This Easy Salisbury Steak With Mushroom Gravy is a fast and flavorful family-friendly dinner that’s perfect for any day of the week!
Tender and juicy seasoned ground beef patties are browned and then simmered in and topped with a rich, beefy mushroom and onion gravy for a seriously satisfying comfort food meal!
There are lots of different Salisbury Steak recipes out there. The seasoning of the ground beef and what’s included in the gravy will vary depending on the cook.
The beef is typically seasoned similarly to meatloaf or meatballs and often includes egg and breadcrumbs as binders to hold it all together.
The gravy is made with beef stock or broth and the pan drippings from browning the hamburger patties and traditionally includes mushrooms and/or onions.
Most of us probably know this retro classic from school cafeteria lunches or frozen TV dinners. And I’ll confess to you right now without any embarrassment whatsoever that I’ve always loved both of these.
But if you’ve never been the biggest fan, then you most definitely need to give this homemade Salisbury steak a try. It’s so much better than those versions and is so incredibly good that I’m willing to bet it just might change your mind.
A lot of the ingredients are kitchen and pantry staples, so you might already have everything you need. And because it’s simple, made in one pan and ready to eat in less than an hour, you can even make it for a weeknight dinner!
How Did Salisbury Steak Get Its Name?
Salisbury steak got its name from one James Henry Salisbury who was an American physician and chemist. He invented the dish during the time of the Civil War as a high-protein meal to serve to soldiers who were suffering from malnutrition.
It was a variation of hamburger steak or Hamburg steak, a recipe brought to the U.S. by German immigrants that was basically just ground beef patties seasoned with salt and pepper (and which was eventually served as a sandwich and became the hamburgers that we know and love today!).
Ingredients You Need To Make Easy Salisbury Steak With Mushroom Gravy
- Ground beef (I use and recommend 80/20)
- Plain regular bread crumbs
- Dijon mustard
- Worcestershire sauce
- Garlic powder
- Onion powder
- Parsley (dried or fresh)
- Olive oil (regular or light-tasting; not extra-virgin)
- Fresh mushrooms
- All-purpose flour
- Beef stock or broth (I use a roasted beef base mixed with water)
- Black pepper
- Fresh parsley (for garnish, optional)
Note: Ingredient amounts are in the recipe card below.
Note: The above video is just a brief overview of the steps. Scroll down to the recipe card for the full printable recipe with detailed instructions.
Recipe Tips & Tidbits
- I use and recommend 80/20 ground beef for the most tender and juicy steaks. You can use a leaner ground beef if you prefer.
- To help ensure your patties don’t fall apart, make sure they are well-formed and not loose, and don’t overcook them.
- Baby bella (cremini) mushrooms are my go-to for this recipe, but I’ve also used regular white button mushrooms with excellent results.
- To save on some prep time, you can buy and use pre-sliced mushrooms.
- Use a good quality, flavorful beef stock or broth for the gravy. I use roasted beef base mixed with water (it has great flavor and is usually what I have on hand).
- Got some picky eaters who don’t want mushrooms or onions? You could omit either one or both of them from the gravy.
- Start the gravy by adding the flour to the drippings and butter in the pan and cook for one minute, stirring, to make a roux. Then add the beef broth and Worcestershire sauce and finish as per the recipe instructions.
Storing Leftovers, Freezing and Reheating
Storing Leftover Salisbury Steak
Store leftover Salisbury steak and gravy, once cooled, together in an airtight container in the refrigerator for up to 3 to 4 days. The leftovers reheat very well and taste just as good as the day you made it, which means it’s also great for meal prepping!
Freezing Salisbury Steak
To freeze Salisbury steak, cool completely and then place both the steaks and the gravy together in an airtight freezer-safe container or a freezer bag and freeze for up to 2 to 3 months. Thaw in the refrigerator before reheating.
Reheating Salisbury Steak
Reheat Salisbury steak either in a covered skillet on the stovetop over medium-low heat or in a baking dish covered with aluminum foil in a 325°F oven until heated through.
What to Serve With Salisbury Steak
Here are a few of my favorite side dishes to serve with Salisbury Steak.
- Stove-Top Mashed Potatoes or Instant Pot Mashed Potatoes are my go-to.
- Buttered egg noodles…always good.
- Toast. Put the steak and some gravy on a piece of thick toast for a yummy open-faced sandwich.
- For vegetables, I like to keep it simple and green with either Oven Roasted Broccoli, Oven Roasted Green Beans or Sautéed Peas and Pearl Onions.
- If you want to serve some homemade bread, try my 90-Minute Dinner Rolls.
If you’re serving mashed potatoes, you can either put them on the side or you can put the steak and gravy right on top of them like I do!
I hope you try this Easy Salisbury Steak With Mushroom Gravy recipe and love it as much as I do. Thanks for visiting today!
More Ground Beef Recipes To Try
- Korean Ground Beef and Rice Bowls
- Individual Cottage Pies (Shepherd’s Pie With Beef)
- Meatloaf Muffins
- Saucy Stuffed Bell Peppers
- Unstuffed Cabbage Roll Skillet
If you try this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!
Easy Salisbury Steak With Mushroom Gravy
For the Salisbury Steak Patties:
- 1 pound ground beef, I use and recommend 80/20
- 1 large egg
- ¼ cup plain bread crumbs
- 1 tablespoon ketchup
- 1½ teaspoons Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley, or 1 tablespoon fresh chopped parsley
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 tablespoons olive oil, regular or light-tasting (not extra-vrigin)
For the Mushroom Gravy:
- 1 tablespoon butter
- 8 ounces fresh mushrooms, sliced (I use baby bellas/creminis)
- 1 cup thinly sliced onions
- 2 tablespoons all-purpose flour
- 2 cups beef stock or broth, I use roasted beef base mixed with water
- 1½ teaspoons Worcestershire sauce
- salt, to taste
- black pepper, to taste
- fresh chopped parsley, for garnish, optional
- In a large bowl, mix the ground beef, egg, bread crumbs, ketchup, Dijon mustard, 1½ teaspoons of Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and pepper until well-combined.
- Form the mixture into 4 equal-sized oval patties about ¾ inch thick.
- Heat the olive oil in a large skillet over medium-high heat (I use an 11" or 12" skillet). Add the patties and sear until they are nicely browned on each side (about 1 to 2 minutes per side).The patties will not be cooked through at this point; they will finish cooking in the gravy.
- Remove the browned patties from the pan to a plate; keep warm (I tent them with a piece of foil).
- Remove all but 1 tablespoon of the grease from the skillet, then add the butter.
- When the butter is melted, add the mushrooms and onions to the skillet. Cook, stirring occasionally, until they have softened, about 3 to 5 minutes.
- Add the flour; cook, stirring frequently, for 1 minute.
- Add the beef stock and 1½ teaspoons of Worcestershire sauce; stir until well-combined and smooth, scraping up any bits off the bottom of the pan as you go.
- Add the patties back to the pan and spoon some of the gravy over the top.
- Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes or until the patties are cooked through (internal temperature of 160°F) and the gravy has thickened.
- Taste the gravy and add salt and pepper if needed (depending on how seasoned your stock or broth is, you may not need any).
- Serve the patties with the gravy spooned over the top. Sprinkle with chopped fresh parsley, if desired.
- Excellent served with mashed potatoes!
- I use and recommend 80/20 ground beef for the most tender and juicy steaks. You can use a leaner ground beef if you’d prefer.
- To help ensure that your patties don’t fall apart, make sure they are well-formed and not loose, and don’t overcook them.
- Baby bella (cremini) mushrooms are are my go-to for this recipe, but regular white button mushrooms are good too.
- To save on some of the prep time, you can use pre-sliced mushrooms.
- Got some picky eaters who don’t like mushrooms or onions? You can omit either or both from the gravy.
- Add the flour to the drippings and butter in the pan and cook for one minute, stirring, to make a roux. Then add the beef broth and Worcestershire sauce and finish as per the recipe instructions.
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