Salisbury Steak with Rich Mushroom Gravy

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Salisbury steak is classic comfort food at its best. Tender, well-seasoned beef patties are browned in a skillet, then gently simmered in a rich mushroom and onion gravy until everything is savory, cozy, and full of homestyle flavor. It is the kind of dinner that makes the kitchen smell wonderful and brings everyone to the table hungry.

This easy Salisbury steak recipe turns simple ingredients into a hearty meal that tastes like it took much longer to make. Ground sirloin, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onions, mushrooms, beef broth, and a little sherry come together in one skillet for a satisfying family dinner with minimal cleanup.

If you have only had the frozen version, homemade Salisbury steak is a completely different experience. The patties are juicy and tender, the gravy is silky and deeply flavorful, and every bite feels warm and nostalgic. Serve it with mashed potatoes, vegetables, or warm bread, and you have a meal that never goes out of style.

Craving more down-home favorites? You’ll love my Swiss steak for a hearty dinner, Southern meatloaf for a true classic, and buttermilk roasted chicken when you need a family-friendly staple.

If you enjoy easy, comforting meals like this, be sure to browse my full collection of ground beef recipes for more simple dinner ideas.

Why This Recipe Works

Tender, Juicy Patties – Breadcrumbs, milk, and egg help keep the beef moist while giving the patties a soft, tender texture.
Rich Mushroom Onion Gravy – Onions, mushrooms, beef broth, bouillon, tomato paste, and sherry create a savory gravy that tastes deep and comforting.
One-Skillet Dinner – The patties and gravy are cooked in the same pan, so all those browned bits become part of the sauce.
Classic Comfort Food – This homemade Salisbury steak is hearty, familiar, and perfect for a cozy family meal.

Before You Begin

Form the patties evenly: Divide the meat mixture in half, then divide each half again to make four equal portions. Shape each portion into a firm ball, then flatten it into a 1-inch-thick oval patty. This helps the patties cook at the same rate and hold together well.

Do not skip the browning step: Searing the patties adds color, builds flavor, and leaves behind browned bits that make the gravy richer.

Let the onion mixture cool: The sautéed onion and garlic should cool before being mixed into the beef. This keeps the meat mixture from becoming too soft.

Use the right pan: A heavy-bottomed skillet or cast iron pan is ideal because it holds heat well and helps the patties brown evenly.

Slice mushrooms consistently: Pre-sliced mushrooms are convenient, but slicing whole mushrooms yourself can give you more even pieces and better texture.

Salisbury Steak Ingredients

Ground Sirloin – Lean, flavorful, and tender. Ground turkey can be used for a lighter version.
Breadcrumbs – Italian seasoned breadcrumbs add extra flavor. Plain breadcrumbs can also be used.
Milk and Egg – These help bind the patties and keep them moist.
Worcestershire Sauce and Dijon Mustard – These add savory depth and a little tang to the beef mixture.
Onions and Garlic – Used in the patties and gravy for classic homestyle flavor.
Mushrooms – They give the gravy hearty texture and earthy richness.
Better Than Bouillon – Adds concentrated beef flavor to the gravy.
Sherry – Gives the gravy subtle sweetness and depth.
Vegetable Oil – A neutral oil works best for browning the patties.

Frequently Asked Questions

Can I use ground beef instead of ground sirloin?

Yes. Ground sirloin is lean and tender, but regular ground beef also works. If you use a fattier blend, drain off excess grease after browning the patties.

What can I substitute for sherry in the gravy?

If you do not have sherry, use a splash of red wine or additional beef broth. The gravy will still be savory and delicious, although it will not have the same slight sweetness sherry provides.

How do I keep Salisbury steak patties from falling apart?

Use the breadcrumbs and egg as written, and make sure the sautéed onion and garlic mixture has cooled before adding it to the beef. Shape the patties firmly without overworking the meat.

Can I make Salisbury steak ahead of time?

Yes. You can shape and brown the patties up to one day in advance. Store them in the refrigerator, then finish cooking them in the gravy when you are ready to serve.

Is Salisbury steak the same as hamburger steak?

They are similar because both are made with seasoned ground beef patties. Salisbury steak usually includes breadcrumbs and egg for tenderness and is traditionally served with gravy.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

Store leftover Salisbury steak in an airtight container in the refrigerator for up to 3 days. Keep the patties in the gravy so they stay moist.

Reheating

For larger portions, cover the dish with foil and reheat in a 350°F oven for 15–20 minutes, or until warmed through. If using a glass or ceramic dish, allow it to sit at room temperature briefly before placing it in the oven. Single servings can be reheated in the microwave; cover loosely to prevent splattering.

Freezing

Cooked patties and gravy freeze well. Cool completely, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make-Ahead

Shape and brown the patties one day ahead. Store them in the refrigerator, then prepare the gravy, add the patties, and simmer until fully cooked.

Food Safety

Cook the patties until they are fully done, refrigerate leftovers promptly, and reheat thoroughly before serving.

What to Serve With Salisbury Steak

Salisbury steak is especially good with sides that can soak up the mushroom onion gravy. A creamy potato dish, something fresh and crisp, and warm bread make the meal feel complete.

Comforting Potatoes: Creamy mashed potatoes are perfect for catching every bit of gravy. Garlic mashed potatoes or oven roasted baby potatoes are also excellent.
Fresh and Crisp Sides: Add balance with a 1905 salad or a crunchy cucumber tomato salad.
Cozy Breads: Homemade crescent rolls or warm garlic bread make this dinner even more satisfying.
Sweet Finishes: End the meal with honey bun cake, peach cobbler, or fudge pie.

How to Make Salisbury Steak

Sauté the chopped onion and garlic until softened, then let the mixture cool.
In a bowl, combine the cooled onion mixture with milk, egg, Worcestershire sauce, Dijon mustard, salt, pepper, and breadcrumbs.
Add the ground sirloin and gently mix until combined. Shape into 4 equal oval patties.
Brown the patties in a skillet, working in batches if needed.
Melt butter in the same skillet and add the sliced onion.
Cook the onions until soft, then add the mushrooms and cook until their liquid evaporates.
Stir in the tomato paste, then sprinkle in the flour and cook briefly.
Slowly stir in the beef broth, dissolved bouillon, and sherry. Bring the gravy to a simmer.
Nestle the patties into the gravy, cover, and simmer until cooked through.
Garnish with parsley and serve warm.

See the full recipe instructions below.

More True Comfort Food Dishes

Pork Stew
Texas Chili (Authentic Bowl ‘O Red!)
American Goulash
Chicken and Noodle Soup
Crockpot Potato Soup
Beef Stew
Cheeseburger Soup
Hamburger Gravy

Tried This Recipe?

Did your family enjoy this homemade Salisbury steak? I’d love to hear how it turned out. Leave a rating and comment below, and if you share a photo, tag me on Instagram @gonna_want_seconds.

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Salisbury Steak

Homemade Salisbury steak with tender beef patties simmered in savory mushroom onion gravy.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings: 4 servings

Author: Kathleen

Ingredients

3-4 tablespoons vegetable oil, divided
1/2 cup onion, finely chopped
3 cloves garlic, minced
1/3 cup milk
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3/4 teaspoon salt
1 teaspoon black pepper
1/2 cup Italian seasoned bread crumbs
1 pound ground sirloin

Gravy:

2 tablespoons butter
1 yellow onion, thinly sliced
8 ounces mushrooms, sliced
1/2 teaspoon salt
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 heaping tablespoon beef flavor Better Than Bouillon, dissolved in 1/2 cup boiling water
2 tablespoons sherry

Garnish:

1-2 tablespoons parsley, chopped

Instructions

Add 1 tablespoon vegetable oil to a skillet over medium-low heat. Sauté the chopped onion and garlic until translucent, about 7 minutes. Remove from the heat and let cool.
In a mixing bowl, combine the cooled onion and garlic mixture with milk, egg, Worcestershire sauce, Dijon mustard, salt, pepper, and breadcrumbs until a paste forms. Add the ground sirloin and mix gently. Shape into 4 equal oval patties.
In a medium skillet, brown 2 patties at a time for 4-5 minutes per side. Repeat with the remaining patties. Drain and discard excess grease. Transfer the patties to a plate and keep warm.
Melt the butter in the same skillet. Add the sliced onion over the browned bits. Reduce the heat to medium-low and cook for about 5 minutes, until soft and translucent. Add the mushrooms and 1/2 teaspoon salt. Cook for 5-7 minutes, or until the liquid has evaporated.
Stir in the tomato paste. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring often, to remove the raw flour taste. Remove from the heat.
Slowly stir in the beef broth, dissolved Better Than Bouillon mixture, and sherry until combined. Return to the heat and bring to a simmer.
Nestle the patties into the gravy. Cover, reduce the heat, and simmer gently for 15 minutes, or until the patties are cooked through. Remove from the heat, sprinkle with parsley, and serve warm.

Notes

Forming: Divide the meat mixture into four even portions. Shape each into a firm ball, then flatten into a 1-inch-thick oblong patty.
Try Turkey: Ground turkey can be used instead of ground sirloin for a lighter version, though the flavor will be less beefy.
Mushrooms: Whole mushrooms sliced at home often give more even results than pre-sliced mushrooms, but evenly sliced store-bought mushrooms are a good shortcut.

Nutrition

Fans Also Made:

Beef Stroganoff
Braised Boneless Short Ribs
Easy Steak Pizzaiola Recipe
Hobo Dinner

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