Salisbury Steak with Mushroom Gravy

Dinner1-PotBudgetGround Beef

Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Learn how to make Salisbury Steak just like mom used to make. Serve with buttered noodles or mashed potatoes.

Photography Credit: Coco Morante

How to Make Salisbury Steak

Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it?

The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy.

Salisbury Steak with Mushroom GravyWe eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak.

This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy.

While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal.

Whether you enjoyed homemade Salisbury steak growing up, or you have only glimpsed it among the frozen TV dinners at the grocery store, I urge you to give this version a try!

Salisbury Steak with Mushroom Gravy Recipe

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: 4 servings

Serve with buttered noodles or mashed potatoes.

Ingredients

For the steaks:

  • 1 pound ground beef
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons neutral-flavored oil cooking oil (I use avocado oil)

For the mushroom sauce:

  • 8 ounces crimini or brown mushrooms, sliced
  • 1 small yellow onion, sliced
  • 1 clove garlic, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons prepared yellow mustard
  • 1 1/2 cups low sodium beef broth
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Method

1 Make the beef patties: In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper.

Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty.

Salisbury Steak with Mushroom Gravy

2 Sear the patties in a skillet: Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes.

Transfer the patties to a plate.

Salisbury Steak with Mushroom Gravy Salisbury Steak with Mushroom Gravy

3 Cook the mushrooms, onions, and garlic: There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet.

Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes.

Salisbury Steak with Mushroom Gravy Salisbury Steak with Mushroom Gravy

4 Stir in the liquids and braise the patties: Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet.

Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes.

While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes.

Salisbury Steak with Mushroom Gravy Salisbury Steak with Mushroom Gravy Salisbury Steak with Mushroom Gravy Salisbury Steak with Mushroom Gravy

5 Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat.

Salisbury Steak with Mushroom GravySalisbury Steak with Mushroom Gravy

6 Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.

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Salisbury Steak with Mushroom Gravy in Serving Dish

Coco Morante

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

More from Coco

17 Comments / Reviews

No ImageSalisbury Steak with Mushroom Gravy

Did you make it? Rate it!

  1. N. Frye

    My husband absolutely loved this!!!! I served it with Ore-Ida Homestyle Steam & Mash potatoes and black beans. It was Great!!!

    I made it exactly as it is written.

    Thank You So Much for posting this recipe!

    N. Frye

    xxxxxyyyyy

  2. Alicooksfor5

    Another winning meal from Simply Recipes. This is the first time I’ve tried to make Salisbury steak without using condensed soup and there’s no reason to ever go back. This is just as easy and so much tastier, especially for mushroom lovers. I made this with ground turkey and gluten free crumbs, tripled the amounts and finished in a baking dish covered with foil. With mashed potatoes and roasted vegetables, this was a perfect cold weather comfort meal.

    xxxxxyyyyy

  3. Breanna

    Wow! This was great. The only change I made was I used ground bison steak. I’ll definitely be making this again. Thank you.

    xxxxxyyyyy

  4. Dala

    Pretty darn good. I was nervous at first when I mixed the sauce into the pan. I sampled it and all I could taste was the mustard. I added a shot of red wine, to detract from the mustard, and it came out great. Not sure if the wine made a difference or if it just all came together after simmering. I also added Worchestshire sauce, and put a lot more onions, garlic and mushrooms into this, because we love veggies. We are not the kind of people to typically salt our food, so instead of putting the called for amount into the meat, I just did a light shake once with the salt shaker. It was still a bit on the salty side for us (including using low sodium broth), so, next time, I would not add it to meat. We will make this again, with the changes! Thanks for the recipe. With some beautiful mashed potatoes, and a sexy salad, this was a very comfort-food type of meal and well sated us both!

    xxxxxyyyyy

  5. Blake

    Another fantastic recipe! I’ve made this several times – it’s quick, easy and economical. A couple of things I do to make the sauce more consistent – I make beef broth using better than bullion – I whisk the mustard and tomato paste into the broth before adding it to in with the mushroom / onion mix. Also – after the steaks are done braising – I remove them, thicken the sauce with the cornstarch rue then put them back. I find these steps make it easier to get a consistent and thick sauce.

    xxxxxyyyyy

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Salisbury Steak with Mushroom Gravy served with noodles and veggiesSalisbury Steak with Mushroom Gravy