Salisbury Steak Recipe

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This homemade Salisbury Steak Recipe is 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 steak patties with rich brown gravy 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.

This easy Salisbury Steak recipe is one of the most delicious ways to use up that pound of ground beef in your refrigerator. You’ll love the big, juicy beef patties positively smothered in the effortless mushroom gravy. Serve them with mashed potatoes, egg noodles, or even baked rice.

Recipe ingredients

Labeled ingredients for salisbury steak.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Bread crumbs: Homemade bread crumbs, panko breadcrumbs, or plain store-bought crumbs all 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. 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.
Ingredients for salisbury steaks in a bowl.
  1. 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.
Uncooked salisbury steak patties on a plate.
  1. In a large skillet over medium 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.
Browned salisbury steaks in a skillet
  1. To the pan, 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.
Mushrooms and onions cooking in a skillet.
  1. 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.
Salisbury steaks in a skillet with mushrooms, onions, and gravy.
  1. 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.
Salisbury steaks in a skillet with mushrooms, onions, and gravy.

Recipe tips and variations

  • Yield: This recipe makes 4 hearty patties and plenty of gravy for each, enough for 4 generous servings of Salisbury Steak.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The patties can be formed and refrigerated up to 4 hours in advance. It’s important to chill the patties so they hold their shape while you fry them.
  • Freezer: Freeze the uncooked patties on a baking sheet or plate without touching, then transfer to a freezer-safe bag. Label, date, and freeze up to 2 months. Thaw overnight in the refrigerator.
  • More meat: You can make salisbury steaks with lean ground beef or ground turkey. Look for 93% lean ground turkey, though, not the 99% lean (it will be too dry).
  • More flavors: You can spice up your meat mixture with garlic, Dijon mustard, Worcestershire sauce, or even ketchup. I don’t use any of those here because those flavors make the hamburger patties taste like meatloaf.
A salisbury steak on a plate with mashed potatoes, gravy, and green beans.
Salisbury Steak with Boursin Mashed Potatoes and Roasted Green Beans served with a glass of red wine.

Frequently Asked Questions

How do you keep ground meat from sticking to your hands?

To keep the ground meat mixture from sticking to your hands while you form the patties (or meatballs or anything else), wet your hands with water. This works for cookie dough, too.

Can you make a creamy gravy for Salisbury Steak?

If you prefer a creamy gravy instead of onion gravy with your Salisbury Steak, 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 cornstarch slurry isn’t necessary either.

What is the doneness temperature for ground beef?

Ground beef is cooked through when it registers 160 degrees for 15 seconds when tested at the thickest part.

Favorite sides for Salisbury Steak

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

Salisbury Steak Recipe

This homemade Salisbury Steak Recipe is 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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings (1 patty each)
Course Main Course
Cuisine American
Calories 534
5 from 24 votes

Ingredients 

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. Yield: This recipe makes 4 hearty patties and plenty of gravy for each, enough for 4 generous servings of Salisbury Steak.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 patty with gravyCalories: 534kcalCarbohydrates: 22gProtein: 28gFat: 36gSaturated Fat: 17gCholesterol: 114mgSodium: 718mgPotassium: 890mgFiber: 3gSugar: 6gVitamin A: 484IUVitamin C: 6mgCalcium: 99mgIron: 4mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. I made this for lunch today. It is very good, with lots of delicious gravy. We enjoyed it so much that my sister and I are going to make a double batch and freeze in individual servings. That way, we will have something already prepared for those times we need an easy meal. We will just put a potato in to bake, steam a bag of green beans and take out a jar of pickled beets. Voila! Quick, easy and enjoyable!5 stars

  2. Throwing out our salisbury steak recipe we have been using for about 2yrs. The is the best salisbury steak I’ve ever had. So tender and delicious. We loved your turkey meatballs so tried this for the first time. It’s a keeper. So happy with both recipes can’t wait to try another. Thank You so Much for Sharing…5 stars

  3. 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