This easy Salisbury Steak recipe is comforting, delicious, and perfect for a weeknight dinner.

Made with tender beef patties and simmered in a rich and delicious mushroom gravy, it’s a meal that the whole family loves.

Serve it over mashed potatoes or egg noodles for an extra dose of comfort. And the best part? It’s ready in about 30 minutes!

Salisbury Steak topped with mushrooms and sauce

An Easy Weeknight Meal

Homemade Salisbury steak patties are simmered until tender in a creamy mushroom gravy.

  • This is a favorite comfort food with a rich mushroom gravy.
  • This budget-friendly dinner uses ingredients you likely have on hand.
  • It’s easy to make and can be prepared ahead of time, this dish freezes and reheats well.
  • Mushroom Salisbury steak is ready in about 30 minutes in just one pan
ingredients assembled to make mushroom salisbury steak, including mushroom, ground beef, onion, egg, bread crumbs, butter, ketchup, beef broth, and worcestershire sauce

Ingredients in Salisbury Steak

Ground beef Use lean ground beef (80/20 lean-to-fat ratio) for the best flavor and texture. You can also use ground turkey for a healthier option. If you’re short on time, pre-made frozen patties or meatballs work too!

Breadcrumbs & Egg These bind the patties together, and the egg adds moisture.

Mushrooms – Mushrooms add a rich flavor to the gravy. They can be replaced with extra onions if you’d prefer.

Gravy – The gravy is made with a roux (flour and butter) and low sodium beef broth, flavored with garlic, onion powder, and thyme.

Seasoning – Worcestershire sauce, dry mustard, salt, and pepper are all you need, but feel free to add any other seasonings or herbs you like. 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!

  1. Cook the onions and mushrooms in a large skillet (per the recipe below).
  2. Form beef mixture into patties. Brown patties in the pan.
  3. Add the gravy ingredients and simmer the patties in the mushroom gravy until cooked through.
salisbury steak with mushroom gravy and onions cooked in a skillet

What to Serve With Salisbury Steak

Here are some of our favorite side dishes to smother with the rich brown gravy!


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.

salisbury steak topped with mushroom gravy over mashed potatoes with mixed vegetables

More Ground Beef Recipes We Love

Did your family love this Mushroom Salisbury Steak recipe? Leave us a rating and a comment below!

salisbury steak with mushroom gravy and onions cooked in a skillet
4.93 from 163 votes↑ Click stars to rate now!
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Salisbury Steak

Quick and easy Mushroom Salisbury Steak is one of our favorite comfort food recipes, and it cooks in just one pan!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings



  • 2 tablespoons salted butter
  • 1 medium onion thinly sliced
  • 1 ¼ cups mushrooms thinly sliced
  • 1 ½ pounds lean ground beef
  • 10 ½ ounces condensed beef broth divided
  • ½ cup Panko bread crumbs
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dry mustard
  • cup water


  • In a large skillet, melt the butter over medium heat. Add the sliced onion, and cook stirring occasionally, until softened, about 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, ½-inch thick.
  • In a separate small bowl, whisk the remaining beef broth, ketchup, Worcestershire sauce, flour, mustard powder, and water.
  • Place the beef patties in the same skillet over medium heat and brown 2 minutes per side. Add the mushroom mixture and the broth. Cover and simmer for 20 minutes or until the beef is cooked through.
  • Serve over mashed potatoes or egg noodles.


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. 
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.  
Store leftovers in an airtight container in the fridge for up to 4 days. 
4.93 from 163 votes

Nutrition Information

Calories: 248 | Carbohydrates: 10g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 268mg | Potassium: 550mg | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 3.4mg

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

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Salisbury Steak served on mashed potatoes with veggies with text
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Top image - salisbury steak served on mashed potatoes with vegetables. Bottom image - salisbury steak in a pan with sauce and mushrooms


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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 5 stars

  2. Great recipe. Only change I made was making a rue for a thicker gravy over the Salisbury steak and of course mashed potatoes.5 stars

  3. 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.5 stars

    1. 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!

  4. I have looked over your recipes and I thought that they looked so delicious. So I would like to follow and receive the recipes.

    1. 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.

  5. 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!5 stars

  6. 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 wrong2 stars

  7. usually the big difference between hamburger steak and salisbury steak was the salisbury steak has better meat used , like ground round or Sirloin4 stars

  8. 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.5 stars

  9. 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.3 stars

  10. 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.