Homemade Salisbury Steak with Mushroom Gravy

Smothered in rich mushroom gravy, homemade Salisbury steak is a delicious throwback to simpler times. This one-pan, budget-friendly dinner is packed with umami and ready in about 30 minutes. Plus, it's a freezer-friendly recipe that makes meal prep a breeze!

Jump to:

• A Little Backstory: TV Dinners, Formica Tables & Umami Memories
• What is Salisbury Steak?
• Why You Will Love this Recipe
• Ingredients You'll Need
• Step-by-Step: How to Make Salisbury Steak
• Smart Swaps & Easy Variations
• Leftovers & Reheating
• Make-Ahead Tip: DIY Frozen Dinners
• Kid-friendly Recipe Tweaks
• FAQ
• More Comfort Food Recipes
• What to Serve with Salisbury Steak
• Homemade Salisbury Steak

A Little Backstory: TV Dinners, Formica Tables & Umami Memories

Just like this recipe, I'm a little old-school-so I've included the story behind its inspiration. Feel free to read on if you love a bit of nostalgia, or jump to the next section if you're ready to get cooking.

In my mind, umami is defined by the scent and flavor of two dishes from my childhood: egg foo yung from Chin's Kitchen in NE Portland, and Swanson's Salisbury steak, circa 1970. Certainly my tastes have expanded since, but those core food memories continue to inform my senses.

Back then, my mom was a nurse, and she often worked evenings at the hospital. Every once and awhile when it was just the two of us, Dad and I would go to the store and pick out TV dinners from freezer aisle. I almost always chose Salisbury steak, because a single patty came with mashed potatoes, corn, and a small, unfrosted chocolate cake... and no peas.

Then we'd go home, turn the oven up to 5000, and wait the hour-plus it took to cook a frozen dinner in pre-microwave North America. TV Dinner Night was always a big deal, even if I did have to eat at the kitchen table and not in front of the television.

Those days are long gone, as is my infatuation with premade frozen dinners. Nevertheless, even today, one bite of this homemade Salisbury steak takes me back to that yellow formica table, sharing dinner with my Dad.

(I still have the table.)

What is Salisbury Steak?

Salisbury steak is a nostalgic, soul-satisfying meal that's perfect for busy families and cozy dinners. This savory mid-century comfort food bomb is variation of a Hamburg steak; a gravy drenched ground beef pattie - part meatball, part hamburger - with a flavor and texture reminiscent of Swedish or German meatballs. Seasoned beef patties are pan-seared golden-brown, then simmered to tender perfection in a rich, silky mushroom gravy. The recipe is easy and it can be on the table in about half an hour.

Why You Will Love this Recipe

• Classic, nostalgic flavor (but way better than the freezer version)
• Easy cleanup - one skillet, one bowl
• Simple, straightforward recipe
• Ready in 30 minutes
• Freezer-friendly- great for make-ahead dinners
• Budget-friendly- perfect for feeding the whole family

Ingredients You'll Need

For the Beef Patties

• Ground beef: Use lean ground beef (80/20 lean-to-fat ratio) for the best flavor and texture. If you use ground beef leaner than 89%, use an extra egg for binding.
• Breadcrumbs: We use Panko crumbs because they have a consistent texture and neutral flavor. Use any kind of breadcrumbs you want (fresh, canned, boxed) but be aware that seasoned breadcrumbs will affect the flavor of the patties.
• Onion: Use a yellow or sweet onion. Grate half the onion for the hamburger patties, and chop the remaining onion for the sauce.
• Egg: We use a large or extra-large (US) egg.
• Ketchup: We use Portland Ketchup.
• Oil: Use a neutral cooking oil like lightly flavored olive oil or canola oil.
• Garlic: Use fresh garlic, or ¼ teaspoon garlic powder in place of each clove.
• Worcestershire sauce
• Dry mustard
• Kosher salt
• Ground pepper

For the Mushroom Gravy

• Mushrooms: We usually use Cremini mushrooms or Baby Bellas for this recipe. (Cremini mushrooms are more mature than white button mushrooms, and have a deeper umami flavor.) White button mushrooms will also work just fine.
• Flour: You can use all-purpose flour; however, we recommend using Wondra. Wondra (i.e., instant flour) dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free sauces.
• Beef broth: Use a good quality canned or boxed low-sodium beef broth, or the equivalent amount of water and Beef-flavored Better than Broth.
• Butter: Use salted or unsalted butter.
• Garlic: Use fresh garlic, or ¼ teaspoon garlic powder in place of each clove.
• Worcestershire sauce: We love the rich umami flavor that Worcestershire sauce adds, so we tend to add a little extra to the gravy mixture. Season to your own tastes.
• Dry mustard
• Kosher salt
• Ground pepper

See recipe card for quantities.

Step-by-Step: How to Make Salisbury Steak

In a small bowl, whisk together beef broth, ketchup, Worcestershire, and dry mustard. Set aside.

Mix the Ground Beef

In a large mixing bowl, combine grated onion, onion juice, and bread crumbs. Allow them to set for a few minutes so the breadcrumbs can fully absorb the onion juice. This is an old cook's trick for infusing flavor and moisture into meaty mixes. (I use it to make meatloaf and meatballs, too.) - A

To the onion and breadcrumbs, add a lightly beaten egg, ketchup, Worcestershire, dry mustard, salt, and pepper. - B

Mix with a fork to combine thoroughly. - C

Add the ground beef into the breadcrumb mixture, mixing lightly by hand, as you would a meatloaf. (Don't overwork the mixture, or your patties can become tough and rubbery.) - D

Shape the Patties

Shape the mixture into six equal patties ½- to ¾-inch thick. Salisbury steak patties are traditionally oval-shaped. (This shape allows all six patties to fit into a standard 12-inch enameled cast iron skillet.)

Preheat a large skillet over medium-high for a few minutes, until very hot. Add the olive oil and swirl to coat the entire bottom of the pan.

Sear the Patties

Add the prepared hamburger steaks and cook for 2-3 minutes on each side. You want them to sear and brown, but not cook in the middle yet. Reduce the heat if necessary to avoid over-browning.

Reduce the heat to medium-low and remove the seared steaks to a plate. Set aside.

Make the Mushroom Gravy

Add the butter and chopped onions to the dripping in the skillet, and cook on medium-low for 4-5 minutes.

Sprinkle in the flour and whisk it into the onions and drippings. Whisk for one minute, and then add the beef broth mixture all at once. Whisk to combine.

Stir in the sliced mushrooms, and simmer for 5-7 minutes, until the mushrooms have cooked down about halfway. Season the gravy to taste with salt, pepper, and additional Worcestershire if needed.

Simmer the Steaks

Place the seared hamburger steaks into the gravy. I like to nestle them into the gravy a little.)

Cover the skillet and simmer on low for 12-15 minutes.

The patties should register an internal temperature of between 160°-165℉ (71°-74℃) on an instant-read thermometer when they are done.

Finish & Serve

Serve Salisbury steaks smothered in mushroom gravy. Sprinkle with a little chopped parsley for color and freshness, if desired.

Smart Swaps & Easy Variations

• Ground beef: For a lighter, healthier option, try using ground turkey or ground chicken instead.
• Ketchup: You can use tomato paste in place of ketchup in this recipe.
• Dry Mustard: You can substitute 1 teaspoon Dijon mustard for the dry mustard in both the patties and the gravy.
• Salisbury meatballs: Form the meat mixture into meatballs instead of patties. Cook as directed, and serve over egg noodles or rice.

Leftovers & Reheating

Store any leftover Salisbury steak in an air-tight container in the refrigerator for 3-4 days (as per USDA guidelines).

To Reheat:

• Microwave: 30-second intervals until hot.
• Stovetop skillet: Heat over medium-low until warm and bubbly. You may need to add a little additional beef broth or water to the gravy to thin it down and keep it from sticking.
• Oven: Place in an oven-safe dish in a preheated 350°F (176°C) oven for 15-20 minutes, or until warm and bubbly.

Make-Ahead Tip: DIY Frozen Dinners

Kid-friendly Recipe Tweaks

Got picky eaters? Here are a few easy ways to make Salisbury steak more kid-approved:

Mini Patties: Shape the beef mixture into slider-size patties or even meatballs-perfect for little hands and faster to cook!

Skip the Mushrooms: If mushrooms are a hard no, swap them for finely chopped carrots or just make a plain beef gravy instead.

Mild Flavors: Dial back the Worcestershire if your kids are sensitive to strong flavors.

Serve Separately: Instead of smothering everything in gravy, keep it on the side for dipping-kids love to dip!

Fun Shapes: Use cookie cutters to make the patties into stars or hearts. It's a little extra effort, but it can turn dinner into a win.

With a few tweaks, this comfort classic can easily become a family favorite-even for your pickiest eater.

FAQ

More Comfort Food Recipes

What to Serve with Salisbury Steak

Serve homemade Salisbury steak over rice, noodles, spätzle, or - for an authentic blast from the past - with mashed potatoes, corn, and a nice little square of unfrosted chocolate cake on the side.

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