This homemade Salisbury Steak recipe has juicy, seasoned ground beef patties smothered in a rich, savory mushroom gravy! It’s easy to make in one skillet and perfect for serving over creamy mashed potatoes for a cozy, family-friendly dinner.

Be sure to try my Slow Cooker Short Ribs  and Swedish Meatballs next!

A skillet with Salisbury Steak in a thick mushroom gravy topped with fresh parsley.

Salisbury Steak

There’s nothing quite like homemade Salisbury Steak smothered in a rich, savory mushroom gravy! This classic comfort food is made with seasoned ground beef patties that are seared until golden, then simmered in gravy until perfectly tender and juicy.

My favorite trick is using a panade, a simple mixture of breadcrumbs and liquid that helps keep the beef tender and flavorful. I also love adding Worcestershire sauce and beef bouillon to the gravy for extra depth of flavor.

Everything comes together in one skillet, and it’s perfect served over homemade mashed potatoes or buttered noodles. You can even prepare the patties ahead of time or freeze them for a future dinner! 

The Secret to Juicy Salisbury Steak

The key to tender, juicy Salisbury Steak is a panade: a mixture of breadcrumbs and liquid that helps the meat retain moisture as it cooks.

  • How It Works: The starch in the breadcrumbs absorbs liquid and helps create a softer, more tender texture as the meat cooks.
  • Don’t Overmix: Gently combine the panade with the ground beef just until incorporated. Overmixing can make the patties dense and tough.
  • Keep the Patties Together: Refrigerate the formed patties for 15 minutes before searing. This helps them firm up and hold their shape during cooking. 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Soften the onions/garlic and let cool. Combine egg, milk, mustard, ketchup, Worcestershire sauce, oregano, and salt/pepper. Add the breadcrumbs and onions/garlic. Stir to combine, it will form a paste.

Gently combine the panade with the meat until just combined. Don’t overmix or the meat will become tough.

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Combining meat with a panade to make mixture for Salisbury steak.

Form into patties and sear 2 at a time in olive oil over medium-high heat, 1 minute per side. Remove and set aside. The middle will still be uncooked.

Molding and searing meat patties for Salisbury steak.

Make the Gravy: Saute onions for 5 minutes. Add mushrooms and cook for another 5 minutes. Add gravy ingredients except for the cornstarch/cold water. 

Sauteing onions and mushrooms and adding beef broth to make gravy.

Bring the gravy to a boil and slowly add the cornstarch slurry until desired level of thickness is obtained. Add the steaks back and spoon the sauce on top. Cook for 10-15 minutes. 

Adding Salisbury Steak to mushroom gravy in a skillet.

Thickening the Gravy

This recipe uses a cornstarch slurry to create a thick, smooth mushroom gravy. For a more traditional flour-based gravy, you can make a roux instead! Both methods work well, so use whichever you prefer.

  1. After sautéing the onions and mushrooms, melt 2 tablespoons of butter in the skillet.
  2. Whisk in 2 tablespoons of flour and cook for 1–2 minutes, stirring continuously, to eliminate the raw flour taste.
  3. Gradually pour in the beef broth, whisking constantly to create a smooth gravy.
  4. Add the remaining gravy seasonings and bring to a gentle simmer.
  5. Return the Salisbury Steaks to the skillet, spoon the gravy over them, and cover. Simmer for 10–15 minutes, until the patties reach an internal temperature of 160°F.

Note: If using the roux method, omit the cornstarch slurry. Use one thickening method or the other, not both. The gravy will continue to thicken as it simmers. 

Pro Tips

  • Ground Beef: I recommend 80% lean ground beef for tender, juicy Salisbury Steak. Leaner beef can be used, but the patties may be slightly less moist.
  • Don’t Overmix: Gently combine the beef with the panade just until incorporated. Overworking the mixture can make the patties tough.
  • Keep the Patties Together: Refrigerate the formed patties for 15 minutes before searing. Use a wide spatula to support each patty when flipping.
  • Searing: Brown 2 patties at a time to avoid overcrowding the skillet. They don’t need to be fully cooked at this stage, as they’ll finish cooking in the gravy.
  • Mushrooms: White button mushrooms work well, but cremini mushrooms are another delicious option. The mushrooms and onions can also be omitted if preferred.
  • Gravy: Beef broth, bouillon, and Worcestershire sauce give the gravy its rich, savory flavor. Add the cornstarch slurry gradually until your desired thickness is reached. For a traditional flour-based gravy, see my optional roux method below.
  • Adjusting the Consistency: If the gravy becomes too thick, gradually add a splash of beef broth until it’s just right.
  • Serving Suggestions: These are perfect with homemade mashed potatoes, buttered noodles, or roasted green beans.

Make-Ahead Method

  • Refrigerate: Prepare and shape the Salisbury Steak patties as instructed. Cover tightly and refrigerate overnight until ready to cook.
  • Freeze: Place the uncooked patties on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer bag or airtight container, separating the patties with parchment paper to prevent sticking. Freeze for up to 3 months for best quality.
  • To Cook: Thaw frozen patties completely in the refrigerator overnight, then sear and prepare with the mushroom gravy as instructed.

Storage and Reheating

  • Refrigerate: Store leftover Salisbury Steak with the gravy in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Let cool completely, then freeze the patties with the gravy in an airtight, freezer-safe container for up to 3 months.
  • Reheat: Thaw frozen leftovers in the refrigerator overnight. Reheat gently in a covered skillet over medium-low heat until heated through. Add a splash of beef broth if the gravy has thickened during storage.
  • Make Ahead: The uncooked patties can be formed and refrigerated overnight or frozen for up to 3 months. Thaw frozen patties in the refrigerator before cooking.

What to Serve with Salisbury Steak

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Salisbury Steak in a skillet topped with mushroom gravy and fresh parsley.

Salisbury Steak

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
4.99 from 71 ratings
Servings: 4 people
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This homemade Salisbury Steak recipe has juicy, seasoned ground beef patties smothered in a rich, savory mushroom gravy! It's easy to make in one skillet, perfect with mashed potatoes, and makes a delicious family dinner. Make it ahead or freeze for later!

Ingredients

US Customary - Metric

Salisbury Steak

  • 3 tablespoons olive oil, divided
  • ½ cup yellow onion, minced
  • 2 garlic cloves, minced
  • 1 large egg, whisked
  • ¼ cup milk
  • 1 teaspoon yellow mustard
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup Italian breadcrumbs, can sub Panko
  • 1 lb. ground beef, 80% lean

Gravy

  • 1 tablespoon olive oil
  • ½ cup onion, finely diced
  • 1 tablespoon unsalted butter
  • 8 oz. white button mushrooms, sliced
  • 2 ½ cups beef broth
  • 1 beef bouillon cube
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons Worcestershire sauce
  • 3 tablespoons cornstarch +3 tbsp. cold water

Instructions

Form and Sear the Steaks

  • Heat 1 tablespoon olive oil over medium heat. Soften the onions for 5 minutes. Add the garlic and cook for 1 more minute. Remove and let cool.
  • In a large bowl, whisk together the egg, milk, mustard, ketchup, Worcestershire sauce, oregano, salt, and pepper. Add the breadcrumbs and stir to form a paste. Stir in the cooked onions/garlic.
  • Add the ground beef. Use your hands to mix until just combined, don’t overmix or the meat will become tough. Form into 4 oval steaks. Refrigerate them for 15 minutes to ensure they stay together.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown 2 steaks at a time on each side for 1-2 minutes, remove and set aside. The middle will finish cooking in the gravy.

Prepare the Gravy

  • Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the onions and soften for 5 minutes. Add 1 tablespoon of butter along with the mushrooms and cook until golden, about 5 more minutes.
  • Add the beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce.
  • Combine the cornstarch and cold water until completely uniform. Bring the gravy to a boil and slowly whisk in the cornstarch mixture until desired level of thickness is obtained, you may not need to add it all. Decrease heat to medium-low.

Add the Steaks

  • Add the Salisbury Steak back and spoon the gravy on top. Cover and cook for 10-15 minutes. Remove from heat, it’s done when the internal temperature reaches 160° F.
  • Serve with mashed potatoes and roasted green beans!

Notes

Pro Tips:
  • Ground Beef: I recommend 80% lean ground beef for juicy, tender Salisbury Steak.
  • Panade: The breadcrumb and milk mixture helps keep the patties moist and tender. Mix the meat gently until just combined to prevent it from becoming tough.
  • Keep the Patties Together: Refrigerate the formed patties for 15 minutes before searing. Use a wide spatula to support them when flipping.
  • Searing: Brown 2 patties at a time to avoid overcrowding the skillet. They will finish cooking in the gravy.
  • Mushrooms: White button or cremini mushrooms work well. The onions and mushrooms in the gravy can also be omitted if preferred.
  • Gravy: Add the cornstarch slurry gradually until your desired consistency is reached. If the gravy becomes too thick, add a splash of beef broth. A flour-based roux can also be used instead (see below).
  • Serving Suggestions: Serve with homemade mashed potatoes, buttered noodles, or roasted green beans.
  • Cookbook: This recipe is featured in The Cozy Cookbook on page 71!
Alternative Gravy Method (Roux):
For a traditional flour-based gravy, use a roux instead of the cornstarch slurry.
  1. After sautéing the onions and mushrooms, melt 2 additional tablespoons of butter in the skillet.
  2. Whisk in 2 tablespoons of flour and cook for 1–2 minutes, stirring continuously.
  3. Gradually whisk in the beef broth until smooth.
  4. Add the bouillon, seasonings, and Worcestershire sauce. Bring to a gentle simmer.
  5. Return the patties to the skillet, spoon the gravy over them, and cover. Cook for 10–15 minutes, until the internal temperature reaches 160°F.
Note: Omit the cornstarch and water mixture when using this method. The roux thickens the gravy instead.
Make Ahead Method:
  • Refrigerate: Prepare and shape the patties as instructed. Cover tightly and refrigerate overnight until ready to cook.
  • Freeze: Arrange the uncooked patties on a parchment-lined baking sheet and freeze until firm. Transfer to an airtight container or freezer bag, separating layers with parchment paper. Freeze for up to 3 months.
  • To Cook: Thaw frozen patties completely in the refrigerator overnight, then sear and prepare with the mushroom gravy as instructed.
Storage and Reheating:
  • Refrigerate: Store leftovers with the gravy in an airtight container for up to 3 days.
  • Freeze: Let cool completely, then freeze the cooked patties with the gravy for up to 3 months.
  • Reheat: Thaw frozen leftovers overnight in the refrigerator. Reheat gently in a covered skillet over medium-low heat until heated through. Add a splash of beef broth if the gravy has thickened during storage.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 444kcal, Carbohydrates: 22g, Protein: 32g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 1442mg, Potassium: 834mg, Fiber: 2g, Sugar: 5g, Vitamin A: 215IU, Vitamin C: 6mg, Calcium: 93mg, Iron: 5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie