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 23 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!


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


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!


  • 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.


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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  1. Andrew says:

    The only difference I had in this recipe was 2 lbs of meat. Turned out delicious. Just went a little heavy handed on the ingredients for the patties due to the extra meat. Also, I added a tad bit more Dijon to the gravy for a little extra tang. This recipe will be going in my personal cook book. Thank you so much!

    1. Tara says:

      Hi Andrew, we’re so happy you enjoyed this one and really appreciate the comment!

  2. Lynn Cappiello says:

    5 stars
    I just made this and I’m giving it 5 stars not because it’s the most gourmet thing I’ve ever made or tasted, but it was easy enough to make with common ingredients and tasted way better than expected. My only change was to use white wine instead of red. I also cooked it a little longer at each step. I served with mashed potatoes and it was a nice, hearty meal!

    1. Tara says:

      Hi Lynn, we’re so happy you enjoyed this one and really appreciate the comment!

  3. Elaine Cipriano says:

    Can I substitute red wine with beef broth?

    1. Tara says:

      Hi Elaine, if you prefer to not use wine, you can omit it entirely. See Jim’s comment about the wine in the ingredient section of the post. Hope you enjoy!

  4. D says:

    This was a big hit with everyone — It’s So Good!
    I was skeptical because I’ve never been a fan of Salisbury steak, but this was just fantastic!
    Thanks for a great recipe

    1. Tara says:

      Hi D, we’re so happy you enjoyed and appreciate the comment!

  5. Tammy says:

    5 stars
    First time commenting…I talked my husband into making this for our Thanksgiving instead of turkey. It was fabulous! We had tried another recipe from another online chef years ago and yours surpassed that. We doubled the mushroom gravy and added one less tablespoon Worcestershire (please pronounce that however the hell you want! We love your accent). Otherwise he stuck to the ingredient list. Thanks for the recipe! So much nicer than a big ole’ turkey mess and we have plenty of leftovers!

    1. Tara says:

      Hi Tammy, we’re so happy you enjoyed this one and really appreciate your comment!

  6. Chris says:

    5 stars
    Most delicious! Used 2 lbs of meat and got 7 patties out of it. It is an easy weeknight dinner, love all the flavors!!!
    Do you think I could freeze the patties prior to cooking? Some now and some later.
    Love your recipes!

    1. Tara says:

      Hi Chris, thanks for the comment and happy you enjoyed the recipe. You can definitely freeze a few uncooked patties for another time – these will freeze well.

  7. bill. (Me!) says:

    5 stars
    Superb Recipe!! It worked exactly as described. I “altered” it a bit, by using “half” the Worcestershire sauce with liquid smoke (because I ADORE smoke flavored meat!!). Also, I used half the Thyme and included fresh Rosemary, and a “pinch” of Sage because I also ADORE stuffing at Thanksgiving, and I made the recipe the week before the Holiday.

    1. Tara says:

      Hi Bill, so happy you enjoyed the recipe and I appreciate the comment!

  8. EllieEh says:

    4 stars
    Thank you for this recipe. The seasoning was really excellent. I was planning a dinner for 6 adults and one child and since it said “serves 4” l doubled the recipe. WELL, this really should say “serves 6” IMO. I made 12 generous-sized “steaks” and now have a lot of leftovers. Which is never a bad thing in our house. Because of the quantity, l finished them in a roaster, in the oven, for 35 minutes at 325F.
    Also – to avoid having to grate the onions and garlic, l whizzed them with the other wet ingredients and seasonings, poured them onto the breadcrumbs to soak and then poured the whole mixture onto the ground beef, and mixed all with a dough hook for a few seconds, literally. Makes for very even distribution.

    1. Tara says:

      Hi Ellie, we’re glad you enjoyed the recipe in spite of having leftovers!

  9. Debbie Negron says:

    I went to Catholic school as a kid so no cafeteria experiences for me, everyone bought their own lunch. I see these Salisbury steaks as higher end hamburgers and the mushroom gravy brings it to an amazing level!! I really love your recipes as they remind me of what was around growing up in Queens, NY. Thank you!!

    1. James says:

      Hi Debbie, thanks for the comment and so happy you’re enjoying the recipes!

  10. Larry Housden says:

    Jim I appreciate your recipes and enjoy them very much as I’m preparing them with you I like to watch what you’re doing why you’re doing it and it gives me great pleasure to see than mine turns out similar to yours at least please post them to YouTube as quick as possible that’s where I have an opportunity to really view what’s going on you’ve done a great job please continue

    1. Tara says:

      Hi Larry, thanks for the comment and glad you’re enjoying the recipes. The video for the Salisbury Steak will be up on YouTube this Thursday at 10:30 am Eastern.

    2. Michelle D says:

      5 stars
      This was absolutely delicious and very flavorful! I opted with making my own broth and paired it with mashed potatoes. New family favorite, thank you!!

      1. Tara says:

        Hi Michelle, we’re so happy you enjoyed and thanks for the comment!