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Salisbury Steak Recipe
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You don’t need a TV dinner to get classic Salisbury Steak on the table. This version keeps it simple with juicy beef patties and a rich mushroom gravy that actually tastes like something you’d want seconds of. It’s cozy, satisfying, and doesn’t require anything fancy to pull off.
Ingredient Notes + Variations
This Salisbury steak recipe is packed with everyday ingredients that know how to work together. You’ve got beefy flavor, warm spices, and that luscious gravy pulling it all together. Here’s what you’ll want to pay attention to:
- Ground beef – Go with 80/20 for the best mix of flavor and moisture.
- Mushrooms – White or baby bella both work—slice them up and don’t skip them.
- Beef consommé + beef broth – Using both gives the gravy more body and flavor.
How to make Salisbury Steak
This recipe comes together in a few basic steps. You’ll mix, shape, sear, make the gravy, and let everything simmer to juicy, saucy perfection. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Mix the Salisbury Steak Patties
combine beef, onions + eggs
add breadcrumbs, milk, and seasonings
mix together
Step 2: Shape into Patties
divide into 8 patties
keep them 1″ thick for easy cooking
Step 3: Brown the Patties
brown patties in olive oil
4-5 minutes per side, then remove
Step 4: Cook the Mushrooms
sauté mushrooms until soft and golden, set aside
Step 5: Make the Gravy
Step 6: Add Flavor
add in Worcestershire sauce
add dijon mustard, season to taste with salt + black pepper
Step 7: Simmer Everything
add mushrooms
add steaks to the gravy
cover + simmer on low
Pro Tip: Salisbury steaks are done when it reaches an internal temperature of 160° F.
Tips for Success
- Want a thicker patty? Go smaller in diameter so it still cooks through.
- Don’t overmix your beef mixture. Just enough to combine.
- Sear the patties until they’re browned—color equals flavor.
- Use a wide skillet so everything fits for the final simmer.
- Gravy too thin? Let it cook uncovered a few extra minutes.
What to Serve with Salisbury Steak
Here are some family favorites to serve with this recipe!
- Crockpot Mashed Potatoes – Classic pairing. Soaks up that gravy like a champ. Buttered Egg Noodles would be a great choice for that gravy as well.
- Roasted Green Beans – Add some crunch and color.
- Dinner Rolls Recipe – Obviously.
- Macaroni and Cheese – Rich meets richer, and nobody’s mad about it.
This is the kind of Salisbury Steak that actually lives up to the hype… simple, hearty, and full of flavor. Once you try it, there’s no going back to the frozen stuff. Enjoy, friends!
Salisbury Steak Recipe
Salisbury Steak is a classic dinner that just got better! Flavorful and tender beef patties covered in a comforting mushroom gravy.
Ingredients
salisbury steaks-
- 2 pounds ground beef
- 1 cup onion diced
- 2 large eggs
- 1/2 cup garlic and herb bread crumbs
- 1 tablespoon Worcestershire Sauce
- 1/4 cup whole milk
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil divided
for the gravy-
- 8 oz mushrooms sliced
- 4 tablespoons butter divided
- 4 tablespoons all purpose flour
- 10.5 oz beef consomme 1 can
- 2 cups beef broth
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon dijon mustard
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, measure and combine the ground beef with the onion, eggs, bread crumbs, Worcestershire, milk, salt and pepper. Do not over mix.
- Divide mixture into 8 even portions and form into oval patties.
- In a large, deep skillet, heat 1 1/2 tablespoons olive oil over medium heat.
- Brown four patties evenly, about 4-5 minutes each side, then remove.
- Add remaining 1 1/2 tablespoons olive oil and repeat browning the next four patties. Remove from pan and set aside.
- In remaining pan juices, cook mushrooms until tender, about 3 minutes. Remove from pan. (If there isn't enough grease left, add in another tablespoon of olive oil.)
- For the gravy, melt butter in same hot pan. Sprinkle in flour and whisk to create a paste. Cook one minute.
- Whisk in beef consommé and beef broth and bring to boil to thicken.
- Reduce heat to simmer and stir in Worcestershire sauce and dijon mustard. Taste and add salt and pepper as needed.
- Add in mushrooms and cooked steaks. Coat in gravy, cover and cook on low until salisbury steaks are cooked completely through, 15 minutes or so.
- Serve hot with any desired side dishes.
Video
Notes
For a thicker gravy, use 1 cup of beef broth. Add more beef broth for a thinner gravy until desired consistency is reached.
Your steaks’ thickness determines how long cooking them takes. Aim for no more than 1 inch thick
Storage Directions
Make ahead: You can shape and brown the patties ahead of time. Store them covered in the fridge for up to 2 days. Refrigerate: Leftovers will keep in an airtight container for 3-4 days. Freeze: Let everything cool completely, then freeze in portions. Thaw in the fridge and reheat on the stove. Reheat: Warm low and slow in a skillet with a splash of broth or water to loosen up the gravy.Nutrition
Calories: 477kcalCarbohydrates: 13gProtein: 25gFat: 36gSaturated Fat: 14gCholesterol: 143mgSodium: 595mgPotassium: 605mgFiber: 1gSugar: 3gVitamin A: 269IUVitamin C: 3mgCalcium: 67mgIron: 4mg
Rate This RecipePlease consider Leaving a 5-Star Review!
Variations
The beauty of this recipe is you can make it your own by adding in additional spices or playing around with different meats and aromatics. Here are some ideas:
- Use Different Ground Meat: Use ground turkey (try my Turkey Salisbury Steak recipe), veal, pork, a fuller fat ground beef, etc. in place of ground beef. Or a combination of a couple different meats.
- More Herbs: Add in more dried or fresh herbs to your liking. A packet of onion soup mix is a popular addition for many people.
- Homemade Broth: Use homemade bone broth in place of store bought broth for a nutrition boost!
- Gluten-Free: Use gluten-free breadcrumbs and cornstarch instead of flour for the gravy.
- Extra Veggies: Add sliced onions or even diced carrots to the gravy for more texture.
More Ground Beef Recipes to Try!
- Juicy Meatloaf Recipe – Another cozy dinner with big flavor.
- Frozen Swedish Meatballs – Creamy gravy, tender meatballs, comfort all the way.
- Skillet Shepherd’s Pie – Meaty, hearty, and topped with mashed potatoes.
- French Onion Chicken – If you love onions and melty cheese, this is your dish.
- Oven Pork Chops – Creamy, easy, and totally southern.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Katie this made a fantastic Salisbury Steak! I left out the eggs when making the patties … felt like this wasn’t meat loaf, closer to a burger, in which we don’t put eggs so I omitted them. I put everything else in. I did take the liberty of popping my raw patties on the grill for a few minutes just to get nice grill marks on them. I also didn’t have beef consomme so I used the beef broth and added a heaping teaspoon of Better Than Bullion to it, along with the water to make up the liquid. And I also sauteed sliced onions after doing the mushrooms because I wanted those in my gravy. Put it all together and it simmered for a while as I made the mashed potatoes. Absolutely plate licking delicious!
Sounds amazing David, thank you for sharing that and for your 5-star review! 🙂
excellent recipes
I would never, ever use the leannest ground meat I could find. That would make the worst salisbury steak you can find! So much of the flavor is in the fat, and we have been lied to for so long about the dangers of fat. It just isn’t nearly as bad as they said. And proof has come out in recent years that they deliberately misled us, because there was evidence that SUGAR was the culprit, and the sugar lobby didn’t want that to come out, so it was deliberately pushed that fat was the problem. And now, what do we finally know about sugar? How bad is it? Okay, you eat only super lean meat that’s tough and has no flavor and lots of sugar; I’ll eat juicy meat with tons of flavor and forego dessert. I’m 70 and in good shape, haven’t had a cold or the flu in 20 years, am unvaccinated and have been exposed to covid — my son, who lives with me — and did not catch it.
I’m sure it’s going to be delicious
Thank-you debbie
Why should you use both broth and consommé together? Why can’t you just use one? It’s not logical
golly, why would you be so LOGICAL?
Want to add to my comment: after making many Swedish meatballs, which we love, I now add nutmeg and allspice to all ground meat dinners, such as Salisbury steak. We just love it. And I use half pork and half beef. There is so much good quality, grass-fed ground beef available these days, I can’t wait for that to happen to pork too. (I am horrified to hear that they are using mRNA vaccines on pigs. Unlike so many who are triple vaccinated and sick, I am unvaccinated and healthy — and I want to stay that way.)
Needed an easy ground beef recipe. I don’t even like gravy but this sauce was soo delicious and less fat than regular gravy. Fussy eaters in my family loved it. I used margarine & whole wheat flour. Broiled instead of fried in pan. Definitely a keeper in the recipe file.
What a wonderful dinner this made! The meat patties were moist and flavorful–made even more tasty when smothered in that wonderfully seasoned sauce with mushrooms. I did increase the measurements for the thickening agents by one Tbsp. each to achieve the consistency I wanted in the sauce. For sides, we had mashed potatoes covered with the mushroom sauce and steamed green beans. An excellent meal for a rainy evening in the Pacific Northwest.
Fabulous!!! Really great flavor. The hamburger “steaks” make it really tender and delicious.
Thank you for sharing.
Cannot wait to make this. It sounds amazing. Thank you for this.
Easy step by step guides. This is a delicious recipe and one I’ll make again.
This is the first recipe I have made from your website and my family LOVED it. It was a perfect hearty dinner for a cool fall night. I am looking forward to making more of your recipes soon!
I’m not a huge meat person but my husband is, so I made this just for him! I cut the Salisbury steak recipe in half because it’s just the two of us but left the gravy recipe alone. Major win! The steaks were perfectly moist and flavorful while the gravy drenched it all. Plus we made some mashed potatoes to go along with it all, so that helped too! Highly recommend this recipe!
This sounds amazing and love the idea of leftovers. Thank you so much for this wonderful recipe!!
This recipe was amazing! It’s rare to find a recipe that everyone in my family loves. Thank you Lauren. This will definitely be going in our regular rotation.