Salisbury Steak with Mushroom and Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 large Salisbury steaks)
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 lb (680 g) ground beef, 80–85% lean
• 1/2 cup plain breadcrumbs + 1/4 cup milk
• 1 large egg
• 2 tbsp ketchup, 1 tbsp Worcestershire, 1 tsp Dijon or yellow mustard
• 1 tsp each onion powder & garlic powder, 1/2–1 tsp dried thyme
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp minced onion (optional) + 1–2 tbsp oil for searing
• 2 tbsp butter + 1 tbsp oil (for gravy)
• 1 large yellow onion, thinly sliced
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire, 1 tsp Dijon, 1 tsp soy sauce (optional)
• Additional salt, pepper, thyme to taste

Do This

• 1. Mix breadcrumbs and milk; let soak 5 minutes. Stir in egg, ketchup, Worcestershire, mustard, seasonings, and ground beef. Gently mix and shape into 4 oval patties, about 3/4 inch thick. Chill 10 minutes.
• 2. Heat 1–2 tbsp oil in a large skillet over medium-high. Brown patties 3–4 minutes per side until deeply browned but not cooked through. Transfer to a plate.
• 3. In the same skillet, add butter and 1 tbsp oil. Cook sliced onion over medium heat 8–10 minutes until soft and golden. Add mushrooms; cook 5–6 minutes until browned. Stir in garlic for 30 seconds.
• 4. Sprinkle flour over onion-mushroom mixture; cook 1–2 minutes, stirring. Slowly whisk in beef broth until smooth. Add Worcestershire, Dijon, soy (if using), thyme, salt, and pepper.
• 5. Bring gravy to a simmer and cook 3–5 minutes until slightly thickened.
• 6. Nestle browned patties into the gravy. Reduce heat to low, cover partially, and simmer 10–15 minutes, flipping once, until cooked through (internal temp 160°F / 71°C).
• 7. Taste gravy and adjust seasoning. Serve steaks over mashed potatoes, egg noodles, or rice, smothered in mushroom-onion gravy.

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Why You’ll Love This Recipe

• Classic diner-style comfort: juicy beef patties in a rich mushroom-onion brown gravy.
• Uses simple pantry ingredients but tastes like an old-fashioned restaurant favorite.
• Works beautifully for family dinners, meal prep, or cozy weekends.
• Pairs perfectly with mashed potatoes, egg noodles, or rice for a complete meal.

Grocery List

• Produce: 1 large yellow onion, 8 oz mushrooms, 2 cloves garlic, fresh parsley (optional)
• Dairy: Milk, unsalted butter, (optional) sour cream or butter for mashed potatoes
• Pantry: Ground beef, plain breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon or yellow mustard, soy sauce (optional), beef broth, all-purpose flour, vegetable or olive oil, onion powder, garlic powder, dried thyme or Italian seasoning, smoked paprika (optional), salt, black pepper, potatoes / egg noodles / rice for serving (optional)

Full Ingredients

For the Salisbury Steaks

• 1 1/2 lb (680 g) ground beef, 80–85% lean
• 1/2 cup plain dry breadcrumbs (or panko)
• 1/4 cup milk (2% or whole)
• 1 large egg
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon or yellow mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried thyme or Italian seasoning
• 1 tsp kosher salt (or 3/4 tsp fine sea salt), plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp very finely minced onion (optional, for extra flavor)
• 1–2 tbsp vegetable oil or olive oil, for searing

For the Mushroom Onion Gravy

• 2 tbsp unsalted butter
• 1 tbsp vegetable oil or olive oil
• 1 large yellow onion, thinly sliced (about 2 cups)
• 8 oz (225 g) cremini or white button mushrooms, sliced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp soy sauce (optional, for deeper color and savoriness)
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/4 tsp smoked paprika (optional, for a subtle smoky note)

For Serving (Optional but Recommended)

• Mashed potatoes, buttered egg noodles, or steamed rice
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Prepare the Meat Mixture

In a large mixing bowl, combine the 1/2 cup breadcrumbs and 1/4 cup milk. Stir and let sit for about 5 minutes. This allows the breadcrumbs to hydrate and creates a tender, juicy texture in the finished steaks.

Add the egg, ketchup, Worcestershire sauce, mustard, onion powder, garlic powder, dried thyme, salt, pepper, and the minced onion (if using). Whisk or stir until the mixture is well combined and smooth.

Add the ground beef to the bowl. Using clean hands or a fork, gently mix just until everything is evenly distributed. Try not to overwork the meat; mixing too aggressively can make the patties dense and tough.

Step 2: Shape and Chill the Salisbury Steaks

Divide the meat mixture into 4 equal portions (or 5–6 smaller ones if you prefer). With lightly oiled hands, shape each portion into a thick oval patty about 3/4 inch (2 cm) thick. Slightly indent the center of each patty with your thumb; this helps them cook evenly and reduces puffing in the middle.

Place the shaped patties on a plate or tray, cover, and refrigerate for at least 10 minutes. Chilling helps them firm up so they hold their shape during searing.

Step 3: Sear the Patties

Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add 1–2 tbsp oil and swirl to coat the bottom.

When the oil is hot and shimmering, add the chilled patties in a single layer without crowding. Sear for 3–4 minutes per side, until a deep brown crust forms. They do not need to be cooked through at this stage; they will finish cooking in the gravy.

Transfer the browned patties to a clean plate. Keep the skillet on the stove—do not wipe it out. The browned bits on the bottom will add lots of flavor to the gravy.

Step 4: Cook the Onions and Mushrooms

In the same skillet, reduce the heat to medium. Add the 2 tbsp butter and 1 tbsp oil. Once the butter has melted, add the sliced onion and a small pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the onions are soft, lightly caramelized, and golden around the edges.

Add the sliced mushrooms to the pan. Cook for another 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and then begin to brown. You want most of the liquid to evaporate so the flavors concentrate.

Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Step 5: Build the Brown Gravy

Sprinkle the 3 tbsp flour evenly over the onion and mushroom mixture. Stir constantly for 1–2 minutes to coat the vegetables and cook off the raw flour taste. The pan will look a bit dry and pasty; that is normal.

Slowly pour in the 2 cups beef broth, whisking or stirring vigorously as you go to prevent lumps. Scrape up any browned bits stuck to the bottom of the pan; they will dissolve into the liquid and deepen the flavor.

Add the Worcestershire sauce, Dijon mustard, soy sauce (if using), dried thyme, smoked paprika (if using), and a good pinch each of salt and pepper. Bring the mixture to a gentle simmer over medium heat and cook for 3–5 minutes, stirring occasionally, until the gravy thickens slightly. It should be glossy and coat the back of a spoon.

Step 6: Simmer the Steaks in the Gravy

Return the browned Salisbury steaks (and any accumulated juices on the plate) to the skillet, nestling them down into the mushroom-onion gravy. Spoon some gravy over the top of each patty.

Reduce the heat to low, cover the skillet partially with a lid, and let the patties simmer gently for 10–15 minutes, turning once halfway through. The internal temperature should reach 160°F (71°C) for fully cooked ground beef.

As they simmer, the patties will release juices into the gravy, making it even more flavorful. If the gravy becomes too thick, stir in a splash of additional broth or water. If it is too thin, uncover and simmer for a few extra minutes to reduce.

Step 7: Taste, Adjust, and Serve

When the patties are cooked through, taste the gravy and adjust the seasoning with more salt, pepper, or a splash of Worcestershire if needed. Turn off the heat and let the dish rest for 2–3 minutes to slightly cool and thicken.

Serve the Salisbury steaks over mashed potatoes, buttered egg noodles, or steamed rice. Spoon plenty of the mushroom-onion gravy over each patty. Garnish with a sprinkle of fresh chopped parsley for color, if you like.

Pro Tips

• Do not overmix the meat. Gentle mixing keeps the steaks tender. Stop as soon as everything looks evenly combined.
• Chill before searing. A short chill helps the patties hold their shape and develop a better crust.
• Let the onions take their time. Slow cooking over medium heat brings out sweetness and depth in the gravy.
• Adjust gravy thickness. Too thick? Add more broth a little at a time. Too thin? Simmer uncovered until it reaches your desired consistency.
• Use good-quality beef broth. Since the gravy is the star, a flavorful broth makes a noticeable difference.

Variations

• Turkey or chicken Salisbury steak: Swap the ground beef for ground turkey or chicken (preferably not ultra-lean). Add an extra tablespoon of oil to keep things moist, and check doneness at 165°F (74°C).
• Onion-only gravy: If you are not a mushroom fan, simply double the onions and skip the mushrooms. The gravy will still be rich and delicious.
• Cheesy twist: Stir 1/4–1/3 cup finely grated Parmesan into the meat mixture for extra savory flavor, or finish the dish with a light sprinkle of shredded cheese over the patties just before serving.

Storage & Make-Ahead

Allow leftovers to cool to room temperature, then transfer the patties and gravy to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat, adding a splash of beef broth or water if the gravy has thickened too much.

For longer storage, freeze the cooked Salisbury steaks in gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until piping hot.

You can also make the patties a day ahead: shape them, cover tightly, and refrigerate. Sear and finish in the gravy when you are ready to cook.

Nutrition (per serving)

Approximate values for 1 Salisbury steak with a generous portion of mushroom-onion gravy (excluding mashed potatoes, noodles, or rice):

Calories: ~520 kcal; Protein: ~31 g; Carbohydrates: ~18 g; Fat: ~36 g; Saturated Fat: ~14 g; Fiber: ~2 g; Sodium: ~950 mg (will vary based on broth, salt, and soy sauce); Sugar: ~4 g.