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Easy Homemade Salisbury Steak Recipe

By Amy Flanigan

Published May 30, 2026

Read 559 Reviews

Prep 10 minutes mins

Cook 20 minutes mins

Servings 4

By Amy Flanigan

Published May 30, 2026

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This Salisbury steak recipe is the kind of easy comfort food dinner I turn to that always hits the spot. Tender ground beef patties simmer in a rich mushroom onion gravy, all in one skillet, and ready in about 30 minutes. The patties stay juicy and flavorful while the gravy turns silky and savory enough to spoon over mashed potatoes. It’s the perfect cozy weeknight dinner when I want something hearty, homemade, and way better than the frozen version.

My freezer is never without ground beef. It’s one of the staples I lean on for easy weeknight dinners, including one of our favorite comfort food meals, Salisbury steak. I love serving these tender beef patties over mashed potatoes with plenty of rich mushroom onion gravy spooned over the top. It’s the kind of cozy dinner that feels simple but still satisfying after a long day. Over time, I’ve learned that the secret to really good Salisbury steak comes down to building flavor in the skillet and keeping the patties tender. Browning the beef well creates a deeper, richer gravy, while a gentle simmer keeps the patties juicy instead of tough. You’ll know it’s ready when the gravy turns silky and glossy, and the patties stay fork tender in the center.

Helpful Tips

• Don’t overwork the beef mixture. I’ve made Salisbury steak with both gently mixed and heavily mixed ground beef, and the difference is huge. When the beef gets overmixed, the patties turn dense and tough instead of tender and juicy. I mix just until everything comes together, so the patties stay soft and fork tender after simmering.
• Brown the patties really well before making the gravy. I tested this recipe, rushing the browning step, and the gravy tasted noticeably flatter. Those dark browned bits left behind in the skillet are what build that deep, savory flavor in the sauce. Let the patties develop a rich golden-brown crust before flipping.
• Let the gravy simmer until it turns glossy. Right after adding the broth, the gravy can look a little thin, but it thickens as it gently simmers. I always let it cook a few extra minutes so it becomes silky enough to coat the patties and mashed potatoes instead of tasting watery.
• Handle the patties gently when shaping and flipping. If the mixture feels too loose or the patties start falling apart, it’s usually because the beef was overhandled or flipped too early. I let the first side fully brown before turning them so they hold together better in the skillet.
• Use 85/15 ground beef for the best texture. Leaner beef tends to dry out while simmering in the gravy. I like using 85/15 because it keeps the patties juicy without making the sauce greasy.
• This recipe works great for make-ahead dinners. You can shape the patties up to a day ahead and keep them covered in the fridge until ready to cook. I actually think the flavors get even better the next day, once everything sits together in the gravy.
• Salisbury steak freezes surprisingly well. I freeze the cooked patties right in the gravy so they stay moist when reheated. Let everything cool completely first, then store it in a freezer-safe container for up to 2 months.
• Use cremini or baby bella mushrooms for the best flavor. I tested this with both white button mushrooms and cremini mushrooms, and the cremini mushrooms gave the gravy a deeper, richer flavor that tastes more like classic homemade comfort food. They also hold their texture better while simmering, so the gravy doesn’t turn watery.

5 from 559

Easy Homemade Salisbury Steak

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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This easy Salisbury steak recipe features tender ground beef patties simmered in a rich mushroom gravy, all made in one skillet in about 30 minutes. It’s a cozy comfort food dinner that’s hearty, flavorful, and perfect served over mashed potatoes.

Ingredients 

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For The Steaks

• ▢ 1 lb. lean ground beef*
• ▢ ¼ cup panko breadcrumbs**
• ▢ 1 large egg, beaten
• ▢ 2 tsp ketchup
• ▢ 1 tsp Dijon mustard***
• ▢ ½ tsp dried oregano
• ▢ 1 tsp kosher salt
• ▢ 1 tbsp extra-virgin olive oil, (for the skillet)

For The Gravy

• ▢ 2 tbsp unsalted butter
• ▢ 2 tbsp flour
• ▢ 1½ cups beef stock, (or low-sodium broth)
• ▢ 1 tbsp ketchup
• ▢ 1 tsp Worcestershire sauce
• ▢ ½ tsp onion powder
• ▢ 6 oz. sliced cremini mushrooms****
• ▢ salt and pepper, , to taste

For Serving

• ▢ mashed potatoes
• ▢ roasted broccoli

Instructions 

• In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined. Make sure not to overmix.
• Shape the mixture into 4 equal oval patties, about ¾-inch thick.
• In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.
• Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
• Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
• Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
• Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160°F.)
• Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.

Video

Notes

*85/15 ground beef gives the best balance of flavor and tenderness. Leaner beef can dry out, while fattier beef may make the gravy greasy.

**Panko breadcrumbs keep the patties lighter and more tender than regular breadcrumbs. Don’t skip them or the patties may fall apart more easily.

***Dijon mustard adds subtle savory depth without making the patties taste strongly mustardy. However omitting it will still work.

****Cremini mushrooms add a deeper, richer flavor and hold their texture better than white mushrooms while simmering.

Possible variations, serving suggestions, and storage info is included in the article.

Nutrition

Serving: 1steak with gravy | Calories: 317kcal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 138mg | Sodium: 971mg | Potassium: 793mg | Fiber: 1g | Sugar: 3g | Vitamin A: 284IU | Calcium: 44mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Salisbury Steak Step by Step

Gather all the ingredients together.

Make the patties: In a large bowl, combine 1 lb lean ground beef, ¼ cup panko breadcrumbs, 1 beaten large egg, 2 tsp ketchup, 1 tsp Dijon mustard, ½ tsp dried oregano, and 1 tsp kosher salt. Mix gently just until combined so the patties stay tender and don’t become dense.

Shape the patties: Shape the beef mixture into 4 equal oval patties about ¾-inch thick. If the mixture feels sticky, lightly wet your hands to make shaping easier.

Brown the patties: Warm 1 tbsp extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook for about 3 minutes per side until a deep golden-brown crust forms on both sides. Adjust the heat if they brown too quickly. The patties do not need to cook through at this stage. Transfer them to a plate.

Start the gravy: Reduce the heat to medium and add 2 tbsp unsalted butter to the same skillet with the drippings. Once melted, whisk in 2 tbsp flour until smooth and no dry spots remain. Cook for about 1 minute to remove the raw flour taste.

Build the gravy: Reduce the heat to medium-low and slowly pour in 1½ cups beef stock while whisking constantly to keep the gravy smooth. Add 1 tbsp ketchup, 1 tsp Worcestershire sauce, and ½ tsp onion powder, whisking until fully combined.

Simmer the mushrooms: Stir in 6 oz. sliced cremini mushrooms and let the gravy simmer for about 5 minutes, stirring occasionally, until it thickens and turns glossy enough to coat the back of a spoon. Season with salt and pepper to taste.

Finish the steak: Return the partially cooked patties and any juices back to the skillet, nestling them into the gravy. Cover and simmer for about 10 minutes until the patties are fully cooked through and reach an internal temperature of 160°F.

Serve and enjoy: Serve the Salisbury steak over mashed potatoes with plenty of mushroom gravy spooned over the top. I also love serving it with roasted broccoli on the side for an easy comfort food dinner.

Variations

• Try making Salisbury meatballs instead of patties for a fun twist on the classic. The same rich mushroom gravy works perfectly with smaller meatballs served over mashed potatoes or egg noodles.
• Swap the ground beef for ground turkey if you want a lighter version. Since turkey is leaner, I recommend using dark meat ground turkey if possible and being careful not to overcook the patties so they stay tender.
• Chicken stock can be used instead of beef stock in a pinch, but the gravy will taste a little lighter and less rich. I like adding an extra splash of Worcestershire sauce if I use chicken stock to help build back some savory flavor.
• Skip the mushrooms if needed and add extra onions instead. A lot of readers prefer the onion gravy version, especially for picky eaters.
• Add a splash of heavy cream at the end for a slightly creamier gravy.
• Some readers love serving this over buttered egg noodles instead of mashed potatoes because the noodles soak up all the extra gravy really well.
• For even more flavor, add a little fresh thyme or garlic to the gravy while it simmers.

Serving Suggestions

I love serving Salisbury steak on cold nights when everyone wants something cozy and filling. It feels like classic diner comfort food at home, especially with creamy mashed potatoes underneath to soak up all that rich mushroom gravy. I always spoon extra gravy over the potatoes because it’s too good to waste. For sides, I usually keep it simple with roasted green beans, roasted carrots, or creamed corn, plus warm dinner rolls to mop up the extra sauce. This is one of those family dinners that tastes even better the next day, so I love saving leftovers for an easy lunch or quick comfort-food dinner later in the week.

How to Store Leftovers

• Fridge. Transfer leftover Salisbury steak and gravy to an airtight container and refrigerate for up to 4 days. Keep the patties covered in gravy, so they stay tender and juicy.
• Freezer. Let the patties and gravy cool completely, then transfer everything to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat. Warm the Salisbury steak and gravy in a skillet over medium-low heat until heated through. Add a splash of beef broth if the gravy thickens too much during storage.
• Make ahead. Shape the patties up to 1 day in advance and keep them covered in the refrigerator until ready to cook. You can also make the full dish ahead since the flavors get even better after sitting overnight.

More Cozy Ground Beef Dinner Ideas

• Meatloaf: If you love classic comfort food dinners like Salisbury steak, meatloaf is another cozy family favorite. It has that same rich, hearty flavor and tastes especially good with mashed potatoes and gravy.
• Swedish Meatballs: These tender meatballs in creamy gravy have the same comforting, old-fashioned feel as Salisbury steak. I love serving them over egg noodles or mashed potatoes for an easy cold-weather dinner.
• Beef Stroganoff: This creamy beef and mushroom pasta dinner uses similar savory flavors and makes a great weeknight comfort meal when you want something rich and cozy.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Our Salisbury Steak recipe was originally published 3/24/20. It was retested and republished to be better than ever 5/30/26.