Homemade Salisbury Steak Recipe with Mushroom & Onion Gravy

This is the Salisbury Steak recipe that will make you forget all about those bland TV dinners from childhood. I’ll be honest, for years I thought Salisbury steak was just a slightly fancier, oval-shaped hamburger patty swimming in a questionable brown gravy. It was something my husband, bless his heart, would request now and again with a nostalgic look in his eye. I’d usually oblige with a standard recipe using onion soup mix, and it was… fine. Just fine. It was hearty and it filled our bellies, but it never made my heart sing.

I knew I could do better. I wanted a Salisbury Steak that was deeply savory, with a gravy so good you’d want to lick the plate clean.

One rainy Tuesday, I decided it was time to experiment. I pulled out my trusty cast-iron skillet and started playing.

I kept the soul of the dish, the tender beef patty and the rich onion and mushroom gravy, but I started adding layers of flavor. A little Worcestershire here, a bit more garlic there. The real magic happened when I reached for two of my secret weapons, things you might not expect in this classic dish.

First, a dash of smoked paprika went into the beef mixture. It gave the patties a subtle, smoky depth that was absolutely intoxicating.

Then, for the gravy, I whisked in a spoonful of good quality Dijon mustard. It didn’t make it taste like mustard, not at all. Instead, it added a bright, tangy complexity that cut through the richness and made the entire dish come alive. That night, my husband took one bite, put his fork down, and said, “Julie, what did you do? This is the best thing I’ve eaten all year.”

That’s when I knew I’d cracked the code.

Skip to My Special Recipe!

Why This Salisbury Steak Recipe Works

Before we dive into the how-to, let’s talk a little about why this dish has been a dinnertime staple for generations. Salisbury steak isn’t just a random creation, it has a history. It was named after Dr. James Henry Salisbury, an American physician in the late 19th century who was a big proponent of a meat-centric diet for health. His “Salisbury steak” was essentially a patty of minced beef, seasoned and broiled, meant to be an easily digestible protein.

Over the years, home cooks took that basic concept and transformed it into the ultimate comfort food, adding savory mushroom and onion gravy to make it the hearty, soul-warming meal we know and love today. It’s popular because it’s economical, using humble ground beef, and it delivers a stick-to-your-ribs satisfaction that few other dishes can match.

So, what makes my version of Salisbury Steak stand out from the rest? It’s all about building flavor at every single step. We don’t rely on a packet of soup mix for seasoning.

Instead, we create a truly homemade taste that is both nostalgic and sophisticated. The patties themselves are infused with smoked paprika and a touch of Worcestershire, giving them a savory, slightly smoky foundation that you just don’t get in other recipes. Then there’s the gravy. Oh, that gravy! By searing the patties first, we create a layer of browned bits, or ‘fond’, in the bottom of the skillet. That’s pure flavor.

We then cook the onions and mushrooms in those drippings, and build a rich, velvety gravy from scratch with a quality beef broth and that secret kick of Dijon mustard. This combination of a perfectly seasoned patty and a complex, tangy gravy elevates the dish from a simple weeknight meal to something truly special.

Ingredients for Salisbury Steak

The beauty of a great Salisbury Steak recipe is that it uses simple, accessible ingredients to create something truly spectacular. The key is using good quality basics and, of course, a couple of my favorite flavor enhancers to make it pop. My secret is twofold: smoked paprika in the patties for a warm, smoky depth, and a dollop of Dijon mustard in the gravy to add a tangy complexity that balances the richness. Don’t skip them, I promise they make all the difference.

Here’s what you’ll need to gather from your pantry and fridge:

For the Steak Patties:

• 1.5 lbs ground chuck (80/20 is perfect for flavor and moisture)
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika (this is key!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for frying

For the Mushroom Gravy:

• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups beef broth (use a good quality one, it’s the base of your gravy!)
• 1 tablespoon Dijon mustard (the other secret weapon)
• 1 tablespoon soy sauce or tamari
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

A note on the beef: I really recommend using an 80/20 ground chuck. The 20% fat content ensures your patties will be juicy and full of flavor. If you use a leaner ground beef, like 90/10, you risk them being a bit dry. Also, for the beef broth, a high-quality stock will give your gravy a much richer, more developed flavor than a bouillon cube dissolved in water. It’s worth the small upgrade!

Step-by-Step Instructions For Making Salisbury Steak

Alright, let’s get cooking! The process is straightforward, but a few techniques will guarantee your Salisbury Steak comes out perfectly tender and flavorful every time. The most important tool for this job is a large, heavy-bottomed skillet, preferably cast-iron. A cast-iron skillet holds heat beautifully and will give you that gorgeous, deep brown sear on your patties, which is where so much of the flavor begins. Don’t rush the searing process, it’s a critical step!

1. Form the Patties: In a large bowl, combine the ground chuck, breadcrumbs, beaten egg, finely diced onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overwork the meat, as this can make the patties tough. Divide the mixture into 4 or 6 equal portions and gently shape them into ovals, about 3/4-inch thick.
2. Sear the Patties: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully place the patties in the skillet, ensuring you don’t overcrowd them. You may need to do this in two batches. Cook for 3-4 minutes per side, until a deep, brown crust has formed. The patties will not be cooked through at this point. Transfer the seared patties to a plate and set them aside. Do not wipe out the skillet!
3. Sauté the Vegetables: Reduce the heat to medium and add the sliced onions and mushrooms to the same skillet. Cook, stirring occasionally, for about 8-10 minutes, until the onions are softened and golden and the mushrooms have released their liquid and started to brown. Use your spoon to scrape up any of those delicious browned bits from the bottom of the pan.
4. Make the Gravy: Melt the butter into the skillet with the onions and mushrooms. Once it’s melted, sprinkle the flour over everything and stir constantly for about one minute to cook out the raw flour taste. This creates your roux, which will thicken the gravy.
5. Simmer and Serve: Slowly whisk in the beef broth, ensuring you get rid of any lumps from the flour. Continue whisking as you bring the mixture to a simmer. Stir in the Dijon mustard and soy sauce. Let the gravy bubble gently for a few minutes until it begins to thicken. Taste it and season with additional salt and pepper if needed.
6. Finish Cooking: Gently return the seared patties (and any juices from the plate) to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and let everything simmer for 10-15 minutes, or until the patties are cooked through and have absorbed some of that wonderful gravy flavor. Serve hot, spooning plenty of that glorious gravy over the top and garnishing with fresh parsley.

How To Serve Salisbury Steak

Serving this Salisbury Steak is half the fun, because it’s a dish that practically begs for something delicious to soak up every last drop of that incredible mushroom and onion gravy. This isn’t a meal that stands alone, it needs a dance partner, and thankfully, it’s got plenty of wonderful options. The classic, and for good reason, is a generous pile of creamy mashed potatoes. There is simply no better vehicle for getting that rich, savory gravy from the plate to your mouth. The combination of the tender beef, the velvety gravy, and the fluffy potatoes is pure comfort food heaven, a true classic that never fails to satisfy.

While mashed potatoes are my go-to, there are so many other wonderful ways to serve this dish. You can create a complete, restaurant-worthy plate right in your own kitchen. Here are some of my favorite serving suggestions:

• Creamy Mashed Potatoes: As I mentioned, this is the quintessential pairing. The fluffy, buttery potatoes are the perfect bed for the steak and gravy. You can find my favorite recipe for them right here on the blog!
• Buttered Egg Noodles: For a slightly different but equally comforting base, serve the Salisbury steak over a bed of wide egg noodles tossed with a little butter and parsley. It’s a classic combination you often see with beef stroganoff, and it works just as well here.
• Fluffy White Rice: Simple, fluffy rice is another excellent option for soaking up the gravy and letting the flavor of the steak and mushrooms shine.
• Southern-Style Green Beans: To add some green to the plate, you can’t go wrong with Southern-style green beans, slow-cooked with a bit of bacon or ham for extra flavor. They provide a lovely contrast in texture and taste.
• Roasted Vegetables: For a healthier side, roasted broccoli, asparagus, or carrots tossed with a little olive oil, salt, and pepper make a fantastic accompaniment. The slight char from roasting complements the seared flavor of the beef patties beautifully.

No matter what you choose to serve it with, the key is to have something on the plate that can handle that amazing gravy. A slice of crusty bread for dipping on the side is never a bad idea either. Just get ready for clean plates all around the dinner table!

How To Store & Reuse Salisbury Steak Leftovers

One of the best things about making a big, hearty meal like this Salisbury Steak is that the leftovers are just as delicious the next day, if not even more so. As the patties sit in that rich gravy, the flavors have more time to meld and deepen, making for a truly spectacular lunch or an easy second-night dinner. Proper storage is key to making sure your leftovers taste just as good as they did on day one. You want to keep the patties and the gravy together to prevent the meat from drying out and to ensure all that flavor stays locked in. It’s a simple process that pays off handsomely when you’re looking for a quick and comforting meal later in the week.

Here is the best way to handle your delicious leftovers so you can enjoy them again and again:

• Refrigerating: Once the Salisbury steak has cooled to room temperature, transfer it to an airtight container. Be sure to spoon all of the gravy and mushrooms over the patties. Stored this way, the leftovers will keep beautifully in the refrigerator for up to 3 or 4 days.
• Freezing: This dish also freezes wonderfully, making it a perfect meal to prep ahead of time. Allow the dish to cool completely. You can freeze it in a single large, freezer-safe container or portion it out into individual servings for easy grab-and-go lunches. Be sure to leave a little bit of headspace in the container to allow for expansion. It will keep in the freezer for up to 3 months.
• Reheating: For the best results, I highly recommend reheating your Salisbury steak gently on the stovetop. Place the leftovers in a saucepan or skillet over low to medium-low heat, cover, and let it slowly come to a simmer. This prevents the gravy from breaking and keeps the patties tender. You can also reheat it in the microwave. Place it in a microwave-safe dish, cover it to prevent splatters, and heat in 1-minute intervals, stirring in between, until it’s warmed through.

While simply reheating and serving it with mashed potatoes is fantastic, don’t be afraid to get creative with your leftovers. My absolute favorite way to reuse them is to make an open-faced sandwich. Just toast a thick slice of sourdough or Texas toast, place a reheated patty on top, and smother the whole thing in that amazing gravy. It’s a messy, knife-and-fork kind of sandwich that is pure, unadulterated comfort.

Substitutions & Variations For Salisbury Steak

While I believe my recipe for Salisbury Steak is just about perfect as it is, I know that every cook likes to put their own spin on things, and every kitchen has different needs. The great news is that this recipe is incredibly flexible. You can easily adapt it to suit different dietary requirements or simply to use up what you have on hand. Think of this recipe as a wonderful foundation that you can build upon to make it your very own. Whether you need to make it gluten-free or just want to experiment with different flavor profiles, there are plenty of simple swaps you can make without sacrificing the soul of the dish.

Here are a few trusted substitutions and fun variations to get your creative juices flowing:

• For a Different Protein: If you’re not a fan of beef or just want to change things up, this recipe works wonderfully with other ground meats. Ground turkey is a great leaner option, just be sure to use one that’s not overly lean (like 93/7) to keep it from drying out. A 50/50 mix of ground beef and ground pork also makes for incredibly tender and flavorful patties.
• To Make it Gluten-Free: This is an easy switch! Simply use your favorite gluten-free breadcrumbs in the patties. For the gravy, instead of using all-purpose flour to make a roux, create a slurry. Whisk together 2 tablespoons of cornstarch with 3-4 tablespoons of cold beef broth or water until smooth, then stir it into your simmering gravy to thicken it. Also, be sure to use a gluten-free Worcestershire sauce and soy sauce (or tamari).
• Add a Splash of Wine: For an even deeper, more complex gravy, deglaze the pan with about 1/4 cup of dry red wine, like a Merlot or Cabernet Sauvignon, after you’ve sautéed the onions and mushrooms. Let it bubble and reduce by half before you add the butter and flour. It adds a wonderful restaurant-quality richness.
• Herb Variations: Feel free to play with the herbs. A teaspoon of dried thyme or rosemary added to the gravy along with the broth can lend a lovely, earthy flavor that pairs beautifully with the beef and mushrooms.
• Hold the Mushrooms: I know not everyone is a mushroom lover. If that’s you, simply leave them out! The gravy is still absolutely delicious with just the onions. You can even double the amount of onion to make a rich, sweet onion gravy that is just as classic and comforting.

Don’t be afraid to experiment. Cooking is all about making food that you and your family love, so feel free to tweak the ingredients until you find your own perfect version of this timeless classic.

5 FAQs About Salisbury Steak

Here are some straightforward answers to the most common questions I receive about this Salisbury Steak recipe.

1. What is the real difference between Salisbury Steak and a hamburger patty?

This is a great question because they do seem very similar at first glance! While both are made from ground beef, the main differences lie in the preparation, seasoning, and how they are served. A hamburger patty is usually seasoned very simply, often with just salt and pepper, and is destined for a bun with toppings like lettuce, tomato, and cheese. Its primary purpose is to be the star of a sandwich.

A Salisbury Steak, on the other hand, is treated more like an actual steak. The ground meat is mixed with more complex binders and seasonings, like breadcrumbs, egg, minced onion, and in my recipe, smoked paprika and Worcestershire sauce. This creates a more tender, meatloaf-like texture. The patties are typically formed into an oval shape, seared, and then simmered and served with a rich pan gravy. It’s a complete main course meant to be eaten with a knife and fork, usually alongside mashed potatoes or noodles, not on a bun.

2. Why does my Salisbury Steak sometimes fall apart when I cook it?

This is a common frustration, but it’s usually caused by one of a few simple things. The number one culprit is overworking the meat mixture. When you mix the ground beef and other ingredients too much, the proteins can become tough and the patty loses its structure. Mix with your hands only until the ingredients are just combined. The second reason is not having enough binder. The egg and breadcrumbs are crucial because they help hold the meat together. Make sure you’re using the amounts called for in the recipe.

Finally, technique in the pan matters. Make sure your skillet and oil are properly heated before adding the patties. This allows them to form a nice crust quickly. Don’t try to flip them too soon. If the patty sticks when you try to lift it, it’s not ready. Give it another minute to develop that sear, which not only adds flavor but also helps hold it together. Be gentle when you flip them, using a wide, firm spatula for support.

3. Can I make this Salisbury Steak recipe without the mushrooms?

Absolutely! While I adore the earthy flavor that cremini mushrooms bring to the gravy, I completely understand that they aren’t for everyone. The recipe is just as delicious without them. If you omit the mushrooms, you’ll essentially be making a classic onion gravy, which is a fantastic and traditional pairing for Salisbury steak.

To make it without mushrooms, simply skip the step where you add them. You can proceed with just the sliced onions. You might even want to add an extra half an onion to really amp up that sweet, savory onion flavor in the final gravy. The rest of the recipe and cooking process remains exactly the same. The Dijon, Worcestershire, and rich beef broth will still create a wonderfully complex and satisfying gravy.

4. What kind of ground beef is truly the best for Salisbury Steak?

The type of ground beef you choose has a significant impact on the final texture and flavor of your patties. For the best results, I strongly recommend using an 80/20 ground chuck. The “80/20” refers to the lean-to-fat ratio, meaning it’s 80% lean meat and 20% fat. This amount of fat is the sweet spot for a dish like this. It provides incredible flavor and ensures the patties stay moist and tender as they cook. The fat renders out during searing, adding its flavor to the pan drippings which then become the foundation of your gravy.

Using a leaner ground beef, like 90/10 ground sirloin or even 93/7 lean ground beef, might seem like a healthier choice, but it often results in patties that are dry, tougher, and less flavorful. The fat is not the enemy here; it’s a key component for both taste and texture. If you’re concerned about grease, you can always drain off any excess fat from the skillet after searing the patties and before you start the gravy, but I find the 80/20 ratio usually leaves just the right amount to sauté the onions and mushrooms in.

5. How can I guarantee I get a rich, dark brown gravy for my Salisbury Steak?

A pale, anemic gravy is a common disappointment, but getting a deep, rich brown color and flavor is all about building layers. First, don’t be shy when you sear your patties. Use a hot cast-iron or heavy-bottomed skillet and let the patties sit, undisturbed, until they develop a deep, dark brown crust. Those browned bits left in the pan, called fond, are the foundation of a flavorful gravy. Second, cook your onions well. Sauté them until they are soft and have taken on a nice golden-brown color. This caramelization adds sweetness and more color.

Third, use a high-quality, dark beef broth. A good stock will have a much richer color and flavor than one made from bouillon cubes. Finally, use umami-rich ingredients. The Worcestershire sauce and soy sauce in this recipe are key players. They both contain glutamates that enhance the savory “meaty” flavor and add a beautiful dark hue to the gravy. The final simmer, where the patties finish cooking in the gravy, also helps, as some of the color from the seared crust will leach into the sauce, deepening its color even further.

Homemade Salisbury Steak Recipe with Mushroom & Onion Gravy

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This homemade Salisbury Steak recipe is pure comfort food: juicy beef patties seasoned with smoked paprika, simmered in a rich mushroom and onion gravy with a tangy twist of Dijon mustard. A nostalgic dish that’s been elevated for the modern Southern kitchen.

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Ingredients

• For the Steak Patties:
• 1.5 lbs ground chuck (80/20)
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for frying
• For the Mushroom Gravy:
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups beef broth (good quality)
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce or tamari
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Form the Patties: In a large bowl, combine ground chuck, breadcrumbs, egg, diced onion, garlic, Worcestershire, paprika, salt, and pepper. Mix gently with your hands just until combined. Shape into 4–6 oval patties, about 3/4-inch thick.
2. Sear the Patties: Heat olive oil in a large cast-iron skillet over medium-high heat. Sear patties 3–4 minutes per side until browned. Do not cook through. Remove to a plate and set aside. Do not clean the skillet.
3. Sauté the Vegetables: Reduce heat to medium. Add sliced onions and mushrooms to the skillet. Cook 8–10 minutes until softened and browned. Scrape up any brown bits from the pan as they cook.
4. Make the Gravy: Add butter to the skillet. Once melted, sprinkle flour over the onions and mushrooms. Stir constantly for 1 minute. Slowly whisk in beef broth until smooth. Stir in Dijon mustard and soy sauce. Simmer 3–5 minutes until slightly thickened. Taste and season with salt and pepper.
5. Finish the Dish: Return patties and any juices to the skillet. Nestle into the gravy. Reduce heat to low, cover, and simmer 10–15 minutes until patties are cooked through and gravy is rich and flavorful.
6. Garnish and Serve: Spoon gravy generously over patties and garnish with chopped parsley. Serve hot with mashed potatoes, rice, or egg noodles.

Notes

For gluten-free, use GF breadcrumbs and a cornstarch slurry instead of flour.

For extra flavor, deglaze the pan with 1/4 cup dry red wine after sautéing the mushrooms and onions.

Leftovers store well in the fridge for 3–4 days or freeze for up to 3 months.

Try These Recipes Next

If you loved the cozy, comforting vibes of this Salisbury Steak, you’re in the right place! My kitchen is all about stick‑to‑your‑ribs meals that make everyone feel right at home. Once you’ve mastered the steak, here are some tried‑and‑true recipes that pair beautifully or stand alone as Southern classics:

• Cast Iron Buttermilk Cornbread: Every good Southern meal needs cornbread to sop up that gravy. Julie’s cast iron buttermilk cornbread comes out golden and crisp on the outside, soft and tender inside. It’s a must-have classic and bakes perfectly in a skillet—great alongside Salisbury Steak.
• Easy Green Bean Casserole: Need some green on that plate? This creamy, savory green bean casserole is topped with crispy fried onions for the perfect crunchy finish. It’s Southern comfort in a dish and complements the richness of the steak beautifully.
• Creamy Potato Bacon Soup: Warm up with a bowl of this thick, hearty soup packed with golden potatoes and smoky bacon. It’s a cozy side or starter, ideal for a cool evening alongside your Salisbury Steak dinner.

Go on and give them a try! I know you’ll enjoy them just as much as we do. Happy cooking, y’all!