Salisbury Steak

Salisbury Steak

5 from 6 reviews

Comfort food at its best this Salisbury Steak combines tender ground beef patties smothered with a rich mushroom gravy.  Delicious served over mashed potatoes, rice or egg noodles.



Ground Beef Patties

  • 1 lb lean ground beef
  • ⅓ cup minced onion
  • 1/3 cup panko bread crumbs 
  • 1 egg
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon vegetable oil

Mushroom Gravy

  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • ⅓ cup minced onion
  • 8 ounces white button mushrooms sliced
  • 2 cloves garlic minced
  • 3 tablespoons flour
  • 2 cups low sodium beef broth
  • Salt and pepper to taste
  • Fresh thyme leaves


  1. In a large bowl combine the ground beef, minced onion, bread crumbs, egg, Worcestershire Sauce,  Dijon mustard, salt, and pepper.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat.  Cook patties until golden brown on both sides; about 1-2 minutes per side.  Remove the patties to a plate and cover loosely with aluminum foil.
  3. Heat 1 tablespoon oil and melt butter over medium heat.  Add onions and mushrooms.  Cook until the onions are soft and the mushrooms are browned.  Reduce heat to low.  Add garlic and cook for 1 minute stirring constantly.  Sprinkle mixture with flour; cook for 1 minute stirring constantly.
  4. Slowly stir in beef broth until smooth.  Season with salt and pepper to taste.  Add beef patties back to the skillet and simmer for 5-7 minutes or until the patties are cooked through and the sauce has thickened.  Sprinkle with fresh thyme leaves.


  • Use white button or cremini mushrooms sliced fairly thick.  The cremini mushroom is simply just a more mature version of the white button mushroom giving it a little more flavor.
  • I like to use ground beef that is about 90% lean giving it some flavor without being too greasy.
  • A little butter helps the mushrooms brown well and a little oil helps the patties brown even better.
  • If the gravy gets a little thick then add a little more broth and thin it out.
  • Top the steaks with a little fresh thyme, parsley or rosemary.
  • Store leftovers in an airtight container in the fridge.  Reheat on the stove over a low simmer or in the microwave at a reduced power.

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