Description

If you’re craving a hearty, flavorful, and comforting dinner, this homemade Salisbury Steak recipe is the perfect choice. Made with tender beef patties simmered in a rich mushroom gravy, this dish is quick, easy, and ready in less than 30 minutes. Unlike frozen dinners or store-bought versions, this recipe delivers fresh, delicious flavors that the whole family will love. Best of all, it’s a one-skillet recipe, making cleanup just as easy as cooking.

Ingredients

For the Steaks

1 pound lean ground beef
⅓ cup panko breadcrumbs
1 teaspoon Italian seasoning
1 large egg
1 tablespoon ketchup
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1 garlic clove, finely minced
2 tablespoons extra virgin olive oil
Salt and pepper to taste

For the Mushroom Gravy

1 tablespoon extra virgin olive oil (if needed)
½ onion, diced
8 ounces sliced mushrooms
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups beef stock or broth
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Instructions

Prepare the beef patties: In a large mixing bowl, combine ground beef, breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper. Mix until just combined and shape into four oval patties, about ¾ inch thick.
Cook the patties: Heat olive oil in a large skillet over medium-high heat. Cook the patties for 4–5 minutes per side, until golden brown. They don’t need to be fully cooked yet. Remove and set aside.
Make the gravy base: Add onions to the skillet and cook until softened, about 3–4 minutes. Add mushrooms, season, and cook until golden, 3–5 minutes.
Thicken the sauce: Lower heat to medium, add butter, and stir until melted. Sprinkle in flour and whisk until smooth.
Add liquids: Slowly pour in beef stock, whisking constantly. Stir in ketchup, Worcestershire sauce, and season with salt and pepper. Simmer until slightly thickened.
Finish cooking: Return the beef patties to the skillet, cover, and cook for about 5 minutes until fully cooked through. If the gravy gets too thick, thin with extra broth or water.
Serve and enjoy: Spoon the mushroom gravy generously over the steaks and serve hot over mashed potatoes, rice, or egg noodles. Garnish with parsley if desired.

Notes

- Serving: Salisbury steak is best served hot with mashed potatoes, buttered egg noodles, or rice to soak up the rich mushroom gravy. For a balanced meal, add a green vegetable like roasted broccoli, green beans, or a crisp salad.
- Make it a Meal: Pair with dinner rolls or cornbread to complete the classic comfort food experience.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze patties and gravy together in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
- Reheating: Reheat gently in a skillet over low heat or in the microwave. Add a splash of beef stock or water to loosen the gravy if it thickens.