Best Salisbury Steak recipe ~ seasoned ground beef patties seared then simmered in rich mushroom onion gravy. Serve over mashed potatoes or egg noodles for an easy any night comfort meal.

Homemade Salisbury Steak is a total comfort food favorite at my house. I first shared this recipe almost 3 years ago and it’s been tried and loved by many readers since. If you’re already a fan of it, don’t worry ~ I haven’t changed a thing. It’s still classic, comfort cuisine

This is not the Salisbury Steak of your childhood, provided you grew up like I did. That said, I actually liked those TV dinners in divided foil trays. Making sure my food didn’t touch was a big thing then (still is).

This version comes complete with seasoned ground beef patties pan seared for extra flavor then slathered them in rich mushroom gravy. If that says comfort to you, read on and check out the video that shows how to make Salisbury Steak.

seared beef patty topped with mushroom gravy

What is Salisbury Steak?

Salisbury Steak is ground round blended with a few simple grocery store ingredients. It’s not only really delicious, but budget-friendly too. If you prefer ground chuck, that’s fine too but drain any excess grease from the skillet after you sear the meat.

white plate with mashed potatoes topped with salisbury steak patty and mushroom gravy

Best Salisbury Steak Ingredients:

Salisbury Steak:

  • ground round
  • Italian flavored breadcrumbs
  • egg
  • ketchup 
  • Worcestershire sauce
  • Dijon mustard
  • fresh parsley

Gravy:

  • olive oil
  • butter
  • onion
  • garlic cloves
  • mushrooms
  • flour
  • beef stock
  • McCormick Au jus gravy mix
  • Dijon mustard
  • Worcestershire sauce
  • dried thyme

Instructions

In a medium bowl combine the Salisbury Steak ingredients then divide the meat into 4-5 oval-shaped patties about an 3/4″ thick. Season with salt and pepper on both sides.

raw patties on wax paper

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).

Next add the onions, garlic and mushrooms to the same skillet and sauté, browning lightly. Season with salt and pepper then lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet.

beef patties in skillet with gravy, mushrooms and onions

When the butter melts whisk in the flour and cook over low heat 1 minute. Pour in beef stock, McCormick Au jus mix, Dijon, Worcestershire sauce and thyme. Scrape up any browned bits from the bottom of the skillet (that’s extra flavor!) then simmer letting the gravy thicken, stirring occasionally.

Nestle the patties into the gravy adding any leftover juices from the plate then 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 more beef stock. Mashed potatoes or egg noodles are a good base for the beef and gravy.  We like a nice bakery bread with it along with roasted carrots or green beans.

Enjoy!

If you tried the Best Salisbury Steak recipe or any other on the blog then I’d love to hear from you with a comment or star rating in the recipe box.

You can also LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

Best Salisbury Steak: budget-friendly, seared ground beef patties slathered in rich onion-mushroom gravy, serve over mashed potatoes~easy, any night meal.

Best Salisbury Steak

A Gouda Life
Easy recipe for Salisbury Steak ~ seared ground beef patties slathered in rich mushroom-onion gravy. Served over mashed potatoes for an easy, any night, budget-friendly meal. 
4.35 from 29 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 288 kcal

Ingredients
  

Salisbury Steak:

  • 1 pound ground round
  • cup Italian flavored breadcrumbs
  • 1 egg
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons parsley finely chopped

Gravy:

  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 1 medium onion sliced
  • 2 cloves garlic grated
  • 4 ounces mushrooms sliced
  • 2 tablespoons flour
  • 3 cups beef stock
  • 1 package McCormick Au jus gravy mix
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme

Instructions
 

  • In a medium bowl combine the beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon and parsley.
  • Divide the meat forming 4-5 oval-shaped patties about 3/4" thick then season them with salt and pepper on both sides.
  • Heat the oil and one tablespoon of butter in a skillet over medium-high heat. Add the patties to the skillet, searing on both sides then transfer to a plate.
  • Add the onions, garlic and mushrooms to the skillet and sauté allowing them to lightly brown then season with salt and pepper. 
  • Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. When the butter melts whisk in the flour and cook over low heat 1 minute then pour in the beef stock,  Au jus seasoning, Dijon, Worcestershire and thyme. Scrape up any browned bits from the bottom of the skillet.
  • Once the gravy thickens, nestle the Salisbury Steaks into the skillet including any leftover juices left on the plate. Cover and cook over low heat about 10 minutes or until the Salisbury Steaks are cooked through.
  • Taste and adjust salt and pepper as necessary and if the gravy is too thick, splash in more beef stock 2 tablespoons at a time. 

Nutrition

Calories: 288kcalCarbohydrates: 18.1gProtein: 13.2gFat: 18.5gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 86mgSodium: 1254mgPotassium: 399mgFiber: 1.6gSugar: 4.8gVitamin A: 0IUVitamin C: 0mgCalcium: 57mgIron: 3mg
Keyword homemade salisbury steak
Tried this recipe?Let us know how it was!
4.35 from 29 votes (20 ratings without comment)

Leave a Reply

60 Comments

  1. 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.

  2. 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!

    1. 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. 🙂

    1. 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

      1. 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 🙂

  3. 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

    1. 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!

    1. 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 🙂

    1. 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.

  4. 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?

    1. 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

  5. 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!

  6. 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

    1. 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

  7. 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.

    1. 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

  8. 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.

    1. 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

  9. 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