This savory Salisbury steak recipe is an easy one-pan dinner with homemade beef patties simmered with onions and mushrooms in a rich brown gravy. Serve it over mashed potatoes, egg noodles, or rice for a complete meal.
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Holly’s Recipe Highlights
- Flavor: Homemade Salisbury steak patties are full of rich, savory flavors, simmered until tender in a mushroom gravy. It’s cozy comfort food!
- Skill Level: It’s so easy to make! Just mix the patties and cook mushrooms and onions, then create the gravy all in one pan.
- Prep Note: It’s budget-friendly, and the sauce is made with staple pantry ingredients.
- Time-Saving Tip: This recipe can be made with frozen burger patties or meatballs. Save prep time by using pre-sliced mushrooms, too.
Ingredient Tips
- Ground Beef: Lean ground beef (80/20) has enough fat to be moist and flavorful, but won’t make the gravy oily.
- Breadcrumbs & Egg: Panko breadcrumbs can be replaced with ⅓ cup regular or seasoned bread crumbs. The egg helps bind it all together.
- Mushrooms: Use any variety of mushrooms in this recipe. Portobello, cremini, or white mushrooms all work well. Mushrooms can be replaced with extra onions if preferred.
- Broth: Use condensed broth in this recipe (from a can) as the flavor is more intense. If using boxed broth, add a beef bouillon cube to it.
- Seasoning: Worcestershire sauce, dry mustard, salt, and pepper are all you need, but feel free to add any other seasonings or herbs you like.
Switch it Up
- Replace the homemade beef patties with frozen beef patties or frozen meatballs.
- Ground beef can be replaced with ground turkey or chicken; add a beef bouillon cube if substituting.
- If you don’t have dry mustard powder, substitute 1 teaspoon of Dijon mustard.
How to Make Salisbury Steak
This homemade Salisbury steak recipe is a classic comfort food for good reason!
- Soften onions & mushrooms: Cook the onions and mushrooms in a large skillet (full recipe below).
- Make beef patties: Form the beef mixture into patties. Brown patties in the pan.
- Simmer: Add the gravy ingredients and simmer the patties in the mushroom gravy until cooked through.
Storing Salisbury Steak
- Store leftover mushroom Salisbury steak in a tightly sealed container in the refrigerator for up to 4 days. Reheat in the microwave or over medium heat on the stovetop.
- Freeze portions in zippered bags for up to 4 weeks and thaw overnight before reheating.
Servings Ideas
Did you make this Salisbury Steak recipe? Leave a rating and comment below.
Equipment
Ingredients
- 2 tablespoons salted butter
- 1 medium onion thinly sliced
- 4 ounces mushrooms thinly sliced
- 1½ pounds lean ground beef
- 1 (15.5 ounce) can condensed beef broth divided
- ½ cup Panko bread crumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- ½ cup water
Instructions
- In a 12-inch skillet, melt the butter over medium heat. Add the sliced onion and cook until softened, about 3 to 4 minutes. Add the mushrooms and continue cooking until the liquid has been released and is almost evaporated. Transfer to a bowl and set aside.
- Meanwhile, in a large bowl, combine the beef, ¼ cup beef broth, bread crumbs, egg, garlic powder, and black pepper. Shape into 6 patties, 4 inches in diameter.
- Add the flour to a small bowl. Add about 2 tablespoons of beef broth and whisk until smooth. Add the remaining beef broth, ketchup, Worcestershire sauce, mustard powder, and water.
- Place half of the beef patties in the same skillet over medium heat and brown for 2 minutes per side —they do not need to be cooked through. Transfer to a plate and brown the remaining patties.
- Add all of the beef patties back to the skillet and top with the mushroom mixture. Whisk the sauce and pour over the patties.
- Bring to a simmer over medium-low heat and cover. Simmer for 14 to 20 minutes or until the beef is cooked through.
- Serve over mashed potatoes or egg noodles.
Notes
Mushrooms: Use any variety of mushrooms in this recipe. Portobello, cremini, or white mushrooms all work well. Mushrooms can be replaced with extra onions if preferred.
Beef Patties: Homemade Salisbury steak patties can be replaced with frozen hamburger patties. Cook the beef to an internal temperature of 160°F.
Gravy Substitutions: 1 teaspoon of Dijon mustard can be used in place of dry mustard.
Skim the fat off the beef if needed. While I generally don’t need to skim the fat, occasionally, some meat will produce more fat.
To thicken: To thicken the gravy further, transfer the beef patties to a plate once cooked. In a small bowl, whisk 2 tablespoons cornstarch and 2 tablespoons cold water or broth. Drizzle into the simmering gravy while whisking to reach the desired consistency. You may not need all of the cornstarch mixture.
Seasoning: This recipe is lightly seasoned, as the condensed broth has enough salt for our liking. Season with additional salt and pepper to taste. Additional herbs can be added if desired.
Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories: 380 | Carbohydrates: 9g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 321mg | Potassium: 468mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
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Absolutely fantastic!!
So glad you loved it!
Oh my gosh, Holly! I love to cook, but had never tried making Salisbury Steaks til seeing your recipe tonight.They turned out AMAZING!!! I could drink the gravy! Thank you so much! -Lacey Ann
I am so glad you loved them Lacey. Salisbury steak is one of my favorites!
I will be making this one again. It was very tasty. My husband and kids really enjoyed it. In fact my kids cleaned their plates.
We love it too – so glad your family loved the Salisbury steak!
EEEEKKKKKKK! I have no hamburger just ground turkey!! Do you think that will pick up the beef flavor and should I increase the broth in the mixture?
I would worry that increasing the broth could make the patties too soft. Perhaps a bouillon cube sprinkled in could help. I’m sure it’ll still be delicious either way, let us know how it goes!
I wanted to get the recipe for Easy Salisbury Steak but when I click the link it takes me to “Mushroom Salisbury Steak.” Where can I find the “Easy Salisbury Steak” recipe
They are one an the same. The title has been updated to be more descriptive. I hope that helps!
Can I leave the mustard powder out and how much stock/broth gets added to the ground meat?
You can definitely leave out the mustard powder. It’ll change the taste a little, but still be great! In step 2, it indicates to add ¼ cup of the broth to the meat. Enjoy Rick!
I made this for Sunday dinner. It’s the PERFECT combination for “Easy, delicious and we all have to go back to work tomorrow.” Thank you.a
I’m so glad you loved it Karen!
Everyone in my family thought this was the best Salisbury Steak we have made. We served it with mashed potatoes. My 4 year old daughter ate her whole piece.
I’m so glad your family loved it!
Tried the stake and mushroom was really
Thank you
I can feel the steak is sooooo tender. Using it with some pieces of bread must be perfect xo
– Natalie
Thank you Natalie! I hope you enjoy it!
Wow! This is very good! Thanks for sharing!
You’re welcome Kathleen!
Can you make this in the crockpot? If so, how long would you leave it in? Both high and low. Thank you, can’t wait to try it!
I haven’t tried this recipe in the crock pot, but I do have Slow Cooker Salisbury Steak that you should try Julie! For high, I would suggest 2.5-3 hours.
This recipe is fantastic! Not only can you use the ground beef mixture, but other non grounded cuts of beef as well. So far, I’ve used the ground beef, cubed steaks, sirloin tip steaks, arm steaks, and even Iowa pork chops. Going to try this with boneless chicken breasts swapping the beef gravy mix and broth to chicken. This is a go to recipe!
I am so glad you love this recipe Karen!
A go to definitely, for someone like me who just can’t bring myself to eat a plain dry disgusting burger patty this is the way to go
No salt?
You can add salt and pepper to taste.
i didn’t add salt doesn’t need it..
Yuuuumy It’s simmering on the stove now and the kitchen smells amazing! Looking forward to it! Thanks so much!!!!! Bless you
I hope you enjoyed it Mary Lynn!
I made this on top of the stove and my husband and I loved it. I want to try the crockpot recipe for I didn’t prepare for it the first time. I would highly recommend this tasty dish.
I’m so glad you loved it!
I can not cook. I married a professional chef because i hate to cook. I took a chance and made this for my husband and family and they loved it. It certainly didn’t take 5 hours, only 2 and a half, but could be the cooker i used. Thank you for making cooking exciting and fun.
What happened to the mushroom soup?
This recipe doesn’t contain mushroom soup.
Omgosh, your Salisbury Steak Dinner is the yummiest. I love cooking home cooked dinners.
Yay, I’m happy to hear that it was a hit!
Do you need the ketchup?? Allergic
The ketchup adds a little bit of zip & flavor but you could certainly leave it out if you’re allergic.