It’s time to reframe the way you think about Salisbury Steak. These delicious beef patties are browned and then simmered in a rich brown gravy with mushrooms and onions. Super easy to make, Salisbury Steak is perfect for weeknights!

Cast iron pan with 4 salisbury steaks topped with mushroom gravy.


There’s something so nostalgic about good old-fashioned Salisbury Steak with mushroom gravy.

Whether you’ve eaten it as part of a TV dinner, at a school cafeteria, or a diner, this dish harkens back to when things were a little simpler; and Salisbury Steak with mushroom gravy truly is a simple, no-frills meal.

Through my recipe, I aim to spotlight a dish that often gets a bad rap but doesn’t deserve to.

These mini-meatloaves, or “steaks”, are lightly browned and then simmered in a rich brown gravy with mushrooms and fresh thyme.

Salisbury Steaks are great with roasted garlic mashed potatoes, baked mac and cheese, and a side of buttery green peas or sauteed garlicky green beans.

The best part is they can be ready in about 45 minutes making this a weeknight go-to!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: mushrooms, breadcrumbs, worcestershire sauce, thyme, garlic, Dijon mustard, onion, flour, beef stock, butter, egg, olive oil, red wine, and ground 80/20 chuck.
  • Ground beef. Use 80/20 chuck if you can since much of the flavor and moisture comes from the fat content in the beef.
  • Milk (not pictured). To keep the “steak” patties moist.
  • Onions. Onion is used in both the “steak” mixture and the brown mushroom gravy.
  • Dijon mustard. This is also used for added flavor in both the meat mixture and gravy.
  • Worcestershire sauce. An important part of the flavor profile of Salisbury steak, this is used in both the meat mixture and the gravy.
  • Eggs. I used two eggs, although only one is pictured above. These help to bind the patties and prevent them from falling apart during the browning process.
  • Beef stock. Use homemade beef stock if you can, or opt for a quick stock made from beef base, such as Better Than Bullion brand.
  • Wine. Use a dry red wine such as cabernet, syrah, or Sangiovese. If you can’t have alcohol, simply omit the wine entirely.
  • Flour. To thicken the gravy.
  • Mushrooms. I love cremini mushrooms but white button mushrooms or other varieties would be just fine.
  • Thyme. I used fresh thyme for the gravy (2 teaspoons worth) but you can use dried thyme as well. Just reduce the amount to 3/4 teaspoon of dried, and go up from there if you’d like more bearing in mind that dried herbs are more powerful than fresh.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

  1. Grate 1/3 of a cup of onion, and 4 cloves of garlic taking care to stop before your hand gets close to the grater. Slice 1 pound of mushrooms, and 1 large onion and set aside (Photo #1).
  2. In a large bowl combine 1/2 cup of Italian seasoned breadcrumbs, 1/4 cup of milk, and the grated onion and allow to sit for 5 minutes to form a panade (Photo #2).
Salisbury steak recipe process collage group number one showing grated onion, making a panade, forming the patties, and searing the patties in a cast iron pan.
  1. After 5 minutes, add 1 1/2 pounds of ground chuck, the grated garlic, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 2 large beaten eggs. Gently mix the ingredients together and use your hands to form 4-5 equal-sized oval 1-inch thick patties (Photo #3).
  2. Heat a large cast iron or other heavy skillet to medium heat and add 1 tablespoon of olive oil and begin to sear the patties (Photo #4).
  3. Sear the patties for 3-4 minutes per side, or until well browned, then remove them from the pan, place on a plate, and tent with foil to stay warm (Photo #5).
  4. Add the sliced onions and mushrooms to the same pan along with a pinch of salt and saute until the mushrooms release their water and begin to brown (Photo #6).
Recipe collage two showing browned patties in cast iron pan, sauteing of mushrooms and onions, and whisking flour into pan.
  1. Add 1/2 cup of dry red wine to the pan and turn the heat to high. With a wooden spoon, gently scrape the bottom of the pan to dislodge the brown bits and cook until the wine almost entirely evaporates, about 2-3 minutes, then reduce the heat to medium (Photo #7).
  2. Add 3 tablespoons of butter to the pan and once melted, add 2 tablespoons of all-purpose flour and cook for 2 minutes or until golden (Photo #8).
  3. Slowly whisk 2 cups of homemade (or low-sodium) beef stock to the pan, turn the heat to medium-high, and whisk until the gravy is smooth (Photo #9).
  4. Add 1 tablespoon of Dijon mustard, 2 tablespoons of Worcestershire sauce, and 2 teaspoons of fresh thyme leaves and mix to combine, then turn the heat down to a simmer (Photo #10).
Recipe collage three showing whisking of beef stock into pan, simmering the mushroom gravy, adding the patties into the gravy, and taste testing the sauce.
  1. Add the steaks to the pan and spoon the gravy on top of them. Allow them to simmer for 5-7 minutes flipping at the halfway point (Photo #11).
  2. Once the steaks are cooked through, test the gravy and adjust salt and pepper to taste. Serve the Salisbury steaks and enjoy! (Photo #12)
Plate with cut salisbury steak, peas, and mashed potatoes.

Top tips

  • Mixing the meat. When you’re mixing the ingredients for your Salisbury steaks, mix just enough until the patties come together, and take care to not overmix. If you find your mixture is too moist, add a touch more breadcrumbs. If your mixture is too dry, add a touch more milk.
  • Cooking the mushrooms. Be sure to cook the mushrooms long enough so they begin to release their water. At that point, they’ll start to brown and their flavor will intensify, so be patient with them.
  • Use homemade stock. Whenever possible, I suggest using homemade beef stock or chicken stock. It not only elevates the flavor of the dish but also allows you to control the sodium level of your dish; my homemade stock recipes do not include any salt.
Cast iron pan with salisbury steaks topped with mushroom gravy on wood table.

More old-school comfort food recipes

If you love a good retro recipe like this Salisbury Steak, I think you’ll enjoy these other classics!

If you’ve enjoyed this Salisbury Steak with mushroom gravy recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Salisbury Steak with Mushroom Gravy

4.96 from 21 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4
Salisbury steak with mushroom gravy is a tasty stick-to-your-ribs comfort food that tastes like it's cooked for hours but can be on your table in 45 minutes!

Ingredients 

For the steaks

  • 1 1/2 pounds ground chuck
  • 1/4 cup milk
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/3 cup onion grated
  • 4 cloves garlic grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs

For the mushroom gravy

  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced
  • 1 large onion sliced
  • 1/2 cup dry red wine
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef stock
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste

Instructions 

For the steaks

  • Combine the breadcrumbs, milk, and grated onion in a large bowl and let sit for 5 minutes.
  • Add the remaining ingredients to the bowl and gently mix together. Form 4 equal-sized oval patties approximately 1-inch thick.

Sear the steaks and make the gravy

  • Heat a large cast-iron or heavy skillet to medium heat. Add the olive oil and sear the patties for 3-4 minutes per side or until well browned on both sides. Remove the patties to a plate and tent with foil to keep warm.
  • Add the onions and mushrooms to the pan along with a pinch of salt. Saute until the mushrooms release their water then let them brown for a few minutes.
  • Add the wine to the pan and turn the heat to high. With a wooden spoon scrape up all of the brown bits from the bottom of the pan. Cook until the wine almost entirely evaporates (2-3 minutes) then turn the heat down to medium.
  • Add the butter to the pan. Once in melts add the flour and cook for 2 minutes or until golden.
  • Slowly pour the stock into the pan while whisking. Turn the heat to medium-high and whisk until the gravy is smooth. Mix in the mustard, Worcestershire sauce, and thyme then turn the heat down to a simmer.
  • Add the steaks to the pan and spoon the gravy on top of them. Simmer for 5-7 minutes, covered, flipping at halfway point. Once the steaks are cooked through, test the gravy and adjust salt and pepper to taste. Enjoy!

Notes

  • Homemade beef stock is recommended so that the flavor is very intense and beefy.  If using storebought, opt for beef base (Better than Bouillon) instead of boxed stock since it is much more flavorful.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.

Nutrition

Calories: 591kcal | Carbohydrates: 25.5g | Protein: 59.8g | Fat: 24.7g | Saturated Fat: 11.8g | Cholesterol: 223mg | Sodium: 1112mg | Potassium: 1200mg | Fiber: 3.1g | Sugar: 7.3g | Calcium: 54mg | Iron: 37mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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34 Comments

  1. 5 stars
    Delicious! Made it for the first time today and barring a few mistakes on my part, it had a fantastic turnout. I would advise anyone else that this is a *very* moist recipe so don’t sub anything with extra water in it — like homemade breadcrumbs (without toasting them or letting them dry out) or adding extra vegetables without adjusting your cooking time. I am also really glad we didn’t try this with ground turkey for the first attempt as well! We served this on a bed of mashed potatoes and a side of broccoli, though we may try this with oven roasted asparagus or brussel sprouts next time.

    My wife and I appreciated that it was a gigantic step up (I would actually say several staircases up) from the old TV dinner/school lunch version without losing the comfort food vibe, but our kids (who are both under five) were a little put off by the Dijon and Worcestershire flavors. We’re going to try the Swedish Meatballs next to see if they like them a bit more. I want to be clear that they are picky and we (the adults) loved the recipe. Looking forward to tackling this one again and trying some of the others. Thanks for posting the recipe!

  2. 5 stars
    Made this tonight but with a variation. Used chicken mince and chicken stock instead. Was absolutely great. In tend to try the proper menu but the variation works.

  3. Jim…I made this last night. It’s the best Salisbury Steak I’ve ever made/had.
    Thank you!

  4. 5 stars
    This recipe is great! I made 5 rather than 4 steaks. Family thought flavor was perfect. Served over riced cauliflower and green beans.

  5. 5 stars
    OMG, I just made this today after watching you make it on YouTube maybe a month ago? I don’t eat a lot of meat but I had a small package – slightly less than a pound – of hamburger in the freezer and this had looked so good! And it really came out great! I love anything with Dijon in it – that and the Worcestershire add a nice tang. I also put mushrooms in anything I can. I made it with smashed red potatoes and mixed vegetables (one of those steamer bags…they were OK). I’ll have to post some pix on Insta and tag you! Thanks, Jim. P.S. And I have leftovers.

  6. 5 stars
    I grew up with Salisbury steak TV dinners as a kid (circa 1960s-70s). I made this recipe for the first time ever attempting it and it was AMAZING!! Unfortunately, I didn’t have any wine so I used beef stock. Next time there WILL be wine!!