Dinner

Homemade Salisbury Steak with Mushroom and Onion Gravy Recipe

Byluca Carter February 9, 2026February 9, 2026

Introduction

Salisbury steak is classic comfort food at its finest—seasoned ground beef patties smothered in a rich mushroom and onion gravy. This family-friendly dish is hearty, satisfying, and perfect for a weeknight dinner that feels a little special without a lot of fuss.

A white plate holds a thick, round beef patty covered in glossy brown mushroom gravy with visible sliced mushrooms and chopped green herbs sprinkled on top and around the patty. To one side, there is a generous mound of creamy mashed potatoes with a light texture, also topped with some gravy. On top of the mashed potatoes and resting behind the beef patty, there are several bright green grilled asparagus spears arranged neatly. The plate rests on a beige cloth on a surface with a white marbled texture, and the background is softly blurred with warm lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the beef patties:

1 lb ground beef (80/20 lean-to-fat ratio recommended)

1 egg
1.5 tbsp Worcestershire sauce

1.5 tsp Dijon mustard
3 garlic cloves, minced

1/2 cup breadcrumbs
3/4 tsp onion powder
1/2 tsp salt

1/4 tsp black pepper
1 tbsp olive oil

For the mushroom gravy:

1 large onion, sliced
8 oz mushrooms, halved or quartered
3 tbsp butter

3.5 tbsp flour
2 cups beef broth
1 tsp Worcestershire sauce

3/4 tsp garlic powder
1/4 tsp black pepper

Instructions

Step 1: In a large bowl, gently combine the ground beef, egg, 1.5 tablespoons Worcestershire sauce, Dijon mustard, minced garlic, breadcrumbs, onion powder, salt, and black pepper. Mix just until combined to keep the patties tender. Divide into 4 equal portions and shape each into a 3/4-inch thick patty. Press a small indent into the center of each patty with your thumb to help them cook evenly.

Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the patties without crowding and cook undisturbed for 5-6 minutes to develop a golden crust. Flip and cook for another 5-6 minutes until browned on the other side. Remove patties to a plate and set aside.
Step 3: In the same skillet, add the sliced onion and mushrooms along with the browned bits left from the patties. Sauté over medium-high heat for 7-9 minutes, stirring occasionally, until onions are softened and golden and mushrooms have released their moisture and are lightly browned. Transfer the vegetables to the plate with the patties.
Step 4: Reduce heat to medium and add the butter to the skillet. Once melted, sprinkle the flour over the butter and stir constantly for 1-2 minutes to form a roux. This step removes the raw flour taste and helps thicken the gravy.

Step 5: Slowly whisk in the beef broth to the roux, stirring constantly to avoid lumps. Add 1 teaspoon Worcestershire sauce, garlic powder, and black pepper. Let the sauce simmer for 1-2 minutes until it thickens and coats the back of a spoon. Taste and adjust seasoning if needed.
Step 6: Return the beef patties and sautéed vegetables to the skillet, nestling them into the gravy. Reduce heat to medium and simmer for 5-7 minutes, or until the patties reach an internal temperature of 165°F and the sauce thickens to your preference. Serve the patties hot with the mushroom gravy spooned over each.

Tips & Variations

Use ground beef with 80/20 to 85/15 fat content for juicy patties; mixing in ground pork can add richness if using leaner beef.

Substitute breadcrumbs with crushed crackers, panko, or gluten-free alternatives like almond flour for dietary needs.
Try ground turkey or chicken for a lighter version—note the flavor will be milder.
If you don’t like mushrooms, increase the onions or leave them out completely.

Make an indentation in patties before cooking to prevent puffing and ensure even cooking.
Don’t overmix the meat to avoid tough, dense patties.

Storage

Store cooked Salisbury steak with gravy in an airtight container in the refrigerator for up to 4 days. Flavors improve after a day. For longer storage, freeze the patties and gravy in freezer-safe containers for up to 3 months. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, or use a microwave with a splash of beef broth to keep the gravy smooth.

How to Serve

The dish shows a thick, dark brown meat patty topped with glossy mushroom gravy that contains sliced mushrooms and sprinkled chopped green herbs. It sits on a large white plate next to a fluffy mound of creamy mashed potatoes also covered with gravy. On top of the mashed potatoes lie several spears of bright green grilled asparagus. The plate rests on a light-colored cloth, and the background has a soft focus with a white marbled texture surface, a blurred candle, and some flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of ground beef is best for Salisbury steak?

Ground beef with 80/20 or 85/15 fat content works best to keep the patties juicy and flavorful. Leaner beef like 90/10 can be used but may result in drier patties. Mixing in some ground pork can help add moisture and richness.

Can I make Salisbury steak without mushrooms?

Yes, you can omit mushrooms if you prefer. Adding extra onions or other vegetables like bell peppers can provide additional flavor and texture to the gravy instead.