Salisbury steak is the ultimate comfort food—a tender, juicy beef patty blanketed in savory mushroom gravy and served over a mound of creamy mashed potatoes. It’s the kind of hearty dish that brings warmth to your table and nostalgia to your plate. Whether you’re cooking for a cozy dinner at home or serving guests something special without the fuss, this classic delivers big flavor with simple ingredients.
Ingredient Breakdown
Ground beef forms the heart of this dish, and its richness is tempered by panko breadcrumbs and a freshly grated onion. The breadcrumbs give the patties structure, while the grated onion brings moisture and subtle sweetness, melding seamlessly into the meat mixture. An egg binds everything together, ensuring the patties hold their shape during cooking.
The flavor base is built with a bold mix of Dijon mustard, Worcestershire sauce, ketchup, and a crumbled beef bouillon cube. These pantry staples deliver complex notes of tang, spice, and umami—turning ordinary ground beef into something deeply flavorful and savory.
Then comes the gravy—earthy mushrooms, sweet caramelized onions, and a dark, silky roux made with beef broth, flour, and butter. A splash of mustard and Worcestershire adds brightness and depth, rounding out the sauce with just the right punch. The mushrooms not only add texture, but they absorb and amplify the flavor of the broth, creating a lush, hearty sauce perfect for draping over the steaks.
If needed, this recipe is flexible. You can swap in standard breadcrumbs for panko, use dried mustard powder, or even try chicken broth if beef stock is unavailable. The flavors remain deeply satisfying, with just a bit of adjustment.
Step-by-Step Preparation Guide
Begin by placing the panko into a large mixing bowl and grating a raw onion directly over it using the fine side of a box grater. This step may seem small, but the onion’s juices hydrate the breadcrumbs and infuse them with flavor. Let the mixture sit briefly while the breadcrumbs absorb the moisture.
To the bowl, add the ground beef, minced garlic, egg, ketchup, Dijon, Worcestershire, and the crumbled bouillon cube. Mix with your hands until it becomes sticky and cohesive—this texture helps the patties hold their shape and ensures a tender bite.
Divide the mixture into five portions and shape each one into an oval patty, firmly packed and about ¾ inch thick. A consistent thickness is key for even cooking.
Heat olive oil in a large skillet over high heat until shimmering. Carefully place the patties in the skillet, searing each side for about a minute to develop a deep golden crust. At this stage, they’ll still be raw inside—remove and set aside.
If the pan is dry, add a little more oil, then sauté the chopped onions and garlic until they soften and become aromatic. Toss in the mushrooms and cook until browned and slightly caramelized, about 2–3 minutes.
Lower the heat to medium, then stir in butter until melted. Sprinkle the flour evenly across the pan, stirring constantly to form a smooth roux. Slowly add the beef broth while stirring to avoid lumps, followed by water, mustard, and Worcestershire sauce. Let the gravy simmer until thickened and rich.
Return the seared patties to the skillet, along with any juices that collected on the plate. Simmer gently for 5–7 minutes, allowing the patties to cook through and the flavors to meld. Stir occasionally to keep the sauce smooth. If the gravy becomes too thick, loosen it with a splash of water.
Once the patties are done, remove them and taste the gravy—adjust the seasoning with salt and pepper as needed. Serve each steak generously topped with the mushroom gravy and a sprinkle of fresh parsley for contrast.
Recipe Tips
How to keep patties from falling apart during cooking:
Knead the mixture until it becomes slightly sticky and cohesive. Avoid overworking, but ensure the ingredients are fully integrated. A rest in the fridge can also help.
Getting the most flavor from your mushrooms:
Cook them over medium-high heat until they release their moisture and begin to caramelize. Avoid crowding the pan, which can cause them to steam.
How to fix a lumpy or overly thick gravy:
If lumps form, use a whisk to smooth them out while gradually adding broth. If the gravy thickens too much, add warm water or stock a tablespoon at a time to loosen it.
Why resting the patties briefly before serving improves texture:
Letting the patties sit allows juices to redistribute and results in a more tender bite. It also makes them easier to handle when plating.
What to Serve With This Recipe
Nothing pairs with Salisbury steak quite like creamy mashed potatoes. The gravy seeps into every crevice, turning it into a spoon-worthy base. Buttered egg noodles or fluffy white rice also soak up the sauce beautifully.
For vegetables, keep it simple. Steamed green beans or roasted carrots add freshness and color. A quick sauté of spinach with garlic or lemony broccolini brings balance to the richness of the dish.
To complete the meal, try a slice of garlic bread, a buttery cornbread muffin, or a crisp garden salad dressed with a tangy vinaigrette. These lighter sides offer contrast without competing with the steak’s bold flavors.
Creative Variations
To lighten things up, swap the ground beef for ground turkey or pork. You can also do a half-and-half mix for a balanced flavor.
Add depth by mixing caramelized onions directly into the patties or topping the finished steaks with a slice of Swiss cheese that melts into the gravy.
If you’re looking for a one-pan meal, stir frozen peas, corn, or diced carrots into the gravy toward the end of cooking. This adds color and makes it a hearty, all-in-one dish without the need for extra sides.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. Prepare and shape the patties ahead, then store them covered in the fridge for up to 24 hours. You can also make the gravy in advance and reheat it gently.
Can I freeze the patties and reheat later?
Absolutely. Cooked patties freeze well, as does the gravy. Store in separate containers and reheat in a skillet or microwave.
Is there a gluten-free version of this dish?
Use gluten-free breadcrumbs and a gluten-free flour blend for the roux. Confirm that your bouillon, Worcestershire, and stock are also gluten-free.
What can I use instead of mushrooms in the gravy?
If mushrooms aren’t your thing, try caramelized onions, leeks, or even finely chopped bell peppers. These alternatives bring sweetness and body without the earthy flavor.
Salisbury steak is a comforting, satisfying meal with bold flavors and rich textures, perfect for both weeknight dinners and weekend comfort. The tender beef patties, nestled under a blanket of savory mushroom gravy, offer a familiar yet elevated taste of home. With a side of mashed potatoes and a few thoughtful tweaks, this classic continues to win hearts—one forkful at a time.
Ingredients
Salisbury Steak:
1 lb (500g) ground beef
1/2 cup panko breadcrumbs (or 1/3 cup regular breadcrumbs)
1/2 onion (white, yellow, or brown)
1 egg
2 tablespoons ketchup
1 garlic clove, minced
3 teaspoons Dijon mustard or 2 teaspoons dry mustard powder
1/2 teaspoon Worcestershire sauce
1 beef bouillon cube, crumbled
Gravy:
2 garlic cloves, minced
1/2 onion, finely chopped
5 oz (150g) mushrooms, sliced
1 tablespoon olive oil
2 tablespoons (30g) unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium beef broth or stock
1/2 cup water
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper, to taste
Instructions
Make the Salisbury Steaks:
Start by placing the breadcrumbs into a large mixing bowl. Using the fine side of a box grater, grate the onion directly over the breadcrumbs. This technique allows the onion’s moisture to hydrate the breadcrumbs. Gently mix with your fingers and let it sit for a few minutes.
Add the ground beef, minced garlic, egg, ketchup, crumbled bouillon, Worcestershire sauce, and mustard into the bowl. Use your hands to thoroughly combine the mixture, kneading for a couple of minutes until it becomes slightly sticky and cohesive. This ensures the patties will hold together during cooking.
Divide the mixture into five equal portions and shape each into a firm oval patty, about 3/4 inch (1.6 cm) thick.
Cook and Prepare the Gravy:
Heat the olive oil in a large skillet over high heat. Once shimmering, carefully add the beef patties. Sear the first side for about 1 minute or until browned, then gently flip to brown the other side. The insides will still be undercooked at this stage. Remove the patties and set them aside on a plate.
If the skillet appears dry, drizzle in a bit more oil. Add the chopped onions and garlic, and sauté for about 2 minutes until fragrant and beginning to soften.
Toss in the mushrooms and continue to cook for another 2–3 minutes until they turn golden brown and release their moisture.
Reduce the heat to medium and add the butter to the pan. Once melted, sprinkle in the flour and stir constantly for about 30 seconds to form a smooth roux.
Gradually pour in the beef broth while stirring to prevent lumps from forming. When the mixture is mostly smooth, whisk in the water, Dijon mustard, and Worcestershire sauce. Keep stirring until fully combined.
Gently return the partially cooked steaks to the skillet along with any juices collected on the plate. Let everything simmer together for 5–7 minutes, or until the patties are cooked through and the gravy thickens. Stir occasionally, focusing around the edges of the steaks. If the sauce becomes too thick, splash in a little extra water.
Remove the steaks from the pan. Taste the gravy and adjust with salt and pepper as needed.
To serve, plate the steaks and generously ladle the savory mushroom gravy over the top. They’re perfect over a bed of creamy mashed potatoes and can be finished with a sprinkle of chopped parsley for a touch of color.
Salisbury Steak Recipe
Ingredients
Salisbury Steak:
- 1 lb 500g ground beef
- 1/2 cup panko breadcrumbs or 1/3 cup regular breadcrumbs
- 1/2 onion white, yellow, or brown
- 1 egg
- 2 tablespoons ketchup
- 1 garlic clove minced
- 3 teaspoons Dijon mustard or 2 teaspoons dry mustard powder
- 1/2 teaspoon Worcestershire sauce
- 1 beef bouillon cube crumbled
Gravy:
- 2 garlic cloves minced
- 1/2 onion finely chopped
- 5 oz 150g mushrooms, sliced
- 1 tablespoon olive oil
- 2 tablespoons 30g unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth or stock
- 1/2 cup water
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
Instructions
Make the Salisbury Steaks:
- Start by placing the breadcrumbs into a large mixing bowl. Using the fine side of a box grater, grate the onion directly over the breadcrumbs. This technique allows the onion’s moisture to hydrate the breadcrumbs. Gently mix with your fingers and let it sit for a few minutes.
- Add the ground beef, minced garlic, egg, ketchup, crumbled bouillon, Worcestershire sauce, and mustard into the bowl. Use your hands to thoroughly combine the mixture, kneading for a couple of minutes until it becomes slightly sticky and cohesive. This ensures the patties will hold together during cooking.
- Divide the mixture into five equal portions and shape each into a firm oval patty, about 3/4 inch (1.6 cm) thick.
Cook and Prepare the Gravy:
- Heat the olive oil in a large skillet over high heat. Once shimmering, carefully add the beef patties. Sear the first side for about 1 minute or until browned, then gently flip to brown the other side. The insides will still be undercooked at this stage. Remove the patties and set them aside on a plate.
- If the skillet appears dry, drizzle in a bit more oil. Add the chopped onions and garlic, and sauté for about 2 minutes until fragrant and beginning to soften.
- Toss in the mushrooms and continue to cook for another 2–3 minutes until they turn golden brown and release their moisture.
- Reduce the heat to medium and add the butter to the pan. Once melted, sprinkle in the flour and stir constantly for about 30 seconds to form a smooth roux.
- Gradually pour in the beef broth while stirring to prevent lumps from forming. When the mixture is mostly smooth, whisk in the water, Dijon mustard, and Worcestershire sauce. Keep stirring until fully combined.
- Gently return the partially cooked steaks to the skillet along with any juices collected on the plate. Let everything simmer together for 5–7 minutes, or until the patties are cooked through and the gravy thickens. Stir occasionally, focusing around the edges of the steaks. If the sauce becomes too thick, splash in a little extra water.
- Remove the steaks from the pan. Taste the gravy and adjust with salt and pepper as needed.
- To serve, plate the steaks and generously ladle the savory mushroom gravy over the top. They’re perfect over a bed of creamy mashed potatoes and can be finished with a sprinkle of chopped parsley for a touch of color.
