Difficulty
Easy
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Servings
4 servings
Experience the ultimate comfort food with these homemade Salisbury Steaks smothered in rich gravy sauce. This classic American dish combines seasoned ground beef patties with a savory mushroom and onion gravy that’s perfect for serving over mashed potatoes or egg noodles. Easy to prepare yet impressive enough for a family dinner, these Salisbury steaks deliver restaurant quality flavor with simple household ingredients. Enjoy this hearty, satisfying meal that brings everyone to the table!
Ingredients
For the Salisbury Steaks:
1½ pounds ground beef (80/20 lean to fat ratio)
½ cup breadcrumbs
1 egg, lightly beaten
2 tablespoons Worcestershire sauce
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon mustard powder
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons vegetable oil for cooking
For the Gravy Sauce:
1 medium onion, thinly sliced
8 ounces mushrooms, sliced
2 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Execution
Prepare the Meat Mixture: In a large bowl, combine ground beef, breadcrumbs, beaten egg, Worcestershire sauce, diced onion, minced garlic, thyme, mustard powder, salt, and pepper. Mix gently with your hands until just combined (avoid overmixing).
Form the Patties: Divide the meat mixture into 4 equal portions and shape into oval patties about ¾-inch thick. Press a slight indentation in the center of each patty to prevent it from puffing up during cooking.
Cook the Patties: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on each side until browned. Transfer to a plate and set aside (they will finish cooking in the gravy).
Start the Gravy: In the same skillet, add butter and let it melt. Add the sliced onions and mushrooms, cooking until softened and golden brown (about 5-7 minutes).
Make the Sauce: Sprinkle flour over the mushrooms and onions, stirring constantly for 1 minute. Gradually whisk in the beef broth, followed by Worcestershire sauce, garlic powder, and thyme.
Simmer the Gravy: Bring the mixture to a simmer, stirring occasionally until it begins to thicken (about 3-4 minutes).
Finish Cooking the Steaks: Return the partially cooked Salisbury steaks to the skillet, nestling them in the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until the steaks are cooked through and the gravy has thickened.
Serve: Transfer the Salisbury steaks to plates, spoon plenty of gravy over each steak, and garnish with fresh parsley if desired.
Additional tips
- Meat Options: For extra flavor, use a mixture of ground beef and ground pork.
- Breadcrumb Alternative: Use crushed crackers or panko breadcrumbs for different texture.
- Make Ahead: The patties can be formed a day ahead and refrigerated until ready to cook.
- Thicker Gravy: For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy.
- Serving Suggestion: Serve with mashed potatoes, egg noodles, or rice to soak up the delicious gravy.
FAQ
1. Can I make these Salisbury steaks ahead of time?
Yes! You can prepare the patties and gravy separately up to a day in advance. Reheat the gravy, add the patties, and simmer until heated through.
2. What’s the best ground beef to use for Salisbury steaks?
An 80/20 lean-to-fat ratio works best to keep the patties juicy. Too lean, and they may become dry.
3. Can I freeze Salisbury steaks?
Absolutely. Freeze the cooked steaks and gravy in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. What if I don’t have Worcestershire sauce?
You can substitute soy sauce mixed with a touch of vinegar and a pinch of sugar, or use steak sauce as an alternative.
5. How can I tell when the Salisbury steaks are done?
The internal temperature should reach 160°F (71°C) when tested with a meat thermometer, or the center should no longer be pink when cut into.
Get baking now! Grab the full recipe card below with every step and ingredient to create this delicious Salisbury Steaks with Gravy Sauce that’ll shine at your next gathering!
Salisbury Steaks with Mushroom and Onion Gravy
Equipment
- Large Skillet
- Mixing Bowl
- Whisk
Ingredients
Salisbury Steaks
- 1.5 pounds ground beef 80/20 lean to fat ratio
- 1/2 cup breadcrumbs
- 1 egg lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil for cooking
Gravy Sauce
- 1 medium onion thinly sliced
- 8 ounces mushrooms sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- salt to taste
- black pepper to taste
- fresh parsley optional, for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, 2 tablespoons Worcestershire sauce, diced onion, minced garlic, 1 teaspoon thyme, mustard powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined (avoid overmixing).
- Divide the meat mixture into 4 equal portions and shape into oval patties about ¾-inch thick. Press a slight indentation in the center of each patty to prevent it from puffing up during cooking.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on each side until browned. Transfer to a plate and set aside (they will finish cooking in the gravy).
- In the same skillet, add butter and let it melt. Add the sliced onions and mushrooms, cooking until softened and golden brown, about 5-7 minutes.
- Sprinkle flour over the mushrooms and onions, stirring constantly for 1 minute. Gradually whisk in the beef broth, followed by 3 tablespoons Worcestershire sauce, garlic powder, and 1/2 teaspoon thyme.
- Bring the mixture to a simmer, stirring occasionally until it begins to thicken, about 3-4 minutes.
- Return the partially cooked Salisbury steaks to the skillet, nestling them in the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until the steaks are cooked through and the gravy has thickened.
- Transfer the Salisbury steaks to plates, spoon plenty of gravy over each steak, and garnish with fresh parsley if desired.