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!
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 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!
- Cook the onions and mushrooms in a large skillet (per the recipe below).
- Form beef mixture into patties. Brown patties in the pan.
- Add the gravy ingredients and simmer the patties in the mushroom gravy until cooked through.
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.
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
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
- ⅓ cup water
Instructions
- 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.
Notes
Nutrition Information
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.
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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!