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How It Works
Salisbury steak patty covered with mushroom gravy, sliced mushrooms and parsley.
Main Dishes Meat Year-Round American Nut-Free Quick & Easy

Salisbury Steak Recipe

Tender beef patties simmered in a savory mushroom-and-onion gravy, made in one skillet for a straightforward homemade Salisbury steak.

Prep 15 min
Cook 30 min
Total 45 min
Servings 4 servings
Difficulty Easy
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Air fryerConversion not recommended

Contains: Milk · Egg · Wheat · Fish

This recipe uses milk, egg, wheat breadcrumbs and conventional Worcestershire sauce, which commonly contains fish. Check the labels of the breadcrumbs, Worcestershire sauce, beef broth and Dijon mustard if allergies are a concern.

WHY IT WORKS

Why This Recipe Works

01

Tender, Juicy Patties

Breadcrumbs, egg and a little milk bind the beef without making the patties dense, while Worcestershire and Dijon add savory depth.

02

Build the Gravy in the Pan

Browning the patties first leaves flavorful bits in the skillet, which become the base for the mushroom-and-onion gravy.

03

Finish in the Gravy

A short final simmer cooks the patties through while the gravy thickens around them, keeping everything moist and well seasoned.

WHAT YOU’LL NEED

Equipment

12-inch skillet with lid
Large mixing bowl
Whisk
Food thermometer

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
  • Salisbury Steaks
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  • Mushroom Gravy
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Method

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  1. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, 1 tablespoon (tbsp) Worcestershire sauce, 1 teaspoon (tsp) Dijon mustard, 1/2 teaspoon (tsp) salt and 1/4 teaspoon (tsp) black pepper. Mix gently just until combined, then divide into 4 equal portions and shape into oval patties about 3/4 inch thick.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the patties and brown for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Transfer the patties to a plate; they do not need to be cooked through yet.
  3. Reduce the heat to medium and add the butter. Add the mushrooms and onion and cook for 7 to 8 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown and the onion is softened.
  4. Sprinkle the flour over the mushrooms and onion. Stir constantly for about 1 minute so the flour coats the vegetables and loses its raw taste.
  5. Slowly whisk in the beef broth. Stir in the remaining 1 tablespoon (tbsp) Worcestershire sauce, remaining 1 teaspoon (tsp) Dijon mustard, thyme, remaining 1/4 teaspoon (tsp) salt and remaining 1/4 teaspoon (tsp) black pepper, scraping up the browned bits from the skillet. Bring to a gentle simmer and cook for about 3 minutes, until slightly thickened.
  6. Return the patties and any juices to the skillet. Reduce the heat to medium-low and simmer gently for 8 to 10 minutes, spooning gravy over the patties once or twice, until the centers reach 160°F and the gravy coats the back of a spoon. If the gravy becomes too thick, loosen it with a small splash of water before serving. Sprinkle with parsley, if using, and serve.

COOKING GUIDANCE

Practical Cooking Notes

Doneness

160°F / 71°C

Cook the center of each ground-beef patty to 160°F. Check with a food thermometer during the final simmer rather than relying on color alone.

Make Ahead

Shape the patties up to 24 hours ahead, cover and refrigerate them. Slice the mushrooms and onion separately and keep them chilled. Cook from the browning step when ready; cold patties may need an extra minute or two during the final simmer, so rely on the center temperature for doneness.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Make It Dairy-Free

Change the following ingredients:

Replace2 tablespoons (tbsp) whole milk

With2 tablespoons (tbsp) unsweetened neutral plant milk

Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.

Replace2 tablespoons (tbsp) unsalted butter

With2 tablespoons (tbsp) unsalted plant-based butter

Use the same quantity of a plant-based butter suited to cooking or baking as required.

Make It Gluten-Free

Change the following ingredients:

Replace1/3 US cup plain breadcrumbs

With1/3 US cup plain gluten-free breadcrumbs

Use the same quantity of gluten-free breadcrumbs.

Replace2 tablespoons (tbsp) all-purpose flour

With2 tablespoons (tbsp) gluten-free all-purpose flour blend

For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Ground beef around 85% lean gives the patties enough fat to stay tender without making the gravy excessively greasy. Cremini mushrooms give the gravy a deeper color, but ordinary white mushrooms cook in the same way.

Useful Substitutions

White button mushrooms can replace the cremini mushrooms in the same quantity. Beef stock can replace beef broth; if it is not reduced-sodium, taste the gravy before adding any extra salt.

INGREDIENT QUALITY

Quality Note

Ground beef around 85% lean gives the patties enough fat to stay tender while still browning well. Mix only until combined and use a food thermometer during the final simmer so the beef does not overcook while the gravy reduces.

SPEND LESS

Cost-Saving Tip

If cremini mushrooms cost more where you shop, use the same weight of white button mushrooms. They cook the same way in the gravy and keep the defining mushroom component of the recipe.

COOKING TIPS

Tips

Shape Gently

Mix and shape the beef only until it holds together. Packing the patties too firmly can make Salisbury steak dense rather than tender.

Get a Good Sear

Let the skillet get properly hot before adding the patties, then leave them undisturbed long enough to develop a brown crust before turning.

Brown the Mushrooms

Cook the mushrooms and onion until the mushrooms lose their excess moisture and begin to brown. That keeps the gravy savory rather than watery.

Watch the Final Simmer

Keep the gravy at a gentle simmer once the patties return to the pan. If it thickens too quickly, loosen it with a small splash of water.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Refrigerate leftover Salisbury steak and gravy within 2 hours in a covered container and use within 3 to 4 days.

Freezing

Cool the patties and gravy completely, then freeze them together in an airtight container. For best texture, use within about 3 months and thaw overnight in the refrigerator.

Reheat on the Stove

Warm the patties and gravy gently in a covered skillet over low heat, adding a splash of broth if needed, until the centers reach 165°F.

Reheat in the Microwave

Cover one portion and heat in short intervals, stirring the gravy between intervals, until the patty is hot throughout and reaches 165°F.

ESTIMATED PER SERVING

Nutrition

1 steak with gravy

430 kcal Calories
29 g Fat 37% DV
11 g Saturated fat 55% DV
15 g Carbohydrate 5% DV
2 g Fiber 7% DV
4 g Sugars
28 g Protein
720 mg Sodium 31% DV
120 mg Cholesterol 40% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Salisbury Steak FAQs

What is Salisbury steak?

Salisbury steak is made from seasoned ground beef shaped into individual patties rather than from a whole cut of steak. It is commonly browned and finished with a savory gravy.

How do I keep Salisbury steak patties from falling apart?

Use the egg and breadcrumbs as written, mix only until combined and press each patty together firmly enough to hold its shape. Browning the first side well before turning also helps the patties stay intact.

Can I use white mushrooms instead of cremini mushrooms?

Yes. Use the same weight of sliced white button mushrooms. They are milder in flavor but cook at the same stage and work well in the gravy.

Why is my mushroom gravy too thin?

Give the flour a full minute to cook before adding the broth, then let the gravy simmer gently so it can thicken. It will also continue to reduce while the patties finish cooking.

Can I make Salisbury steak ahead of time?

You can shape the patties up to 24 hours ahead and refrigerate them covered. Keep the sliced mushrooms and onion refrigerated separately, then cook the recipe from the browning step when you are ready.

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