This is everything the Salisbury Steak of school cafeterias and frozen TV dinners wanted to be. THIS Salisbury steak recipe is tender, packed with savory flavor, and simmered in a yummy mushroom gravy. It’s nostalgic comfort food that’s easy to make at home!
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Why You’ll Love This Easy Salisbury Steak Recipe
- Salisbury Steak, Elevated. Poor Salisbury steak gets a bad rap for being mediocre school lunch food, but this from-scratch recipe changes the game. The ground beef patties are seasoned to perfection, the Mushroom Gravy is on point (and never gloppy!), and when you put them together, you’re serving up ALL the comfort food goodness.
- Doable for a Weeknight. We’re talking quick and easy—this Salisbury steak recipe is done in just 35 minutes. (Don’t let the long ingredient list fool you either. Almost everything is a pantry staple you probably have on hand.)
- A Filling Dinner. Add some Garlic Mashed Potatoes and Homemade Dinner Rolls to soak up that delectable gravy and you’ve got a hearty, satisfying dinner that’s perfect for chilly winter evenings.
How to Make Salisbury Steak
The Ingredients
For the Salisbury Steaks:
- Panko Bread Crumbs and Egg. Two ingredients that help bind the steaks together.
- Herbs and Spices. Onion powder, dried parsley, garlic powder, and smoked paprika.
- Lean Ground Beef. I use 90/10.
- Flavor Bombs. Tomato paste, Dijon mustard, reduced-sodium soy sauce, white wine vinegar, and Worcestershire sauce.
- Parsley. For a pop of color and freshness.
For the Gravy:
- Baby Bella Mushrooms. Or you can get fancy with other varieties or a mix. I do suggest avoiding white mushrooms, as they’re not very flavorful.
- Spices. Onion powder, garlic powder, and ground black pepper.
- Unsalted Butter. Essential for the roux and for adding richness to our Salisbury steak gravy.
- All-Purpose Flour. I prefer flour to thickening with cornstarch; I find the consistency better.
- Dry Red Wine. Like Pinot Noir or Cabernet Sauvignon. If you’d rather skip the alcohol, just use extra broth.
- Low-Sodium Beef Broth. Because we’re cooking down the gravy to thicken it, using regular beef broth would result in an overly-salty gravy.
- Dijon Mustard. My go-to ingredient for a punch of flavor.
- Worcestershire Sauce. Hello, umami!
The Directions
- Make the Steak. Combine the dry ingredients, then add the rest and mix with your hands.
- Form the Patties. Divide the meat mixture into fourths, then shape each portion into a patty.
- Brown the Steaks. Cook them with the oil in a skillet over medium-high heat. After both sides are browned, transfer to a plate.
- Sauté the Mushrooms. Add them to the skillet and cook until they release their liquid.
- Make It Delish. Add the salt and spices, cook for a minute, then add the butter.
- Cook the Flour. Sprinkle it over the mushrooms and cook until it’s golden.
- Add the Liquid. While whisking constantly, pour in the wine, followed by the broth. Stir in the mustard and Worcestershire sauce.
- Finish. Add the patties back to the skillet. Bring to a simmer and cook for 8 to 10 minutes, flipping the patties every few minutes, until the gravy is thickened and the Salisbury steaks reach 160 degrees F. Garnish with parsley and ENJOY!
What to Serve with Salisbury Steak
- Mashed Potatoes. You can never go wrong with my Best Mashed Potatoes Recipe, or try these Instant Pot Mashed Potatoes.
- Rice or Noodles. White rice or brown rice do a great job soaking up gravy, or serve your Salisbury steak over cooked egg noodles.
- Bread. Drop Biscuits are fabulous for sopping up gravy too.
- Simple Veggie Sides. Round out your meal with Sautéed Green Beans or Roasted Carrots.
Recipe Tips and Tricks
- Don’t Overwork the Ground Beef. When combining the ingredients, mix gently with your hands just until combined. If you squeeze and press and squeeze some more, you’ll end up with tough Salisbury steaks.
- Get a Head Start. The patties can be made in advance and stored in the refrigerator for up to a day before cooking.
- Stream in the Liquid Slowly. If you dump all the wine and broth in at once, you’ll end up with little gummy lumps of flour in your gravy.
Salisbury Steak
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings
This easy Salisbury steak recipe pairs savory ground beef patties with a rich mushroom gravy for an irresistible comfort food dinner!
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Ingredients
For the Salisbury Steaks:
- ½ cup panko bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 pound lean ground beef 90/10
- 1 large egg
- 2 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons reduced-sodium soy sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- Fresh parsley for serving
For the Gravy:
- extra-virgin olive oil as needed
- 10 ounces sliced baby bella mushrooms
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup dry red wine or more broth
- 1 ½ cups low-sodium beef broth
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- In a large bowl, combine the panko, onion powder, dried parsley, garlic powder, smoked paprika, and salt. Add the ground beef, egg, tomato paste, mustard, soy sauce, vinegar, and Worcestershire sauce. Use your hands to combine until the mixture is uniform and sticks together when pressed.
- Divide the mixture into 4 portions and shape into elongated patties about ¾-inch thick.
- Heat the oil in a large skillet over medium-high heat. Let it get nice and hot. When hot, add the patties and cook for about 1 minute per side, until well browned but not cooked though. Transfer the patties to a plate.
- Make the gravy: If necessary, add another drizzle of oil to the skillet over medium heat. Add the mushrooms and cook, stirring regularly, until they release their liquid, about 6 minutes.
- Add the onion powder, salt, garlic powder, and pepper and cook for 1 minute.
- Add the butter. When the butter is melted and no longer sizzling, sprinkle the flour over the mushrooms and cook, stirring until golden brown and toasty smelling, about 30 seconds.
- Pour in the wine in a steady stream, stirring constantly to remove any clumps of flour. Stream in the broth, stirring constantly.
- Stir in the mustard and Worcestershire sauce until smooth.
- Return the patties to the skillet with the sauce. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, flipping the patties every few minutes and coating them with the sauce, until an instant-read thermometer registers at least 160°F and the gravy is thickened.
- Serve the steaks with mushroom gravy over baked or mashed potatoes, butter noodles or rice. Garnish with fresh parsley.
Notes
- TO STORE: Leftover Salisbury steak can be refrigerated in an airtight container with the gravy for up to 3 days.
- TO REHEAT: To reheat leftovers, place the gravy and steaks in a skillet and warm them up over medium heat. The microwave also works well.
- TO FREEZE: Freezing homemade Salisbury steak isn’t ideal; the gravy will thicken and the steaks will soften. If this doesn’t bother you, store leftovers in an airtight container or freezer bag for up to 2 months and thaw in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 368kcalCarbohydrates: 17gProtein: 32gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 132mgPotassium: 1099mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 67mgIron: 5mg
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I am so happy I found this recipe! I was looking for a way to recreate that classic Salisbury steak taste, and this nailed it. The beef patties were tender and flavorful, and the gravy had just the right richness. I loved that it was easy enough to make on a weeknight but tasted like I’d spent hours on it. Thank you so much!
Glad to hear you enjoyed it, Alison! Thank you!
You’ve done it again! Tender, easy and full of flavor. This is straight up comfort food served over mashed potatoes. Like Sunday dinner on a Friday night.
So glad you enjoyed it, Judy! Thank you!
Just made this for dinner, and I am blown away! This was my first time making Salisbury steak from scratch, and I don’t think I’ll ever go back to store-bought versions. The texture and flavor were perfect, and the gravy really pulled it all together. I served it with mashed cauliflower to keep things a little lighter, and it was still so satisfying.
Yay! Love to hear that, Sally! Thank you!
This definitely is a throwback to my childhood. Made this earlier for dinner and it was delish!! Hubby loved it as well. Definitely will make it again. I served it with wide egg noodles, buttery garlic green beans and a simple salad (spinach, tomatoes and strawberries).
So happy to hear, thank you Sarah!
I made this recipe and boy was I right in doing so. We had been getting pretty bored of our current rotation of ground beef recipes and this was just the variation we needed. I could honestly drink the gravy out of a cup, it was that delicious! Thank you for this amazing addition to ground beef!
So glad you enjoyed it, Holli! Thank you!