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 is ready in about 30 minutes!

salisbury steak with mushroom gravy cooked in a skillet

What is Salisbury Steak?

This recipe starts with homemade Salisbury steak patties, which are simmered until tender in a rich and creamy mushroom gravy.

  • This is a deliciously comforting meal with a rich mushroom gravy.
  • This budget-friendly dinner uses common 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 steak together and the egg adds moisture.
  • Mushrooms: These are used in the gravy for a rich, earthy flavor. If you don’t like mushrooms, you can use extra onions.
  • 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 Dijon mustard.
  • Toppings: French-fried onions, grated cheese, or even a fried egg make great toppings.

How to Make Salisbury Steak

This homemade Salisbury steak recipe is a classic comfort food for good reason!

  1. Cook 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!

Leftovers

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
4.92 from 129 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 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

Ingredients  

  • 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

Instructions 

  • Melt the butter in a large skillet. Add the sliced onion and cook, stirring occasionally, over medium heat until it begins to soften, about 4 minutes.
  • Add the sliced mushrooms and cook until the liquid is absorbed.
  • While the mushrooms are cooking, In a large bowl, combine ground beef, ¼ cup of beef broth, Panko bread crumbs, egg, garlic powder, and black pepper. Mix well and form into 6 patties, about ½ inch thick.
  • In another small bowl, whisk together the remaining beef broth, ketchup, Worcestershire sauce, flour, mustard powder, and water.
  • Remove mushrooms and onions from the pan. Place the beef patties in the pan and brown them, about 2 minutes on each side.
  • Place the cooked mushrooms and onions on top of the patties, pour the broth mixture over the top and cover the pan. Let it simmer for 20 minutes or until the beef is cooked through.
  • Serve over mashed potatoes.

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. 
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. 
4.92 from 129 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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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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Comments

  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.