Name: Salisbury Steak Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 (about ½ teaspoon each); 1 garlic clove, finely minced; 2 tablespoons extra virgin olive oil; 1 tablespoon extra virgin olive oil, if needed (for gravy); ½ onion, diced; 8 ounces sliced mushrooms; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1½ cups beef stock (or broth or consommé); 1 tablespoon ketchup; 1 teaspoon Worcestershire sauce; Salt and pepper, to taste

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I serve up a homemade Salisbury steak that blends the best of a burger and meatloaf—comforting patties smothered in a rich mushroom-onion gravy, ready in just 30 minutes. Salisbury Steak Recipe

Why You’ll Love This Recipe

I know you’re going to love this recipe because it’s hearty, flavorful, and perfect for busy weeknights. I get the steaks going in about 5 minutes, start the potatoes while the gravy simmers, and dinner is on the table fast and with minimal fuss. The mushroom gravy adds a restaurant-worthy depth that makes mashed potatoes feel essential—and oh so satisfying.

Ingredients

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

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 (I use about ½ teaspoon of each)
1 garlic clove, finely minced
2 tablespoons extra virgin olive oil

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 or consommé)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Directions

I start by mixing the ground beef, panko, seasoning, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and garlic in a large bowl. Then I shape the mixture into four oval patties, about ¾-inch thick. I heat olive oil in a deep skillet and brown the patties on each side (they don’t need to cook all the way through just yet), and then set them aside.

Next, I sauté diced onion until it’s partly translucent, then add mushrooms and cook until they’re golden. I stir in butter and flour, whisking to combine before slowly pouring in the beef stock. I add ketchup and Worcestershire sauce, season with salt and pepper, and bring it to a simmer. Finally, I nestle the steaks back into the gravy, cover the skillet, and cook for about 5 more minutes until they’re cooked through.

If the gravy gets too thick, I thin it with extra stock or water. If it’s too thin, I make a cornstarch slurry (1 tablespoon cornstarch + 1–2 tablespoons cold water or stock), whisk it into the gravy, and simmer until thickened.

Servings and timing

This recipe makes 4 servings and takes approximately 30 minutes total—5 minutes to prep and around 20 minutes to cook. (I sometimes get dinner going even faster!)

Variations

I sometimes switch in ground turkey for a lighter version. When I’m craving even more flavor, I swap in beef consommé for the stock, or stir in a bit of heavy cream for a richer gravy. I’ve also skipped the mushrooms or onions for picky eaters—and it still tastes great.

storage/reheating

I refrigerate leftovers in an airtight container for up to 2 days. To reheat, I gently warm the steaks and gravy in a skillet—adding a splash of broth if it thickened too much in the fridge. You can also freeze steaks and gravy for up to 2 months; I thaw overnight and reheat in the skillet, thinning if needed.

FAQs

How can I make the gravy thicker if it’s too runny?

I usually stir in a cornstarch slurry—1 tablespoon of cornstarch mixed with a little cold water or stock—and simmer until it reaches the perfect consistency.

Can I leave out the mushrooms?

Absolutely. I sometimes skip them, and the gravy is still rich and delicious.

How do I make the gravy creamier?

I stir in a couple tablespoons of heavy cream or half-and-half off the heat—it instantly makes the gravy silkier.

Can I use ground turkey instead of beef?

Yes, I’ve done that too—it still comes out tasty, and I just keep an eye on the skillet so it doesn’t dry out.

What sides go best with this recipe?

Mashed potatoes are my go-to—they soak up the gravy so well. A green veggie like green beans or peas matches nicely too.

Conclusion

I hope this Salisbury steak becomes one of your weeknight go-to dinners—it’s fast, filling, and deeply flavorful. I love how the mushroom-onion gravy transforms basic ingredients into something comforting and special. Let me know how yours turns out—or any fun tweaks you try!