Homemade Salisbury steak is a cozy, comforting weeknight dinner that delivers rich beef flavor with a savory mushroom gravy. The patties are tender and juicy, and the pan sauce soaks into mashed potatoes or rice for a satisfying plate. This version is simple to make, uses pantry-friendly ingredients, and fills the kitchen with an inviting, meaty aroma while cooking. For a fresh, easy side idea, try pairing it with a creamy best homemade hummus on the side for a different twist.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (steak and gravy only; not including potatoes or rice):
- Calories per serving: 400 kcal
- Protein: 22 g
- Carbohydrates: 4 g
- Fat: 31 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 800 mg
Note: Nutrition values are estimates. They will change if you use leaner beef, low-sodium broth, or add a starchy side like potatoes or rice.
Why Make This Homemade Salisbury Steak
This homemade Salisbury steak is quick, budget-friendly, and deeply comforting. The patties are seasoned simply so the beef flavor shines. The mushroom-beef gravy adds savory umami and silky texture that pairs perfectly with mashed potatoes or steamed rice. It’s a great recipe to make when you want something warm and filling without a lot of fuss. The aroma of seared beef and sautéed mushrooms is inviting and makes the kitchen feel like home.
How to Make Homemade Salisbury Steak
Make it in four easy stages: prep ingredients, mix patties, brown and saute, then simmer in gravy. The technique—light mixing so patties stay tender, good browning for flavor, and gentle simmering—gives the best texture and taste. Use medium heat when browning so the patties get a nice crust without overcooking the interior. If the gravy looks thin, a small cornstarch slurry will thicken it quickly without changing the flavor.
Ingredients:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 egg
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons oil for frying
- 1 cup beef broth
- 1 cup mushrooms, sliced
- 1 tablespoon cornstarch (optional for thickening)
- Cooked potatoes or rice for serving
Directions:
Step 1: Preparation
In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, and a pinch of salt and pepper. Mix gently until just combined — do not overwork the meat to keep the patties tender.
Step 2: Mixing
Shape the mixture into 4 oval patties about 3/4-inch thick. Press lightly in the center of each patty so they cook evenly and do not puff up.
Step 3: Cooking
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the patties and cook until browned on both sides, about 4–5 minutes per side. Remove the patties from the skillet and set them aside on a plate.
Step 4: Finishing
In the same skillet, add the sliced mushrooms and cook until they are tender and golden, about 3–5 minutes. Pour in the beef broth, scraping up any brown bits from the bottom of the pan. Bring the liquid to a gentle simmer. Return the patties to the skillet, cover, and simmer for 10–15 minutes until cooked through. If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry, then stir it into the simmering sauce and cook until thickened. Serve the Salisbury steak hot over cooked potatoes or rice.
How to Serve Homemade Salisbury Steak
Serve the patties with creamy mashed potatoes, buttered rice, or egg noodles to soak up the gravy. Add steamed green beans, roasted carrots, or a simple green salad for color and freshness. For a weeknight meal, plate with quick mashed potatoes; for guests, pair with roasted vegetables and a crisp white wine. Garnish with chopped parsley for a bright finish.
How to Store Homemade Salisbury Steak
- Refrigerator: Cool completely, place in an airtight container, and refrigerate for up to 3–4 days.
- Freezer: Freeze patties and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat, covered, or in the microwave in 30–60 second bursts until warmed through. If sauce becomes too thick after chilling, add a splash of broth or water while reheating.
Expert Tips for Perfect Homemade Salisbury Steak
- Use 80/20 ground beef for flavor and tenderness. For less fat, choose 85/15 and adjust oil for cooking.
- Mix briefly by hand — overmixing makes patties dense.
- Brown the patties well; those fond bits create a richer gravy when deglazed.
- Slice mushrooms uniformly so they cook evenly.
- If using low-sodium broth, taste and adjust seasoning toward the end.
- To test doneness, patties should reach 160°F (71°C) for ground beef.
- For extra flavor, add a splash of red wine when deglazing before adding the broth.
- If you want a velvety gravy, stir in a tablespoon of butter at the end.
Delicious Variations
- Onion-Gravy Salisbury: Add sliced onions and caramelize them before adding mushrooms for a sweeter, deeper sauce.
- Cheesy Twist: Melt a slice of cheddar or Swiss over each patty in the last few minutes of simmering.
- Mushroom-Free: Omit mushrooms and stir in a tablespoon of tomato paste for a different flavor profile.
- Turkey Salisbury: Use ground turkey and add an extra egg or a tablespoon of olive oil to keep patties moist.
- Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers and a gluten-free beef broth.
Frequently Asked Questions
-
Q: Can I make the patties ahead of time?
A: Yes. Form the patties and store them in the fridge for up to 24 hours before cooking. You can also freeze raw patties separated by parchment and cook from frozen, adding a few extra minutes per side. -
Q: How do I keep the patties from falling apart?
A: Use one egg and breadcrumbs as a binder, but do not overmix. Press patties firmly but gently. Chill the patties for 10–15 minutes before cooking if they feel too soft. -
Q: Can I use a leftover roast or ground beef substitute?
A: Leftover roast can be shredded and mixed into a gravy, but it won’t form patties. For alternatives, ground pork or turkey works but may need extra fat or an additional egg to hold together. -
Q: How can I make the gravy richer?
A: Brown the patties well to create fond, deglaze with a splash of red wine or Worcestershire, and finish the gravy with a tablespoon of butter for shine and richness. -
Q: Is there a low-sodium version?
A: Use low-sodium beef broth and reduce added salt. Taste the gravy at the end and adjust with a small amount of salt if needed. Worcestershire sauce adds flavor but contains sodium, so choose low-sodium versions where possible. -
Q: How thick should I make the patties?
A: Aim for about 3/4-inch thickness so they brown well and cook through during the simmering step without drying out. -
Q: What sides go best with Salisbury steak?
A: Classic pairings are mashed potatoes, steamed green beans, roasted carrots, or buttered egg noodles. For a lighter meal, serve with a simple mixed green salad.
Conclusion
This Homemade Salisbury Steak is an easy, comforting dish that delivers savory beef patties and a rich mushroom gravy in about 40 minutes — perfect for busy weeknights or a cozy family dinner. If you want another classic recipe idea or a slightly different method, check out this Easy Homemade Salisbury Steak Recipe – Belly Full for inspiration. Give this recipe a try — it’s forgiving, satisfying, and a real family-pleaser. Enjoy the warm, savory flavors and the simple pleasure of a home-cooked meal.
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Homemade Salisbury Steak
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, comforting weeknight dinner featuring tender beef patties smothered in savory mushroom gravy.
Ingredients
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 egg
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons oil for frying
- 1 cup beef broth
- 1 cup mushrooms, sliced
- 1 tablespoon cornstarch (optional for thickening)
- Cooked potatoes or rice for serving
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, and a pinch of salt and pepper. Mix gently until just combined — do not overwork the meat to keep the patties tender.
- Shape the mixture into 4 oval patties about 3/4-inch thick. Press lightly in the center of each patty.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the patties and cook until browned on both sides, about 4–5 minutes per side. Remove the patties and set aside.
- In the same skillet, add the sliced mushrooms and cook until tender and golden, about 3–5 minutes. Pour in the beef broth, scrape up any brown bits, and bring to a gentle simmer. Return the patties, cover, and simmer for 10–15 minutes until cooked through. If you prefer a thicker gravy, mix the cornstarch with cold water to make a slurry, then stir it into the sauce and cook until thickened.
- Serve hot over cooked potatoes or rice.
Notes
Serve with steamed green beans, roasted carrots, or a simple green salad for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
