Salisbury Steak with Mushroom Gravy

This Salisbury steak with mushroom gravy is classic comfort food done right. Juicy beef patties are pan-seared, then simmered in a rich, savory mushroom gravy made in the same skillet. It’s simple, reliable, and the kind of meal that feels familiar in the best way.

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Why You’ll Love This

If you grew up eating Salisbury steak dinners or want something hearty, this homemade Salisbury steak recipe is for you. It has much more flavor than anything from a box, and it doesn’t require extra work.

• Real ingredients, no shortcuts – No packets or mixes, just pantry staples.
• One skillet – Everything cooks in the same pan for maximum flavor.
• Rich mushroom gravy – Deep, savory flavor that ties the whole dish together.
• Weeknight friendly – Straightforward steps with big payoff.
• Classic comfort food – Familiar, filling, and always satisfying.

Serve it over mashed potatoes, rice, or egg noodles, and you’ve got a dinner that works just as well for a cozy Sunday meal as it does for a weeknight.

More ground meat recipes we love to make are easy meatball sliders, Swedish meatballs, smothered turkey burgers, one pot hamburger helper, and our turkey burger recipe.

What Is Salisbury Steak?

Salisbury steak is a classic American dish made from seasoned ground beef patties, pan-seared and served in a rich brown or mushroom gravy. Despite the name, it isn’t a steak at all — it’s closer to a hamburger patty, but cooked in gravy instead of on a grill.

This version leans into the most popular and flavorful variation: Salisbury steak with mushroom gravy, cooked entirely in one skillet.

How to Make Salisbury Steak With Mushroom Gravy

Step 1: Make and Shape the Patties

In a large bowl, combine the ground beef, onion, breadcrumbs, egg, Worcestershire sauce, dried parsley, Italian seasoning, salt, and pepper. Mix just until combined, then form into four oval-shaped patties.

Step 2: Brown the Steaks

Melt one tablespoon of butter in a large skillet over medium heat, then brown the patties on both sides. You’re not cooking them through at this stage — you’re building flavor. Once browned, remove the patties and set them aside.

That browned surface is essential for both texture and taste.

Step 3: Start the Mushroom Gravy

In the same skillet, melt the remaining one tablespoon of butter. Add the sliced mushrooms and cook for 4–5 minutes. As they cook, they’ll release moisture and pick up all the flavorful bits left behind by the beef. Cook until the mushrooms are browned, and most of the liquid has evaporated.

This step is where the gravy gets its depth.

Step 4: Build the Gravy Base

Stir in the dried thyme and cook for 1 minute. Sprinkle the flour over the mushrooms and cook for 2 minutes, stirring to coat. This creates the base that evenly thickens the gravy.

Step 5: Finish the Gravy

Gradually add the beef broth, about ½ cup at a time, stirring well and allowing the gravy to come to a gentle simmer between additions. Add more broth as needed until the gravy reaches your desired consistency. Season with salt and freshly cracked pepper.

Step 6: Return the Steaks to the Skillet

Return the Salisbury steak patties to the skillet, reduce the heat to low, and simmer until the patties are cooked through and coated in the mushroom gravy.

Step 7: Serve and Enjoy

This homemade Salisbury steak with mushroom gravy is everything the classic dish should be — rich, comforting, and deeply satisfying. It’s the kind of recipe you’ll come back to again and again.

What to Serve with Salisbury Steak

The best way to serve these flavorful beef patties in a rich mushroom gravy is over fast mashed potatoes, but you could also serve them with rice, like our Basmati Rice Risotto. Serve a vegetable side dish such as roasted green beans and mushrooms, peas, asparagus, or broccoli.

Make-Ahead and Storage

• Make ahead: The patties can be formed a day in advance and refrigerated.
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop or in the microwave with extra gravy if needed.
• Freeze: Fully cooked Salisbury steak freezes well for up to 2 months.

Tips

• Use lean ground beef, at least 90 percent. This avoids extra drippings in the pan.
• Take the time to sear the patties; they will be undercooked but will finish cooking in the gravy. The brown bits left in the pan add lots of extra flavor to the gravy.
• Brown the mushrooms too!
• Browning the patties well will also help keep them from falling apart.
• Any small mushroom works, but we prefer cremini or baby bella mushrooms for their deeper flavor.
• We use Panko breadcrumbs, but regular breadcrumbs work too.
• Don’t like mushrooms, substitute them with sliced onions.
• You can substitute ground turkey for ground beef.

FAQs

More Delicious Ground Beef Recipes

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Salisbury Steak with Mushroom Gravy Recipe

Simple, hearty and delicious. Serve over mashed potatoes and everyone is happy!

5 from 4 votes

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Course: Dinner, Entree, Main Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 443kcal

Author: Leigh Harris

Ingredients

 

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For the Salisbury steak

• 1 lb. ground beef
• 1/4 cup onion, finely diced
• 1/4 cup Panko breadcrumbs
• 1 large egg, lightly beaten
• 1 tbsp. Worcestershire sauce
• 1 tbsp. dried parsley
• 1 tbsp. dried Italian seasoning
• 1/2 tsp. freshly cracked black pepper
• 1/2 tsp. kosher salt
• 1 tbsp. butter (for pan frying)

For the mushroom gravy

• 1 tbsp butter
• 8 oz. sliced mushrooms
• 2 tsp. dried thyme
• 2 tbsp flour
• 1 1/2 cups beef broth (you can add up to 1/2 cup more for a thinner sauce)
• salt and freshly cracked pepper

Instructions

For the Salisbury steak

• Combine ingredients and form into 4 oval shaped patties.
• Melt 1 Tbl. butter in a large skillet, sauté patties 4-5 minutes per side over medium heat until nicely browned. Remove from pan and reserve.

Mushroom Gravy

• Add 1 Tbl. butter and sliced mushrooms sauté for 4-5 minutes.
• Add the thyme and cook an additional minute. Dust mixture with the flour and cook for 2 minutes. Gradually stir in beef broth ½ cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
• Return steak patties to the gravy, reduce heat to low and allow to braise until patties are cooked through.

Notes

Use lean ground beef, at least 90 percent. This avoids extra drippings in the pan.

Take the time to sear the patties, they will be undercooked but will finish cooking in the gravy. The brown bits left in the pan add lots of extra flavor to the gravy.

To Make Ahead – You can make the Salisbury steak patties ahead, wrap tightly them with plastic wrap, and refrigerate them for up to 24 hours.
Or you can prep the patties, place them on a parchment paper lined baking sheet, flash freeze them until they are hard (about 2 hours), place them in a freezer safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight and then continue with the recipe instructions.

Storing Leftovers – Let any leftovers cool completely, place them in an air-tight container, and store them in the refrigerator for up to 4 days. You can also freeze any leftovers for up to 3 months. Just be aware the gravy might separate a bit. Thaw in the refrigerator overnight.

Nutrition

Calories: 443kcal | Carbohydrates: 16g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 807mg | Potassium: 765mg | Fiber: 5g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 8mg | Calcium: 195mg | Iron: 9mg

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