Updated
Salisbury Steak is a classic weeknight dinner recipe I find easy to make and downright delicious! In this kid-friendly meal, seasoned ground beef patties are pan fried to perfection and served with a richly flavored mushroom sauce.
Pin this recipe for later!
Pin ItEasy Salisbury Steak Recipe
This homemade Salisbury steak is one of my favorite comfort food dinners. It’s packed with flavor, super satisfying, and comes together easily with ingredients I almost always have in my pantry. I love how simple it is, but it tastes like something special. And that rich mushroom gravy? It takes everything to the next level—I could honestly eat it by the spoonful. So good!
Salisbury steak has always been one of those nostalgic, all-American meals for me—made with ground beef, breadcrumbs, and seasonings, then smothered in rich, savory gravy. But when I’m trying to cut back on red meat, I like to swap in ground turkey or chicken instead, and it still turns out just as delicious. If you go that route, just make sure to switch the beef broth for low-sodium chicken broth—it helps keep the flavor balanced and just right.
The vegetables are also interchangeable—use a white or sweet onion in place of the yellow onion, or use your favorite mushrooms instead of cremini mushrooms.
For a bit more crunch, use panko breadcrumbs. Or, you can turn the meat into meatballs for a fun variation on the dish!
Salisbury Steak Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ lbs. lean ground beef
- ½ cup breadcrumbs
- ¼ cup minced onion
- 1 large egg beaten
- 1 tsp Dijon mustard or any mustard
- 1 tsp kosher salt
- ½ tsp dried oregano
- ½ tsp ground black pepper
- 1 tbsp olive oil
- 2 cups low-sodium beef broth
- 1 tsp Worcestershire sauce
- 1 yellow onion thinly sliced
- 8 oz. cremini mushrooms sliced
- 3 tbsp cornstarch
- 3 tbsp water
Video
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, minced onion, egg, Dijon, salt, oregano, and black pepper. Shape mixture into four 5¾-inch oblong patties.1½ lbs. lean ground beef, ½ cup breadcrumbs, ¼ cup minced onion, 1 large egg, 1 tsp Dijon mustard, 1 tsp kosher salt, ½ tsp dried oregano, ½ tsp ground black pepper
- Heat 1 tbsp olive oil in a large skillet set over medium heat. Fry the beef patties for 4-6 minutes, flipping once, until browned on both sides. Transfer to a plate and cover with foil.1 tbsp olive oil
- To the skillet, add the beef broth, Worcestershire sauce, onion, and mushrooms. Bring the mixture to a boil, then return the patties to the skillet and cover it. Reduce the heat to low and simmer for 10 minutes. Transfer to a plate and cover with foil.2 cups low-sodium beef broth, 1 tsp Worcestershire sauce, 1 yellow onion, 8 oz. cremini mushrooms
- Turn heat to medium, bringing the skillet mixture to a boil. In a small bowl, mix the cornstarch and water, then stir it into the onion mixture. Cook for 1-2 minutes, stirring frequently, until the gravy is thickened, tasting and adjusting seasoning as desired. Pour over the steak patties and serve.3 tbsp cornstarch, 3 tbsp water
Becky’s Tips
- Fry the patties until cooked through, or 165°F on an instant-read thermometer.
- Use cold water in the cornstarch slurry to prevent it from seizing up!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Salisbury Steak Step by Step
Gather your ingredients.
Prepare the patties: In a large mixing bowl, combine 1½ lbs. lean ground beef, ½ cup breadcrumbs, ¼ cup minced onion, 1 large egg, 1 tsp Dijon mustard, 1 tsp kosher salt, ½ tsp dried oregano, and ½ tsp ground black pepper. Shape mixture into four 5¾-inch oblong patties.
Cook the patties: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Fry the beef patties for 4-6 minutes, flipping once, until browned on both sides. Transfer to a plate and cover with foil.
Make the sauce: To the skillet, add 2 cups low-sodium beef broth, 1 tsp Worcestershire sauce, 1 yellow onion, and 8 oz. cremini mushrooms. Bring the mixture to a boil, then return the patties to the skillet and cover it. Reduce the heat to low and simmer for 10 minutes. Transfer to a plate and cover with foil.
Make the slurry: Turn heat to medium, bringing the skillet mixture to a boil. In a small bowl, mix the 3 tbsp cornstarch and 3 tbsp water, then stir it into the onion mixture. Cook for 1-2 minutes, stirring frequently, until the gravy is thickened, tasting and adjusting seasoning as desired.
Pour and serve: Pour the mushroom sauce over the steak patties and serve. Enjoy!
How to Store Salisbury Steak
Store leftover Salisbury steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a bit of water to the sauce as needed to thin it out.
Salisbury steaks can be frozen, both cooked and uncooked.
Freeze cooked in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Freeze uncooked patties in a single layer on a lined baking sheet until frozen, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 2 months. Let thaw overnight in the refrigerator before cooking.
Serving Suggestions
Usually, I love my Salisbury Steak with egg noodles! They do a great job of helping me make sure I don’t miss a drop of that gravy.
I’ve also found that even simple mashed potatoes or sweet potato rolls soak up all the delicious gravy, too. I’ll sometimes make brown butter glazed carrots to add a pop of color to our plates.
