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This easy Salisbury Steak Recipe is a classic comfort food that the whole family will love! Juicy steak patties in a savory mushroom gravy with sliced onions and fresh parsley make this the perfect weeknight meal. Enjoy this homemade salisbury steak recipe with roasted green beans and mashed potatoes for a delicious and easy dinner!
For more easy dinner recipes, try my pepper steak recipe and easy homemade hamburger helper!
Growing up, whenever my mom would make Salisbury Steak, I always looked forward to dinner! Something about that mushroom and onion gravy smothered on top of juicy homemade hamburger patties always made this classic dish one of my favorites.
It’s very similar to my baked hamburger steak recipe – a super easy recipe and comes together in under an hour. Let’s make this one of my favorite comfort food classics!
Table of Contents
Why You’ll Love this Recipe
- Everyday ingredients! This classic salisbury steak recipe is a simple recipe that calls for simple ingredients.
- Quick and easy! Made in under an hour, this simple salisbury steak is the perfect comfort food for any night of the week.
- Ideal for meal prep! Leftover salisbury steak tastes even better the next day making this the ideal meal prep recipe! The entire family will be so excited to reheat this dish the next day.
Salisbury Steak Ingredients
(The full list of ingredients and measurements can be found in the recipe card below.)
- Ground beef: I recommend using 80/20 or 85/15 ground beef for juicy, flavorful hamburger steaks. The fat helps keep the patties tender as they cook and adds richness to the mushroom gravy.
- Panko breadcrumbs and whole milk: These work together to create a panade, a mixture that helps retain moisture and keeps the hamburger steaks tender instead of dense or tough.
- Dijon mustard and Worcestershire sauce: My favorite combination for adding flavor! Dijon brings a subtle tanginess, while Worcestershire adds umami that enhances the beef’s natural savory flavor.
- Cremini mushrooms: Also called baby bella mushrooms, these have a deeper, earthier flavor than white button mushrooms.
- Fresh thyme: Adds a subtle, earthy flavor that pairs beautifully with the mushrooms and beef without overpowering the gravy.
- Beef broth and Better Than Bouillon: Build the savory foundation of the mushroom gravy. The bouillon adds concentrated beef flavor, making the gravy taste like it’s been simmering for hours! I recommend low-sodium beef broth so you can better control the salt.
Substitutions
- Gluten-Free: use gluten free breadcrumbs or omit them entirely. For the rich brown gravy gluten, use cornstarch instead of all purpose flour. Use the same amounts listed in the recipe card.
- Dairy-free: sub out whole milk for your favorite dairy free milk. Also, use a plant based butter instead.
- If you don’t have beef broth, chicken broth works here as well.
How to make Salisbury Steak
- In a medium bowl, whisk together eggs, milk, dijon mustard, ketchup, worcestershire sauce until smooth and combined. (Image 1)
2. In a separate bowl, combine ground beef, Italian seasoning, diced garlic, onion powder, and freshly chopped parsley. Season with kosher salt and black pepper. Then pour in egg mixture and use your hands to mix together. Once combined, add breadcrumbs and continue to mix until all ingredients are mixed together. (Image 2)
3. Form the patties – divide the meat mixture into 6-8 oval patties (depending on the size that you’d like your steaks). (Image 3)
4. Brown the steaks – add a tablespoon of olive oil and a tablespoon of butter to a large skillet over medium heat. Allow the oil to warm and add 2-3 of the patties at a time. Cook for 3-4 minutes on each side. Do not cook all the way through, just cook enough to sear the steaks. Remove from the pan and set aside. Leave the excess grease in the pan. (Image 4)
5. Make gravy – using the leftover grease in the pan, add sliced mushrooms and diced onions. Cook until slightly softened and fragrant – about 5-7 minutes. Then add garlic cloves and continue to cook for 2 minutes, until fragrant. Add about 2 tbsps of flour and whisk constantly until a paste begins to form. Be sure to scrape up any browned bits, that’s where all of the flavor is! (Image 5)
6. Add beef broth, dijon mustard, thyme, Worcestershire sauce, and Better than Bouillon. Mix together until a smooth rich gravy begins to form. (Image 6)
7. Add the ground beef patties back into the gravy and bring mixture to a boil. Cover with a lid and reduce the heat to low heat. Simmer for 15-20 minutes, until the salisbury steaks are fully cooked (reach an internal temperature of 160-165 degrees F)
What to Serve with Salisbury Steak
Enjoy this hearty weeknight meal with a quick and easy house salad or my famous garlic and herb mashed potatoes! This dish also pairs exceptionally well with smoked mac and cheese too!
Recipe FAQs
The main difference is that in Salisbury steak, the seasoned beef patties tend to have a fillers like breadcrumbs, sauces, garlic etc. Hamburger steaks tend to just have salt and pepper and various seasonings.
It’s named after Dr. James Henry Salisbury who was an American physician. He believed that a meat-centered diet could cure many digestive illnesses and invented this vintage recipe to support his claims.
More Recipes Using Ground Beef
Main Course
BBQ Meatloaf
Thanksgiving
Baked Beans with Ground Beef
Main Course
Baked Hamburger Steaks with Brown Gravy
Main Course
Homemade Hamburger Helper
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Old Fashioned Salisbury Steak Recipe
Equipment
- 12-inch Skillet
Ingredients
- 2 Large Eggs
- 1/3 cup Milk
- 1 tbsp Dijon Mustard
- 2 tbsps Ketchup
- 1 tbsp Worcestershire Sauce
- 2 lbs Ground Beef
- 3 cloves Garlic, (minced)
- 2 tsp Italian Seasoning
- 1 tbsp Onion Powder
- 3 tbsps Fresh Parsley, (diced)
- 3/4 cup Panko Breadcrumbs
- 1 tbsp Olive Oil
Brown Mushroom Gravy
- 2 cups Cremini Mushrooms, (sliced)
- 1 Yellow Onion, (diced)
- 3 cloves Garlic, (diced)
- 3 tbsp Salted Butter
- 3 tbsps All purpose Flour
- 1 tbsps Dijon Mustard
- 3 Sprigs Fresh Thyme, (remove the stems)
- 1 tbsp Worcestershire Sauce
- 1 tsp Better than Bouillon
- 2 1/2 cups Beef Broth
Instructions
- In a medium bowl, whisk together eggs, milk, dijon mustard, ketchup, worcestershire sauce until smooth and combined. 2 Large Eggs 1/3 cup Milk 1 tbsp Dijon Mustard 2 tbsps Ketchup 1 tbsp Worcestershire Sauce
- In a separate bowl, combine ground beef, diced garlic, Italian seasoning, onion powder, and freshly chopped parsley. Season with kosher salt and black pepper. Then pour in egg mixture and use your hands to mix together. Once combined, add breadcrumbs and continue to mix until all ingredients are mixed together. 2 lbs Ground Beef 3 cloves Garlic 2 tsp Italian Seasoning 1 tbsp Onion Powder 3 tbsps Fresh Parsley 3/4 cup Panko Breadcrumbs
- Form the patties – divide the meat mixture into 6-8 oval patties (depending on the size that you'd like your hamburger steaks).
- Brown the steaks – add a tablespoon of olive oil to a large skillet over medium heat. Allow the oil to warm and add 2-3 of the patties at a time. Cook for 3-4 minutes on each side. Do not cook all the way through, just cook enough to sear the hamburger steaks. Remove from the pan and set aside. Leave the excess grease in the pan. 1 tbsp Olive Oil
- Make gravy – using the leftover grease in the pan (if the pan looks dry, add about 2 tbsp of butter), add sliced mushrooms and diced onions. Cook until slightly softened and fragrant – about 5-7 minutes. Then add butter, diced garlic cloves and continue to cook for 2 minutes, until fragrant. Add flour and whisk constantly until a paste begins to form. Be sure to scrape up any browned bits on the bottom of the pan with the bottom of a wooden spoon, that's where all of the flavor is! 2 cups Cremini Mushrooms 1 Yellow Onion 3 tbsp Salted Butter 3 cloves Garlic 3 tbsps All purpose Flour
- Add beef broth, dijon mustard, fresh thyme, Worcestershire sauce, and Better than Bouillon. Mix together and cook until a smooth rich gravy begins to form, about 5 minutes. 2 1/2 cups Beef Broth 1 tbsps Dijon Mustard 3 Sprigs Fresh Thyme 1 tbsp Worcestershire Sauce 1 tsp Better than Bouillon
- Add the ground beef patties back into the gravy and bring mixture to a boil. Cover with a lid and reduce the heat to low heat. Simmer for 15-20 minutes, until the hamburger steaks are fully cooked (reach an internal temperature of 160-165 degrees F). Garnish with fresh parsley.
Notes
- Gluten-Free: use gluten free breadcrumbs or omit them entirely. For the rich brown gravy gluten, use cornstarch instead of all purpose flour. Use the same amounts listed in the recipe card.
- Dairy-free: sub out whole milk for your favorite dairy free milk. Also, use a plant based butter instead.
- If you don’t have beef broth, chicken broth works here as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it
Thank you!
This was fabulous! Easy to make and follow the instructions too. I served with broiled carrots and mashed potatoes and my husband was a very happy camper. The gravy is the best I’ve had in a very long time!
Thank you again!!
This was excellent. Easy to make and follow the directions, and the taste was out of this world I served with broiled carrots and mashed potatoes and the husband was a big fan.
I’m so happy to hear this, thank you so much!
this receipe is perfect just the way it is. sooooooo delicious
Thank you so much!
Ok I’m only using your recipe from now on! My whole family devoured the steak!
I have always been intimidated by this dish but your Salisbury steak recipe made it so easy. My family loved it and asked when I’ll be making it again!
From the Italian seasoning to the mushrooms, the dish had such amazing flavor my family gobbled it up! What a perfect Sunday dinner meal.
I grew up eating the salisbury steak in the foil tray so your version was a delicious change of pace for me, LOL! I can’t wait to make it again.
As always you bring the flavor! And I appreciate the process shots so I know what it should look like. This is going on regular rotation in my kitchen.
I’m so happy to hear that! Thank you so much!
I love this recipe! The best comfort food.