Old Fashioned Salisbury Steak with onion or mushroom gravy is delicious classic comfort food. Homemade from scratch like grandma would cook, this is a quick and easy dinner the whole family will love.
Introduction
Salisbury steak is a classic American dish with tender and favorable seasoned patties and served with brown gravy over mashed potatoes or noodles. Comfort food from out of the past.
This 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.
After searching for an old-fashioned Salisbury steak recipe, she found one at Cincyshopper based on Pioneer Womans Salisbury Steak Meatballs. Most of the right ingredients but not quite—now I had a plan. I made some changes to the ingredients and technique. We both felt it was just right—the recipe we both remembered—5-star comfort food for us.
👨🍳How to make this recipe
- If using, prepare the onions by thinly slicing a onion and clean and trim the mushrooms. Cook in a large skillet wit oil over medium-high heat until nicely brown—about 7-8 minutes. Move to a bowl.
- Combine ground beef with breadcrumbs, ketchup, mustard, Worcestershire sauce, garlic powder, and onion powder.
- Divide the hamburger mixture into equal portions of ¼ to ⅓ pound each. Form into burgers and compress a quarter-size indent in the middle of one side to prevent puffing up of the patties and make cooking evener.
- Fry the patties in a frying pan with oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 165°-about 15-20 minutes depending on the thickness, the pan, and your burners.
- Whisk 4 tablespoons flour with 1 cup beef broth—set asided.
- Remove the Salisbury steak patties to a plate and lightly tent. Pour out most of the liquid in the fry pan, leaving about 3-4 tablespoons of liquid. 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, 3-4 minutes. If using the caramelized onions, add them to the gravy and mix well.
- Add steak back into the mixture, simmer for a few minutes until everything is hot.
🥣Ingredients
Meat
Ground beef is most commonly used. The standard 80/20 fat mixture works well for this recipe. But lean ground beef also works well due to the bread crumbs helping keep the patties moist and tender. You can use substitute other ground meat like ground turkey or chicken.
Onions and Mushrooms
Use one, both, or neither in the gravy.
Onions: Caramelized onions are one of the primary flavors in this recipe. The onion should be cooked entirely in the first phase of the recipe. Do not add raw onion to the gravy and think you can cook it well.
I like to use vegetable oil to caramelize the onion since I use higher heat and butter can smoke.
Mushrooms: Precook the mushrooms similar to the onions since they will not have time to cook later in the recipe.
Other pantry ingredients
- garlic powder
- onion powder if no onion in the gravy
- breadcrumbs
- ketchup
- mustard
- Worcestershire sauce
- flour and beef broth for the gravy
✔️Pro Tips
- 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 you 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.
❓FAQs
Yes but please don't. It is easy use, but gravy made with cornstarch can turn jello-like when refrigerated.
The recipe uses a slurry method which is an easy way 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 is served with gravy. Some Salisbury steak contains egg 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 basic seasoning with salt and pepper.
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.
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 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.
📖Comfort Food Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Note while the pictures are for five servings, the discussion, and the recipe is set for four servings.
If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.
In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup 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°. About 15-20 minutes, depending on the thickness, the pan, and your 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 of liquid. 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.
Recipe
Homemade Salisbury Steak
Ingredients
- 1 pound ground beef
- ⅓ cup bread crumbs
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder - optional, use if not doing onion in gravy
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
Instructions
- If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. You can cook the optional mushrooms instead or in addition with the onions. Set aside in a bowl.
- In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup 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 to prevent puffing up of the patties and make 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°. About 15-20 minutes depending on the thickness, the pan, and your 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 of liquid. 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 steak back into the mixture, simmer for a few minutes until everything is hot.
Your Own Private Notes
Recipe Notes
Pro Tips
- 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.
- 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.
Nutrition Estimate
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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.
Terri
This was fantastic! Great recipe! I’ve saved it and will make it again. Thanks.
Dea
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
Thanks for sharing this recipe!
I made both the patties and gravy just as listed and everything turned out PERFECT!
Samantha Stone
I used the progresso Italian bread crumbs and found it very delicious.
Samantha Stone
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
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
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
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
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
Are you serious? How about seconds or leftovers? Save some money on buying lunch and enjoy it twice. Crazy...
aimeeeebeeee
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
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
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
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
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
Wow! Just made for dinner tonight... HUGE HIT. Thanks for keeping it simple!
DrDan
Hi Judy,
Welcome to the blog.
I do love this recipe.
Thanks for the note.
Dan
Auntie OO
Great recipe!! I went off script a little. As I like mushrooms n mine. But this was a huge success. Thank you!!
DrDan
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
This is the second time I've made this recipe.
It is delicious both times
DrDan
Hi Sue,
Welcome to the blog.
I do love comfort foods.
Thanks for the note.
Dan
Terry
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
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
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
@ 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
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
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
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
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!