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Salisbury Steak

Salisbury steak with gravy features oval beef patties with a golden seared crust, simmered until fork-tender in a dark mushroom and onion gravy. This easy Salisbury steak recipe delivers silky gravy and classic comfort-food flavor for a quick beef dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Salisbury steak patties
  • 1.5 lb ground beef
  • 0.33333333333333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Mushroom and onion gravy
  • 2 tbsp butter
  • 1 onion large, sliced
  • 8 oz mushrooms sliced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Form the patties
  1. In a bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly combined, then form into 4 oval patties about 3/4 inch thick.
  2. Rest the patties briefly while you heat the skillet so the crust can set as soon as they hit the pan.
Sear and cook
  1. Heat a skillet over medium-high heat and sear patties for 3–4 minutes per side until browned, then remove and set aside.
  2. Melt butter in the same pan, add onion and mushrooms, and cook 6–7 minutes until golden.
  3. Sprinkle flour over the onion-mushroom mixture and cook for 1 minute, then whisk in beef broth, Worcestershire sauce, and Dijon mustard until smooth.
  4. Simmer the gravy for 3–4 minutes until thickened, return patties, cover, and cook 10–12 minutes until cooked through.
Serve
  1. Top with fresh thyme and serve the Salisbury steak over mashed potatoes with the mushroom gravy poured over.

Notes

For best crust, press patties into shape and keep them thick (about 3/4 inch) so they don’t overcook while the gravy simmers. Store leftovers in the fridge up to 3–4 days; reheat gently in a skillet with a splash of broth or water to loosen the gravy. Freezing is yes—freeze patties and gravy up to 2 months, thaw overnight in the refrigerator and reheat until hot. For a lower-carb option, swap breadcrumbs for an equal amount of finely crushed pork rinds or low-carb breadcrumbs (texture will be slightly different).