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.
This post may contain affiliate links. Please read our disclosure policy.
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Made Salisbury Mushroom Steak for dinner tonight. Yum! Comfort food supreme!
i substituted the beef broth for condensed french onion soup since it was on my shelf; and i chose thick sliced portabellas i already had and lastly made mashed RED potatos ….this is an AMAZING dish we decided to keep on our rotation
Great recipe. Only change I made was making a rue for a thicker gravy over the Salisbury steak and of course mashed potatoes.
I love this recipe. The result came out to be very delicious.
However, I made extra mixture for the patties, how can I use that or is there any other dish in which that can be used? I do not want to waste it.
I totally agree Susan, it is so delicious! You could make a few patties to freeze for a meal later or try making Salisbury steak meatballs with it. That would be delicious!
I have looked over your recipes and I thought that they looked so delicious. So I would like to follow and receive the recipes.
We would love to have you Stephanie! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a green signup box.
I love that you’ve used ground beef which is a more economical alternative than cube or round steak. I saw the comment about adding tomato and I NEVER put in any tomato based product when I make this (a similar recipe). We’re from the South and my husband refers to this is “Country Style Steak.” Definitely going to give it a try with the ground beef!
I hope you love it Suzan.
Made this as directed and was disappointed,the meat was tender but had no flavor at all. I wasted fresh mushrooms and onion that were drowned in the ketchup flavor. I’ve never had salisbury steak with a tomato based gravy but didn’t think the little amount would make a difference..I was very wrong
I’m sorry you didn’t enjoy the flavor of the sauce in this recipe.
Love all your recipes.
Thanks Norma!
This was easy, good, and cost effective. Thank you much
So happy to hear you enjoyed it Debbie! Thank you!
Looks yummy can’t wait to try it
Enjoy Sharon!
Yum!
Thanks Ward!
Salisbury steak was my family’s favorite
So glad your family loved it Cheryl!
usually the big difference between hamburger steak and salisbury steak was the salisbury steak has better meat used , like ground round or Sirloin
Was looking for something for tonight’s dinner and I believe I found it!!
I hope you love the salisbury steak Ramona!
Can’t wait to try this
I hope you love it when you do Donna!
I like slow cook recipes
I did this WHOLE recipe in my stove-top pressure cooker, w/EXCELLENT results! 18 min cook time. I did add 1 T. Better Than Bouillon to the gravy mix, and 1 t. each of salt, onion & garlic powder to the beef mixture. If the gravy isn’t as thick as you like, thicken it w/a little cornstarch or flour mixed w/a little water & simmered.
Thank you for sharing that Kim! Sounds like it turned out perfectly!
Could those same additions work ok with regular cast iron chicken fryer?
While the mushroom, onion sauce is well seasoned, the patties were bland with no salt.
You could certainly add salt if you’d like.
I followed this recipe exactly with the single exception that I had beef broth, not condensed. I have two thoughts: first, be sure to use a very lean ground beef or there will be too much grease in the gravy. Second, I would either use considerably less or omit the ketchup. I was hoping for a nice onion, mushroom brown gravy and got a gravy that was overly sweet to my taste. I am not a big fan of ketchup. Perhaps straight tomato sauce rather than sugar ladened ketchup would be better.
I do think tomato sauce (or even just tomato paste) would work well in this recipe.
That’s so funny because i was starting prep to make that tonight. I also have to make my son different foods doesnt eat red meat or much meat for that matter. Im making him teriyaki tofu grain bowl.
Hope you loved it Amber!