Salisbury Steak with Mushroom Gravy

Dinner1-PotBudgetGround Beef

Classic Salisbury Steak with Mushroom Gravy! It's ready in under an hour and cooks all in one skillet. Just like mom used to make. Serve with buttered noodles or mashed potatoes.

Photography Credit: Coco Morante

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

We 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.

VIDEO! How to Make Salisbury Steak

What Is Salisbury Steak?

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.

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.

Salisbury Steak with Mushroom Gravy served with noodles and veggies

How to Make Salisbury Steak

Start by mixing together the patty mixture, then shaping the patties and searing them in a skillet. Next, cook the mushrooms and onions, and add a simple sauce of tomato paste, mustard, and beef broth. Nestle the patties back into the skillet and let everything simmer until the patties are cooked through. Thicken the sauce with a little cornstarch to make a rich gravy, and you’re done!

Start to finish, dinner is ready in under an hour and only uses one skillet.

What to Serve with Salisbury Steak

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.

Best homemade salisbury steaks served from the pan

Storing and Freezing Salisbury Steak

Leftovers will keep refrigerated for 3 to 4 days and can be reheated gently in the oven or in the microwave.

Salisbury steak also freezes well, so feel free to double the recipe and freeze half. I suggest freezing in a baking pan (8×8 or 9×9). Thaw overnight in the fridge, and then heat it back up in a 350ºF oven, tightly covered with foil for about 35 minutes. (If you don’t want your pan tied up in the freezer, line it with foil, then lift out the steaks once frozen and store them in a freezer bag.)

More Easy Recipes with Ground Beef!

Updated February 27, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

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.

ground beef, breadcrumbs, egg, salt, and pepper for the homemade salisbury steak mix Shape the ground beef mixture into round salisbury steaks

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.

Sear the salisbury steaks in a pan Sear the homemade salisbury steaks on both sides in a pan

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.

Cook the mushrooms and onions for homemade salisbury steak Golden, cooked mushrooms and onions for the best salisbury steak 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.

Add broth to the pan to make the best salisbury steak gravy Add mustard and tomato paste to the sauce for salisbury steak gravy Add the steaks back to the pan with the mushroom sauce Cover the salisbury steaks and cook until steaks are cooked through

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.

Add cornstarch to the sauce to make a rich salisbury steak gravySpoon some of the gravy over top of the salisbury steaks

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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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

18 Comments / Reviews

No ImageSalisbury Steak with Mushroom Gravy

Did you make it? Rate it!

  1. Charise

    This was a huge hit! The only substitution I made was that I used homemade chicken stock instead of the beef. Otherwise, I followed it as directed. I served it with mashed potatoes and peas. I’ll definitely be making this again!

    xxxxxyyyyy

  2. 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

  3. 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

  4. 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

  5. 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

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Salisbury Steak with Mushroom Gravy served with noodles and veggies on a round plate with veggies and butter noodlesSalisbury Steak with Mushroom Gravy