Juicy beef patties, pan-seared until browned, then finished in a rich onion gravy. That’s the comfort-food dinner that never lets you down.
This Salisbury steak recipe is simple enough for a weeknight, but it still feels like a “sit down and enjoy it” kind of meal. The gravy is the star, too—savory, silky, and perfect for spooning over mashed potatoes.
Our Best Tip: Mix the patties gently and stop as soon as everything is combined. Over-mixing makes them dense.
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What Is Salisbury Steak?
Salisbury steak is made with seasoned ground beef shaped into oval patties, browned in a skillet, then simmered in a beefy gravy until tender and cooked through.
It’s not a burger and it’s not meatloaf, even though it borrows a little from both. You get that browned, crusty outside from the skillet, then the patties soak up gravy as they finish cooking. The texture ends up soft and juicy, and the flavor is big and cozy.
And the gravy? Onion-forward, deeply savory, and glossy enough to coat the back of a spoon. If you’ve ever wanted a dinner that tastes like it took all afternoon—but didn’t—this is the one.
You Will Love This Easy Salisbury Steak
COMFORT FOOD CLASSIC: It’s hearty, familiar, and the kind of dinner that makes the kitchen smell amazing.
RICH, HOMEMADE GRAVY: No bland brown sauce here. You build flavor in the pan and it shows.
WEEKnight FRIENDLY: Everything cooks in one skillet, and you’re done in about 40 minutes.
GREAT LEFTOVERS: The gravy keeps the patties moist, so reheating is easy and still tastes good.
This is also one of those meals that plays well with whatever you’ve got on hand—mashed potatoes, rice, noodles, or even a thick slice of bread to swipe through the sauce.
Salisbury Steak Ingredients
Every ingredient has a job. The patties stay tender, the gravy turns silky, and you end up with a dinner that tastes like a diner favorite—in the best way.
You’ll need:
For the patties
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1½ pounds ground beef (80/20 gives the best flavor)
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½ cup plain breadcrumbs
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1 large egg
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2 tablespoons milk
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1 tablespoon Worcestershire sauce
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2 tablespoons ketchup
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1 teaspoon onion powder
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½ teaspoon garlic powder
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1 teaspoon salt
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½ teaspoon black pepper
For the gravy
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2 tablespoons butter
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1 tablespoon olive oil
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1 large yellow onion, thinly sliced
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8 ounces mushrooms, sliced (optional but really good)
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2 cloves garlic, minced
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3 tablespoons all-purpose flour
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2½ cups beef broth
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1 tablespoon Worcestershire sauce
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1 tablespoon ketchup
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½ teaspoon salt (start light, adjust at the end)
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½ teaspoon black pepper
Optional finishing touch
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1 teaspoon Dijon mustard (adds a little depth)
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Chopped parsley for garnish
OUR RECIPE DEVELOPER SAYS
If your beef is very lean, the patties can dry out faster. Add an extra tablespoon of milk to the mix and don’t overcook them.
Why Breadcrumbs And Egg Matter Here
Breadcrumbs aren’t just “filler.” They hold onto moisture. When the patties simmer in the gravy, those crumbs keep the inside soft and juicy instead of tight and rubbery.
The egg acts like a gentle binder. It helps the patties hold their shape when you flip them in the skillet. You still want a tender bite, though, so the key is mixing lightly.
And don’t skip the Worcestershire sauce. It gives that classic, savory “Salisbury” flavor that’s hard to get any other way.
Ingredient Substitutions And Additions
This recipe is flexible without losing its comfort-food vibe.
MEAT:
Ground turkey can work, but use dark meat turkey if possible, and add a tablespoon of olive oil to the patty mixture for moisture. Ground chicken is a bit trickier because it’s lean—still doable, just keep a close eye on doneness.
BREADCRUMBS:
Panko works if that’s what you have. Crushed saltines also work in a pinch. If your crumbs are seasoned, reduce the salt a bit.
MUSHROOMS:
Not a mushroom fan? Leave them out. The gravy will still be rich and oniony. If you like mushrooms, cremini mushrooms add extra depth.
BROTH:
Low-sodium beef broth is a great choice so you can control the salt. If you only have regular broth, go easy on added salt until the end.
EXTRA FLAVOR:
A pinch of smoked paprika in the patties is a nice twist. So is a tiny splash of soy sauce in the gravy (start with ½ teaspoon).
PRO TIP:
If you want an ultra-smooth gravy, slice the onions thin so they soften quickly, and whisk the broth in slowly to avoid lumps.
How To Make Salisbury Steak
This is a one-skillet dinner, and the pan does a lot of the work for you. Browning gives you flavor. Simmering gives you tenderness.
Here is how you make it:
STEP ONE: Make the Patty Mixture
In a large mixing bowl, add the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, onion powder, garlic powder, salt, and pepper.
Mix gently with your hands just until combined. Don’t squeeze or mash it like dough—keep it light.
STEP TWO: Shape The Patties
Divide the mixture into 6 equal portions and shape into oval patties, about ¾-inch thick.
Use your thumb to make a shallow indentation in the center of each patty. This helps them cook evenly and keeps them from puffing up.
STEP THREE: Brown The Patties
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.
Place the patties in the skillet (work in batches if needed) and sear 3 to 4 minutes per side, until browned. They don’t need to be cooked through yet.
Transfer the patties to a plate.
PRO TIP:
Don’t crowd the skillet. If the pan is packed, the patties steam instead of sear, and you lose that browned flavor.
STEP FOUR: Sauté The Onions (And Mushrooms)
Reduce heat to medium. Add butter to the skillet.
Add sliced onions and cook 6 to 8 minutes, stirring occasionally, until they soften and start to turn golden. If using mushrooms, add them now and cook another 4 to 5 minutes.
Stir in the garlic and cook for 30 seconds.
STEP FIVE: Build The Gravy
Sprinkle the flour over the onions and mushrooms. Stir constantly for one minute so the flour cooks and coats everything.
Slowly pour in the beef broth while whisking. Scrape up the browned bits from the bottom of the pan—that’s where the flavor is.
Stir in Worcestershire sauce, ketchup, salt, pepper, and Dijon (if using). Bring the gravy to a gentle simmer.
STEP SIX: Simmer The Patties
Return the patties (and any juices on the plate) to the skillet. Spoon some gravy over the tops.
Reduce heat to low, cover, and simmer 12 to 15 minutes, or until the patties are cooked through. Ground beef should reach 160°F internally.
If the gravy gets too thick, add a splash more broth. If it’s too thin, simmer uncovered for a few minutes to reduce.
OUR RECIPE DEVELOPER SAYS
The gravy thickens as it cools. Keep it a little looser than you think you want in the skillet.
Troubleshooting Your Gravy
Lumpy gravy?
Whisk in the broth slowly next time. If you already have lumps, keep whisking as it simmers—many small lumps smooth out. You can also strain the gravy if you want it perfectly silky.
Too salty?
Add a splash of water or extra broth, then simmer a few minutes. Serving over mashed potatoes also helps balance saltiness.
Too thick?
Add broth a tablespoon or two at a time and stir until it’s the consistency you like.
Too thin?
Simmer uncovered for 5 minutes. If you need more thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering gravy.
Make Ahead Tips
Salisbury steak is great for prep, especially if you want an easier dinner later in the week.
Option 1: Prep the patties
Shape the patties, place them on a parchment-lined plate, cover, and refrigerate up to 24 hours. When you’re ready to cook, sear and continue the recipe.
Option 2: Cook completely
Make the full recipe, cool, then store. The flavors get even better the next day because the gravy settles into the patties.
How To Serve Salisbury Steak
The best part of this meal is the gravy, so think “something that soaks it up.”
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Mashed potatoes are the classic. Creamy potatoes plus onion gravy is hard to beat.
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Egg noodles make it feel a little like a skillet stroganoff vibe, but heartier.
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Rice is simple, neutral, and perfect if you want a no-fuss side.
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Roasted vegetables are great if you want something lighter on the plate.
Add a green vegetable on the side—green beans, peas, or a crisp salad—so the plate doesn’t feel too heavy.
PRO TIP:
Warm your serving dish (or plates) for a minute or two. Gravy stays glossy and the patties stay hot longer.
How To Store Salisbury Steak
This recipe stores beautifully, and the gravy helps everything reheat without drying out.
IN THE FRIDGE: UP TO FOUR DAYS
Let leftovers cool to room temperature, then place patties and gravy in an airtight container.
Store in the refrigerator for up to four days.
IN THE FREEZER: UP TO THREE MONTHS
Cool completely first.
Place patties and gravy in freezer-safe containers or freezer bags. Press out extra air, label with the date, and freeze for up to three months.
For best texture, thaw overnight in the refrigerator before reheating.
REHEATING
Stovetop: Place leftovers in a skillet over low heat. Add a splash of broth or water and cover. Heat gently, turning the patties once, until warmed through.
Microwave: Place a patty and plenty of gravy in a microwave-safe dish, cover loosely, and heat in short intervals, stirring the gravy in between.
NOTE: Always heat leftovers until hot all the way through.
Frequently Asked Questions
Can I bake Salisbury steak instead of using the stove?
Yes. You’ll lose a little of the pan-browned flavor, but it still works. Arrange browned (or even raw) patties in a baking dish, pour gravy over the top, cover with foil, and bake at 350°F until cooked through.
What’s the best ground beef to use?
An 80/20 blend gives the best balance of flavor and tenderness. If you use lean ground beef, the patties can dry out faster, so add a bit more milk and don’t overcook.
Do I have to use mushrooms?
No. They’re optional. The onion gravy is still delicious without them.
How do I keep the patties from falling apart?
Use the egg and breadcrumbs, and chill the patties for 10 minutes if your kitchen is warm. Also, let them sear long enough before flipping—if they stick, they’re not ready yet.
Can I double this recipe?
Absolutely. Brown the patties in batches so they still sear properly, then simmer everything together in a large skillet or Dutch oven.
Salisbury Steak Recipe
Ingredients
For the patties
- 1½ pounds ground beef 80/20
- ½ cup plain breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the gravy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced
- 8 ounces mushrooms sliced (optional)
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard optional
Instructions
- In a large bowl, mix ground beef, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, onion powder, garlic powder, salt, and pepper just until combined.
- Shape into 6 oval patties. Press a small indentation into the center of each.
- Heat a large skillet over medium-high heat. Add olive oil. Sear patties 3 to 4 minutes per side until browned. Transfer to a plate.
- Reduce heat to medium. Add butter to the skillet. Add onions and cook 6 to 8 minutes until softened. Add mushrooms (if using) and cook 4 to 5 minutes more. Stir in garlic for 30 seconds.
- Sprinkle flour over the onion mixture. Stir constantly for 1 minute.
- Slowly whisk in beef broth, scraping up browned bits. Stir in Worcestershire sauce, ketchup, salt, pepper, and Dijon (if using). Bring to a gentle simmer.
- Return patties (and any juices) to the skillet. Spoon gravy over the tops. Cover and simmer on low for 12 to 15 minutes, until patties reach 160°F internally.
- Taste gravy and adjust seasoning. Serve hot with plenty of gravy.
Notes
- Mix the patties gently. Over-mixing makes them tough.
- If the gravy is too thick, add a splash of broth. If it’s thin, simmer uncovered for a few minutes.
- Optional thickener: stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) while the gravy simmers.
