This easy Salisbury steak recipe with onion gravy makes tender beef patties in rich homemade gravy — just like the old-fashioned comfort food you remember. Ready in about 40 minutes with simple pantry ingredients.
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- ❤️ Why You’ll Love This Recipe
- 🐄 Ingredients You'll Need
- 👨🍳 Quick Overview: How to Make Salisbury Steak
- 🔧 Pro Tips for the Best Salisbury Steak
- 🔄 Variations and Ingredient Options
- 📋 More Easy Comfort Food Recipes
- 👥 How to Make Salisbury Steak for Two
- 🍴 How to Serve Salisbury Steak
- ❄️ How to Store and Reheat Leftovers
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Andrina
⭐⭐⭐⭐⭐
"Thanks for sharing this recipe! I made both the patties and gravy just as listed, and everything turned out PERFECT!"
❤️ Why You’ll Love This Recipe
- Real comfort food – Tender ground beef patties in rich onion gravy, like the old-fashioned Salisbury steak recipeyou remember.
- Quick & easy – About 40 minutes, basic pantry ingredients.
- Gravy your way – Onion, mushroom, or plain brown gravy in a few simple steps – no packet or special skill needed.
- Scales up or down – Make two or double for more.
- Better than frozen – Fresh, hot, and flavorful.
🤔 This one’s a memory meal. My wife asked for Salisbury steak, and we both knew it needed that rich, old-fashioned flavor. This easy recipe delivers it every time.
🐄 Ingredients You'll Need
You only need a few basic pantry staples to make this easy Salisbury steak recipe with onion gravy from scratch.
Meat Patties:
- Ground beef (80/20 recommended) – the base for any Salisbury steak recipe.
- Panko breadcrumbs
- Ketchup and yellow or Dijon mustard
- Worcestershire sauce – boosts savory, beefy flavor
- Garlic and onion powder (skip onion powder if you’re adding onions to the gravy)
Gravy:
- Flour
- Beef broth
- Ketchup
- Worcestershire sauce
- Onion, thinly sliced (or mushrooms) – for that old-fashioned Salisbury steak with onion gravy taste. Brown first for the best flavor.
👨🍳 Quick Overview: How to Make Salisbury Steak
In just five simple steps, you’ll make tender beef patties and rich onion gravy for this easy Salisbury steak recipe – no packet or special skill needed.
1. Prepare Onions for Gravy (If Using)
Slice onions into rings or half-rings. Caramelize over medium heat until browned and tender, then set aside.
2. Mix and Form Patties
Combine the ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce, and seasonings. Form into ¼–⅓ pound patties with a shallow center indent to prevent puffing.
3. Cook the Patties
Pan-fry over medium-high heat until internal temp reaches 160°F – about 15–20 minutes. Remove and tent with foil.
✅ Pro Tip: According to the USDA, ground beef must be cooked to 160°F for safety.
4. Make Brown Gravy
Pour off most of the excess liquid, add broth, and bring to a light boil. Whisk the flour with some broth to make a slurry. Slowly whisk this into the pan along with the remaining gravy ingredients. Stir until thickened.
✅ Pro Tip: Confused about making gravy. Check out my How to Make Gravy from Scratch—Quick & Easy,
5. Finish and Serve
Return patties (plus onions or mushrooms, if using) to the pan. Simmer a few minutes until hot. Serve over mashed potatoes, noodles, or rice.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🔧 Pro Tips for the Best Salisbury Steak
- Let the gravy shine. For the richest Salisbury steak with onion gravy, don’t rush browning the onions or mushrooms — that’s where the old-fashioned flavor comes from.
- Having trouble with patties falling apart? Mix in an egg to help bind everything together — a classic trick for any Salisbury steak recipe.
- Add a dimple. Make a shallow indent (about ¼ inch deep and quarter-sized) in the center of each patty. This helps prevent puffing and uneven cooking.
- Use medium heat, not high. Too much heat will overcook the outside before the center reaches a safe temperature.
- Cook to 160°F. Use a meat thermometer to be sure they’re safely done without overcooking.
- Make it ahead. The flavor actually gets better after sitting in the fridge overnight.
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🔄 Variations and Ingredient Options
Old-fashioned flavor: Browning the onions well before adding broth gives that classic diner-style gravy depth — the secret behind real Salisbury steak.
Meat Options
- Ground beef (80/20) is the classic choice. You can also use leaner beef, ground turkey, or ground chicken — just cook poultry to 165°F for safety.
- For a hamburger steak style, skip the breadcrumbs and just season with salt and pepper. Same gravy, less mixing.
Gravy Options
- Homemade brown gravy tastes the best. Browning the onions first gives that old-fashioned flavor everyone loves.
- Ketchup adds depth, while Worcestershire sauce boosts savory, beefy flavor. Onions or mushrooms both work – browning them well is key for old-fashioned Salisbury steak with onion gravy.
- Not a fan of onions? Make a plain brown gravy instead or use mushrooms for a different twist.
📋 More Easy Comfort Food Recipes
Love gravy? Try my Beef Tips and Gravy, Fried Pork Chops with Gravy, or Oven-Fried Chicken with Gravy.
Craving classic comfort? Check out Small Meatloaf for Two, Chicken Fried Cube Steak, or Meatloaf Patties for easy weeknights.
👥 How to Make Salisbury Steak for Two
This recipe is easy to cut in half for two servings or scale up if needed. The full recipe makes about 4 servings.
- Use the adjustable Servings # box in the recipe card to change the number of servings.
- Follow the ingredient list for amounts – instructions do not adjust automatically.
- Cooking time stays the same whether you’re making two or four servings.
🍴 How to Serve Salisbury Steak
- Classic sides: Mashed potatoes are the traditional choice and perfect for soaking up all that rich onion gravy.
- Other starches: Egg noodles or rice (try my Oven-Baked Rice) make great options too.
- Vegetables: Roasted broccoli, asparagus, green beans, or corn round out the plate nicely.
❄️ How to Store and Reheat Leftovers
- Store leftover Salisbury steak in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 4 months; thaw overnight in the refrigerator before reheating.
- Warm gently on the stovetop or in the microwave. If the gravy thickens, stir in a splash of broth to thin it back out.
- For smaller meals: Make the full batch and reheat just what you need later — leftovers reheat beautifully.
❓ FAQs
No. Swiss steak is made with whole cuts of beef (usually round or sirloin) that are braised to tenderize. Salisbury steak is made from seasoned ground beef, shaped into patties, and served with gravy — closer to meatloaf than steak.
Hamburger steak is similar but usually has no breadcrumbs or fillers — just seasoned ground beef, cooked like a burger.
Not really. Salisbury steak is made with ground beef, not whole cuts like cube steak. If you’re using cube steak, try Chicken Fried Steak instead — it’s a better fit.
Yes. Just make a simple brown gravy and season it the same way, leaving out the onions. You can also add mushrooms if you like.
Salisbury steak is made with ground beef mixed with breadcrumbs, ketchup, mustard, and simple seasonings, then shaped into patties and simmered in brown onion gravy. It’s an easy, old-fashioned comfort meal.
📖The Recipe Card
Salisbury Steak with Onion Gravy (Easy, 40-Minute Recipe)
Video Slideshow
Ingredients
- 1 pound ground beef
- ⅓ cup Panko bread crumbs
- 2 teaspoons ketchup
- 1 teaspoon mustard - regular yellow or dijon
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder - optional, use if not doing onion in gravy
- 1 onion - optional if not using mushrooms
- ½ cup sliced mushrooms - optional if not using onion
- 1 teaspoon vegetable oil
- 2 cups beef broth - low sodium preferred
- 4 tablespoons flour
- 1 teaspoon ketchup
- ½ teaspoon Worcestershire sauce
- salt and pepper to taste
Step-by-Step Instructions
Prepare Onions for Gravy (If Using)
- If you want caramelized onions or mushrooms in your gravy, start by thinly slicing a small onion or about 5 oz of mushrooms.
- Cook the onions or mushrooms in 1 teaspoon of oil over medium-high heat until they are nicely browned. The onion takes about 7-8 minutes; saute the mushrooms until tender, about 5 minutes. Set aside in a bowl.
Mix and Form Patties
- In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup Panko breadcrumbs, 2 teaspoons ketchup, 1 teaspoon mustard, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onion gravy, add ½ teaspoon onion powder.
- Divide the hamburger mixture into 3–4 equal portions. Add a quarter-size, ¼-inch deep indent in the middle of one side to prevent puffing of the patties and ensure even cooking.
Cook the Patties
- Pan-fry the steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 160°F is reached – approximately 15-20 minutes, depending on patty thickness and your stovetop.
- Remove the Salisbury steak to a plate and lightly tent with foil.
Make Brown Gravy
- Whisk 4 tablespoons of flour with 1 cup of beef broth until smooth to make a slurry. Set aside.
- Pour off most of the excess liquid from the pan, leaving about 3–4 tablespoons. Add 1 cup of beef broth and bring to a light boil over medium heat. Slowly whisk in the slurry — you may not need all of it — until the gravy is nicely thickened, about 2–3 minutes.
- Add 1 teaspoon ketchup, ½ teaspoon Worcestershire sauce, and salt and pepper to taste. If the gravy gets too thick, stir in a splash of broth to thin.
Finish and Serve
- Add the steak back into the mixture and simmer for a few minutes until everything is hot.
Recipe Notes
Pro Tips
- Use the ground meat you like. Make the patties ¼ to ⅓ pound. ½ pound will not cook well on the stovetop. If you use ground poultry, cook to 165°F for safety.
- Cut onions into rings (halving the large ones) for better texture. Mushrooms cook faster than onions — sauté them fully before adding to gravy.”
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published September 25, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
KyLynn Slayton says
We have my father, who has dementia, living with us. He is a VERY picky eater. I made this with mashed potatoes and he loved it. The only thing I forgot was to add the mustard. Otherwise, followed the recipe. It's a keeper!!!
KL Dallas says
I love the crunch of the patty and in general its quick and and easy but tasted more like a hamburger with onion gravy and too much of the condiments. I would cut the mustard and ketchup down or out and replace with some herbs/spices as those just seemed to overwhelm the flavor of both the meat and the gravy.
Will try again with some modifications.
Cc Mattice says
Delicious! I used frozen mushroms with fresh onions. Cooked them at the same time, and followed everything else in the recipe. Again, delicious!
Shelly F. says
This recipe sounds delicious. Is there a way to make this using cube steaks?
Dan Mikesell AKA DrDan says
Hi Shelly,
Welcome to the blog.
Most, not all, of the flavor is mixed into the meat. So just browning cube steak will be a bit under seasoned. If you want to use cube steak, see my https://www.101cookingfortwo.com/30-minute-chicken-fried-steak-with-gravy/ and you can caramelize some onions to add.
Dan
Shelley says
When I want salisbury steak, I dont want anything that’s fancy. I want it just like this. Just the way they made it in the “old days”. It meets the expectations exactly !!
Dan Mikesell AKA DrDan says
Hi Shelley,
Welcome to the blog. I think you got what I was aiming to do.
Thanks for the note and rating.
Dan
U fixed says
THANK YOU FOR FIXING THE RECIPE
Dan Mikesell AKA DrDan says
Yep. It was near the top of the rewrite list anyway. Thanks for saying something. I just did the whole thing... And this comment will disappear tomorrow since it will not help readers making the recipe. But I wanted to reply.
Dan
Carol says
I just made this and it's wonderful...the gravy consistency was amazing. Only thing i changed was i added some more ketchup and then a little mustard to the gravy because It was too bland and I can't add salt, which is exactly what it needed as your recipe suggests lol So the extra ketchup and mustard made it taste yummy without the salt added. Thank you so much for sharing this! I'm saving it on my computer and I'll definitely make it again.
Britt says
I have enjoyed your recipes for several years, rate most of them A or A+, and have recommended your site to many friends. I must have “goofed” on this one as it was rather disappointing.
Dan Mikesell AKA DrDan says
Hi Britt,
Welcome to the blog.
Do you mind elaborating on what was wrong? Taste, texture, instructions? Did you change or substitute anything.
dan
Britt says
Did everything as written. Used ground chuck. Did not add mushrooms. I plan to try it again as ALL of your items have been great.
Dan Mikesell AKA DrDan says
Hi Britt,
That is exactly how I usually make this recipe. My only thought is some ground chuck varies—it seems drier. If it was falling apart, add an egg to the mix.
Keep me informed.
Dan
Ralph says
Looks and sounds delicious. However as with a lot of your recipes we will not be able to partake of it as per your directions as my wife is celiac.
We are going to give it a try using King Arthur's Measure for Measure Gluten Free Flour.
Celesti says
Made your Homemade Salisbury Steak for supper tonight. Your recipe was delicious and it's a winner with my family. The photos and detailed explanations were easy to follow and the end result was spot on. I followed the advice from one of your reviewers regarding adding the extra Worcestershire sauce in the raw meat mixture and on using 3 tbsp of flour in the gravy. Also, I added the onions into my gravy mixture. Thanks for sharing your recipes..
Tonya Eaton says
Made this for dinner my family loved it. I used more beef broth than the recipe called for and added mushrooms and onions. I will be making this again.
Sharon says
Do I use ground mustard or prepared mustard?
Dan Mikesell AKA DrDan says
Hi Sharon,
Prepared yellow mustard.
Dan
Anne says
This was an easily prepared and economical dish. The meat patties were certainly moist and fluffy in texture. I did saute some onions and mushrooms for use in the gravy. Unfortunately, the gravy was a little pasty tasting and lacked significant flavor or essence. I did double the Worcestershire and ketchup, plus adding onion and garlic powder with a little Emeril's Essence (in hopes of adding some zip). When I make this again, I probably will use beef Bouillion, consomme, or French onion soup for the liquid and triple the Worcestershire and ketchup. Thank you for another great recipe to add to my collection.
My husband and I do enjoy the pictures of your "furry family".
Terri says
This was fantastic! Great recipe! I’ve saved it and will make it again. Thanks.
Dea says
Made this as directed tonight for dinner. Served it over mashed potatoes with a side of green beans! It was delicious!!! Hubby was glad he was actually home on time for dinner!! Your recipes never fail to please!! Thanks again!!
Andrina says
Thanks for sharing this recipe!
I made both the patties and gravy just as listed and everything turned out PERFECT!
Samantha Stone says
I used the progresso Italian bread crumbs and found it very delicious.