Salisbury steak with creamy mushroom gravy is hearty, classic comfort food. Make this recipe for a one-pan meal in under 30 minutes!
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Salisbury Steak with Gravy
This recipe couldn’t be any simpler to prepare! Just make the steaks, whisk together some mushroom gravy while they rest, and combine the two before serving.
As a bonus, both are made in the same pan, meaning fewer dishes at the end of the night!
Difference Between Hamburgers and Salisbury Steak
While both hamburgers and Salisbury steak are made from ground beef, a hamburger steak is typically served on a bun or other type of bread. If it contains added fillings and binders, it becomes a hamburger patty.
On the other hand, Salisbury steak contains a variety of other ingredients and is usually served with some type of gravy.
It’s formed into a shape similar to a cut of steak and can be made with a combination of beef and pork.
How to Make Salisbury Steak
- Mix The Ingredients: Combine everything in a large bowl, then divide and form into individual patties.
- Cook The Steaks: Place the patties in a hot pan, working in batches as needed. Cook all the way through before removing to a plate to rest.
Making the Mushroom Gravy
Before you get started, wipe out the pan to remove any excess fat from the meat.
- Cook The Vegetables: Soften the garlic and onions in butter, then add the mushrooms. Cook until they shrink in size and most of the liquid is released, stirring occasionally so nothing sticks to the pan.
- Add Remaining Ingredients: Coat the vegetables with flour and let it brown for a bit, then mix in the liquids and ketchup until well combined.
- Simmer: Reduce the heat and continue cooking until the gravy has thickened to your liking.
Whip up some mashed potatoes and add a salad or a side of vegetables if you’d like.
And you can’t go wrong with some warm biscuits or soft breadsticks to soak up any extra gravy!
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Storage and Reheating
Salisbury steak is great as leftovers! You can store the meat and gravy together or separately, whichever you prefer.
Refrigerate for 3 to 4 days and reheat on the stove or in the microwave.
How to prevent tough Salisbury steak
- Use cold meat: Pull the ground beef out of the refrigerator right before mixing so the fat doesn’t melt before it makes it to the pan.
- Don’t over mix Combine the ingredients by hand or with a wooden spoon just until everything is incorporated. Then, gently form the patties, making sure to not compress them too tightly.
- Sear on both sides: This helps to lock in all of the moisture.
- Don’t overcook: Remove the steaks as soon as they are cooked through and allow them to rest. This allows the juices to redistribute through the meat for perfectly tender bites.
With love from our simple kitchen to yours.
Perfect Salisbury Steak with Gravy +Video
- 1 1/2 pounds lean ground beef
- 1/2 cup panko breadcrumbs
- 2 tablespoons ketchup
- 2 teaspoons dried mustard powder
- 2 teaspoons Worcestershire sauce
- 1 beef bouillon cube, crushed into a powder
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 yellow onion, thin sliced
- 2 garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 4 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley, finely chopped, garnish
- In a large bowl, mix together the ground beef, breadcrumbs, ketchup, mustard powder, 2 teaspoons ketchup, 2 teaspoons worcestershire sauce, beef bouillon, and black pepper until well combined. Form into 6 even oval-shaped patties.
- Place a large skillet over medium heat, once hot add the patties directly to the pan. There is no need to add additional fat to the pan since there is plenty of fat in the ground beef. Get a nice sear on both sides making sure to cook the patties all the way through. You may need to lower the heat if the patties are browning too fast. Patties are done cooking once the internal temperature reaches 165°F, about 10-15 minutes. Once they are done cooking, place the Salisbury steaks onto a plate and set aside. Wipe out any excess fat from the pan.
- Place the skillet back onto the stove over medium heat. Add the butter and let it melt. Add the onions and garlic, stirring occasionally, cook until the onions are softened and translucent, about 5-8 minutes. Add the mushrooms to the pan, cook until softened and most of the liquid is cooked out another 5 minutes stirring occasionally. Add the flour to the pan and stir to coat the mushrooms and onions, cook for 2 minutes. Slowly whisk in the beef stock, Worcestershire sauce, and ketchup. Let simmer and thicken, stirring occasionally, about 5 minutes.
- Add the Salisbury steaks back to the pan and cover in the sauce, continue to cook until the patties are warmed through, about 3-5 minutes. Add a parsley garnish, optional, and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2020
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