This easy Homemade Salisbury Steak Recipe with gravy has hearty, tender patties and rich flavorful gravy. Make it from scratch in one pan and 40 minutes.
Old-fashioned Salisbury steak is a classic American comfort food with tender seasoned patties and served with rich brown onion gravy (or mushroom gravy) over mashed potatoes or noodles. Salisbury steak like grandma would make in the 50s—unlike TV dinners.
This recipe is another request by my wife, but this time, she even remembered the recipe for Salisbury steak and gravy she made, but details like exact measurements were missing. We both had the same vision and used Pioneer Woman Salisbury Steak Meatballs to fill in our memory. We give it an A++.
You may also like these other comfort food recipes, like Pot Roast with Gravy, Oven Fried Chicken with Gravy, Beef Tips with Gravy, and Fried Pork Chops with Gravy. Or ground beef recipes like Old Fashioned Meatloaf or Meatloaf Burgers.
- Ground beef—80/20 or leaner. But ground turkey or chicken will work.
- Pantry ingredients—garlic powder, onion powder, Panko breadcrumbs, ketchup, mustard, and Worcestershire sauce
- For the gravy—flour, beef broth, plus onion or mushrooms
👨🍳How to Make Salisbury Steak
- Start by preparing and browning onions or mushrooms, then move to a bowl.
- Combine ground beef with breadcrumbs, ketchup, mustard, Worcestershire sauce, garlic powder, and onion powder, then make into patties.
- Fry the patties in a frying pan with oil over medium-high heat until an internal temperature of 165°, then tent.
- Whisk 4 tablespoons flour with 1 cup beef broth—set aside.
- Bring some beef broth to a light boil over medium heat. Slowly whisk in the flour slurry and add ketchup, Worcestershire sauce, pepper, and salt to taste.
- Whisk until nicely thickened, 3-4 minutes. If using the browned onions or mushrooms, add them to the gravy and mix well.
- Add the patties back into the mixture, and simmer for a few minutes until everything is hot.
- Ground beef is most commonly used. The standard 80/20 ground meat is most commonly used, but you can also use lean ground beef, ground turkey, or ground chicken.
- Do not use high heat to cook the meat patties. The outside will be done before the center is safe to eat.
- Do not make your meat patties over ⅓ pound. They will be too thick to cook well on the desktop.
- When browning the onions and mushrooms, cook to a darker brown for more caramelization flavor.
- Do not add raw onion or mushrooms to the gravy.
Yes, but please don't. It is easy touse, but gravy made with cornstarch can turn jello-like when refrigerated.
The recipe uses a very easy slurry method to make gravy at home. Flour is whisked into a liquid and dissolved completely, which is then slowly added to a boiling fluid, usually a broth with meat drippings while mixing continuously. After a few minutes, it will thicken into gravy.
Please see How to Easily Make Gravy from Scratch for more details on doing the gravy with the slurry method.
No. Swiss steak is made with real steak, but usually a tougher cut like round or sirloin, and then braised in liquid to tenderize.
Salisbury steak is made with ground meat and is similar to meatloaf but is fried and served with gravy. Some Salisbury steak contains eggs but not all.
The term hamburger steak is sometimes used for Salisbury steak but incorrectly. It will not have starch as bread crumbs added. Hamburger steak is usually just a big hamburger with a basic seasoning of salt and pepper.
How to serve Salisbury steak?
Salisbury steak with gravy is usually served over or next to a starch. Mashed potatoes are the most common, but pasta, like egg noodles, is also an excellent combination. Rice, like oven-baked rice, is a third option.
I like to combine with a standard simple vegetable that compliments this old-fashioned dish—peas, carrots, green beans, or corn are my everyday choices. A plain old-fashioned dish demands a basic side dish.
How to store leftover Salisbury steak
Salisbury steak with gravy is best stored in the refrigerator sealed in an airtight container for 3-4 days.
To freeze, seal the leftovers airtight in your freezer for 3-4 months.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Note that while the pictures are for five servings, the discussion and the recipe are set for four.
If you want caramelized onions or mushrooms in your gravy, start by thin-slicing a small onion or about 5 oz of mushrooms. Cook with 1 teaspoon oil over medium-high heat until nicely brown onions or cooked mushrooms. About 7-8 minutes for the onion or saute the mushrooms until cooked. Set aside in a bowl.
In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup Panko breadcrumbs, 2 teaspoons ketchup, 1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
Divide the hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle of one side prevents puffing up of the patties and makes cooking evener.
Place 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 165°. It takes about 15-20 minutes, depending on the thickness, the pan, and burners.
Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid, leaving about 3-4 tablespoons. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt and pepper to taste.
Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.
Add the steak back into the mixture and simmer for a few minutes until everything is hot.
Serve mashed potatoes or as you wish.
Homemade Salisbury Steak
- 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 - small
- 1 teaspoon oil
- 2 cups beef broth
- 4 tablespoons flour
- 1 teaspoon ketchup
- ½ teaspoons Worcestershire sauce
- ½ cup sliced mushrooms - optional
- salt and pepper to taste
- If you want caramelized onions or mushrooms in your gravy, start by thin-slicing a small onion or about 5 oz of mushrooms. Cook with 1 teaspoon oil over medium-high heat until nicely brown onions or cooked mushrooms. About 7-8 minutes for the onion, or saute the mushrooms until cooked. Set aside in a bowl.
- In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup Panko breadcrumbs, 2 teaspoons ketchup, 1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
- Divide the hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle of one side prevents puffing up of the patties and makes cooking evener.
- Place 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 165°. It takes about 15-20 minutes, depending on the thickness, the pan, and the burners.
- Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid, leaving about 3-4 tablespoons. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
- Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt and pepper to taste.
- Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.
- Add the steak back into the mixture and simmer for a few minutes until everything is hot.
Your Own Private Notes
- Use the ground meat you like. Make the patties ¼ to ⅓ pound. ½ pound will not cook well.
- Don't chop the onion. Cut into rings and maybe cut the larger ones in half.
- You can easily use mushrooms in place of or in addition to the onions in the gravy. They will cook faster than the onion. Do not add either to the gravy raw.
- Use the depression in the center of the patties. It will help prevent them from puffing up during cooking, and they will cook more evenly.
- Be sure to cook the patties to 165° minimum.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally published September 25, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Followed the recipe exactly and it has came out great each time, such a good recipe, love it
Thanks for the note.
Thanks. I do love everything with gravy.
Everyone in my family thought this was the best Salisbury Steak we have made. We served it with mashed potatoes. My 4 year old daughter ate her whole piece.
Dr.Dan, this sounds fantastic!! Question, I have some minute steaks, could this be used here?? If not, because of the seasonings to be added, that's okay, I have burger and everything else as well, so here's another nights meal already!! Love your site!!
It reminds me I wanted to do some sirloin recipes. I assume your "minute steaks" are a mechanically tenderized top sirloin.
I think you can combine this recipe with my pan pork chops https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/ Use the gravy/onions from here, I would probably leave the ketchup out of the gravy. I think the seasoning of the pork chops which is just seasoning salt and pepper would work for you. I think we may have a new recipe post developing here. I will try it.
Thanks for the idea.
My recipe turned out exactly as pictured. I added mushrooms and onions also and plenty of salt, more Worcestershire and onion powder and garlic to the gravy. The recipe is good but it is a bit on the bland side. I think next time using a beef bone broth as it is richer will be better. I appreciate your recipe but feel something is missing. Adding what I did made it POP.
I love to say that a recipe is just guidelines and you should make it yours. It is a bit bland but sometimes, that is what I want.
Thanks for the note and the suggestions.
As with all of your recipes I have tried, this is simple and delicious..
A keeper for us when we crave old fashioned comfort food..
Thank you... :O)
This is a great Salisbury steak recipe. Love there is no egg and the few simple ingredients marry beautifully. First let me say the carmelized onions in this are a MUST! Do not be intimidated by them. Carmelizing onions is super simple and even the over browned ones are great. I did tweek the recipe a bit, not that it was needed. Just been cooking for 30+ years and have become set in my ways! We love mushrooms so sautéed some mushrooms after carmelizing the onions. Added 2 cloves of crushed garlic to the meat mixture rather than the powder and added a tsp. of seasoned salt and some black pepper. I also made a roux for the gravy, then added the beef broth rather than adding flour to the broth. We enjoyed a great comfort food meal & I look forward to exploring some of your other recipes.
I have made this recipe before with ground beef, but I have some ground turkey I need to use. Do you think ground turkey would work? Thanks!
Yes it should be fine. The Worcestershire sauce in the patties should help some with taste and the beef broth in the gravy give it great taste. You probably won't notice much difference.
Delicious! Best salisbury steak recipe ever. I used super lean meat so I made a dripping less onion gravy but the meat is fantastic. Thanks. :)
Just discovered your blog and love your recipes. My husband can't do onions so I add sauteed mushrooms - delicious!
Welcome to the site. I always say a recipe is just guidelines so always feel free to change things for your needs.
Thanks for the note.
I made this today for dinner! It taste really good.
I also used onions and onion powder. I also used a bit of garlic powder for taste. Thanks for sharing!
I do love comfort foods.
Thanks for the note.
I love comfort food. My husband is now the cook in the family, as I am limited as to what I can do since my diagnoses. He made the Salisbury steak recipe last night. The spices were on point: Not "too" anything except just right. The texture was great; not fried to death nor left with any redness in the meat. He made the same dinner as the picture showed. It was very good. I gave it 5 stars. He will be fixing this again. I just found your website and am looking forward to browsing the recipes for that next "comfortable" meal. I like the fact that you targeted the "cooking for two" audience. No more wasted food. My pocketbook thanks you, too.
Welcome to the site. You might want to check the comfort food category https://www.101cookingfortwo.com/category/comfortfood/ . My personal favorites are the Oven Fried Chicken and 30 Minute Pork Chops. Both have gravy. Also, the Broccoli Cheese soup is great. All are easy cooks since I'm lazy anymore.
Thanks for the note
This was delicious! We both agreed with your rating and I am sure we will be making this all winter.
My Grandma's trick... Corn Starch yields a darker color so I used 2 Tablespoons Corn Starch for the gravy.
Thanks for a great recipe!
My mom always used Flour but after I got married and began coming up with my own recipes I started using cornstarch, also. It was just sometimes, if it was a light tasting gravy I could almost taste the flour. I also remember having a few lumps in my first Thanksgiving gravy. Corn starch has never failed me yet.
Dan Mikesell AKA DrDan
Welcome to the blog.
Cornstarch works fine, as long as you don't need to reheat, then it will be very jelly-like. Since the site usually has recipes that a lot of people reheat, I tend to use flour. As long as you cook your roux or simmer the gravy long enough, the raw flour taste disappears. I have a complete discussion on gravy at https://www.101cookingfortwo.com/how-to-make-gravy-101/
Thanks for the note and rating.
Great dish. Simple,fast and delicious.
It is quite tasty.
Thanks for the note.
Made this today, as usual a great and not to difficult recipe. I know I ask you this every year, please post your thanksgiving menu, I copy your menu and give you credit, my family loves the great food! Thanks leslie ( give it 5 stars, but can't figure out how to leave rating)
Thanks for the note. To rate a recipe, hover over the stars in the recipe card and click on the star you want.
Thanksgivings has not been set yet. I’m sure it will be similar to last year. Ask me in a week.
Made this last night after trying the pork loin carnitas. As predicted this meal was also delicious. was hesitant to use the ketchup in the gravy but did and it was great. We will continue to try another recepie soon. Thanks again!
Debbie and Emily
Thanks for the note.
The ketchup is really needed for flavor along with the Worcestershire sauce. Otherwise, it is "hamburger" gravy... not much taste. The two togeather make it pop and say beef.
Check my personal recipe choices at https://www.101cookingfortwo.com/category/101s-top-posts/
trying this tonight. looks delicious.
dan, mustard missing in ingredients list on "recipe card." just fyi. just discovered this blog and love exploring it! keep up the good work.
Thanks for the proofread. Fixed.
Welcome to the blog and have fun looking around. Let me know if you any questions.
This sounds and in my mind taste much better than what I have had before. I would use both onions and onion powder because I like onions. I like the additions of mustard, ketchup and Worchestershire which would give it more flavor than what I have eaten before. I will have to use oatmeal to keep recipe gluten free for my husband, but other than that it works for me.
This is not the spiciest, so putting the onion powder back in would be fine. I have done recipes where I was over on the onion so I cut it back to prevent that issue. Also, my wife is a garlic fiend so I will up that for personal taste.
The oatmeal would be fine and as you know cornstarch or arrowroot for the gravy.
Thanks for the note