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If you grew up on the boxed version, you will love these tender Salisbury steak patties seared, then finished right in a rich, from-scratch mushroom gravy. No canned soup, required. The sauce is made in the same skillet with tomato paste, onion, and stock for that classic diner flavor, and the patties soak it up as they simmer to juicy perfection. It’s weeknight-easy, kid-approved, and freezer-friendly, with variations for no-mushroom gravy, oven, or slow cooker.
Table of Contents
- Recipe At-a-Glance
- Kellie’s Testing Notes
- Why This Recipe Works
- Simple Ingredients You’ll Need
- How to Make Salisbury Steak
- Make-Ahead, Storage & Freezing
- Kellie’s Tips and Troubleshooting
- What Meat To Use
- Hamburger Steak vs. Salisbury steak
- Kellie’s Salisbury Steak Variations
- Best Sides for Salisbury Steak
- More Ground Beef Recipes
- Salisbury Steak Recipe
Recipe At-a-Glance
Time: 30–40 minutes • Yield: 4 servings • Difficulty: Easy weeknight
What you’ll love: One pan, kid-approved, classic diner flavor without condensed soup
Best for: Cozy dinners, meal prep, freezer meals
Serve with: Creamy mashed potatoes, buttered green beans, roasted carrots
Salisbury steak is seasoned ground beef patties simmered in brown onion mushroom gravy. This version uses 1 lb ground beef, tomato paste, Worcestershire, and a from-scratch pan gravy (no soup mix) and takes about 30 minutes start to finish.
Kellie’s Testing Notes
- I tested this with 80/20 ground beef and 90/10 beef; 80/20 gave the best flavor without greasy gravy.
- Vidalia onions add a subtle sweetness; if you’re not a fan of sweet gravy, a yellow onion works better.
- I also tested a canned soup version and found the gravy bland and salty compared to this easy pan-gravy.
Classic comfort food and we’re taking it retro here with easy Salisbury steaks! We used to buy this frozen at the supermarket but it’s so easy to make at home in just about the same time. One of the best ground beef recipes around, besides my best meatloaf recipe, this easy Salisbury steak is made with a rich, savory mushroom gravy that cooks up with the pan drippings.
My mom used to make it all the time when I was little. The frozen Salisbury Steaks from the tv dinners were the bomb and I remember wanting that whole tray for myself. I mean, what’s better than a thin little hamburger steak smothered in onion gravy, am I right?
The flavor of my homemade salisbury steak recipe is completely amazing, better than a burger and I threw in a little concentrated tomato paste to boost the yum factor even more. Even the picky eaters agree this is the Best Salisbury Steak recipe.
Why This Recipe Works
- Big savory payoff, no soup can. Tomato paste and Worcestershire sauce builds real rich, savory flavor for that nostalgic comfort.
- Juicy, tender patties. A light panko bread crumb binder and quick sear keep the beef moist and tender, then the patties finish in the gravy so they soak it all up.
- Rich mushroom-onion gravy. A simple pan roux gives you glossy, spoon-coating sauce (no packets needed).
- Weeknight-friendly. 30-40 minutes, 1 skillet, minimal prep.
- Make-ahead superstar. Stores perfectly for meal prep and freezes like a dream.
Simple Ingredients You’ll Need
- Ground Beef – I like to use a lean ground beef, 80/20 ground beef or 90/10 ground beef, to make the meat mixture but you can use whatever you have on hand. For a leaner option, substitute with ground turkey or ground chicken.
- Panko Bread Crumbs – Panko Breadcrumbs are lighter than traditional bread crumbs making your patties less dense. If you don’t have panko on hand, you can use half the amount of regular bread crumbs as a substitution. For a gluten-free recipe, substitute with gluten-free breadcrumbs or rolled oats.
- Tomato Paste – I love to add tomato paste for added depth of flavor and a bit of tang.
- Worcestershire Sauce – The umami bomb in this recipe, if you don’t have Worcestershire sauce you ca n substitute with fish sauce or soy sauce.
- Ground Mustard – If you don’t have ground mustard traditional yellow or dijon mustard will work.
- Black Pepper and Kosher Salt
- Onion – I like to use a Vidalia or other sweet onion for the sauce. Grate the onion directly into the meat mixture or finely dice the onion and add to the sauce.
- Mushrooms – White mushrooms or cremini mushrooms work best. You can skip the mushrooms for a no mushroom gravy option.
- Thyme – Fresh thyme is my favorite but if you have dry thyme substitute only half what is called for in the recipe.
- Beef Stock – I love using Homemade Beef Stock but your favorite store bought beef stock or beef broth will work just as well.
- Butter – Salted butter is key to adding richness and depth to the rich brown gravy. Don’t skip it.
For the full ingredient list and instructions, see the recipe card below.
How to Make Salisbury Steak
This easy Salisbury steak recipe is made with simple ingredients you probably already have in your kitchen.
- In a large bowl, 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 oval patties about 1/2 inch thick.
- Heat olive oil over medium-high heat in a large skillet. I like to use cast iron as it retains the heat more evenly.
- Add the salisbury steak patties to the pan and cook until browned. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm.
- Lower the stovetop to medium heat. Add the sliced onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and all purpose flour. 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, reduce the heat to medium and stir in the butter. Season with salt and pepper to taste.
- Return the beef patties to the pan turning to coat with the rich mushroom gravy and cook for 4-5 minutes or until they are no longer pink in the middle.
- Sprinkle with parsley or chives, if desired. Serve immediately.
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Make-Ahead, Storage & Freezing
- Stovetop: Simmer the leftover salisbury steak gently 8-10 minutes, adding stock if the gravy tightened in the refrigerator.
- Make-Ahead: Form patties up to 24 hours in advance, cover and refrigerate in an airtight container.
- Refrigerator: Leftover Salisbury Steak keeps for 3-4 days in an airtight container.
- Freeze: Cool the burger patties completely in gravy. Freeze in meal-size portions for up to 3 months in a freezer-safe container.
- Reheat (best): Thaw frozen salisbury steak overnight. Warm, covered, in a 325˚F oven 20-25 minutes with a few tablespoons of beef stock.
Kellie’s Tips and Troubleshooting
- Patties falling apart? Blend the meat mixture gently, overworked meat gets crumbly. Make sure you have enough binder (aim for ¼ cup crumbs and 1 egg per pound). Chill formed patties 10-15 minutes before searing.
- Gravy too thin? Simmer 2-3 minutes longer until the gravy is thick enough to coat the back of a spoon, or whisk 1 Tablespoon cornstarch and 1 Tablespoon of cold water per cup of liquid, whisk into the gravy and simmer 1-2 minutes.
- Gravy too thick? Whisk in warm beef stock (1-2 Tablespoons at a time) until it coats the back of a spoon and a finger swipe leaves a clean line.
- Too salty? Add unsalted beef stock, a tablespoon of unsalted butter, or 1-2 teaspoons heavy cream to tone down the saltiness.
- Greasy gravy? Skim the fat off with a spoon or lay a paper towel on the surface for 2-3 seconds to soak up the fat, then discard.
- Dry/tough patties? Don’t overmix; cook to 160˚F and finish in the gravy so they re-hydrate.
What Meat To Use
I like to use a high quality ground beef and stick to around an 80/20 mix. Since the ground meat is blended together with other seasonings and ingredients you don’t need a higher fat beef to retain the flavor.
This Homemade Salisbury steak recipe is fairly lean and a total hit with the whole family.
Hamburger Steak vs. Salisbury steak
The difference between Hamburger Steak and Salisbury steak is fairly minimal but it’s all in the ingredients. Hamburger Steak is seasoned with just salt and pepper while Salisbury steak will have other ingredients mixed in like onion, pepper and seasonings.
This simple Salisbury steak recipe is topped with a quick, 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.
Kellie’s Salisbury Steak Variations
No-Mushroom Gravy – Skip the mushrooms. Add 1 teaspoon soy sauce and ½ teaspoon Dijon to the onions for a richer flavor, then proceed with the rest of the recipe.
Oven-Finished – After searing both sides of the burger patties (still underdone in the center), nestle patties in the gravy and transfer to a 375˚F oven for 18–22 minutes until the gravy is bubbling and patties read 160˚F on an instant read thermometer
Slow Cooker Salisbury Steaks – Sear the patties and sauté onions with the mushrooms on the stovetop. Transfer to slow cooker with the stock and seasonings (do not add the flour). Cook 6-7 hours on LOW or 3-4 hours on HIGH. Thicken at the end by whisking 1 Tablespoon cornstarch per 1 cup of cooking liquid, stir in, cover and cook 10–15 minutes on HIGH.
Turkey Salisbury Steak – Use 93% ground turkey, add 1 extra tablespoon breadcrumbs (turkey has more moisture), and don’t skip the sear. Finish gently in gravy until a temperature of 165˚F is reach when tested internally with a thermometer.
Extra-Pepper Diner Style – Add ½ teaspoon to 1 teaspoon coarsely ground black pepper to the gravy and a tablespoon of ketchup for that retro tang.
Best Sides for Salisbury Steak
- Country Mashed Potatoes….because they go together like Mac and cheese.
- Speaking of Mac and cheese…this Mac and cheese is on the table in just 10 minutes.
- Roasted potatoes are always a hit.
- Need something green? These Green Beans are always a winner.
- I can never say no to a Twice Baked Potato!
More Ground Beef Recipes
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Salisbury Steak
Equipment
- 1 skillet
Ingredients
- 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
Instructions
- 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 oval patties about 1/2 inch thick.
- 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.
- 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.
- Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle.
- Sprinkle with parsley or chives, if desired. Serve immediately
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Salisbury steak is simply seasoned ground beef patties that are seared and then simmered in a rich brown onion and mushroom gravy. It has all the cozy, old-school TV-dinner vibes but tastes so much better homemade. Think of it as a cross between a hamburger patty and meatloaf, served in gravy instead of on a bun.
They’re very similar, but Salisbury steak is usually mixed with binders and seasonings (like breadcrumbs, egg, onion, and Worcestershire) and always served with gravy. Hamburger steak is typically just seasoned ground beef shaped into a patty and pan-fried, and it may or may not be served with gravy. Salisbury steak tends to have a softer, meatloaf-style texture and more flavor mixed into the meat.
Yes! If you’re not a mushroom fan, you can simply leave them out. I like to add a little extra onion and a splash of Worcestershire or soy sauce to boost that savory flavor the mushrooms would normally bring. The gravy will still be rich, silky, and delicious.
The key is using the right ratio of beef to binder and handling the meat gently. Make sure you measure the breadcrumbs and egg and mix everything just until combined – overmixing can make the patties tough and crumbly. If your mixture feels very soft, you can chill the formed patties in the refrigerator for 20–30 minutes before cooking to help them firm up.
If you’re sensitive to sweet flavors, swap the Vidalia onion for a regular yellow onion and don’t overdo the amount. You can also balance sweetness by adding a small splash of Worcestershire, a pinch of salt, or even a tiny squeeze of lemon juice at the end. Always taste the gravy before serving and adjust the seasoning to your liking.
You can! Ground turkey or chicken will work, but they’re leaner, so the patties can dry out more easily. I recommend using 93% lean (not extra lean) and adding a bit more breadcrumbs and a drizzle of oil to keep them juicy. Pork or a beef/pork blend also works really well and stays nice and tender.
Yes, this is a great make-ahead meal. You can fully cook the patties and gravy, let everything cool, and store it covered in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if the gravy has thickened too much.
It freezes beautifully. Let the cooked patties and gravy cool completely, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop, adding a little extra broth if needed to loosen the gravy.
Salisbury steak is all about that gravy, so it’s perfect over mashed potatoes, egg noodles, or rice. I like to add a simple veggie on the side – green beans, peas, roasted carrots, or a salad all work great. It’s total comfort food, so anything that can soak up the gravy is fair game.
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”.
Thanks so much! It’s always a hit with the men! 🙂
Turned out amazing! Didn’t have potatoes on hand, mashed a butternut squash instead. I’ll be making this again, thanks!
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!
Thank you so much, Barb! I’m so glad you loved it and great pairing with the redskins!
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!!
I’m so glad you enjoyed the recipe, it’s one of my favorites. And thank you for sharing your tips!
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.
Thank you so much for sharing, April!
I’m going to try this recipe with Moose burger!
That’s a great idea!
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.
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.
I’m so sorry your’s did not turn out with the deep, rich color, Janet. It may have been because of the flour but I’m not sure because I’ve only used cornstarch in my recipe. Also, in my experience, I actually have to use more cornstarch than flour when replacing it. The flour always ends up much thicker than the cornstarch.
I used better than bullion to make the beef stock called for in this recipe. The color was very rich brown.
Thanks for sharing your tip!
Yes, I just made this & used flour & beef base Better than Bouillon. It made a nicely brown sauce. The recipe is delicious, definitely a keeper! I stayed pretty close to the recipe, just adding extra worchestershire (1 T instead of 1 t) & Montreal Steak spice instead of the onion powder, salt & pepper. Yummy!
i used that too. It gave it amazing flavor
Thank you!
1 Tbls growing sauce, which is usually found in a bottle in the Caribbean section of the grocery store, would produce the lovely brown color of the sauce without altering the taste of the recipe much at all
Browning sauce, dang autocorrect
Thank you I was wondering
Great tip! And I curse autocorrect every single day. LOL!
Guys you could use gravey master that’s what I use for that deep rich color an flavor I use it in beef stew its wonderful
I use Gravy Master all the time….love it! It doesn’t alter the flavor either!!
Kitchen bouquet works good too 🙂
I think it may have to do with how much the person caramelized the meat and the onions.
Did you use beef stock or beef broth ? Broth will make it a lighter color and stock will be dark and rich.
I used beef stock as stated in the recipe.
Hello from México!
I see my mistake now, I used beef broth.
It did turn lighter but my husband just came to the kitchen and told me it smells delicious!
xoxo
Hello to Mexico!!! I’m so glad you tried the recipe and I’m sure it was just as amazing with beef broth. The stock just gives it a bigger boost of flavor and that rich, dark color.
I’m not a meat eater. My husband asked me how someone who dislikes red meat so much could make such delishes meat entrees. I explained to him you don’t have to like sweets to make an awesome batch of chocolate chip pecan cookies. He understood the analogy and wondered when he will get a batch of cookies! MEN. . .gotta love em!
Thank you for your comment! Men. LOL!
It does come out a much darker color using corn starch. Mine came out great.
Thank you!
Too much onion! Probably half or even quarter would’ve been better. Had to go back and strain quite a bit of onion from the pan and add 3 beef bullion to bring back the beef flavor. Ran the recipe exactly as stated. Ended up adding cornstarch as well to thicken.
Thanks for trying and returning with your comments. I hope you enjoyed it.
Use kitchen bouquet to make it as dark as you want
Great tip!
I used only 1-1/2 Tbsp and got a very nice color. Also added 1/4 cup good Cabernet to stock.
Now that’s a fantastic idea!!! Thank you for sharing!
Anyone who has cooked for 20 years should know you use cornstarch for a more translucent gravy! Just made this and it was excellent with a beautiful rich brown gravy. Other than a little red wine I made it as written. EXCELLENT!
I have cooked for over 20 years and I don’t think I knew that. 🙂 I just prefer the consistency of sauces/gravies made with cornstarch over flour. Thank you so much for commenting and I’m so glad you enjoyed the recipe. This is definitely a reader favorite!
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!
This reminds me of my mom’s home cooking. Looks delicious and is not something I think of making often!