Salisbury Steak With Mushroom Gravy (Easy, One Pan)
Tender seasoned beef patties in a rich mushroom-onion gravy, made in one skillet and ready for a pile of mashed potatoes.
- One pan
- About 40 minutes
- Mushroom-onion gravy
- Freezer friendly
The best Salisbury steak with mushroom gravy comes down to two things: a tender patty that is mixed gently, and a gravy built in the same pan from the browned bits the patties leave behind.
Quick answer
For Salisbury steak with mushroom gravy, mix 1 lb ground beef with milk-soaked breadcrumbs, egg and Worcestershire, shape 4 oval patties and sear. In the same pan brown mushrooms and onion, stir in flour, whisk in beef broth, then simmer the patties in the gravy 10 to 12 minutes, to 160°F.
Salisbury steak with mushroom gravy over mashed potatoes.
What Makes a Good Salisbury Steak
Salisbury steak is not a steak at all. It is a seasoned ground beef patty, closer to a small meatloaf than a burger, that is seared for color and then simmered in brown gravy until tender. The gravy is as much the dish as the meat.
Frozen-dinner versions gave it a dull reputation. Made fresh in one skillet, it is a fast comfort-food dinner with a sauce that tastes slow-cooked.
A panade
Milk-soaked breadcrumbs keep the patties soft.
A hard sear
Deep browning flavors the meat and the pan.
One pan
The gravy picks up everything the patties leave behind.
A gentle finish
Simmering in gravy cooks the patties through without drying them.
Where Salisbury Steak Comes From
The dish is named after Dr. James Salisbury, a 19th-century American physician who promoted chopped beef patties. The name stuck, and by the middle of the 20th century the patty in brown gravy was a fixture of diners, school cafeterias and frozen dinners across the United States.
The home-cooked version stays close to that diner plate: a seasoned patty, a mushroom and onion gravy, and something soft underneath to soak it up.
Ingredients and What Each One Does
Everything for the patties and the gravy.
| Ingredient | Job | Swap |
|---|---|---|
| Ingredient80/20 ground beef | JobEnough fat for a juicy patty and a flavorful pan | Swap85/15 works; leaner beef turns dry |
| IngredientBreadcrumbs and milk | JobThe panade that keeps the patties tender | SwapCrushed crackers or quick oats |
| IngredientEgg | JobBinds the patty | SwapNo good swap; keep it |
| IngredientWorcestershire sauce | JobSavory depth in the meat and the gravy | SwapSoy sauce, a little less |
| IngredientCremini mushrooms | JobFirmer and deeper in flavor than white mushrooms | SwapWhite button or portobello |
| IngredientYellow onion | JobSweetness for the gravy | SwapSweet onion or shallots |
| IngredientButter and flour | JobThe roux that thickens the gravy | SwapCornstarch slurry for gluten free |
| IngredientLow-sodium beef broth | JobThe body of the gravy | SwapChicken broth, in a pinch |
| IngredientDijon and thyme | JobA little sharpness and an herbal note | SwapYellow mustard; dried parsley |
Salisbury Steak Recipe
The card is set for 4 patties, dinner for four. Tap 2, 6 or 8 patties. For 6 or more, sear in two batches so the pan stays hot.
Salisbury Steak With Mushroom Gravy
Seasoned beef patties seared and simmered in a mushroom-onion gravy, all in one skillet. Tap the number of patties and every amount updates.
Patties
Ingredients
Salisbury steak- ½ lb1 lb1½ lb2 lb 80/20 ground beef
- 3 tbsp⅓ cup½ cup⅔ cup plain breadcrumbs or panko
- 1 tbsp2 tbsp3 tbsp¼ cup milk
- 1 small1 large1 large + 1 yolk2 large egg, lightly beaten
- 1½ tsp1 tbsp1½ tbsp2 tbsp Worcestershire sauce, for the patties
- ½ tsp1 tsp1½ tsp2 tsp onion powder
- ¼ tsp½ tsp¾ tsp1 tsp garlic powder
- ½ tsp1 tsp1½ tsp2 tsp kosher salt
- ¼ tsp½ tsp¾ tsp1 tsp black pepper
- 2 tsp1 tbsp1½ tbsp2 tbsp neutral oil, for searing
- 4 oz8 oz12 oz1 lb cremini mushrooms, sliced
- ½ medium1 medium1 large2 medium yellow onion, thinly sliced
- 2346 garlic cloves, minced
- 1 tbsp2 tbsp3 tbsp4 tbsp unsalted butter
- 1½ tbsp3 tbsp4½ tbsp6 tbsp all-purpose flour
- 1¼ cups2½ cups3¾ cups5 cups low-sodium beef broth
- 1 tbsp2 tbsp3 tbsp¼ cup Worcestershire sauce, for the gravy
- ½ tsp1 tsp1½ tsp2 tsp Dijon mustard
- ½ tsp1 tsp1½ tsp2 tsp dried thyme
- 1 tbsp2 tbsp3 tbsp¼ cup fresh parsley, chopped
Do not wash the pan. The browned bits left by the patties are the base of the gravy.
Instructions
Make the panade
Stir the breadcrumbs and milk in a large bowl and leave for 2 minutes, until the crumbs have soaked up the milk.
Mix and shape
Add the beef, egg, patty Worcestershire, onion powder, garlic powder, salt and pepper. Mix gently with your hands just until combined. Shape into oval patties ¾ inch thick, one per 4 oz of beef.
Sear the patties
Heat the oil in a 12-inch skillet over medium-high heat. Sear the patties 3 to 4 minutes per side, until deeply browned. They finish cooking in the gravy. Move them to a plate and leave the drippings in the pan.
Brown the mushrooms
Melt the butter in the same pan. Spread the mushrooms in a single layer and cook 5 minutes without stirring, then stir and cook 2 minutes more.
Soften the onion
Add the onion and cook 4 to 5 minutes, until soft and golden at the edges. Stir in the garlic for 30 seconds.
Cook the flour
Sprinkle the flour over the vegetables and stir constantly for 1 full minute.
Build the gravy
Pour in the broth slowly, whisking and scraping up the browned bits. Stir in the gravy Worcestershire, Dijon and thyme. Simmer 2 to 3 minutes, until the gravy coats the back of a spoon.
Simmer together
Nestle the patties into the gravy and spoon some over the top. Cover and simmer on low 10 to 12 minutes, until the patties reach 160°F in the center.
Finish
Taste the gravy and adjust the salt and pepper. Scatter with parsley and serve over mashed potatoes, egg noodles or rice.
Gear for Salisbury Steak
A wide, heavy skillet does most of the work.
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Lodge 12-Inch Cast Iron Skillet
Room to sear four patties and brown the mushrooms.
Check Price on Amazon →
How to Make the Patties Tender, Not Tough
Soak the breadcrumbs
Two minutes in milk. Dry crumbs pull moisture out of the meat instead of holding it in.
Mix gently
Stop as soon as the mixture holds together. Overworked beef turns dense and springy.
Use 80/20 beef
Fat is flavor and tenderness. Very lean beef makes a dry patty.
Shape ovals, ¾ inch
Even thickness means even cooking. Press a shallow dimple in the center.
Sear, do not cook through
Three to four minutes per side for color. The gravy does the rest.
Turn once
Let a crust form before flipping so the patties release cleanly.
How to Make the Mushroom-Onion Gravy
Room in the pan means browning, not steaming.
The gravy is made in six small steps, and each one adds a layer of flavor.
| Step | What to do | Why |
|---|---|---|
| Step1. Keep the drippings | What to doLeave the browned bits and a little fat in the pan | WhyThey are the flavor base of the gravy |
| Step2. Brown the mushrooms | What to doSingle layer, 5 minutes without stirring | WhyCrowded mushrooms steam and stay pale |
| Step3. Soften the onion | What to do4 to 5 minutes, until golden at the edges | WhyBuilds sweetness |
| Step4. Cook the flour | What to doStir for 1 full minute | WhyRemoves the raw flour taste |
| Step5. Add broth slowly | What to doPour in a thin stream while whisking | WhyPrevents lumps |
| Step6. Simmer | What to do2 to 3 minutes, until it coats a spoon | WhyThickens to a glossy gravy |
For a deeper flavor without any extra ingredients, let the mushrooms take on real color before the onion goes in, and scrape the pan well as the broth is added. A teaspoon of tomato paste stirred in with the garlic is another easy way to round out the gravy.
30-Minute Salisbury Steak
The full recipe takes about 40 minutes. On a busy night, these changes bring it in at 30 without changing the ingredients.
Shape thinner patties
Half an inch thick. They sear in 2 to 3 minutes per side.
Prep while searing
Slice the mushrooms and onion while the patties brown.
Use a wide pan
A 12-inch skillet browns the mushrooms in one batch.
Shorten the simmer
Thin patties reach 160°F in 6 to 8 minutes in the gravy.
Oven and Slow Cooker Methods
| Method | How | Time |
|---|---|---|
| MethodStovetop | HowSear, make the gravy, simmer covered on low | Time10 to 12 minutes in the gravy |
| MethodOven | HowSear, make the gravy in an oven-safe skillet, return the patties, cover | Time20 to 25 minutes at 350°F |
| MethodSlow cooker | HowSear the patties, make the gravy on the stove, combine in the cooker | Time4 to 5 hours on low |
| MethodMake-ahead | HowCook fully, cool and refrigerate in the gravy | TimeReheat covered, 10 minutes on low |
Whichever method is used, the sear still happens in a skillet first. It is where most of the flavor comes from, and it helps the patties hold their shape.
Salisbury Steak vs Hamburger Steak vs Meatloaf
| Salisbury steak | Hamburger steak | Meatloaf | |
|---|---|---|---|
| Shape | Salisbury steakOval patty | Hamburger steakRound or oval patty | MeatloafA whole loaf |
| Mixed in | Salisbury steakBreadcrumbs, egg, seasonings | Hamburger steakSeasoning only | MeatloafBreadcrumbs, egg, onion and more |
| Sauce | Salisbury steakAlways brown mushroom gravy | Hamburger steakOnion gravy, or none | MeatloafA tomato glaze on top |
| Cooking | Salisbury steakSeared, then simmered | Hamburger steakPan-seared or grilled | MeatloafBaked for about an hour |
| Texture | Salisbury steakTender and soft | Hamburger steakLike a thick burger | MeatloafFirm and sliceable |
Common Mistakes and How to Fix Them
| Mistake | What happens | Fix |
|---|---|---|
| MistakeOvermixing the beef | What happensDense, bouncy patties | FixMix with fingertips and stop early |
| MistakeSkipping the panade | What happensDry patties | FixSoak the breadcrumbs in milk for 2 minutes |
| MistakeA crowded pan | What happensPatties and mushrooms steam instead of browning | FixUse a 12-inch skillet or work in batches |
| MistakePouring the broth in all at once | What happensLumpy gravy | FixAdd it in a slow stream while whisking |
| MistakeBoiling the patties in the gravy | What happensTough meat and broken patties | FixKeep it at a low, gentle simmer |
| MistakeSalting the gravy too early | What happensAn over-salty sauce once it reduces | FixSeason at the end, after it thickens |
| MistakeWashing the pan after searing | What happensA flat-tasting gravy | FixBuild the gravy on the browned bits |
Salisbury Steak Variations
Same method, different dinner. Tap one:
Onion Gravy (No Mushrooms)
Leave out the mushrooms and use 2 onions, cooked 8 to 10 minutes until deep golden, before adding the flour.
Ground Turkey
Use 1 lb ground turkey plus 1 tbsp olive oil in the mix, chicken broth in the gravy, and cook to 165°F.
Creamy Mushroom Gravy
Stir ¼ cup heavy cream or sour cream into the finished gravy off the heat.
French Onion Style
Caramelize 2 sliced onions for 20 minutes, use them in place of the mushrooms and top each patty with a slice of Swiss or provolone for the last 2 minutes.
Gluten-Free
Use gluten-free breadcrumbs in the patties and thicken the gravy with 1½ tbsp cornstarch stirred into cold broth instead of flour. Check the Worcestershire label.
Salisbury Meatballs
Roll the mixture into 1½-inch meatballs, brown on all sides and simmer in the gravy for 8 to 10 minutes.
What to Serve With Salisbury Steak
Something soft underneath to catch the gravy.
| Side | Why it works |
|---|---|
| SideMashed potatoes | Why it worksThe classic base for the gravy |
| SideButtered egg noodles | Why it worksFast, and they hold the sauce well |
| SideSteamed white rice | Why it worksSoaks up every drop |
| SideGreen beans or peas | Why it worksA fresh, simple vegetable |
| SideGlazed carrots | Why it worksA little sweetness against the savory gravy |
| SideRoasted broccoli | Why it worksCrisp edges for contrast |
| SideDinner rolls or crusty bread | Why it worksFor the last of the gravy |
| SideA crisp green salad | Why it worksLightens a rich plate |
Storing, Freezing and Reheating
| What | How | Keeps |
|---|---|---|
| WhatCooked, in the fridge | HowAirtight container, patties covered in gravy | KeepsUp to 4 days |
| WhatCooked, in the freezer | HowFreezer container, patties in gravy | KeepsUp to 3 months |
| WhatRaw shaped patties | HowCovered on a plate in the fridge | KeepsUp to 24 hours |
| WhatRaw patties, frozen | HowBetween parchment in a freezer bag | KeepsUp to 3 months |
To reheat: warm the patties and gravy in a covered skillet over low heat for about 10 minutes, adding a splash of broth to loosen the gravy. In the microwave, heat at half power in 1-minute bursts. Thaw frozen portions overnight in the fridge first.
Salisbury Steak With Mushroom Gravy: FAQs
What is Salisbury steak?
Salisbury steak is a seasoned ground beef patty, bound with breadcrumbs and egg, that is seared and then simmered in a brown mushroom and onion gravy.
What is the difference between Salisbury steak and hamburger steak?
Salisbury steak has breadcrumbs, egg and seasonings mixed into the beef and is always served in gravy. Hamburger steak is plain seasoned ground beef, with or without gravy.
How do you keep Salisbury steak patties tender?
Soak the breadcrumbs in milk first, mix the beef as little as possible, use 80/20 ground beef and finish the patties gently in the gravy instead of cooking them through in the sear.
Why do my patties fall apart?
Usually too little binder or too much handling in the pan. Use the full amount of egg and breadcrumbs, chill the shaped patties for 15 minutes and turn them only once while searing.
How do you thicken mushroom gravy?
Simmer it uncovered for a few more minutes. If it is still thin, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water, whisk it in and simmer 1 minute.
My gravy is too thick. How do I fix it?
Whisk in beef broth, a few tablespoons at a time, until it pours off the spoon again.
What temperature should Salisbury steak be cooked to?
160°F in the center of the patty, checked with an instant-read thermometer.
Can I make Salisbury steak in 30 minutes?
Yes. Shape thinner patties, about ½ inch, slice the mushrooms and onion while the patties sear, and simmer the patties in the gravy for 6 to 8 minutes instead of 10 to 12.
Can I use ground turkey or chicken?
Yes. Use ground turkey or chicken with some fat in it, add 1 tablespoon of olive oil to the mix and cook to 165°F.
Can I make it without mushrooms?
Yes. Double the onion and cook it a few minutes longer for a rich onion gravy.
What can I use instead of breadcrumbs?
Crushed crackers, quick oats or gluten-free breadcrumbs all work in the same amount.
Can I make Salisbury steak ahead?
Yes. Cook it fully, cool and refrigerate in the gravy for up to 4 days. It reheats well because the gravy keeps the patties moist.
Can you freeze Salisbury steak?
Yes. Freeze the cooked patties in their gravy for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth.
What goes with Salisbury steak?
Mashed potatoes are the classic. Buttered egg noodles, rice, green beans, peas, glazed carrots and roasted broccoli all suit the gravy.
Can I make it in a slow cooker?
Yes. Sear the patties, make the gravy in the skillet, then cook both together on low for 4 to 5 hours.
More Ground Beef Comfort Food
Other dinners built around gravy and ground beef.
Classic Meatloaf
The baked cousin of Salisbury steak. See the recipe → DinnerGround Beef Stroganoff
Creamy mushroom sauce over noodles. See the recipe → DinnerMeatloaf Without Breadcrumbs
Tender with pantry swaps. See the recipe → SideTwice Baked Potatoes
A side that stands up to gravy. See the recipe →Soak the crumbs, sear hard, simmer in the gravy.
Pin this Salisbury steak with mushroom gravy for the next comfort-food night.
