Juicy beef patties simmered in a rich mushroom and onion gravy — that’s the magic of Salisbury Steak. A nostalgic comfort food favorite, this dish transforms simple ground beef into a hearty, flavorful dinner that feels like a hug on a plate. Served with mashed potatoes, egg noodles, or rice, it’s an easy, budget-friendly recipe that has stood the test of time.
Why You’ll Love This Salisbury Steak
- Budget-friendly – transforms ground beef into a restaurant-worthy dish.
- Classic comfort food – rich gravy + juicy patties = cozy dinner.
- Family favorite – picky eaters love it too.
- Flexible – serve with potatoes, noodles, or rice.
Tips for Success
- Brown patties well – it adds depth to the gravy.
- Slow simmer – gives patties time to soak up flavor.
- Keep onions + mushrooms sliced thick so they don’t break down too much.
- Taste gravy at the end and adjust salt — beef broth varies in sodium.
Variations & Add-Ins
- Herb upgrade: Add fresh parsley or rosemary.
- Cheesy twist: Top patties with Swiss or provolone before serving.
- Turkey Salisbury steak: Use ground turkey for a lighter option.
- Extra veggies: Add peas or carrots into the gravy.
Serving Ideas & Pairings
- Classic: mashed potatoes and green beans.
- Cozy: buttered egg noodles.
- Lighter: steamed rice and roasted broccoli.
- Special: serve with fresh bread or biscuits for soaking up the gravy.
Frequently Asked Questions
1. What’s the difference between Salisbury steak and hamburger steak?
Salisbury steak is seasoned and served with gravy, while hamburger steak is usually just seasoned beef patties.
2. Can I make Salisbury steak ahead?
Yes — cook patties, refrigerate, and reheat in gravy.
3. How do I thicken the gravy?
Use flour as written, or cornstarch slurry if you prefer gluten-free.
4. Can I use ground turkey or chicken?
Yes, but add extra breadcrumbs and egg to keep the patties moist.
5. How long does Salisbury steak last in the fridge?
3–4 days in an airtight container.
Salisbury Steak with Mushroom Gravy
Ingredients
Method
- Mix the patties – In a bowl, combine beef, onion, garlic, breadcrumbs, eggs, Worcestershire, mustard, salt, and pepper. Shape into 6 oval patties.
- Brown the steaks – Heat a skillet over medium-high. Cook patties 3–4 minutes per side until browned (they will finish cooking in the gravy). Remove and set aside.
- Make the gravy base – In the same skillet, melt butter. Sauté onions and mushrooms until softened, about 6–7 minutes.
- Thicken the gravy – Sprinkle flour over the vegetables. Stir well, cooking for 1–2 minutes. Slowly whisk in beef broth, Worcestershire, thyme, salt, and pepper. Bring to a simmer.
- Simmer the steaks – Return patties to the skillet. Cover and simmer 15–20 minutes, until steaks are cooked through and gravy is thickened.
- Serve – Spoon mushroom gravy over steaks and serve hot with mashed potatoes, noodles, or rice.
Notes
- Juicier steaks: Don’t overmix the beef mixture.
- Gravy richness: Add a splash of red wine for deeper flavor.
- Make-ahead: Cook patties and refrigerate. Finish in gravy before serving.
- Freezer-friendly: Freeze cooked patties (without gravy) up to 3 months.
