This Easy Salisbury Steak Recipe is a lighter take on the classic comfort food. Lean ground beef sirloin steaks in a rich, savory gravy with added umami from mushrooms and seasonings. This easy ground beef dinner comes together in around 35 minutes.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love Homemade Salisbury Steak
- Ingredients to make Salisbury Steak with Mushroom Gravy
- Kitchen Tools You'll Need to Make This Classic Salisbury Steaks
- How to Make Salisbury Steak and Mushroom Gravy
- Storage Tips for Homemade Salisbury Steak and Mushroom Gravy
- Eileen's Tips for the Best Salisbury Steaks with Gravy
- Variations for Salisbury Steaks
- Homemade Salisbury Steaks FAQs
- What to serve with Salisbury Steaks
- More easy ground beef dinner ideas
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- 💬 Comments
Why you'll love Homemade Salisbury Steak
- Affordable Classic: Salisbury Steak is a classic dinner made with simple, affordable ingredients.
- Better for You: Use leaner ground beef or sirloin and low-sodium beef broth for a lower-sodium, lower-fat meal.
- Nostalgic and Comforting: A timeless recipe that everyone enjoys, great home-cooking.
Love easy ground beef dinners? Make our Chipotle Chili, Slow Cooker Cowboy Beans, or Big Mac Mini Meatloaf Recipe.
Ingredients to make Salisbury Steak with Mushroom Gravy
- olive oil: avocado oil is a good substitute.
- yellow onion: shallots or Vidalia onions
- ground beef: For these Ground Beef Salisbury Steaks I prefer to use 85/15 ground beef. 90/10 is very lean, and a bit more seasoning may be needed. 80/20 is also a good choice with a higher fat count.
- whole wheat seasoned bread crumbs: Panko or plain bread crumbs are good choices.
- egg: Adds moisture to the ground beef steaks.
- low-sodium ketchup. Homemade ketchup is always a favorite.
- Dijon mustard: brown mustard or yellow mustard will work.
- Worcestershire sauce: Balsamic vinegar, soy sauce, or coconut amino acids.
- chopped parsley: optional garnish
Kitchen Tools You'll Need to Make This Classic Salisbury Steaks
- Large skillet
- Cutting Board
- knife
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
How to Make Salisbury Steak and Mushroom Gravy
This is an overview of the recipe. The full instructions are below in the recipe card.
- Brown the onions in a skillet.
- In a mixing bowl, combine ingredients for the Salisbury steaks.
- Form the hamburger steaks into oval shapes, about 4 -5 ounces each.
- Add the steaks to the pan to sear on both sides.
- Sear the steaks on both sides. (They will finish cooking in the brown gravy)
- Sauté the mushrooms. Add in the garlic and diced onions.
- Mix in the beef broth and remaining gravy ingredients. Make the cornstarch slurry, and whisk it into the gravy mixture.
- Simmer the ingredients over low heat to finish cooking Salisbury steaks and warm the gravy.
- The meat should reach an internal temperature of 165°F. Check the gravy for seasoning; if needed, adjust any seasonings. Optional: Garnish with fresh chopped parsley. Ready to serve.
Storage Tips for Homemade Salisbury Steak and Mushroom Gravy
Make-Ahead: Make the Salisbury Steaks up to two days ahead. Keep in an airtight container in the refrigerator. Reheat and serve.
Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions for uncooked Salisbury Steaks: To freeze uncooked Salisbury Steaks, place them on a large baking sheet in the freezer for about 1 hour. The steaks can then be stacked with parchment paper between each one. Put them in a freezer bag for up to 3 months.
Freezer Instructions for the Gravy: Mushrooms can become mushy after they defrost. If freezing the gravy, I would wait and saute the mushrooms when the gravy is defrosted and ready to finish cooking.
Freezer Instructions for Leftovers: Place the leftovers in a freezer-safe bag. Freeze for up to 3 months. Defrost overnight, and reheat in a large skillet.
Eileen's Tips for the Best Salisbury Steaks with Gravy
- Onions: I sauté a large yellow onion. I split the cooked onions and use half in the beef mixture, and the other half in the gravy. This adds a nice flavor to the beef patties.
- If using raw onion, that is fine. It will have a slightly more onion flavor.
- For the most tender steaks, don't overmix the meat. Overworking ground beef can lead to a tough, dense patty
- When searing the Salisbury steaks, drain and discard any excess grease in the pan.
- Whisk the cornstarch with water before adding it to the gravy.
Variations for Salisbury Steaks
Do you want to change up this recipe?
- Protein: Ground turkey or ground chicken can be used for this recipe.
- Mushrooms: Baby portobello will work well in this recipe. If you do not care for mushrooms, leave them out.
- Gluten-Free: Use gluten-free breadcrumbs and check your ingredients to ensure you are using gluten-free Worcestershire sauce.
Homemade Salisbury Steaks FAQs
A Hamburger Steak is chopped meat and seasonings. A Salisbury Steak has added bread crumbs and eggs.
A binder of egg and bread crumbs will hold the Salisbury steaks together.
After recipe testing, the best size for the patties is about 4 ounces or .25 pound.
Add oil to a hot skillet and heat the oil. A drop of water should pop when added to the skillet. The steaks will sear and get crispy in the hot oil.
Yes, just leave out the mushrooms when making the gravy?
Yes! You can prepare the ground beef steaks a day in advance or freeze them (see my freezer instructions above) for an easy weeknight meal.
What to serve with Salisbury Steaks
I love any comments or questions. Please feel free to leave them below.
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Eileen xo
If you click the number of servings in the recipe card, you can adjust the measurements to match the exact number of servings you need.
This recipe was originally published on January 19, 2017. It has since been updated with a new format and photos. Slight changes have been made to the recipe. We are always striving to improve all our recipes.
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Easy Salisbury Steak Recipe
Equipment
Ingredients
Instructions
- In a large skillet, over medium heat, add 1 teaspoon olive oil. Let the oil get warm, add 1 large yellow onion (diced), and saute until golden, about 4 minutes. Remove onions and set aside. Remove pan from heat.
- In a large mixing bowl, mix 1½ pounds 85/20 ground beef, ½ large sautéed diced yellow onion, ½ cup whole wheat seasoned bread crumbs, 1 large egg, 1 tablespoon ketchup, ½ teaspoon Dijon mustard, 3 dashes Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Form the beef mixture into oval shaped loaves. Set aside.
- Reheat the large skillet and add 1 tablespoon olive oil over medium heat. Sear the Salisbury steaks until brown, about 3 minutes, flip and do the same to the other side. Remove the steaks. Drain off and discard any excess grease in the skillet. Set aside. (see note 2)
- In the same large skillet, if needed, heat 1 tablespoon olive oil over medium heat. Add 8 ounces sliced white button mushrooms, sauté until soft, about 2 minutes. Stir in 2 cloves garlic (minced). Stir in the remaining ½ large sautéed diced yellow onions saute another minute to bloom the garlic flavors.
- Stir in 2 cups low-sodium beef broth, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 3 dashes Worcestershire sauce, and ½ teaspoon kosher salt, and ½ teaspoon black pepper
- In a small mixing bowl, make a slurry by whisking together 1 tablespoon cornstarch and 2 tablespoons water until smooth.
- Whisk the slurry into the gravy and raise the heat to medium-high, bring the gravy to a slow boil.
- Reduce the heat to low, and add the Salisbury steaks back to the gravy.
- Let the steaks simmer in the gravy for about 10 minutes to finish cooking. The internal temperature of the steaks should reach 165°F.
- Check seasoning and, if needed, adjust seasonings. Serve over mashed potatoes, mashed cauliflower, or egg noodles.
Nutrition
Notes
- The Salisbury steaks are between 3 and 4 ounces before cooking.
- Be sure not to overwork the meat when forming patties so they stay tender.
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If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀
Erin
Really good sweetie.
Eileen Murphy Kelly
Thank you, Erin. So glad you enjoy the salisbury steaks.
Shirley P
I see that these can be frozen either cooked or uncooked, but I don't see any directions for cooking them after I take them out of the freezer. Can they be cooked directly from a frozen state or would I need to find space in the fridge for them to thaw overnight?
Eileen xo
Hi Shirley, I will update the recipe to include the cooking instructions after they are frozen but let me give them to you. When ready to eat the steaks if they are cooked and frozen, they can be microwaved to defrost and then heat, following the manufacturer's instructions. The cooked Salisbury steaks and gravy can be placed directly into the oven from the freezer at a temperature of 350°C for at least 45 minutes until defrosted and warmed through.
If the steaks are uncooked, they should be thawed in the refrigerator overnight, and then follow the recipe as written.
Please let me know if you have any other questions. I hope this helps you and you enjoy the recipe.
Theresa Kennedy
We made r
These last night. Fabulous. The boys
Wanted them again tonight. So east and I’ll be making again.
Eileen xo
Wow Theresa, enjoy. we do make these a lot. My boys can make them also because the recipe is so easy. I hope your kids can learn to make them for you too
Michele
Salisbury steak is one of my favorite meals! I love that you have this easy version. The gravy sounds so flavorful and delish. This sounds perfect for a quick and delicious weeknight meal.
Eileen xo
Thank you so much Michele! Enjoy the steaks!
Lisa
Eileen...
Just made this comfort food dish last night and it was a hit with my husband and teenage son! Instead of breadcrumbs, I used rolled oats (pulsed in my mini-food processor) and I only had unsalted beef broth on hand, but since I seasoned lightly throughout, it came out delicious for us. A winner for us. Thanks!
Eileen xo
Wonderful Lisa. I love that you used the oats. I will try that myself. Thank you so much for taking the time to let me know how the recipe worked for you. I hope you and your family will enjoy it often.
Kushigalu
My husband would love this steak dish. A comfort meal. Looks so delicious. I will try this recipe soon!
Eileen xo
I hope he enjoys the dinner!
Marisa F. Stewart
What a great standby for any day of the week. I haven't had it in such a long time and the family loves it. The mushroom gravy is one of our favorites. We're definitely going to have to make this as soon as the weather cools. I'm pinning the recipe.
Eileen xo
Awesome Marisa! I hope you and your family enjoy!
Tammy
It's been ages since I've had salisbury steak..it's such a comforting meal and one of my favorites when the weather gets a little chilly. Love this lightened up version!
Eileen xo
It is a classic! Enjoy Tammy!
Michelle
My family is going to love this recipe! I'm excited to make it. I love the mushrooms and the gravy.
Eileen xo
Awesome Michelle! I hope you and your family enjoy!
Loreto and Nicoletta Nardelli
Thanks for all the tips and the step by step pictures. This Salisbury steak is such a wonderful comfort food especially served over mashed potatoes.
Eileen xo
Glad you find the recipe tips helpful! Enjoy!
Eva
I was not familiar with this recipe but I have eaten something similar in Sweden, that obviously had a different name. Very curious to try maing this to see if it reminds me of the flavour of the Swedish dish I had.
Eileen xo
Excellent Eva! I'd love to hear about the Swedish version. Sounds tasty too!
Elaine Benoit
Oh my gosh, I haven't had Salisbury steak in such a long time. Like literally, I was in my teens. Your photos and recipe has made me miss it and now I have to make it. Like ASAP!
Eileen xo
Thank you Elaine! You made my day! Enjoy the salisbury steaks!
Danielle
I love it. Mainly because not only it is a great idea for a family dinner but because it is so healthy! Great to have all the step images showing the details!
Eileen xo
Thank you Danielle! I am so glad you love the recipe!
Aleta
I have to admit I have never made salsbury steak.. but now I want to! I bet my family would go nuts over this. Thanks for sharing!
Eileen xo
Excellent Aleta! I hope your family enjoys the recipe!
Lori | The Kitchen Whisperer
Salsbury Steak, gravy and mashed potatoes are true comfort food! I could eat it every week if my family would be cool with it! Thanks for sharing your recipe! Loving the addition of dijon to your gravy for a little zing!
Eileen xo
Thank you Lori! Glad you enjoy the recipe! The Dijon does add a great zing to the gravy!
Colleen
I haven't had Salisbury steaks since I was a child. It's so retro and I can't wait to make it now. Looks delicious!
Eileen xo
Thanks Colleen! I hope you enjoy the salisbury steaks. We love them
Lizzy
Looks perfect for a chilly night!
Eileen xo
These are great on chilly nights and year round!
Abby Love
We started making this last year and now we eat it about once a week. Delicious. I make double batches like you suggested and freeze some too.
Eileen xo
I am so happy your family is enjoying these Salisbury steaks. Yes, freeze extra...yyaaayyy!
Maria
This is delicious! I want to try this recipe today! Thanks for sharing Eileen. 🙂
Eileen xo
I am so happy you enjoy the recipe Maria! Love to hear when you make this one and how the recipe works for you!
Amanda Rosson
Love this recipe!! I LOVE salisbury steak but have never attempted to make them myself! I think I'm ready to change that! Pinned! ^^
Eileen xo
That is awesome Amanda! I hope you make this and let me know the recipe works for you!