Why You’ll Love This Recipe

I love this recipe because it takes humble ingredients and turns them into something special. The beef patties are seasoned perfectly and seared until golden before being simmered in a rich mushroom-onion gravy that’s full of depth and umami. The sauce soaks beautifully into mashed potatoes, noodles, or rice, making every bite irresistibly comforting. It’s a cozy, family-style dish that’s simple enough for weeknights but special enough for Sunday dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salisbury Steak Patties:
1.5 lbs ground beef (80/20 blend recommended for flavor)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup bread crumbs (plain or Italian seasoned)
1 large egg, lightly beaten
1/4 cup milk
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil

For the Mushroom Gravy:
8 oz cremini mushrooms, sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

Preparing the Salisbury Steak Patties

I start by combining the ground beef, chopped onion, minced garlic, bread crumbs, egg, milk, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, salt, and pepper in a large bowl. I mix everything gently—just until combined—so the patties stay tender.

Once mixed, I divide the mixture into 4–6 equal portions and shape each into oval patties about ¾ inch thick. To prevent sticking, I slightly wet my hands before forming them. I place the patties on parchment paper and set them aside.

Cooking the Salisbury Steaks

I heat olive oil in a large skillet over medium-high heat until shimmering. Then I add the patties, being careful not to overcrowd the pan, and sear them for 3–4 minutes per side until they’re beautifully browned.

After both sides are seared, I reduce the heat to medium-low and pour in about ½ cup of beef broth to deglaze the pan. I cover the skillet and let the patties simmer for 10–15 minutes until fully cooked through (internal temperature should reach 160°F or 71°C). Once done, I remove the patties and keep them warm under foil while I prepare the gravy.

Making the Mushroom Gravy

Using the same skillet, I melt butter over medium heat, scraping up all those flavorful browned bits from the bottom. I add the sliced mushrooms and onions, cooking them for about 8–10 minutes until they’re soft, golden, and aromatic.

Next, I stir in the garlic and cook for another minute. Then I sprinkle the flour over the vegetables and stir for 1–2 minutes to create a thick base. Slowly, I whisk in the beef broth, making sure the mixture stays smooth.

I stir in Worcestershire sauce, thyme, smoked paprika, salt, and pepper, then bring the gravy to a gentle simmer. I let it cook for about 5–10 minutes until it thickens to a rich, velvety consistency that coats the back of a spoon.

Assembling and Serving

Once the gravy is ready, I return the cooked patties to the skillet, spooning the sauce over them generously. I let them simmer together for a few minutes so the flavors meld perfectly.

I like to garnish with chopped fresh parsley and serve the Salisbury Steak over creamy mashed potatoes, rice, or egg noodles—each pairing catches the gravy beautifully.

Servings and Timing

This recipe serves 4–6 people and takes about 65 minutes in total—20 minutes of prep and 45 minutes of cooking. It’s a great choice for a cozy family dinner that feels indulgent but doesn’t require complicated steps.

Variations

If I want extra richness, I stir a spoonful of sour cream or cream into the gravy just before serving. For more depth, I deglaze the pan with a splash of balsamic vinegar . And when I’m craving spice, I add a pinch of red pepper flakes for gentle heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently in a skillet over medium heat, adding a splash of broth or water if the gravy thickens too much. The dish can also be frozen for up to 2 months—just thaw overnight in the fridge and reheat slowly to preserve the flavor and texture.

FAQs

Can I use lean ground beef?

Yes, but I prefer an 80/20 blend for juicier patties.

What can I use instead of breadcrumbs?

Crushed crackers or rolled oats work great as alternatives.

Can I make the gravy without mushrooms?

Yes, you can leave them out or replace them with caramelized onions.

How can I make this dish dairy-free?

Swap butter for olive oil and use a non-dairy milk alternative in the patties.

What’s the best way to serve Salisbury Steak?

It’s delicious over mashed potatoes, egg noodles, or rice, with a side of green beans or roasted vegetables.

Can I make it ahead?

Yes! I often prepare the patties or gravy a day ahead and store them in the fridge separately.

How do I keep the patties tender?

Mix the ingredients gently and avoid overcooking them.

Can I thicken the gravy more?

Yes, simmer it longer or whisk in a bit more flour or cornstarch slurry.

What if I don’t have Worcestershire sauce?

Soy sauce or balsamic vinegar makes a great substitute.

Can I make it spicy?

A few dashes of hot sauce or crushed red pepper flakes add a nice kick.

Conclusion

This Salisbury Steak is the ultimate comfort meal I love making again and again. The tender beef patties, the rich mushroom gravy, and the simplicity of the process make it a timeless classic that never disappoints. I love serving it on chilly evenings with mashed potatoes and a green side—it always feels like home on a plate. Once you try it, I’m sure it’ll become one of your go-to cozy dinners too.