Salisbury Steak Recipe

There’s something deeply comforting about a perfectly seared Salisbury steak, its savory aroma filling the kitchen in just 35 minutes. Juicy ground beef patties, seasoned to perfection, are smothered in a rich, velvety mushroom gravy that clings to every bite.

The tender texture of the steak pairs beautifully with the earthy, umami flavors of the sauce, creating a dish that feels both hearty and indulgent. Whether served over creamy mashed potatoes or buttery noodles, this classic meal is a guaranteed crowd-pleaser that brings warmth to any table.

With a prep time of just 20 minutes, this Salisbury steak recipe is ideal for busy weeknights without sacrificing flavor. Each bite delivers a satisfying balance of savory beef, sweet caramelized onions, and a hint of garlic that lingers on the palate. The glossy gravy adds a luxurious touch, while the dish’s high protein content keeps you feeling full and energized. It’s a timeless favorite that’s as easy to make as it is delicious, proving that comfort food can be both quick and extraordinary.

Ingredients for Salisbury Steak

• For the Steaks:
  • 1 lb (453 g) ground beef
  • ⅓ cup (20 g) plain panko breadcrumbs
  • 1 large egg
  • 2 Tablespoons tomato paste
  • 2 Tablespoons coarse stone ground mustard
  • 2 Tablespoons Worcestershire sauce (may substitute coconut aminos)
  • 1 Tablespoon light brown sugar, firmly packed (may substitute coconut sugar)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
• For Cooking:
  • 1 Tablespoon olive oil
• For the Gravy:
  • 2 Tablespoons unsalted butter
  • 1 cup (140 g) finely chopped yellow onion (1 medium onion)
  • 1 ½ cups (226 g) sliced mushrooms (optional, baby bella recommended)
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon tomato paste
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 2 cups (473 ml) beef broth

Step-by-Step Instructions

1. Prepare the Steaks:
   1. In a large mixing bowl, combine all ingredients from the “Steaks” section. Use your hands to mix until well-combined (avoid over-mixing).
   2. Form the mixture into four oblong patties, about ½” thick. Make a small indent in the center of each patty to ensure even cooking. Set aside.
2. Cook the Steaks:
   1. Heat olive oil in a large skillet over medium-high heat until shimmering.
   2. Sear the steaks until well-browned on each side. Remove to a plate and set aside. Reduce heat to medium (do not clean the skillet).
3. Make the Gravy:
   1. Add butter to the skillet and scrape the pan as it melts.
   2. Add chopped onion and cook until softened, about 3-4 minutes.
   3. Add mushrooms and cook until golden, about 5 minutes.
   4. Sprinkle flour over the mixture and stir until fully absorbed. Cook for an additional 30 seconds to lightly toast the flour.
   5. Add tomato paste, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. Stir well and cook for 1 minute until the tomato paste loses its bright red color.
   6. While stirring, slowly drizzle in beef broth, scraping the bottom of the pan to incorporate all the flavors.
4. Finish Cooking:
   1. Return the steaks to the skillet, nestling them into the gravy.
   2. Cook until the steaks are no longer pink in the center (internal temperature of 160°F) and the gravy has thickened, about 5-7 minutes.

Perfect Pairings: Serving Suggestions

This Salisbury steak recipe pairs beautifully with classic comfort sides. Serve it over a bed of mashed potatoes or buttered egg noodles to soak up the rich gravy. For a lighter option, try steamed green beans or roasted carrots. A side of crusty bread is also a great addition for mopping up every last bit of sauce!

Make It Ahead: Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the steaks and gravy in a skillet over medium heat, adding a splash of beef broth if the gravy thickens too much. You can also freeze the cooked steaks and gravy for up to 2 months—just thaw overnight in the fridge before reheating.

Customize It: Recipe Variations

Feel free to tweak this recipe to suit your taste! Swap ground beef for ground turkey or chicken for a leaner option. Add a splash of red wine to the gravy for extra depth of flavor. If you’re not a fan of mushrooms, simply leave them out or substitute with diced bell peppers.

Quick Tips for Success

To save time, prep your onions and mushrooms while the steaks are resting. Use a cast-iron skillet for even browning and easy gravy-making. Don’t skip the step of toasting the flour—it adds a nutty flavor and helps thicken the gravy perfectly. And remember, don’t over-mix the steak mixture to keep the texture tender!

Salisbury Steak

Rahat

There’s something deeply comforting about a perfectly seared Salisbury steak, its savory aroma filling the kitchen in just 35 minutes. With a prep time of just 20 minutes, this Salisbury steak recipe is ideal for busy weeknights without sacrificing flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 495 kcal

Ingredients

  

1x2x3x

For the Steaks

• 1 lb ground beef 453 G
• ⅓ cup plain panko breadcrumbs 20 g
• 1 large egg
• 2 Tablespoons tomato paste
• 2 Tablespoons coarse stone ground mustard
• 2 Tablespoons worcestershire sauce may substitute coconut aminos
• 1 Tablespoon light brown sugar firmly packed, may substitute coconut sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper

For Cooking

• 1 Tablespoon olive oil

Gravy

• 2 Tablespoons unsalted butter
• 1 cup finely chopped yellow onion 140 g, 1 medium yellow onion
• 1 ½ cups sliced mushrooms 226 g, optional, I use baby bella
• 2 Tablespoons all-purpose flour
• 2 Tablespoons worcestershire sauce
• 1 Tablespoon tomato paste
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 2 cups beef broth 473 ml, see note

Instructions

 

• For the Steaks
• In a large mixing bowl, combine all ingredients from the “Steaks” section and use your hands to mix all the ingredients together until well-combined – don’t over-mix or turn the meat into paste.
• Form the mixture into four steaks/oblong patties about ½” thick (I often make a small indent in the center to help the centers cook evenly). Set aside.
• Add oil to a large skillet over medium-high heat.
• Once oil is shimmering, sear the steaks in the pan, cooking until well- browned on each side. Remove to a plate and rest while you prepare the gravy. Reduce pan heat to medium (do not clean it out, immediately start making your gravy).
• Gravy
• Add butter to the skillet and scrape the pan as it melts.
• Once melted, add onion and cook until softened.
• Add mushrooms and cook until golden.
• Sprinkle pan with flour and cook, stirring, until flour is completely absorbed, then cook another 30 seconds (to lightly toast the flour).
• Add tomato paste, worcestershire sauce, salt, pepper, onion powder and garlic powder and stir well, cooking at least 1 minute until tomato paste loses its bright red color.
• While stirring, slowly drizzle in beef broth until ingredients are combined (make sure to scrape the bottom of the pan!).
• Return salisbury steaks to the pan and nestle into the gravy. Allow to cook until steaks are cooked through (no longer pink in the middle/160F) and gravy is thickened.

Nutrition

Calories: 495kcalCarbohydrates: 22gProtein: 26gFat: 34gSaturated Fat: 13gCholesterol: 136mgSodium: 1852mgPotassium: 875mgFiber: 3gSugar: 9gVitamin A: 440IUVitamin C: 8mgCalcium: 91mgIron: 5mg

Keyword comfort food, gravy, ground beef, mushrooms, onions

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