These juicy Salisbury Steaks are quick and easy comfort food for busy nights. Make the patties ahead, then sear them off and finish the mushroom and onion gravy in 30 minutes or less.

Salisbury steaks in a skillet with mushrooms, onions, and gravy.

I grew up eating On-Cor® brand salisbury steaks that came in a box from the freezer, and I’m not sorry about it at all. They were absolutely delicious at the time! Unfortunately I just can’t seem to enjoy them like I used to, and I’d rather cook from scratch anyway. So here we are.

These salisbury steaks are one of the most delicious ways to use that pound of ground beef in your refrigerator. Serve them with mashed potatoes, egg noodles, or even baked rice.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Salisbury Steak Recipe

Recipe ingredients

Labeled ingredients in bowls for salisbury steak.

Ingredient notes

  • Bread crumbs: Homemade bread crumbs or plain store-bought work well.
  • Mushrooms: White button mushrooms are good, or substitute baby portobellos or your favorite wild mushrooms.
  • Beef broth: I always keep a jar of “Better than Bouillon” beef base in the fridge, a paste which is similar to bullion cubes and you dissolve it in boiling water. It is widely available and tastes delicious. You can substitute chicken broth, too.
  • Red wine: Just a basic, unfussy red wine for the sauce: cabernet, merlot, or pinot noir. Buy what you like so you can enjoy the rest with dinner.

Step-by-step instructions

  1. Make the Salisbury patties first. Whisk the bread crumbs and the milk together in a large bowl to form a panade. Then add the ground beef, salt, and pepper and gently knead to combine everything.
    Ingredients for salisbury steaks in a bowl.
  2. Next, form the patties. The patties should be about 1/2” thick, and an oval or round shape to help them stay together while they cook.
    Uncooked salisbury steak patties on a plate.
  3. Then cook the patties in butter, browning each side. Take them out of the pan and transfer them to a plate while you make the gravy.
    Browned salisbury steaks in a skillet
  4. To make the Salisbury Steak gravy, add the remaining butter to the pan and sauté the onion until softened. Then add the mushrooms and a little salt and cook until they release their liquid.
    Mushrooms and onions cooking in a skillet.
  5. Next, stir in some tomato paste and flour and stir, browning the flour. Pour in the beef broth and wine and bring the gravy to a simmer so the gravy can thicken. Return the patties to the pan and cover. Keep simmering over medium-low heat until the gravy is where you want it and the patties are cooked through. Before serving, season to taste with salt and pepper.
    Salisbury steaks in a skillet with mushrooms, onions, and gravy.

Recipe tips and variations

  • Ground beef cooking temperature: The patties are cooked through when they register 160 degrees on the inside.
  • Wet hands: To keep the meat mixture from sticking to your hands while you form the patties, wet your hands with water (this works for cookie dough too).
  • Make ahead: This recipe comes together fast, but you can form the ground beef into patties beforehand, store in the fridge, and break them out when you’re ready to cook. It’s important to chill the patties so they hold their shape while you fry them.
  • Cream of mushroom gravy: If you prefer a creamy gravy instead of onion gravy, use cream of mushroom soup. I make homemade condensed mushroom soup out of easy-to-find pantry ingredients, but you can grab a can at the store, too. Add a half can (or a whole can if you want extra sauce) to the recipe as written, but omit the flour in this recipe because the soup already has thickeners in it.
A salisbury steak on a plate with mashed potatoes, gravy, and green beans.

Delicious side dishes

Salisbury steaks in a skillet with mushrooms, onions, and gravy.

Salisbury Steak

These juicy Salisbury Steaks are quick and easy comfort food for busy nights. Make the patties ahead, then sear them off and finish the mushroom and onion gravy in 30 minutes or less.
5 from 11 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 Patties
Course Main Course
Cuisine American
Calories 534

Ingredients 

  • 1/2 cup milk
  • 1/2 cup bread crumbs (see note 1)
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 4 tablespoons butter divided
  • 1 medium onion halved and thinly sliced
  • 1 pound mushrooms thinly sliced (see note 2)
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme minced, plus more for garnish (optional)
  • 1 3/4 cups beef broth (see note 3)
  • 1/4 cup red wine (see note 4)

Instructions 

  • Line a plate with parchment or wax paper. In a large bowl, whisk together milk and bread crumbs. Add beef and salt and pepper to taste (I like 1 teaspoon salt and ¼ teaspoon pepper) and knead until combined.
  • Using wet hands, shape the mixture into four 1/2-inch thick oval patties and transfer to lined plate. Chill at least 30 minutes or up to 4 hours.
  • In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming. Add patties and cook until well browned, about 5 minutes per side. Transfer to a plate and reserve fat in skillet.
  • To the skillet, add onion and remaining 3 tablespoons butter and cook until softened, about 5 minutes. Add mushrooms, thyme, and ½ teaspoon salt and cook until the liquid has evaporated, about 5 to 7 minutes.
  • Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in beef broth and red wine, and bring to a simmer.
  • Return patties to the skillet and cover. Simmer over medium-low heat until cooked through, about 12 to 15 minutes. Season the sauce to taste with salt and pepper (personally I don't think it needs more at this point). Garnish with fresh thyme if desired.

Recipe Video

Notes

  1. Bread crumbs: Homemade bread crumbs or plain store-bought work well.
  2. Mushrooms: White button mushrooms are good, or substitute baby portobellos or your favorite wild mushrooms.
  3. Beef broth: I always keep a jar of “Better than Bouillon” beef base in the fridge, a paste which is similar to bullion cubes and you dissolve it in boiling water. It is widely available and tastes delicious. You can substitute chicken broth, too.
  4. Red wine: Just a basic, unfussy red wine for the sauce: cabernet, merlot, or pinot noir. Buy what you like so you can enjoy the rest with dinner.
  5. Ground beef cooking temperature: The patties are cooked through when they register 160 degrees on the inside.
  6. Wet hands: To keep the meat mixture from sticking to your hands while you form the patties, wet your hands with water (this works for cookie dough too).
  7. Make ahead: This recipe comes together fast, but you can form the ground beef into patties beforehand, store in the fridge, and break them out when you’re ready to cook. It’s important to chill the patties so they hold their shape while you fry them.
  8. Cream of mushroom gravy: If you prefer a creamy gravy instead of onion gravy, use cream of mushroom soup. I make homemade condensed mushroom soup out of easy-to-find pantry ingredients, but you can grab a can at the store, too. Add a half can (or a whole can if you want extra sauce) to the recipe as written, but omit the flour in this recipe because the soup already has thickeners in it.

Nutrition

Serving: 1patty with gravyCalories: 534kcalCarbohydrates: 22gProtein: 28gFat: 36gSaturated Fat: 17gCholesterol: 114mgSodium: 718mgPotassium: 890mgFiber: 3gSugar: 6gVitamin A: 484IUVitamin C: 6mgCalcium: 99mgIron: 4mg
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Comments

  1. My husband is in love with every one of the recipes I have tried he loves the Salisbury steak !! I have to eat gluten free so I really love those recipes !! I have also been to eat the foods I missed having till I found your wonderful site !! Thank You so very much !!5 stars