Salisbury Steak! If you’re craving a cozy, hearty dinner that feels like a hug on a plate, let me introduce you (or re-introduce you!) to Salisbury steak with mushrooms.
Since the 1950’s, this classic dish has been all about juicy beef patties simmered in a rich, savory mushroom-onion gravy. It’s a little retro, a little fancy, and absolutely delicious.
I grew up thinking Salisbury steak was a TV dinner classic but making it from scratch changed everything for me.
Combining flavorful meat patties and savory gravy, it’s comfort food at its easiest, needing only minimal prep time and only basic cooking skills.
Homemade Classic – Salisbury Steak with Mushrooms
Quick, cheap, and popular with both kids and adults alike, this homemade Salisbury Steak recipe makes for a fantastic midweek meal that’s absolutely full of flavor.
Pure comfort food – Juicy beef patties smothered in savory mushroom gravy.
Budget-friendly – Made with ground beef, breadcrumbs, and pantry staples.
Weeknight ready – Comes together in about 45 minutes.
Family-approved – Even picky eaters usually say yes to this!
What You Need to Know About the Ingredients (and Why They Work)
Here’s the magic behind each part of this recipe:
For the Steak Patties
Ground beef (85% lean, 2 lbs.) – This fat ratio keeps the patties juicy without being greasy. You’ll get about 11 patties from this amount. If you prefer, you can use ground turkey or chicken for a lighter version.
The use of ground beef makes it a really affordable family meal while still giving you that same succulent, meaty flavor you’d get from a regular steak.
Choosing lean beef will also ensure that the end result is not too greasy, though feel free to go for whichever kind of ground beef is your favorite.
Breadcrumbs (½ cup, plain) – Helps bind the patties and keeps them tender. If you’re gluten-free, swap in almond flour or gluten-free breadcrumbs.
Egg (1 large) – Another binder that keeps everything together.
Worcestershire sauce (1 tbsp.) – Adds deep umami flavor. If you don’t have it, soy sauce is a decent substitute.
Dijon mustard (1 tbsp.) – Brightens the beef with a little tang. Yellow mustard works in a pinch, but Dijon adds more depth.
Port-de-Paix seasoning (3 tsp.) – This is where the patties get their unique flavor. It’s bold and savory, a mix that elevates the steak. If you don’t have it, a combo of garlic powder, onion powder, and paprika can be used.
Olive oil + unsalted butter (1 tbsp. each) – For searing. Butter adds richness while oil helps prevent burning.
👉🏾 Pro Tip: Drain the patties in between cooking to remove excess liquid, but don’t throw it all away! That reserved liquid becomes liquid gold for the gravy.
For the Mushroom Gravy
Onion (1 large, sliced) – earthy and slightly sweet and caramelized, it builds the gravy’s base flavor.
Mushrooms (8 oz. baby Bella, sliced) – Earthy and meaty, mushrooms make the gravy rich. White mushrooms also work, but baby Bellas add more depth.
Water or low-sodium broth (2 cups) – Broth gives more flavor, but water works fine if you season well.
Tomato paste (1 tbsp.) – Adds body and richness.
Soy sauce (1 tbsp.) – For saltiness and depth.
Ketchup (1 tbsp.) – Adds tang and a touch of sweetness.
Port-de-Paix (1 tbsp. or to taste) – Brings everything together with spice and warmth.
Worcestershire sauce (2 tsp.) – Layers in savory flavor.
Flour (2 ½ tbsp.) + butter (2 tbsp.) – The secret to a thick, velvety gravy.
Reserved steak liquid (2 tbsp.) – Infuses the gravy with rich beef flavor.
Fresh basil – A pop of freshness to finish. Parsley works, too.
FAQ – Salisbury Steak with Mushrooms
Salisbury steak usually includes breadcrumbs, egg, and seasonings, making it more like a meatloaf patty, while hamburger steak is just ground beef shaped into a patty.
Yes! You can make the patties a day in advance and store them in the fridge until you’re ready to cook.
Nope! If mushrooms aren’t your thing, double the onions or add bell peppers instead.
That usually happens if flour isn’t whisked in well. Try adding liquid slowly while stirring constantly for smooth gravy.
Step-by-Step: How to Make This Recipe
Salisbury steak with mushrooms is one of those timeless comfort meals that makes dinnertime feel extra special. It’s hearty, flavorful, and surprisingly easy to pull off.
Once you serve this with a side of mashed potatoes and green beans, you’ll understand why it’s been a dinner table classic for generations.
It warms our hearts to see the recipes you make from this site. We’d especially love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
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Homemade Salisbury Steak Recipe
Equipment
- Large Nonstick Skillet
Ingredients
For The Steak
- 2 lbs. ground beef
- ½ cup plain breadcrumbs
- 1 large egg
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Dijon Mustard
- 3 tbsp. Port-De-Paix Seasoning
- 1 tbsp. extra virgin olive oil (EVOO)
- 1 tbsp. unsalted butter
For The Gravy
- 1 large onion, halves then sliced
- 8 oz. baby Bella sliced mushrooms
- 2 cups water or low – sodium broth
- 1 tbsp. tomato paste
- 1 tbsp. low sodium soy sauce
- 1 tbsp. ketchup
- 1 tbsp. Port-De-Paix Seasoning; or to taste
- 2 tsp. Worcestershire sauce
- 2½ tbsp. all-purpose flour
- 2 tbsp. unsalted butter
- 2 tbsp. reserved steak liquid; see notes below
- fresh basil for garnish and flavor
Instructions
- Mix the patties – In a bowl, combine beef, breadcrumbs, egg, Worcestershire sauce, Dijon, and Port-de-Paix seasoning. Form into 11 patties.Cook the patties – Heat olive oil and butter in a nonstick skillet. Sear the patties on each side until browned (they’ll finish cooking in the gravy). Drain in between cooking to ensure proper searing, reserve 2 tbsp. of liquid.Remove the “steak” from the skillet and set aside.
- Make the gravy base – In the same pan, add butter, onions, and mushrooms. Cook until softened and slightly golden.Build the gravy – Stir in flour and cook for 1 minute; stirring consistently. Add tomato paste, soy sauce, ketchup, Worcestershire, Port-de-Paix, and the reserved steak liquid. Slowly pour in water or broth, whisking until smooth.Simmer everything together – Return patties to the pan, spoon gravy over, cover, and let simmer for 15–20 minutes until fully cooked.Garnish and serve – Sprinkle with fresh basil or parsley and dig in!
Paula says
This salisbury steak was incredible on it’s own but the mushroom sauce made it 10x better! Absolutely delish!
Mirlene says
Thank you, Paula
Vidhya says
This Salisbury Steak looks so inviting and juicy! Absolutely perfect for a family gathering!
Mirlene says
Thank you, Vidhya
Amy says
This feels like pure comfort food. Serving this with mashed potatoes sounds like heaven.
Mirlene says
Thank you, Amy
Kristin says
This is such a great combo of flavor and ease. It’s going to be a staple for me this fall and winter.
Mirlene says
Thank you, Kristin
Maria says
SO yummy! I served this over a bed of mashed potatoes and a side of mixed veggies. We loved it.
Mirlene says
Thank you, Maria
Beth says
Such a comfort food classic. I made it last night and we loved it.
Mirlene says
Thank you Beth
Cathleen says
Can you believe that I have never tried a salisbury steak before?
Actually, that’s not true. I have only ever tried those ones that come as a individual TV dinner, so I don’t think that actually counts. I am going to have to try the real deal soon! Thanks for the recipe 🙂
Mirlene says
Oh no!!! We have to definitely change that 🙂 I hope you find the photos and directions to be very helpful!
Mae says
Cravings satisfied! This is the best Salisbury steak recipe I ever tried!YUM!
Mirlene says
Very glad to hear it. Thank you very much.
Alex says
I honestly didn’t know what Salisbury steak was before reading this post – I never realized it was actually ground beef! It sounds delicious though, and easy to make too!
Mirlene says
Thank you, Alex
veenaazmanov says
Your dish is bursting with flavors. Looks super moist and juicy and I love the tempting presentation I just want to grab a bite.
Mirlene says
Thank you, very much 🙂
Marie says
Our family loves this dish. Usually go for seconds.
Mirlene says
Thank you, Marie!