Move over frozen dinners! This Homemade Salisbury Steak Recipe is what the classic comfort food is meant to taste like. Tender, juicy, seasoned beef patties are cooked to perfection and smothered with a rich, onion and mushroom-infused gravy. Combined in a single skillet, it’s an easy recipe ready to eat in about 30 minutes! 

What Is Salisbury Steak? 

If you’ve somehow gone your whole life without the deliciousness that is Salisbury steak, let me enlighten you. It is a meat dish made with seasoned ground beef patties pan-friend and topped with gravy.

The recipe is named after James H. Salisbury, a doctor who promoted a meat-centered diet and created the dish as a cure for digestive illness during WWI. Today, the dish is a staple in American cuisine and has even made its way into TV dinners. 

However, my easy Salisbury steak reicpe is by far the best Salisbury steak recipe you’ll ever taste! A twist on a classic childhood comfort food, it’s rich, savory, and so easy to make! 

More Reader Favorite Comfort Food Recipes

• Chicken and Sausage Gumbo
• Dirty Rice
• The Best Southern Cornbread Recipe
• Homemade Biscuits and Gravy 
• Easy Hamburger Soup
• Southern Black Eyed Peas

Recipe Ingredients 

Ground Beef: I recommend using 80/20 ground beef for this recipe. Any leaner, and the patties are likely to be too dry and fall apart. 

Aromatics: Shallot and garlic add a sweet, pungent taste to both the beef and the gravy.  

Egg: Acts as a binder, adding moisture and holding the patties together. 

Breadcrumbs: Similarly to meatballs, these absorb excess moisture and create a more sturdy, compact texture, holding the steaks together. I recommend using plain breadcrumbs. However, you could use Italian seasoned breadcrumbs, and omit the extra seasoning. 

Dijon Mustard: Trust me on this! It adds the perfect tang to balance the savory ingredients for the best homemade Salisbury steak patties. 

Seasonings: Onion powder, garlic powder, Italian seasoning, black pepper, salt, and smoked paprika season the beef patties. Then, you’ll need extra salt and pepper for the gravy. 

Worcestershire Sauce: This adds depth and a smokey flavor to both the steaks and the gravy. 

Beef Broth: Hydrates the breadcrumbs, creating a sort of “glue,” and thins the broth while enhancing its flavor. Use low-sodium broth to better control the flavor of the dish. 

Butter: I recommend using unsalted butter. This combines with the flour to create a roux, the staple of any good gravy. 

Flour: We’re using all-purpose flour for this recipe. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.

Thyme: Adds a bright, peppery, herbaceous flavor to the gravy.  

Mushrooms: We’re using Baby Bella mushrooms to add texture and woody flavor to the gravy. 

How to Make Salisbury Steak with Gravy

Make the Salisbury Steaks 

Step 1. In a large bowl, add the breadcrumbs, grated shallot, and beef broth. Mix until the breadcrumbs are hydrated. 

Step 2. Then, add the rest of the Salisbury steak ingredients to the bowl, and mix until well combined. Just be careful not to overmix! You don’t want your patties to be tough. 

Step 3. Next, evenly divide the meat into 5 portions and form 5 oval-shaped patties. 

Step 4. Heat a large skillet over medium-high heat, and add the cooking oil. Brown the patties for about 2-3 minutes per side until they develop a nice golden crust. Then, remove them from the skillet, and set them aside. They should not be fully cooked through at this point! 

Make the Mushroom and Onion Gravy

Step 5. In the same skillet, add the sliced mushrooms, and cook for about 5-7 minutes, stirring occasionally. Season the mushrooms midway through the process. Pro-tip. Oil is not needed to cook the mushrooms because moisture will release from the veggies as they cook. 

Step 6. Then, add the butter and sliced onions, and cook until the onions are softened about 5-6 minutes. Next, add the garlic, and cook for another minute or until fragrant. Season with salt and pepper. 

Step 6. Next, reduce the heat to medium, and sprinkle the flour over the mushrooms and onions, stirring to fully distribute it, and coat the veggies. Let the flour cook for about 2 minutes to remove any raw flour taste. 

Step 7. Gradually add the beef broth, whisking continuously to prevent any lumps. Then, add the thyme, stir in the Worcestershire sauce, and season the gravy with salt and pepper. 

Step 8. Next, add the Salisbury steak patties (along with the juices from the plate) back into the skillet. Reduce the heat to medium-low, and cook for about 6-8 minutes or until the steaks are fully cooked and the gravy is thickened. Note. If the gravy is too thick, add a bit more beef broth to thin it out. Be sure to taste the gravy, and add additional seasonings if needed! 

Step 9. Serve your steak over mashed potatoes topped with gravy. Add a sprinkle of fresh chives, and enjoy! 

How to Store and Reheat

Store leftover steak and gravy in an airtight container in the fridge for up to 6 days. Reheat in the stove, microwave, or in a skillet over medium heat when you’re ready to serve. 

If using the oven, place the steaks and gravy in an oven-safe dish, and bake at 350F just until they’re heated through. 

Can I Freeze Homemade Salisbury Steak? 

Yes! You have two options if you want to freeze this recipe: 

To Freeze Uncooked: Shape the steak patties, and arrange them in a single layer on a baking sheet. Flash freeze for about 2 hours or until solid. Then, transfer them to an airtight container or freezer-safe bag, placing a sheet of parchment paper between each layer. 

Freeze for up to 2 ounces, and thaw in the fridge overnight to serve. Proceed with the recipe as normal, cooking the steaks and preparing the gravy. 

To Freeze Cooked: Allow the steaks to cool completely. Then, transfer them (along with the gravy) to a freezer-safe container, and freeze for up to 2 months. 

Thaw in the fridge overnight. Then, reheat in a skillet over medium heat until warmed through. Add a splash of broth as needed to loosen the gravy back up.

Frequently Asked Questions 

What’s the difference between hamburger steak and Salisbury steak? 

A hamburger steak is a beef patty made with ground beef and a few basic seasonings. It is typically cooked and served on its own or with toppings in a bun. On the other hand, Salisbury steak is made with beef, seasonings, and additional ingredients and is served with a thick brown gravy. Really, the only thing they have in common is that they’re both made with ground beef! 

How do you keep Salisbury steak from falling apart? 

Make sure to hydrate the breadcrumbs. Then, mix all the patty ingredients well, combining everything evenly. Shape the patties with your hands, packing them just tight enough to hold their shape, and you shouldn’t have any problems!

How should I serve homemade Salisbury steak? 

My favorite way to serve this dish is over homemade mashed potatoes or rice in order to soak up all that delicious gravy! However, you can also serve them on their own or over egg noodles or buttermilk biscuits. Then, add sides like candied yams, roasted green beans, or mixed veggies. 

More Delicious Recipes 

• Crispy Pan Seared Salmon with Puréed Beans and Sautéed Kale
• Homemade Chicken Pot Pie with Biscuits
• Red Beans and Rice
• Fried Chicken Wings
• Sausage Quiche
• Baked Ham with Brown Sugar Glaze

I hope you love this Homemade Salisbury Steak Recipe! It’s rich, flavorful, and perfect topped with mushroom gravy! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

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Homemade Salisbury Steak Recipe with Mushroom Gravy

5 from 7 votes

Prep Time :10 minutes mins

Cook Time :15 minutes mins

Total Time :25 minutes mins

Serves: 6

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Ingredients

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Salisbury Steak

• ▢ 1 lb ground beef
• ▢ 1 shallot shredded
• ▢ 2 garlic cloves minced
• ▢ 1 tsp salt
• ▢ 1 egg
• ▢ 1/4 cup breadcrumbs
• ▢ 2 tsp dijon mustard
• ▢ 1/2 tsp onion powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp Italian seasoning
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp smoked paprika
• ▢ 1 tsp Worcestershire sauce
• ▢ 1 tbsp beef broth
• ▢ 2 tsp cooking oil for pan

GRAVY

• ▢ 3 tbsp butter
• ▢ 3 tbsp all-purpose flour
• ▢ 6 sprigs of thyme
• ▢ 1 onion sliced
• ▢ 8 oz Baby Bella mushroom sliced
• ▢ 3 garlic cloves minced
• ▢ 2 cups beef broth
• ▢ 1 tsp Worcestershire sauce
• ▢ salt and black pepper

US Customary – Metric

Instructions

• In a large bowl, add the bread crumbs, grated shallot, and beef broth. Mix until the breadcrumbs are hydrated.
  
• Then, add the rest of the Salisbury steak ingredients to the bowl and mix until well combined, but do not over mix, as you don’t want your patties to be tough.
  
• Next, evenly divide the meat into 5 portions and form 5 oval patties.
  
• Heat a large skillet over medium-high heat and add the cooking oil. Brown the patties for about 2-3 minutes per side until they develop a nice golden crust. Remove them from the skillet and set them aside. They will not be fully cooked through.
  
• Next, in the same skillet and without adding any additional oil, add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally. Season the mushrooms midway through the cooking process. Pro tip: oil is not needed to cook the mushrooms because moisture from the mushrooms will release as they cook.
  
• Then, add the butter and sliced onions and cook the onions until they are softened, about 5-6 minutes. Next, add the garlic and cook for another minute until fragrant. Add salt and pepper.
  
• Next, reduce the heat to medium heat and sprinkle the flour over the mushrooms and onions, stirring to fully distribute the flour. Let the flour cook for about 2 minutes.
  
• Gradually add the beef broth while whisking to prevent lumps. Add the thyme and stir in the Worcestershire sauce and season the gravy with salt and pepper.
  
• Next, add the Salisbury steak patties (and the juices) back into the skillet and reduce the skillet to medium low. Cook the patties and gravy for about 6-8 minutes or until the steaks are fully cooked and the gravy is thickened. Note, if the gravy is too thick, add a bit more beef broth to thin it out. Be sure to taste the gravy to ensure it’s seasoned well. Don’t be afraid to add more seasoning if needed.
  
• Serve the Salisbury Steak and gravy over mashed potatoes or rice, sprinkle with chopped chives, and enjoy!
  

Nutritional Information

Calories: 314kcal (16%)Carbohydrates: 11g (4%)Protein: 17g (34%)Fat: 22g (34%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 96mg (32%)Sodium: 882mg (38%)Potassium: 510mg (15%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 310IU (6%)Vitamin C: 4mg (5%)Calcium: 58mg (6%)Iron: 3mg (17%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner