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.
Jump To (scroll for more)
- ❤️ 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.
Matt says
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.
Jody Siebel says
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!!
DrDan says
Hi Jody,
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.
Dan
Randi Hofmann says
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.
DrDan says
Hi Randi,
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.
Dan
RossC says
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)
Delilah says
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.
Sally says
Hi,
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!
DrDan says
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.
Dan
Gina says
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. :)
Kari says
Just discovered your blog and love your recipes. My husband can't do onions so I add sauteed mushrooms - delicious!
DrDan says
Hi Kari,
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.
Dan
Natalie says
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!
DrDan says
Hi Natalie,
I do love comfort foods.
Thanks for the note.
Dan
Vicki says
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.
DrDan says
Hi Vicki,
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
Dan
Cam says
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!
Dawn says
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 says
Hi Dawn,
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.
Dan
Sue says
Great dish. Simple,fast and delicious.
DrDan says
Hi Sue,
It is quite tasty.
Thanks for the note.
Dan
Leslie says
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)
DrDan says
Hi Leslie
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.
Dan
Debbie says
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
DrDan says
Hi Debbie,
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/
Dan
Cary says
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.
DrDan says
Hi Cary,
Thanks for the proofread. Fixed.
Welcome to the blog and have fun looking around. Let me know if you any questions.
Dan
Joan says
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.
DrDan says
Hi Joan,
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
Dan