I’m excited to share my Homemade Salisbury Steak, made with just a handful of pantry staples and a simple secret in the mushroom-onion gravy you’ll want to know.
I keep making this and people always want more. I swear the combo of ground beef and mushrooms feels like a small miracle that somehow gets everyone to the table.
I call it my Best Salisbury Steak Recipe even though i still tweak it, and friends insist its my Homemade Salisbury Steak that beats every takeout. There’s an edge to the gravy that makes you curious, like you’ll taste something familiar but better, almost wrong to only have one plate.
If you like bold comfort with a little surprise youre gonna want to try it, and then hide the leftovers.
Ingredients
- ground beef: main protein, iron rich, adds juiciness and savory depth, can be fatty though
- breadcrumbs: bind the patties, add light texture, some carbs, not very nutritious alone
- onion: gives sweetness and sharpness when cooked, adds fiber and flavor, a must
- mushrooms: big umami boost, soak up gravy, low calories and adds earthy taste
- Worcestershire sauce: tangy, savory, umami kick, little salt and vinegar notes, wakes dish up
- beef broth: makes glaze and gravy, provides meaty richness, watch sodium levels though
- butter: adds silky richness to mushrooms and sauce, brings mouthfeel and deeper flavor
Ingredient Quantities
- 1 1/2 pounds ground beef (80/20 is best)
- 1/2 cup plain breadcrumbs or panko
- 1/4 cup milk
- 1 large egg
- 1 medium onion, about 1 cup
- 2 cloves garlic, minced or 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce, plus 1 teaspoon extra
- 1 teaspoon Dijon mustard or yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces mushrooms, sliced (cremini or button)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil or vegetable oil
- 2 to 2 1/2 cups beef broth (low sodium preferred)
- 3 tablespoons all purpose flour
- 1 tablespoon ketchup or tomato paste (optional)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme (optional)
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make this
1. Prep the veg and tools: finely dice half the onion for the meat and thinly slice the other half for the gravy, mince 1 clove garlic for the patties and save the other clove for the gravy, slice the mushrooms and set everything by the stove.
2. Make the meat mix: soak 1/2 cup breadcrumbs in 1/4 cup milk for a few minutes, then mix with 1 1/2 pounds ground beef, 1 large egg, the diced onion, 1 minced garlic clove, 1 tablespoon Worcestershire sauce, 1 teaspoon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix just until combined, dont overwork it.
3. Shape and chill: form the mixture into 6 even patties (or 8 smaller ones), press a shallow indent in the center of each so they hold shape while cooking, then pop them in the fridge for 10 minutes to firm up.
4. Brown the patties: heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat, brown the patties 3 to 4 minutes per side until a good crust forms but they are not fully cooked through, transfer to a plate and keep the pan juices.
5. Cook the mushrooms and onions: add the remaining 1 tablespoon butter to the pan, toss in the sliced onion, sliced mushrooms and the second minced garlic clove, cook until the mushrooms release their liquid and everything is nicely browned.
6. Make the gravy: sprinkle 3 tablespoons flour over the mushroom mixture, stir and cook 1 minute to remove raw flour taste, then slowly whisk in 2 to 2 1/2 cups beef broth until smooth and simmering.
7. Flavor the gravy: stir in the extra 1 teaspoon Worcestershire, 1 tablespoon ketchup or tomato paste if using, and 1 teaspoon dried thyme or 1 tablespoon fresh thyme if you like, simmer until the gravy thickens and tastes balanced.
8. Finish cooking: return the browned patties to the skillet, spoon gravy over them, reduce heat to low, cover and simmer 10 to 12 minutes until the patties reach 160°F or are cooked through and the gravy is thick. If gravy gets too thick, thin with a splash of broth.
9. Serve and garnish: taste for salt and pepper, sprinkle with 2 tablespoons chopped fresh parsley if desired, then serve the Salisbury steaks smothered in mushroom gravy over mashed potatoes, rice or noodles.
Equipment Needed
1. Large heavy skillet (10 to 12 inch) — for browning the patties and making the mushroom gravy
2. Cutting board — for slicing onion, mushrooms and garlic
3. Sharp chef’s knife — makes quick work of dicing and slicing, youll want it sharp
4. Mixing bowls (one large for the meat, one small for soaking breadcrumbs)
5. Measuring cups and spoons — for milk, broth, flour and seasonings
6. Whisk — to smooth out the gravy without lumps
7. Spatula or tongs — to flip and transfer patties without breaking them
8. Instant read meat thermometer — so you hit 160°F and dont overcook
FAQ
The Best Salisbury Steak Recipe Substitutions and Variations
- Ground beef: swap for ground turkey or chicken for a leaner Salisbury steak, or use ground pork or a 50/50 beef/pork mix for a richer, juicier patty. If you go very lean, add 1 tablespoon oil or an extra egg so the patties don’t dry out.
- Breadcrumbs: replace with panko, crushed saltine crackers, or quick oats (use slightly less oats since they soak more). For gluten free, use gluten free breadcrumbs or almond meal.
- Milk and egg (binding): use unsweetened almond milk, oat milk, or even beef broth instead of milk. For an egg substitute, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes to gel (flax “egg”) — it works well in a pinch.
- Beef broth and flour for gravy: use low sodium chicken or vegetable broth if needed, or add a splash of red wine for deeper flavor. Swap flour with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water per cup of liquid) for a clearer, gluten free gravy.
Pro Tips
Pro tips:
1) Handle the meat gently, dont mash it like dough or the steaks will get tough. Mix just enough to hold together and chill them a bit so they firm up and dont fall apart when you cook.
2) Get a real crust by heating the pan hot then turning heat down after they hit the pan, and dont overcrowd the skillet. Use a little oil with butter for flavor, and try to flip only once so you dont lose that brown sear.
3) Cook the mushrooms till their liquid mostly evaporates and they start to brown, season near the end. If you salt them too early theyll weep and make the gravy thin and bland.
4) Fix gravy thickness and balance by adjusting slowly: thin with a splash of broth if too thick, or let it reduce a bit if too thin, and taste for salt, acid and Worcestershire to brighten it. Use an instant read thermometer to make sure the patties hit 160°F, then let them rest a few minutes so juices redistribute.
The Best Salisbury Steak Recipe
I'm excited to share my Homemade Salisbury Steak, made with just a handful of pantry staples and a simple secret in the mushroom-onion gravy you'll want to know.
6
servings
440
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch) — for browning the patties and making the mushroom gravy
2. Cutting board — for slicing onion, mushrooms and garlic
3. Sharp chef’s knife — makes quick work of dicing and slicing, youll want it sharp
4. Mixing bowls (one large for the meat, one small for soaking breadcrumbs)
5. Measuring cups and spoons — for milk, broth, flour and seasonings
6. Whisk — to smooth out the gravy without lumps
7. Spatula or tongs — to flip and transfer patties without breaking them
8. Instant read meat thermometer — so you hit 160°F and dont overcook
Ingredients
-
1 1/2 pounds ground beef (80/20 is best)
-
1/2 cup plain breadcrumbs or panko
-
1/4 cup milk
-
1 large egg
-
1 medium onion, about 1 cup
-
2 cloves garlic, minced or 1 teaspoon garlic powder
-
1 tablespoon Worcestershire sauce, plus 1 teaspoon extra
-
1 teaspoon Dijon mustard or yellow mustard
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
8 ounces mushrooms, sliced (cremini or button)
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil or vegetable oil
-
2 to 2 1/2 cups beef broth (low sodium preferred)
-
3 tablespoons all purpose flour
-
1 tablespoon ketchup or tomato paste (optional)
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme (optional)
-
2 tablespoons chopped fresh parsley for garnish (optional)
Directions
- Prep the veg and tools: finely dice half the onion for the meat and thinly slice the other half for the gravy, mince 1 clove garlic for the patties and save the other clove for the gravy, slice the mushrooms and set everything by the stove.
- Make the meat mix: soak 1/2 cup breadcrumbs in 1/4 cup milk for a few minutes, then mix with 1 1/2 pounds ground beef, 1 large egg, the diced onion, 1 minced garlic clove, 1 tablespoon Worcestershire sauce, 1 teaspoon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix just until combined, dont overwork it.
- Shape and chill: form the mixture into 6 even patties (or 8 smaller ones), press a shallow indent in the center of each so they hold shape while cooking, then pop them in the fridge for 10 minutes to firm up.
- Brown the patties: heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat, brown the patties 3 to 4 minutes per side until a good crust forms but they are not fully cooked through, transfer to a plate and keep the pan juices.
- Cook the mushrooms and onions: add the remaining 1 tablespoon butter to the pan, toss in the sliced onion, sliced mushrooms and the second minced garlic clove, cook until the mushrooms release their liquid and everything is nicely browned.
- Make the gravy: sprinkle 3 tablespoons flour over the mushroom mixture, stir and cook 1 minute to remove raw flour taste, then slowly whisk in 2 to 2 1/2 cups beef broth until smooth and simmering.
- Flavor the gravy: stir in the extra 1 teaspoon Worcestershire, 1 tablespoon ketchup or tomato paste if using, and 1 teaspoon dried thyme or 1 tablespoon fresh thyme if you like, simmer until the gravy thickens and tastes balanced.
- Finish cooking: return the browned patties to the skillet, spoon gravy over them, reduce heat to low, cover and simmer 10 to 12 minutes until the patties reach 160°F or are cooked through and the gravy is thick. If gravy gets too thick, thin with a splash of broth.
- Serve and garnish: taste for salt and pepper, sprinkle with 2 tablespoons chopped fresh parsley if desired, then serve the Salisbury steaks smothered in mushroom gravy over mashed potatoes, rice or noodles.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 299g
- Total number of serves: 6
- Calories: 440kcal
- Fat: 30.8g
- Saturated Fat: 9.5g
- Trans Fat: 0.3g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 152mg
- Sodium: 550mg
- Potassium: 537mg
- Carbohydrates: 15g
- Fiber: 1.5g
- Sugar: 1.3g
- Protein: 33g
- Vitamin A: 137IU
- Vitamin C: 1.3mg
- Calcium: 20mg
- Iron: 3.3mg