Homemade Salisbury Steak Recipe

Salisbury Steak with Mushrooms, smashed potatoes, and green beans

Homemade Salisbury Steak Recipe

Learn how to make the best Salisbury steak with mushrooms and onion gravy. Easy, comforting, and perfect with mashed potatoes.

Course Dinner, Main Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 396kcal

Author Savory Thoughts

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!

Video

Notes

*** Calories are estimated Per Serving

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Disclaimer: This post may contain affiliate links. See our full Privacy Policy. We may receive compensation by clicking on the links and or making a purchase.

Recipe Tips & Notes

👉🏾 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.

👉🏾 Don’t overwork the meat when forming patties—gentle hands make tender steaks.

👉🏾 Use a mix of butter and oil for both flavor and cooking stability.

👉🏾 Always reserve the pan drippings—they give the gravy its meaty depth.

👉🏾 If the gravy is too thick, splash in more broth. Too thin? Simmer uncovered a few minutes.

Substitutions & Variations

Gluten-free – Swap breadcrumbs for almond flour and flour for cornstarch in the gravy.

Dairy-free – Use plant-based butter and skip cheese toppings.

Vegetarian option – Try lentil patties or mushroom burgers smothered in the same gravy.

Storing & Reheating

Fridge – Store leftovers in an airtight container for up to 4 days.

Freezer – Freeze patties with gravy for up to 2 months. Thaw overnight in the fridge.

Reheating – Warm on the stovetop over low heat, adding a splash of broth if the gravy thickens too much.

What to Serve with Salisbury Steak

This dish is practically begging for cozy sides. My favorites are:

Mashed potatoes (the classic choice—perfect for soaking up gravy).

Buttered egg noodles for something simple.

Rice, cauliflower mash, or quinoa for a lighter option.

Steamed veggies, asparagus, or green beans to balance the richness.

Nutrition