This easy Salisbury steak recipe makes tender seasoned beef patties and homemade brown gravy with caramelized onions or mushrooms—classic, old-fashioned comfort food. Ready in about 40 minutes with one skillet and simple pantry ingredients.
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- ❤️ Why You’ll Love This Recipe
- 🐄 Ingredients
- 👨🍳 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 seasoned ground beef patties in rich onion gravy, like homemade old-fashioned comfort food should be.
- Quick & easy – One skillet, basic pantry ingredients, and about 40 minutes.
- Gravy your way – Caramelized 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.
🤔 This one's a memory meal. My wife asked for the old-fashioned Salisbury steak we remembered, with tender seasoned patties and plenty of rich brown onion gravy. I developed this version around homemade gravy with well-browned onions or mushrooms—no gravy packets needed.
🐄 Ingredients
Homemade Salisbury steak uses simple pantry ingredients for both the seasoned beef patties and brown gravy.
Seasoned Meat Patties:
- Ground beef (80/20 recommended)
- 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
- Options: Onion or mushrooms – thinly slice and caramelize for a rich, old-fashioned onion or mushroom gravy, or leave them out for plain brown gravy.
👨🍳 Quick Overview: How to Make Salisbury Steak
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. How to make gravy for Salsibury steak
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
- Get the best flavor. For the richest Salisbury steak with onion gravy, don’t rush the browning—get some caramelization on the onions or mushrooms.
- 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.
🔄 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, form the ground beef into patties and season with salt and pepper, skipping the other patty ingredients. 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.
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📋 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 the rich 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 until tender. Salisbury steak is seasoned ground beef mixed with ingredients such as breadcrumbs and seasonings, formed into patties, and served with gravy.
Hamburger steak is simpler—usually ground beef formed into patties and seasoned with salt and pepper, without the other Salisbury steak patty ingredients.
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. Make the homemade brown gravy as directed and leave out the onions. You can also use caramelized mushrooms instead.
Salisbury steak is made with seasoned ground beef mixed with breadcrumbs, ketchup, mustard, Worcestershire sauce, and seasonings, then formed into patties and served with homemade brown gravy. Add caramelized onions or mushrooms if you like.
📖The Recipe Card
Easy Salisbury Steak with Homemade Gravy
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.
Nancy Snyder says
I have made this recipe as written multiple times. My hubby and I both love it. It is definitely a keeper.
Thank you