Easy Salisbury Steak Recipe

Why You’ll Love This Recipe

I absolutely love this Salisbury steak recipe because it combines the hearty satisfaction of a burger with the comforting richness of a meatloaf. The lean ground beef is seasoned with Italian herbs, Dijon mustard, Worcestershire sauce, garlic, and ketchup, then bound together with panko breadcrumbs and an egg. The result is a flavorful patty that’s juicy on the inside and perfectly seared on the outside.

But what truly elevates this dish is the mushroom and onion gravy. I sauté the onions and mushrooms until they’re golden and tender, then create a silky, savory sauce with butter, flour, beef stock, Worcestershire sauce, and ketchup. This gravy is the perfect complement to the steaks and makes mashed potatoes the ideal side dish.

Ingredients

For the Steaks

• 1 pound lean ground beef

• ⅓ cup panko breadcrumbs

• 1 teaspoon Italian seasoning

• 1 large egg

• 1 tablespoon ketchup

• 1 teaspoon Dijon mustard

• 2 teaspoons Worcestershire sauce

• Salt and pepper to taste

• 1 garlic clove, finely minced

• 2 tablespoons extra virgin olive oil

For the Mushroom Gravy

• 1 tablespoon extra virgin olive oil (if needed)

• ½ onion, diced

• 8 ounces sliced mushrooms

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1½ cups beef stock or broth

• 1 tablespoon ketchup

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Patties
   In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper. Mix until just combined. Form the mixture into 4 oval patties, each about ¾ inch thick.

2. Cook the Steaks
   Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until golden brown on each side, about 4–5 minutes per side. The steaks do not need to be fully cooked at this point. Remove them from the skillet and set aside.

3. Prepare the Gravy
   In the same skillet, add the diced onion and cook until partly translucent, about 3–4 minutes. Add the sliced mushrooms and cook until golden, about 3–5 minutes. Add the butter and stir until melted. Sprinkle in the flour and whisk to combine. Gradually pour in the beef stock, whisking continuously. Stir in the ketchup and Worcestershire sauce, then season with salt and pepper to taste.

4. Simmer the Steaks
   Bring the gravy to a simmer. Return the steaks to the skillet, spooning some gravy over them. Cover and cook for an additional 5 minutes, or until the steaks are cooked through and the gravy has thickened.

If the gravy becomes too thick, add more beef stock or water to reach desired consistency. If it’s too thin, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1–2 tablespoons of cold water or beef stock, then stir it into the gravy and simmer until thickened.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Ground Turkey: Substitute ground turkey for a lighter version of the steak.

• Creamier Gravy: Add 2 tablespoons of heavy cream or half-and-half to the gravy for a richer texture.

• Herb-Infused Gravy: Incorporate fresh herbs like thyme or rosemary into the gravy for added flavor.

• Vegetarian Option: Use plant-based ground meat alternatives and vegetable broth to create a vegetarian version.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Freezer: Allow the steaks to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in a skillet over medium heat, adding a splash of beef stock or water if needed.

FAQs

Can I leave out the mushrooms?

Yes, you can omit the mushrooms if you prefer. The gravy will still be flavorful with the onions and seasonings.

How do I get a creamier gravy?

To achieve a creamier gravy, add 2 tablespoons of heavy cream or half-and-half after the gravy has thickened. Stir to combine and heat through.

Can I use a different type of ground meat?

Absolutely. Ground turkey or chicken can be used as a substitute for ground beef. Keep in mind that the flavor and texture may vary slightly.

How do I know when the steaks are fully cooked?

The steaks are fully cooked when they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check.

Can I make this recipe ahead of time?

Yes, you can prepare the steaks and gravy ahead of time. Store them separately in the refrigerator and reheat before serving.

Conclusion

This Salisbury steak recipe is a delightful twist on a classic comfort food. The savory beef patties paired with the rich mushroom and onion gravy create a meal that’s both satisfying and easy to prepare. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to please everyone at the table.

Easy Salisbury Steak Recipe

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• Author: Lidia
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

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Description

A hearty and comforting Salisbury steak recipe featuring seasoned ground beef patties smothered in a rich mushroom and onion gravy—perfect for a cozy dinner.

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Ingredients

• 1 pound lean ground beef
• ⅓ cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1 large egg
• 1 tablespoon ketchup
• 1 teaspoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• Salt and pepper to taste
• 1 garlic clove, finely minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon extra virgin olive oil (if needed)
• ½ onion, diced
• 8 ounces sliced mushrooms
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups beef stock or broth
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper. Mix until just combined and form into 4 oval patties.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook patties until golden brown on each side, about 4–5 minutes per side. Remove and set aside.
3. In the same skillet, add onion and cook until translucent, about 3–4 minutes. Add mushrooms and cook until golden, about 3–5 minutes. Add butter and stir until melted.
4. Sprinkle in flour, whisk to combine, then slowly add beef stock while whisking. Stir in ketchup and Worcestershire sauce, and season with salt and pepper.
5. Return steaks to skillet and spoon gravy over them. Cover and simmer for 5 minutes, or until steaks are cooked through and gravy thickens.
6. If gravy is too thick, add more beef stock or water. If too thin, stir in a cornstarch slurry and simmer until thickened.

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Notes

• Use a meat thermometer to ensure steaks reach 160°F (71°C).
• Omit mushrooms if preferred—gravy remains flavorful with onions alone.
• Ground turkey or chicken can be substituted for beef.
• To make ahead, store steaks and gravy separately in the fridge.

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Nutrition

• Serving Size: 1 steak with gravy
• Calories: 380
• Sugar: 4g
• Sodium: 600mg
• Fat: 23g
• Saturated Fat: 8g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 110mg