Name: Classic Salisbury Steak with Mushroom-Onion Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb (≈450 g) ground beef (80‑85% lean); ½ cup breadcrumbs; 1 large egg; ¼ cup diced onion; 1 tbsp Worcestershire sauce; Salt and pepper, to taste; 2 tbsp butter or oil (for cooking patties); Gravy: 2 cups sliced mushrooms; Gravy: 1 cup beef broth; Gravy: 1 small onion, diced; Gravy: 1‑2 tbsp flour (for thickening); Gravy: 1 tbsp Worcestershire sauce; Gravy: Optional: sour cream or cream, herbs like parsley

Jump to Recipe·Leave a Review

Salisbury steak is one of those hearty, nostalgic meals that always hits the spot. Made with ground beef patties seasoned to perfection and simmered in a rich mushroom-onion gravy, it’s the kind of dish I turn to when I want something warm and satisfying. Paired with mashed potatoes or a side of vegetables, it’s pure comfort food at its finest. Classic Salisbury Steak with Mushroom-Onion Gravy

Why I Love This Recipe

I love this recipe because it’s simple, incredibly flavorful, and feels like a home-cooked meal I can always count on. The patties come together quickly with pantry staples, and the mushroom-onion gravy adds a savory depth that makes everything taste like it cooked for hours. It’s also a great dish to prep ahead of time, which makes weeknight dinners a breeze. Whether I’m feeding my family or just cooking for myself, this is a meal that always brings comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈450 g) ground beef (80‑85% lean)
½ cup breadcrumbs
1 large egg
¼ cup diced onion
1 tbsp Worcestershire sauce
Salt and pepper, to taste
2 tbsp butter or oil (for cooking patties)

For the gravy:

2 cups sliced mushrooms
1 cup beef broth
1 small onion, diced
1‑2 tbsp flour (for thickening)
1 tbsp Worcestershire sauce
Optional: sour cream or cream, herbs like parsley

Directions

I start by combining ground beef, breadcrumbs, egg, diced onion, Worcestershire sauce, salt, and pepper in a bowl. I mix it just until combined to avoid overworking the meat.
Then I shape the mixture into oval or round patties, about ½ inch thick.
In a skillet over medium heat, I heat the butter or oil and cook the patties until browned on both sides—this usually takes about 3–5 minutes per side. I remove them and set them aside.
In the same skillet, I sauté the onions and mushrooms until they’re softened and nicely browned.
I sprinkle flour over the vegetables, stirring well to coat everything and cook off the raw flour taste—about a minute.
I slowly whisk in the beef broth and Worcestershire sauce, scraping up all the flavorful bits from the pan, then bring it all to a simmer.
I return the patties to the skillet, cover it, and let everything simmer for about 10–15 minutes, until the patties are fully cooked through and the gravy has thickened.
Before serving, I adjust the seasoning and sometimes stir in a bit of cream or sour cream, and some fresh herbs if I have them.

Servings and Timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Sometimes I like to make small adjustments to this recipe depending on what I have on hand or dietary needs:

I use ground turkey or chicken for a lighter version.
For a gluten-free option, I swap out the breadcrumbs with gluten-free crumbs and use cornstarch instead of flour for the gravy.
If I’m not a fan of mushrooms, I leave them out and just make a rich onion gravy.
A splash of red wine in the gravy adds extra depth when I want to elevate the flavor.

Storage/Reheating

Leftovers keep really well. I store the cooked patties and gravy in an airtight container in the fridge for up to 3–4 days. When I’m ready to reheat, I warm everything gently in a skillet over low heat until it’s heated through, adding a splash of broth or water if the gravy has thickened too much. It can also be frozen—just cool completely, then freeze in portions. I thaw in the fridge overnight before reheating.

FAQs

What’s the difference between Salisbury steak and hamburger steak?

Salisbury steak usually includes ingredients like breadcrumbs, egg, and seasonings, and it’s always served with a gravy. Hamburger steak is typically just seasoned ground beef without the extras, and it’s often served plain or with onions.

Can I make this recipe ahead of time?

Yes, I often form the patties and even make the gravy ahead of time. Everything can be stored separately in the fridge, and then I just cook or reheat when I’m ready to eat.

What sides go best with Salisbury steak?

Mashed potatoes are my favorite, especially to soak up that delicious gravy. I also like to serve it with green beans, peas, or roasted carrots.

How can I thicken the gravy if it’s too thin?

If the gravy’s not thick enough, I mix a little more flour or cornstarch with cold water and stir it in while the sauce simmers. I add it slowly and stir constantly until I reach the texture I want.

Can I make this without mushrooms?

Absolutely. I sometimes skip the mushrooms and just use extra onions for the gravy. It’s still rich and flavorful without them.

Conclusion

Salisbury steak is one of those timeless comfort meals I keep coming back to. It’s hearty, packed with flavor, and feels like a little piece of home on a plate. Whether I’m making it for a cozy night in or meal prepping for the week, this recipe never disappoints. It’s simple, satisfying, and always hits the spot.