Beef • Comfort Food

Salisbury Steak

Name: Salisbury Steak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lb ground chuck (80/20); 1/2 cup plain breadcrumbs; 1 large egg, beaten; 1 tbsp Worcestershire sauce; 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper; 1 large yellow onion, thinly sliced; 8 oz button mushrooms, sliced; 2 tbsp vegetable oil; 2 cups low-sodium beef broth plus 2 tbsp flour

Seasoned ground beef patties simmered in onion mushroom gravy, served with mashed potatoes.

Updated: Oct 6, 2026

⏱ 40 mintotal

4servings

520 kcalper serving

Easylevel

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Why you'll like it

Ready in about 40 min.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Salisbury Steak recipe takes 40 min and makes 4 servings. Salisbury steak brings diner style comfort to the home table with seasoned ground beef patties and rich onion gravy.

Helpful guides

Instructions

Step 1

Combine the ground chuck, breadcrumbs, egg, Worcestershire, garlic powder, salt, and pepper in a large bowl. Mix gently with clean hands just until combined, since overworking makes dense patties. Shape into 4 oval patties about 3/4 inch thick with a slight center dimple.

Step 2

Heat the oil in a large skillet over medium-high heat until shimmering. Sear the patties for 3 to 4 minutes per side until well browned. Transfer to a clean plate; the centers will finish cooking later in the gravy to a safe temperature.

Step 3

Lower the heat to medium and cook the onion and mushrooms in the beef drippings for 6 to 8 minutes until soft and golden. Scrape the browned bits from the pan as the vegetables release liquid. This fond gives the gravy its deep color and flavor.

Step 4

Whisk the flour into the beef broth until smooth, then pour into the skillet while stirring. Bring to a simmer and cook 2 to 3 minutes until the gravy thickens enough to coat a spoon. Season with extra salt, pepper, or Worcestershire to taste.

Step 5

Nestle the patties into the gravy, spooning sauce over each one. Cover and simmer on low for 10 to 12 minutes until the centers read 160 degrees Fahrenheit on an instant read thermometer. Gentle heat keeps the patties tender while the sauce finishes.

Step 6

Rest 3 minutes off the heat, then serve over mashed potatoes with peas or corn. Spoon extra onion mushroom gravy over each portion. Cool leftovers within 2 hours and refrigerate promptly; reheat covered to 165 degrees Fahrenheit for safe serving.

Troubleshooting — fixes, not repeats

If patties fall apart, the mixture needed more binder or gentler handling; chill shaped patties 15 minutes before searing.
If gravy turns lumpy, whisk in broth a little at a time off the heat, then simmer again until smooth.
If patties brown too fast outside, lower the heat; they finish in the gravy, so deep color matters more than full cooking at searing.
If the gravy tastes bland, add Worcestershire one teaspoon at a time plus salt until the beef flavor stands out.

Make it your way

Spicier version: For extra richness, stir 2 tablespoons of sour cream into the finished gravy off the heat and warm gently without boiling.
Serving with rice or naan: Serve over buttered egg noodles instead of potatoes, or as open faced sandwiches on toasted bread.
For a lighter version, use ground turkey and turkey broth, cooking the patties to 165 degrees Fahrenheit.
Add one sliced green bell pepper with the onion for color.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered in a skillet over medium-low heat with a splash of broth until bubbling and 165 degrees Fahrenheit inside.

Freeze cooled patties with gravy up to 3 months; thaw overnight in the refrigerator.

FAQ

What is the difference between Salisbury steak and hamburger?
Salisbury steak mixes ground beef with breadcrumbs, egg, and seasonings, then simmers in gravy, while hamburgers are plain seasoned patties served in buns. The binder makes Salisbury steak tender enough to cut with a fork. Both use ground beef cooked to 160 degrees Fahrenheit.

Can I make Salisbury steak ahead?
Yes. Shape patties up to one day ahead and refrigerate covered, or cook fully and refrigerate in gravy for 3 to 4 days. Reheat covered to 165 degrees Fahrenheit. The gravy may thicken overnight, so thin with broth while warming.

What sides go with Salisbury steak?
Mashed potatoes are classic because they soak up gravy, with peas, corn, or green beans alongside. Egg noodles or white rice also work. A crisp green salad balances the rich sauce for a complete plate.