The Very Best Salisbury Steak Recipe // Video

Seriously the BEST Salisbury Steak Recipe of all time, a true winner in my house.  This easy one-pot Salisbury Steak with Mushroom Gravy is quick, simple and loaded with meaty goodness. A great dinner for every night of the week.

The Very Best Salisbury Steak Recipe |

Happy Hump Day!  I’m really excited today because we’re having our carpets professionally cleaned.  The carpet cleaning company will be here anytime between 11-4 today so I’ll be holed up in the kitchen working until they get here…which, in my experience, will be around the 3:45 mark. Kind of lame but it gives me a great excuse NOT to go to the gym.  And it’s a beautiful morning so my plans include soaking up a bit of vitamin D on my back deck while I work.  Not too shabby for a Wednesday.  But clean carpets….I’m super pumped….and now you know how exciting my life has been lately.

The Very Best Salisbury Steak Recipe |

So, I was craving a little Salisbury Steak a few days ago….my mom used to make it all the time when I was little.  The frozen Salisbury Steaks were the bomb and I remember wanting that whole tray for myself.  I mean, what’s better than thin little burgers smothered in gravy, am I right?  But I was so lazy, I didn’t feel like driving to the store so I created my own version at home….in minutes….the VERY BEST Salisbury Steak Recipe on the planet.  Really, with ingredients I just had around the kitchen.  And they were dreamy….completely blowing away anything in a box.  The flavor is completely amazing, better than a burger and I threw in a little concentrated tomato paste to boost the yum factor even more.

The Very Best Salisbury Steak Recipe |

The Very Best Salisbury Steak Recipe is topped with a simple, superbly epic mushroom gravy that cooks in the same pan you just browned your steaks in.  Then you toss the steaks back into the pan so they can soak up all that wonderfulness you just created with your few simple ingredients.  The whole deal is ready in under 30 minutes and if you have some leftover potatoes from Sunday supper and some easy green vegetables, your family will be eating dinner in no time flat.

The Very Best Salisbury Steak Recipe |

I like to serve my Salisbury Steak on top of a fluffy pile of the Very Best Mashed Potatoes with a side of steamed green beans…..for the Very Best Dinner ever. 🙂

The Very Best Salisbury Steak Recipe

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 mins
Yields 4 servings


  • 1 pound lean ground beef
  • 1/4 cup panko bread crumbs
  • 2 tablespoons tomato paste
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fresh ground pepper
  • pinch of salt

For the gravy

  • 1 large vidalia onion, diced
  • 4 ounces sliced white mushrooms
  • 1 teaspoon fresh chopped thyme leaves
  • 1/2 teaspoon garlic powder
  • 2 1/2 tablespoons flour or cornstarch
  • 3 cups beef stock
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon butter
  • kosher salt and pepper, to taste
  • Chopped fresh parsley or chives


  1. In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick.
  2. Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm.
  3. Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute. Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste.
  4. Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle.
  5. Sprinkle with parsley or chives, if desired. Serve immediately
5.0 rating
3 reviews
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73 comments on “The Very Best Salisbury Steak Recipe // Video”

  1. This reminds me of my mom’s home cooking. Looks delicious and is not something I think of making often!

  2. My husband would go crazy for this salisbury steak! Beef and mushrooms are his favorite, I can’t believe I’ve never thought to make this for him. Can’t wait to give it a try!

  3. I have been wanting to try this. I wondered how you got such a rich deep color gravy using that much flour. Well, mine did not turn out that color. I have been cooking for over 20 years and cook anything well. I always follow the recipe first. My color after it was finished is no where near this dark. I used the flour and not the cornstarch because you normally only use half the amount of cornstarch to flour and I didn’t trust using that much cornstarch so I went with the flour. It was an okay dish. I might try it again and tweak it a bit.

  4. Made this tonight. Even though I accidentally left out the bread crumbs, it was delish! I can’t wait to make it again. Definitely need to double the recipe though, the 4 patties was not enough. Everyone wanted seconds. I did need to add a bit more flour with a small amount of stock since my sauce didn’t thicken up like I wanted. Glad I went with this recipe and not the others I looked at.

    • Thank you so much, Gayle! This is definitely one of our favorite recipes and I, often, have to double it myself. Plus, it’s always nice to have some for lunch the next day, too! I’m so glad your family enjoyed it.

  5. I’m going to try this recipe with Moose burger!

  6. Just finished cooking this and I must say it is delicious!! I doubled the recipe and used broth and stock for my liquid. My gravy turned out rich, thick and dark brown like the picture showed. Hoping the husband and kids like it as much as I do so we can add it to our meal plans.

  7. Made this last night and it was a sure hit!! Made sure i used beef stock for starters and the sauce came out the rich dark brown. Used 8oz fresh mushrooms since, well, we love mushrooms! Did have to add an additional 2 tsp cornstarch to thicken since it remained kind of soupy (could have been due to the extra mushrooms). Served it with mashed potatoes and garlic green beans. This one is a keeper!!

  8. I just made this and followed the exact recipe… Ohh ok, I added I added fresh garlic…. But it was delicious. Perfect amount of gravy. With smashed redskins, it was the perfect cool night meal!

  9. Turned out amazing! Didn’t have potatoes on hand, mashed a butternut squash instead. I’ll be making this again, thanks!

  10. ABSOLUTELY delicious. Tonight was our second time having it for dinner. So glad I found this recipe. It is what my hubby calls “A Keeper”.

  11. On the instructions it says serve immediately. Can this dish not be reheated for later if there are leftovers?

  12. We loved it! Easy to follow recipe and perfect results! Rich and absolutely delicious!

  13. Can extra be made and frozen?

    • It’s funny you just asked this because I did freeze some to test it and just reheated it today. Turned out great! I reheated in the oven with the gravy. I froze it in a single layer in a ziplock bag with gravy and then “peeled” it out of the bag and put it in a baking dish. They’re probably a better way to do it but that’s all I have for right now. 🙂

  14. I have always loved Salisbury Steak…I don’t know why but I do.
    I must say, this was really good. I tend to not use powder I like fresh ingredients, with that said…delicious!

  15. This was excellent for a change I like to add a little horseradish to the gravy

  16. Greetings! Salisbury steak has ALWAYS been one of my favorite ground beef recipe so making it is a happy event.
    This is my second time making this, it was that wonderful. This time I plan to whip up polenta though I;m not certain if I want it creamy or lightly grilled (upon cooling of course.
    Love using my iron skillets so once again, well done and you made me make it. DELICIOUS!

  17. Made this tonight, and it has a great flavor profile. I opted this recipe over one I seen that called for French onion soup because I thought, well jeez, the dish would taste like the soup then. I read some of the reviews before going to the store, but stupid me, I accidentally grabbed the beef broth when I knew I wanted the stock or at least beef consomme. But I remedied it, I think, by instead of using flour or corn starch, I used a beef gravy packet. It turned out very, very good — my guy loves it. I also used a yellow onion instead of the one listed and opted for the parsley. Thank you for this recipe! Next time, I’m going to make more sauce, though.

  18. I love you.

  19. I made this last nite, and it truly is the best EVER!!! Followed the recipe except for a few things. I used 4 cups of beef stock (for more of that yummy gravy), Wondra Flour (that’s The only thing I’ll use for gravies), extra mushrooms, onions, worchestershire sauce and fresh thyme (well, because!) and it was amazing!!! This recipe will be in my rotation and the only one I’ll ever make! Thank you sooooo much for sharing 😉

  20. I made this for the third time with slight alterations.
    I used some Italian season as I did not have fresh thyme at hand and fresh onion instead of onion powder.My entire family enjoyed it.This recipe is surely a keeper.

  21. I’m still licking my lips after finishing dinner. This was quite yummy – anyone thinking about making it, do it!

  22. This was delicious and we will definitely make it again. Served with mashed potatoes and peas. Had leftovers so served with rice and green beans. Thanks so much for posting the recipe.

  23. Tried it and enjoyed it a great deal.
    Added 1teaspoon unflavored to beef stock made with a beef base to enrich it.
    Agree with other comments about the use of cornstarch.
    This recipe is comfort food for me and a throw back to a recipe I used to get at a local eatery years ago.
    Thanks for making it available.

  24. Made this tonight..followed recipe and used was so good and looked exactly like picture!

  25. I have made this several times this year. First 4 times with beef, the next 4 times with ground turkey. Of course beef is better, but turkey is better for you. I love how it all comes together. Easy to make and never any leftovers (I don’t know if that’s a good thing…). Thanks for a great recipe. I have passed this on to family and friends. 5 Stars

    • Thank you so much for your comment! This is definitely one of my favorites and I’m going to have to try it with ground turkey, I bet it’s fantastic! I appreciate you coming back with your experience….this is definitely a hit with just about everyone who tries it. Have a great day!

  26. I made this yesterday with half ground beef and half venison, doubling the recipe. I added a bit of anchovy paste to the meat and the gravy base for a bit more umami, and it was AMAZING. Hubby says it’s a definite do-over! I paired it with mashed potatoes and mixed veggies, and put five divided plates in the freezer for our own version of tv dinners. This, however, blows the boxed stuff out of the water! Thank you so much for the awesome recipe.

    • Thank you for coming back with your fun tweaks! I love the addition of venison and your suggestion for homemade TV dinners is absolutely genius. Thank you again for following!

  27. Everybody just loved this and said “we have to have this again!” A lot can be pre-prepared. Premium mince is a must. Used chicken stock because it was all I had. Also used granulated garlic and red onion. Thanks heaps, enjoyed immensely! Will follow you.,

  28. Made this for dinner tonight and the whole family loved it! Made me feel very nostalgic!

  29. I can’t even think of the last time I had salisbury steak, but this makes me want to make some right now!

  30. Turned out great. Love the rich dark gravy. I used the cornstarch rather than flour which allows the gravy to stay dark. I also added 1/4 teaspoon of kitchen bouquet which kicked up the flavor a notch. I would definitely make this again. 

  31. Family loved this!!

    5.0 rating

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