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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
- Why you’ll love this homemade Salisbury Steak
- Kellie’s Testing Notes
- Ingredients for Salisbury Steak
- How to Make Easy 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
Wow! I have tried two other online Salisbury Steak recipes and was disappointed with them both. This is by far the best, bar none, Salisbury Steaks my family has ever had! The gravy is tasty. And you don’t have to spend a long time preparing it.
– Maribeth
Why you’ll love this homemade Salisbury Steak
- 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.
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.
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.
Ingredients for Salisbury Steak
- 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 Easy Salisbury Steak
This easy Salisbury steak recipe is made with simple ingredients you probably already have in your kitchen.
- Mix the patties – In a bowl, combine ground beef, onion, egg, breadcrumbs, Worcestershire, salt, and pepper. Mix just until combined (don’t overwork).
- Shape – Divide into 4 oval patties, 3/4‑inch thick. Chill 10-15 minutes for cleaner searing (optional but helps binding).
- Sear the patties – Heat oil in a large skillet over medium‑high. Sear 3-4 minutes per side until deeply golden brown. Transfer to a plate (they’ll finish in the gravy).
- Build the gravy base – Reduce heat to medium. Add butter, mushrooms, and a pinch of salt; cook 4-5 minutes until browned. Add onion and garlic; cook 1-2 minutes until fragrant.
- Deglaze & season – Stir in Worcestershire. Deglaze with a splash of stock, scraping up the browned bits (fond). Add remaining stock.
- Thicken – Bring to a gentle simmer. Whisk in cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water). Simmer 1-2 minutes until thickened and can coat the back of a spoon lightly.
- Finish patties in the gravy – Arrange patties (and any juices) in the gravy. Cover and simmer 6–8 minutes, flipping once, until the centers reach 160–165°F.
- Taste & adjust – Season gravy to taste with salt and pepper. If too thick, loosen with a splash of beef stock; if thin, simmer 1 minute longer until the desired consistency.
- Rest and serve – Off heat, let patties rest 5 minutes in the gravy. Garnish with parsley. Serve over mashed potatoes, egg noodles, or rice.
Make‑Ahead Tips: Sear patties and cook through to 150°F, cool, and refrigerate up to 2 days. Rewarm gently in gravy to 160-165°F before serving.
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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 Recipe
Equipment
- 1 skillet
- measuring spoon
- measuring cup
- whisk
- chef's knife
- cutting board
- spatula
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
Notes
- Field/value: Target internal temp: 160–165°F (insert as a note or dedicated field in the card)
- Finish in the gravy: Sear patties, then simmer in the sauce to lock in moisture.
- Brown well first: Deep browning (3–4 minutes per side) builds the foundation for a richer gravy.
- Use low‑sodium stock: Season the gravy with salt and pepper at the end to taste.
- Binder ratio matters: Don’t over‑mix; combine just until the mixture holds.
- Rest 5 minutes: Let patties sit in the gravy off heat before serving for juicier results.
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.
Was decent however felt like it was missing something…the gravy was a little bit bitter
I’m sorry to hear that…..maybe read the reader tips below. This is a popular recipe so I’m not sure what happened but I’d love to help troubleshoot the issue.
The flavors were good, but I had to thicken it some more with extra cornstarch; Way too much liquid. I think 3 cups of beef broth was a bit much, next time I will use 2 cups instead.
So glad you liked it…..thank you for your tip!
Tried it tonight, it was a hit!. Wish I would have made a fresh loaf of bread to go along with it, would have been delish with it. I bet these would taste great cooked on the grill and then added to beef gravy…Next time I will try that.
They are fabulous on the grill! So glad you enjoyed them, thank you for your comment!
My husband and kids are picky eaters. They loved the Salisbury steak!!!! We made baked potatoes on the grill. We had a good family meal!!!!
Thank you
I’m so glad you loved it! Thank you for your comment!
I made this tonight, and the whole family loved it. Of course, I had to pretty much quadruple the recipe because there are seven of us (and I like leftovers). I added some onion flakes in the meat and used leftover gravy/broth from a pot roast I made last night (they ate all the meat but left tons of gravy so this was a perfect way to use that up). It’s definitely going in my recipe tin.
Love that you utilized leftovers!
02/21/2020 great recipe-few changes-used only 2 cups of beef broth and 8 oz of mushrooms
Thank you!
This was the best Salisbury steak recipe ever! My kids even loved it! New family recipe for sure!
If the kids love it….then it’s a definite win!!! Thanks for commenting, it’s one of my favorites!!!
Hi from the UK, making this tonight for dinner, cant wait. looking at the picture is making so hungry lol
I’ll post back and let you all know how it turned out.
Great! Thank you so much!
I have used this recipe so many times now, always a treat for us. I do add eggs to the meat though, makes it hold together more, made it for my daughter one time, she said the gravy is good enough to eat on its own.
*** FANTASTIC *** Was told I can make it every week. I used half of the Tyme and added an egg to the meat mixture. *It was Great!* Thank you for a keeper recipe.
I LOVE to hear that! So glad you liked them!
That was the worst Salisbury steak recipe I have ever tasted. I thought the ingredients listed would make a great patty…..wrong! The gravy was okay, but the meat was awful. It’s just one persons opinion.
Actually, there are over 100 comments on this recipe and all are favorable. I’m sorry the recipe didn’t work out for you but I do want to point out it’s not just one person’s opinion.