown-up version with seared patties really lands. I’m already checking out the Safeway weekly ad for the ingredients.