Easy Homemade Salisbury Steak

If you’re craving old-fashioned Salisbury steak like Grandma used to make or looking for an easy Salisbury steak recipe with homemade brown gravy, this timeless classic deserves a place at your dinner table.

We’re talking juicy, flavorful ground beef patties smothered in a rich, savory onion and mushroom gravy. Serve them over a big scoop of creamy mashed potatoes with green beans and warm dinner rolls, and you’ve got yourself a delicious, home-cooked meal!

The best part? This recipe is made with simple ingredients you probably already have in your kitchen. It’s easy enough for a weeknight dinner but tastes like something you’d spend hours making.

Salisbury steak has its roots in 19th-century America and is named after Dr. James Henry Salisbury, a physician who believed that diet played an important role in maintaining good health.

During the American Civil War, Dr. Salisbury became interested in the digestive problems experienced by soldiers. He believed that a diet centered on lean beef could help with digestive illnesses and recommended finely chopped beef shaped into patties and cooked thoroughly.

Salisbury steak gained even greater popularity during the 20th century, particularly as convenient prepared meals and frozen TV dinners became household staples.

Its affordability, simple ingredients, and comforting flavor helped it remain a favorite on American dinner tables for generations.

Ingredients

Ground Beef: The foundation of Salisbury steak. Ground beef creates hearty, juicy patties that hold their shape while cooking. An 80/20 blend is a great choice for added moisture and flavor.

Onion: Finely chopped onion adds moisture and a subtle sweetness to the beef patties. It also brings a savory depth of flavor that complements the ground beef.

Breadcrumbs: Help bind the ingredients together while keeping the Salisbury steak patties tender and soft. They also help prevent the patties from becoming too dense.

Eggs: Act as a binder, helping hold the ground beef mixture together so the patties maintain their shape during cooking.

Worcestershire Sauce: Adds a deep, slightly tangy flavor with a hint of sweetness. It enhances the natural beef flavor and gives the patties an extra layer of richness.

Seasonings and Aromatics: Zestiny All Purpose Seasoning, dried parsley, and minced garlic bring everything together. The all-purpose seasoning provides a balanced blend of savory spices, parsley adds a touch of herbaceous flavor, and garlic gives the beef patties an aromatic, savory boost.

Mushrooms: Sliced mushrooms add an earthy, savory flavor and meaty texture to the brown gravy. They pair beautifully with the seasoned beef patties.

Butter: Adds richness and flavor to the gravy while helping create the base for the roux.

All-Purpose Flour: Combines with the melted butter to create a roux, which thickens the beef broth into a smooth, hearty gravy.

Beef Broth: Provides the savory liquid base for the gravy and adds a rich beef flavor that complements the Salisbury steak.

How To Make Salisbury Steak

1. Prepare the Beef Mixture

In a large mixing bowl, combine the ground beef, finely chopped onion, breadcrumbs, eggs, Worcestershire sauce, Zestiny All Purpose Seasoning, parsley, and minced garlic.

Using clean hands or a spoon, gently mix everything together until just combined. Be careful not to overmix, as this can make the patties tough.

2. Shape the Salisbury Steak Patties

Divide the beef mixture into 6 equal portions and shape each portion into an oval-shaped patty.

Try to keep the patties around the same thickness so they cook evenly.

3. Sear the patties

Heat a large cast-iron skillet over medium-high heat. If needed, add a small amount of cooking oil.

Place the patties into the hot skillet and sear for approximately 3–4 minutes per side, or until a beautiful brown crust forms.

The patties don’t need to be completely cooked through at this stage because they’ll finish cooking in the gravy.

Remove the patties from the skillet and set aside.

4. Saute the Onions and Mushrooms

Reduce the heat to medium and add the butter to the same skillet.

Once melted, add the chopped onions and sliced mushrooms. Sauté for approximately 5–7 minutes, stirring occasionally, until the mushrooms soften and the onions become tender.

Be sure to scrape up those flavorful browned bits from the bottom of the skillet!

5. Make the Homemade Brown Gravy

Sprinkle the flour over the sautéed onions and mushrooms. Stir continuously for about 1–2 minutes to cook out the raw flour taste.

Slowly pour in the beef broth while whisking or stirring to prevent lumps.

Season with salt and black pepper to taste.

Allow the gravy to simmer for a few minutes until it begins to thicken.

6. Simmer the Salisbury Steak

Return the seared beef patties to the skillet, nestling them into the mushroom and onion gravy.

Spoon some of the gravy over the top of each patty.

Reduce the heat to medium-low, cover, and allow everything to simmer for approximately 10–15 minutes, or until the patties reach an internal temperature of 160°F.

The gravy should become rich and flavorful as the Salisbury steak finishes cooking.

7. Serve and Enjoy!!!!

Once the Salisbury steak is fully cooked, spoon some extra mushroom and onion gravy over the patties.

Serve hot with your favorite sides and enjoy!

Serving Ideas

My favorite way to serve homemade Salisbury steak is with creamy mashed potatoes, seasoned green beans, and warm dinner rolls.

Here are a few other delicious sides that pair perfectly with this recipe:

• Garlic mashed potatoes
• White rice
• Roasted broccoli
• Southern-style green beans
• Buttered egg noodles
• Homemade dinner rolls

Whatever you choose, make sure you have something to soak up that delicious gravy!

Storage and Reheating

How to Store

1. Refrigerator

Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 3–4 days.

2. Freezer

Allow the Salisbury steak to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months for best quality.

Tips for Reheating

On the Stovetop:

1. Reheat in a covered skillet over medium-low heat until warmed through to 165°F. Add a splash of beef broth if the gravy has thickened during storage.

FAQ

Can I use lean ground beef for Salisbury steak?

Absolutely! Lean ground beef works well in this recipe. Just be careful not to overcook the patties, since leaner beef contains less fat.

What is the difference between Salisbury steak and hamburger steak?

Both dishes use ground beef, but Salisbury steak typically includes ingredients such as breadcrumbs, eggs, and seasonings mixed into the meat. Hamburger steak is usually simpler and often contains fewer ingredients.

Can I make Salisbury steak without mushrooms?

Yes! If you’re not a fan of mushrooms, you can leave them out and make a delicious onion gravy instead.


How do I keep Salisbury steak from falling apart?

The eggs and breadcrumbs help bind the patties together. Make sure the ingredients are evenly combined, and avoid flipping the patties too frequently while searing.


Can I make Salisbury steak ahead of time?

Yes! You can prepare and shape the patties up to a day in advance. Keep them covered in the refrigerator until you’re ready to cook.