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.
Samantha Stone says
So I just made this for dinner. I followed the recipe exactly. I couldn't be happier with it. My husband and 2 year old liked it so much that I am adding it to our rotation of dinners :)
For sides we did homemade garlic mashed potatoes, sautéed onions, and corn with Mccormick brown gravy. Amazing dinner thank you!
Livia says
I don’t have a comment, but a question. I have a lot of seasoned breadcrumbs. Can they be used? And if so, what other adjustments might need to be made? I’m concerned about textured and saltiness. Thank you.
Dan Mikesell AKA DrDan says
Hi Livia,
Welcome to the blog.
Generally the seasoning in the bread crumbs won't matter much. You could cut back the garlic powder a bit if they are heavy in taste. There is so much other taste going on here that the little flavor they add won't be noticeable I think.
Dan
tgobbi says
The instructions are incomplete!
Under "gravy" the ingredients list "1 onion - small chopped" but nowhere is the cook told what to do with it.
Also, calling this a recipe for 2 is misleading. First, a pound of beef is excessive for 2 people. Second, if it's a recipe for 2 why call for making THREE patties? It doesn't make any sense.
Better testing and editing would help a lot.
Dan Mikesell AKA DrDan says
Sorry to disappoint. I will give you that the word chopped should not have been there (removed). What to do with the onion is the first instruction. The size of the patties is discussed in the recipe card tip area. See https://www.101cookingfortwo.com/recipes-not-two-servings/ for more discussion.
Dan
Margie says
Are you serious? How about seconds or leftovers? Save some money on buying lunch and enjoy it twice. Crazy...
aimeeeebeeee says
I just made this last week for our senior center bi-weekly dinner. Everyone loved it! My boss and I loved it so much, she made it for dinner last night and I am making it tonight. I really like that everything is from scratch, no pre-packaged items to worry about! I am super happy I found it! Thank you so much!
Cheryl Willaman says
can ground Turkey be used? that's what I am defrosting. or other recommended recipes? we don't like mushrooms but will do cooked onions.
Dan Mikesell AKA DrDan says
Hi Cheryl,
Welcome to the blog.
The ground turkey should be fine. You have the breadcrumbs in the recipe that will hold the moisture. Previously frozen ground turkey can be dry due to the loss of moisture but I think you will be fine. There is lots of taste in the seasoning so the taste profile should be good.
Dan
Kathy Atkins says
I made this for dinner tonight and there were delicious. I made 14 servings and there is 2 left for the moment. I fed 9 people. Next time I will add more onions because we all like them. I will make this again. Makes me proud that I made this from scratch.I will be looking through your recipes for sure.
mes says
OMGoodness....i literally just made this for dinner tonight & y'all..I gotta tell yall..I got soo excited when I took that first bite & I just couldn't hide it! Started doin my lil happy dance & stuff! Lol..Soo good. I did tweek the gravy a lil bit so instead of 4 Tbs I put 2 Tbs of flour & used Italian bread crumbs & used 2 tsp of "better than bouillon" roast beef base. Oh & I added about a Tbs of chopped garlic to my meat & no onion powder nor fresh onion. Very tasty..glad I picked this one to make. & Very easy to make..u have a fan for life my friend.😁 Good on ya.
Judy says
Wow! Just made for dinner tonight... HUGE HIT. Thanks for keeping it simple!
DrDan says
Hi Judy,
Welcome to the blog.
I do love this recipe.
Thanks for the note.
Dan
Auntie OO says
Great recipe!! I went off script a little. As I like mushrooms n mine. But this was a huge success. Thank you!!
DrDan says
Hi Auntie,
Welcome to the blog.
Most of the model recipes used mushrooms but we have food allergies in the family and tend to not use mushrooms.
Thanks for the note.
Dan
Sue says
This is the second time I've made this recipe.
It is delicious both times
DrDan says
Hi Sue,
Welcome to the blog.
I do love comfort foods.
Thanks for the note.
Dan
Terry says
Thank you for your attempt at an "Old Fashion Salisbury Steak" recipe. This recipe is just seasoned hamburger patties with gravy. The ingredient that stands Salisbury Steak out is the use of the spice thyme. Most recipes have an amount varying from 1/4 tsp to 1 tsp for between 1 lb and 1 and 1/2 lb of ground beef. I am astonished no one noticed the missing ingredient nor noticed the difference in flavor. Are there no supertasters here ?
Anna says
For the most part, isn't the "spice(,) thyme" a seasoning? To add in the thyme, wouldn't it then be just seasoned hamburger patties with gravy? And for that matter, when was Salisbury Steak (Old Fashioned, Swanson's Hungry=Man TV dinner or otherwise) ever 'not' just seasoned hamburger (ground beef) patties? I am astonished and humored at the idea that one 'seasoning' merits a snarky comment and attempts to elevate a basic ground beef dish into a Chateaubriand status (supertasters?! ...lol).
I mean no disrespect to you, DrDan but that comment was just 'super-ridiculous'.
DrDan says
Hi Anna,
Welcome to the blog.
Yep, just a fancied up burger with onion gravy. That is what my wife and I feel is Salisbury Steak. I still like this recipe and have repeated it a number of times.
I tend to just leave comments like Terry's out there hanging with no reply. It's an opinion but there is not much I can say. There is no cussing, I wasn't physically threatened (I have been over this recipe, seriously), there were no health implications or miss information. I think it just makes the commenter not look very good.
Thanks for the "defense" and have a great holiday.
Dan
Tanya says
@ Terry, I have never seen Thyme used in a Salisbury steak recipe. And what is Salisbury steak other than Seasoned Hamburger Patties with Gravy. To be honest, I'm astonished at your attitude, lighten up! If you don't think the recipe sounds good then don't make it. Or make it, then in your review tell us that you added Thyme and how well it turned out.
Jackie says
Dr. Dan, I love your recipes. We made your crock pot chili yesterday. My husband said it was definitely a 5. He said it was the best chili he has ever eaten. I am going to try your oven baked chicken wings next. He love chicken wings but mine have not been so good. I will let you know about yours. The Salisbury steak sounds delicious too. Thank you for sharing your wonderful food with us.
Jackie
DrDan says
Hi Jackie,
Welcome to the site.
I do love that chili. Around here, I call it Wifo Chili since it is her favorite one out of all my chilies.
I think you will really like the chicken wings. It gets great reviews by most people.
Let me know if you have any questions.
Dan
Bobbie says
I loved this recipe!! The texture of the patties was very light. I like that it didn't have a lot of filler or eggs. I love mushrooms with my Salisbury Steak, so I sauteed some in butter in a separate pan and added to the gravy along with the onions. The gravy was a little thicker than what I am used to, so I would cut the flour down next time. The addition of ketchup and Worcestershire really made for a tasty dish. Thanks so much this recipe. I is now my go to one now.
Tara says
This is, hands down,the BEST salisbury steak recipe I have ever made. Great flavor,texture and checks all the boxes for true comfort food. It is so good, I called my Mom up and gave her your recipe. Well done!
Kolita says
Followed the recipe exactly and it has came out great each time, such a good recipe, love it
DrDan says
Hi Kolita,
Thanks for the note.
Dan
Sharon says
Awesome!
DrDan says
Thanks. I do love everything with gravy.
Dan