Easy Salisbury Steak

This easy and delicious Salisbury Steak recipe is an updated version of the classic! This quick to make juicy steak is packed with flavor, covered in brown gravy, onions and mushrooms.

Easy Salisbury Steak recipe in a skillet with brown gravy, onions and mushrooms

Homemade Salisbury Steak Is An Easy Dinner Idea!

Salisbury Steak is one of those recipes we’ve all had at some point in our lives…whether it be a random frozen dinner, at your Grandma’s house, or in the school cafeteria, I feel like Salisbury Steak definitely had a moment. And really what’s not to love…it’s easy, it’s super tasty, and my recipe takes the old-fashioned-ness out of it!

Salisbury Steak with gravy and garnished with parsley in a skillet

What Is Salisbury Steak?

Salisbury Steak is simply a ground beef steak covered in brown gravy. Think of it like a well-seasoned hamburger steak coated in flavor packed gravy, often with onions, mushrooms, or both like my recipe! It’s an inexpensive option for a steak dinner, if you’re on a budget.

Recipe Ingredients:

This is a quick breakdown of the ingredients you will need. The full recipe and measurements can be found in the recipe card at the bottom of the post.

Ground Beef Steak:

  • Lean ground beef. I use either a 90% lean ground beef when I make this recipe.
  • Breadcrumbs. You can use either plain, seasoned, or Panko breadcrumbs. Just use whatever you have on-hand, that’s the beauty of this easy, forgiving recipe!
  • Onion. For the onion used in the steaks I prefer a very finely dived onion, or even a grated onion. I don’t like large pieces of onion throughout the steak, as there are plenty of onions in the gravy.
  • Dry mustard. If you don’t have dry mustard you can substitute 1 tablespoon of dijon mustard instead.
  • Worcestershire sauce 
  • Salt and pepper
  • Olive oil

Gravy:

  • Butter. I prefer using salted butter, but you can use salted or unsalted.
  • Onion. I like to use yellow onion in this recipe, or you can omit the onions in the gravy if you have picky eaters.
  • Mushrooms. You can omit the mushrooms of you just don’t like them, just like the onions. I love the mushrooms in this recipe, though. I just use white mushrooms, but you use most varieties here, like portobello or shitaki. Also you can use as many or few as you like. I usually add in more than the recipe calls for because I love them!
  • Salt and pepper.
  • Beef Broth. You can also use Beef Stock for a more robust flavor.
  • Worcestershire sauce.
  • Tomato paste (or ketchup). I make it both ways. If I have a tube of tomato paste that I need to use up, I’ll use that instead, but if I don’t, ketchup works too! My mom always used ketchup in her recipe.
  • Cornstarch and water. This will create a slurry, which you use to thicken up your gravy. Make sure to use cold water!

How To Make Salisbury Steak:

This is a great recipe to prep in advance for weeknight dinners, or entertaining. The process is very easy, and it’s made with pantry-staple ingredients, most that you probably have in your kitchen right now!

  1. Season your ground beef and form 6 equal-sized patties about 3/4- inch thick.
  2. Brown the patties in a large skillet and then transfer to a plate. Cover with foil to keep warm, or place in a warm oven while you prepare your gravy.
  3. Sauté your onions and mushrooms in the same skillet until softened and browned. Season your veggies now with a little salt and pepper.
  4. Add in the broth, Worcestershire, and tomato paste or ketchup. Simmer for a few minutes and then add in your cornstarch slurry to thicken the gravy up a little bit.
  5. Add your steaks back into the gravy and cook for a few more minutes until they’re completely cooked through, spooning the gravy on top of the steaks.
  6. Garnish with parsley if you wish!
ground beef steak cooked in a skillet with brown gravy

Tips For Success:

  • Prep all your ingredients before you start cooking. Measure, dice, slice, and chop everything ahead to make the process easy!
  • You can also make your beef patties ahead. I like to do this in the morning so they’re already ready when I’m set to cook!
  • Make sure to brown your patties on both sides. This adds flavor! Don’t worry if they aren’t cooked through when you brown them. They will have more time to cook as they simmer in the gravy!
  • Like I said above you can really make this dish to your own preference, omitting the mushrooms, onions, or both if that is your preference.

Serving Suggestions:

There are a few ways we like to enjoy Salisbury Steak in our house:

  1. On its own for a lower carb meal.
  2. With mashed potatoes and a green veggie. The gravy is delish on potatoes!
  3. Over egg noodles! We do this in a pinch for a hearty dinner.
  4. With rice, peas, and a side of garlic bread to soak up the gravy!

How To Store and Reheat Leftovers:

This is an easy dish to store and reheat. Just Store it airtight in the fridge for up to 3 days and reheat it right in the microwave, or on the stove top.

Spooning steak and gravy

More Ground Beef Dinner Ideas:

Print

Salisbury Steak

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 45 minutes
  • Yield Yield: serves 46 1x
  • Category Category: Beef
  • Method Method: Stove Top
  • Cuisine Cuisine: Dinner

Description:

This easy and delicious Salisbury Steak recipe is an updated version of the classic! This quick to make juicy steak is packed with flavor, covered in brown gravy, onions and mushrooms.


Ingredients:

Steak:

  • 1 1/2 pounds lean ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup finely diced onion
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil

 

Gravy:

  • 2 tablespoons butter
  • 1 medium onion, thinly sliced
  • 3 cups sliced mushrooms
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste (or ketchup)
  • 2 tablespoons cornstarch
  • 2 tablespoon cold water
  • Optional – Parsley to garnish

Instructions

  1. Steak: In a large bowl combine ground beef, breadcrumbs, onion, dry mustard, Worcestershire sauce, salt, and pepper. Mix the ingredients together with your hands until evenly combined. Form the meat into 6 equal oval shaped patties, about 3/4- inches thick.
  2. In a large skillet, heat olive oil over medium-high heat. Cook the patties for 5- minutes on each side, until browned. The insides will still be slightly pink. Remove from the pan and transfer to a plate. Cover the plate with aluminum foil to keep warm. (Alternately, you can place the patties in a warm oven.)
  3. Gravy: Remove excess grease from the skillet and melt the butter over medium heat. Add in the onions and mushrooms and cook for 7- 8 minutes until soft. Season with salt and pepper. Add in the beef broth, Worcestershire, and tomato paste and cook until mixture comes to a boil. Combine the cornstarch and water and add to the mixture. Simmer until mixture is slightly thickened. Season with salt and pepper to taste.
  4. Add the meat back into the gravy and spoon over the top to coat. Cook for an additional 5 minutes, until the beef is cooked all the way through. 
  5. Garnish with parsley, if desired.

Notes:

Store airtight in the refrigerator for up to 3 days.

Keywords:: cookies and cups, salisbury steak, dinner idea, steak, recipe, ground beef

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Stephanie
July 15, 2021 8:53 am

I made this last night for dinner and it was delicious. The only thing I changed was omitting the mushroom from the sauce as only my husband and I eat them – so onions only. Also, I chopped the onion finely for the hamburger steaks in the food processor and through in some garlic too. Overall, a solid, delicious recipe. Thanks for this.

Sarah Encabo
July 8, 2021 6:00 pm

Do you think this could be made with ground turkey as well? I have picky eaters that won’t go near beef.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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