Homemade Salisbury Steak with Mushroom Gravy

Salisbury steak with mushroom gravy is a classic comfort food made with seasoned ground beef patties that are browned in a skillet and then simmered in a rich brown gravy. Unlike a regular hamburger, the beef is mixed with breadcrumbs, egg, Worcestershire sauce, and seasonings before being shaped into patties. This homemade version is finished in a savory onion and mushroom gravy that cooks right in the same skillet.

Does anyone else remember those frozen Salisbury steak dinners? I definitely do, and I have to admit, I always liked them. But once you make Salisbury steak from scratch with a rich homemade gravy, it’s hard to go back.

These Salisbury steaks are made with seasoned ground beef, browned in a skillet, then simmered until tender in a savory onion and mushroom gravy. I finely chop the mushrooms so they blend right into the gravy, giving it plenty of flavor without big pieces of mushroom in every bite.

And you definitely want mashed potatoes with this one. That rich gravy spooned over a pile of creamy mashed potatoes might just be my favorite part of the whole meal. It’s an easy, comforting dinner that feels right at home on a busy weeknight.

Why You’ll Love This Salisbury Steak Recipe

• Rich homemade gravy: The onion and mushroom gravy is full of savory flavor and gets a splash of half-and-half at the end for a smooth, rich finish.
• Simple ingredients: Everything in this recipe is easy to find, and you probably already have many of the seasonings and pantry staples on hand.
• Made in one skillet: The patties are browned first, then the onions, mushrooms, and gravy are made right in the same pan so none of those flavorful browned bits go to waste.
• Perfect for busy nights: Salisbury steak feels like an old-fashioned Sunday dinner, but it’s easy enough to make during the week.
• Made for mashed potatoes: That rich brown gravy is reason enough to make a big batch of creamy mashed potatoes to go alongside it.

Ingredients You’ll Need

For the Salisbury Steaks

Ground beef: I use 2 pounds of 85/15 ground beef. It has enough fat to keep the patties juicy and flavorful as they finish cooking in the gravy.

Seasoned breadcrumbs: Help bind the meat mixture together while adding a little extra flavor.

Eggs: Two large eggs help hold the patties together as they brown and simmer.

Ketchup and Dijon mustard: Add moisture and a little tang to the beef mixture without overpowering the other flavors.

Worcestershire sauce: Adds a deep, savory flavor that works especially well with the beef.

Onion powder, garlic powder, and paprika: A simple combination that seasons the patties throughout without adding chunks of onion or garlic.

Salt and black pepper: Bring all of the flavors in the beef mixture together.

Olive oil: Used for browning the patties and developing that flavorful crust on the outside.

For the Onion and Mushroom Gravy

Butter: Adds richness and gives the onions and mushrooms plenty of fat to cook in after the patties are removed from the skillet.

Yellow onion: One large yellow onion gives the gravy plenty of onion flavor without overpowering the beef.

Baby bella mushrooms: Use about 6 ounces, or roughly 2 cups finely chopped. Chopping them small allows them to blend into the gravy while still adding plenty of savory mushroom flavor.

Garlic: Fresh minced garlic adds another layer of flavor to the onions and mushrooms.

All-purpose flour: You’ll need ¼ cup to thicken the gravy. Cooking it briefly before adding the broth gets rid of the raw flour taste.

Beef broth: Creates the base of the brown gravy and helps loosen all those flavorful browned bits left in the skillet.

Worcestershire sauce, ketchup, and Dijon mustard: These add depth, a little tang, and balance to the gravy without any one flavor standing out.

Dried thyme: Adds a subtle herby note that pairs well with the beef, mushrooms, and onions.

Half-and-half: A small splash at the end gives the gravy a smoother, richer finish without making it taste like a cream sauce.

Salt and black pepper: Season the gravy to taste once it has had a chance to simmer and the flavors have come together.

Fresh parsley: Optional, but perfect for adding a little fresh color to the finished skillet before serving.

How to Make Salisbury Steak with Mushroom Gravy

1. Make the Salisbury Steak Patties

Add the ground beef, seasoned breadcrumbs, eggs, ketchup, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, paprika, salt, and black pepper to a large bowl.

Gently mix everything together just until combined. Avoid overworking the beef, which can make the finished patties firm instead of tender.

Divide the mixture into 6 equal portions and shape each one into a thick oval patty.

2. Brown the Patties

Heat the olive oil in a large skillet over medium to medium-high heat.

Add the Salisbury steak patties and brown them for about 3 to 4 minutes per side, or until they develop a nice brown crust. They don’t need to be completely cooked through at this point because they’ll finish cooking in the gravy.

Transfer the browned patties to a plate and set aside. Don’t clean out the skillet. Those browned bits left behind add lots of flavor to the gravy.

3. Cook the Onions and Mushrooms

Reduce the heat to medium and add the butter to the same skillet.

Add the sliced onion and cook for about 5 to 6 minutes, stirring occasionally, until it begins to soften.

Add the finely chopped mushrooms and continue cooking for another 5 to 7 minutes, until they’ve released their moisture and the onions and mushrooms are soft and lightly browned.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

4. Make the Mushroom Gravy

Sprinkle the flour evenly over the onions and mushrooms. Stir well and cook for 1 to 2 minutes.

Slowly pour in the beef broth while stirring, scraping the bottom of the skillet to loosen all those flavorful browned bits.

Stir in the Worcestershire sauce, ketchup, Dijon mustard, and thyme. Bring the gravy to a gentle simmer and let it cook for a few minutes until it begins to thicken.

Stir in the half-and-half. Taste the gravy and season with salt and black pepper as needed.

5. Simmer the Salisbury Steaks

Nestle the browned patties back into the skillet, spooning some of the gravy over the tops.

Reduce the heat to low or medium-low, cover, and gently simmer for 15 to 20 minutes, or until the Salisbury steaks reach an internal temperature of 160°F.

Keep the gravy at a gentle simmer rather than a hard boil so the patties stay juicy and the gravy doesn’t reduce too quickly.

6. Finish and Serve

Spoon plenty of the onion and mushroom gravy over each Salisbury steak and sprinkle with fresh parsley.

Serve hot with creamy mashed potatoes and an extra spoonful of gravy over the top.

Helpful Tools for Making Salisbury Steak

You don’t need any special equipment to make homemade Salisbury steak, but these are a few kitchen tools that make the job a little easier.

Large skillet with a lid: A large, heavy skillet gives you plenty of room to brown the patties and make the gravy all in the same pan. A lid is helpful when the Salisbury steaks finish simmering in the gravy.

Instant-read meat thermometer: The easiest way to know when your Salisbury steaks are done is to check that the centers have reached 160°F.

Chef’s knife: A sharp knife makes quick work of finely chopping the mushrooms and slicing the onion.

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Tips for the Best Salisbury Steak

Don’t overmix the beef. Mix the ingredients just until everything is combined. Working the ground beef too much can make the Salisbury steaks dense instead of tender and juicy.

Make the patties about the same size. Dividing the mixture into 6 evenly sized patties helps them cook at the same rate. I like to shape mine into thick ovals rather than thin hamburger-style patties.

Get a good sear on the patties. You’re not trying to cook them completely during this step. Let them develop a nice brown crust on both sides, then remove them from the skillet. They’ll finish cooking in the gravy.

Don’t clean the skillet. Keep those browned bits left behind after searing the beef. Once you add the broth and scrape the bottom of the pan, all that flavor becomes part of the gravy.

Finely chop the mushrooms. I prefer smaller mushroom pieces in this gravy so they blend into the sauce instead of taking over every bite. About 6 ounces gives the gravy plenty of mushroom flavor without overpowering the beef.

Give the onions and mushrooms time to cook. Let the onions soften and the mushrooms release their moisture before making the gravy. This develops much more flavor than rushing straight to the broth.

Add the broth gradually. Slowly stirring the beef broth into the flour mixture helps create a smooth gravy without lumps.

Keep the final simmer gentle. Once the patties go back into the skillet, lower the heat and let them gently simmer in the gravy. A hard boil can reduce the gravy too quickly and isn’t necessary to finish cooking the beef.

Taste before adding more salt. Beef broth and Worcestershire sauce both bring saltiness to the gravy, so give everything time to simmer together before deciding whether it needs additional salt.

What to Serve with Salisbury Steak

For me, mashed potatoes are the obvious choice. This recipe makes plenty of rich onion and mushroom gravy, and a big scoop of creamy mashed potatoes gives you somewhere to put every last spoonful.

Here are a few other sides that pair well with Salisbury steak:

• Creamy mashed potatoes: My first choice for this dinner. Keep them simple and creamy so that rich gravy can be the star.
• Green beans: Steamed, sautéed, or roasted green beans add something fresh to the plate and help balance the richness of the beef and gravy.
• Roasted vegetables: Carrots, broccoli, Brussels sprouts, or a mixture of your favorite vegetables all work well.
• Buttered egg noodles: If potatoes aren’t on the menu, spoon the Salisbury steak and plenty of gravy over warm egg noodles.
• Homemade dinner rolls: Perfect for wiping up whatever gravy is left on the plate.
• Simple garden salad: A crisp salad with a tangy vinaigrette is a nice lighter option alongside this hearty dinner.

For a classic comfort-food supper, though, it’s hard to beat Salisbury steak, creamy mashed potatoes, and green beans. That’s exactly how I’d serve it again.

How to Store and Reheat Salisbury Steak

Storing Leftovers

Allow the Salisbury steak and gravy to cool, then transfer everything to an airtight container. Store in the refrigerator for up to 3 to 4 days.

I recommend storing the patties right in the gravy. This helps keep the Salisbury steaks moist and gives them even more time to soak up all that flavor.

Reheating

For the best results, reheat the Salisbury steak and gravy together in a covered skillet over low heat until warmed through. If the gravy has thickened too much in the refrigerator, add a small splash of beef broth or water to loosen it.

You can also reheat individual portions in the microwave. Cover the dish and heat in short intervals, spooning some of the gravy over the Salisbury steak before serving.

Can You Freeze Salisbury Steak?

Yes. Salisbury steak freezes well, especially when the patties are stored with the gravy.

Allow everything to cool completely, then transfer the patties and gravy to a freezer-safe container. Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating gently on the stovetop. The gravy may thicken after freezing, so add a splash of beef broth as it reheats if needed.

Variations and Substitutions

Don’t like mushrooms? You can leave them out and make the recipe with just the onions. You’ll still end up with a flavorful homemade brown gravy.

Use white mushrooms: Baby bella mushrooms have a slightly deeper flavor, but regular white button mushrooms work just fine. Finely chop them the same way before adding them to the skillet.

Try a different ground beef: I prefer 85/15 ground beef because it gives the patties plenty of flavor and keeps them juicy. A leaner ground beef will work, but you may need a little extra oil when browning the patties.

Use plain breadcrumbs: If you don’t have seasoned breadcrumbs, use plain breadcrumbs and add a little extra Italian seasoning or your favorite dried herbs to the beef mixture.

Heavy cream instead of half-and-half: A small splash of heavy cream can be substituted for the half-and-half. Keep the amount small so the gravy stays rich and brown rather than turning into a cream sauce.

Make it extra oniony: If you’re an onion lover, slice an additional half onion and cook it along with the mushrooms.

Adjust the gravy consistency: If the gravy becomes thicker than you like while the Salisbury steaks simmer, stir in a splash of beef broth until it reaches the consistency you prefer.

Frequently Asked Questions

What is the difference between Salisbury steak and hamburger steak?

Both are made with ground beef, but Salisbury steak typically includes ingredients such as breadcrumbs, egg, Worcestershire sauce, and seasonings mixed into the meat. Hamburger steak is usually much simpler and may be made with little more than seasoned ground beef. Salisbury steak is also commonly served with a rich brown gravy.

How do you keep Salisbury steak from falling apart?

The eggs and breadcrumbs help bind the ground beef mixture together. Gently shape the patties so they hold together, but avoid overworking the meat. Browning the patties before adding them to the gravy also helps them hold their shape while they simmer.

Do you have to cook Salisbury steak before putting it in the gravy?

The patties don’t need to be completely cooked before going into the gravy, but they should be browned on both sides first. Browning gives the beef more flavor, helps the patties hold together, and leaves flavorful browned bits in the skillet that become part of the gravy.

How do I know when Salisbury steak is done?

The patties should reach an internal temperature of 160°F in the center. After browning, they finish cooking while gently simmering in the gravy for about 15 to 20 minutes.

Can I make Salisbury steak ahead of time?

Yes. You can prepare the entire dish ahead of time, refrigerate it, and gently reheat the patties right in the gravy. You can also shape the uncooked patties ahead of time, cover them tightly, and refrigerate until you’re ready to cook.

Can I make Salisbury steak without mushrooms?

Absolutely. Simply leave out the mushrooms and make the gravy with the onions. You’ll still have a rich, savory brown gravy that pairs perfectly with the beef.

Can I make the gravy thicker or thinner?

Yes. If your gravy gets too thick while simmering, add a small splash of beef broth. If it seems a little thin, let it simmer uncovered for a few extra minutes to reduce and thicken before serving.

More Easy Dinner Recipes

If you’re looking for more easy, comforting dinners to add to the rotation, here are a few more family favorites from The Pickled Farmhouse:

• Creamy Chicken and Stuffing Bake – Tender chicken, a creamy homemade sauce, and buttery stuffing come together in an easy casserole that’s perfect for busy weeknights.
• Homemade Hamburger Helper – A homemade take on the familiar boxed dinner with ground beef, pasta, and plenty of cheesy flavor.
• Oven Roasted Rotisserie-Style Chicken – A simple whole roasted chicken seasoned with plenty of herbs and spices for crispy skin and juicy meat.
• Sloppy Joes – A quick ground beef dinner with a sweet and tangy homemade sauce that’s perfect for an easy weeknight meal.
• Sweet and Sour Chicken – Tender chicken coated in a homemade sweet and tangy sauce for an easy dinner the whole family can enjoy.