Recipe

Classic Salisbury Steak

Tender beef patties simmered in a rich mushroom-onion gravy. Pure cozy-dinner energy, done in about 40 minutes.

By Matt Campbell

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4.8

A skillet of Salisbury steak patties simmering in glossy brown mushroom gravy with chopped parsley

Salisbury steak is one of those dinners that feels like it should come with a soft couch and a good movie. You get juicy, seasoned beef patties, a savory onion and mushroom gravy that tastes like it took all day, and that magical moment when the sauce hits mashed potatoes and everything just makes sense.

This version keeps it classic, but not bland. We build flavor in layers: sear the patties hard for those crisp edges, then let them finish gently in a gravy made from the same pan. Accessible ingredients, clear steps, and plenty of room for you to taste as you go because that is where the good stuff happens.

Why It Works

Juicy patties that stay together: A little egg and breadcrumbs bind without turning the texture into meatloaf.
Deep, savory gravy: We cook the onions and mushrooms until they give up their flavor, then bloom the flour in the fat for a gravy that tastes rich, not starchy.
Classic gravy consistency: A touch more flour plus a proper simmer gets you that spoon-coating, mashed-potato-loving gravy.
One-pan payoff: Those browned bits from searing are basically free flavor. Deglaze and let the sauce do the flexing.
Weeknight-friendly: About 40 minutes start to finish, and leftovers reheat like a dream.

Pairs Well With

Storage Tips

Refrigerate: Store patties and gravy together in an airtight container for up to 4 days.

Freeze: Freeze in a freezer-safe container for up to 3 months. Freezing the patties in the gravy is best since it helps protect them from drying out. Gravy can thicken a bit after freezing, but it bounces back with a splash of broth while reheating.

Thaw: Thaw overnight in the fridge for the easiest reheat.

Reheat: Warm gently in a covered skillet over medium-low heat with a splash of beef broth or water as needed, stirring occasionally so the gravy does not scorch, until hot throughout. For food safety, reheat leftovers to 165°F. Microwave works too, but do 60 to 90 second bursts and stir the gravy between rounds so it stays silky.

Meal prep tip: Make the patties a day ahead and keep them raw, tightly covered, in the fridge on the lowest shelf (below ready-to-eat foods). Use within 24 hours and avoid cross-contamination.

Common Questions

Why is my Salisbury steak falling apart?

Usually it is either too much moisture in the mix or the patties are getting flipped too early. Mix gently, chill the patties for 10 minutes if you have time, then sear until a good crust forms before turning.

Can I make it without mushrooms?

Absolutely. Skip them and add an extra half onion, or toss in sliced bell peppers. The gravy will still be rich and savory.

How do I keep the gravy from tasting like flour?

Cook the flour in the pan fat for at least 1 minute, then whisk in broth gradually. If it still tastes a little raw, simmer another 2 to 3 minutes. Heat fixes it.

How do I make the gravy thicker?

This recipe makes a silky, spoonable gravy. If you want the classic, coats-the-back-of-a-spoon situation, you have options: use 3 tablespoons flour (instead of 2), or start with 1 1/2 cups broth and add more only if needed. You can also simmer the gravy uncovered a few extra minutes to reduce and thicken.

Can I use ground turkey?

Yes. I like 93 percent lean because it stays juicier, but use what you have. Turkey is leaner than beef, so add 1 tablespoon oil to the pan before searing and keep the simmer gentle so it does not dry out.

What is the difference between Salisbury steak and hamburger steak?

They are cousins. Salisbury steak typically includes binders like egg and breadcrumbs plus seasonings mixed into the meat, and it is served with a gravy. Hamburger steak is often more like a plain patty with sauce on top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch) with a lid, or a lid that fits
Mixing bowl
Measuring cups and spoons
Whisk
Thin spatula or turner
Knife and cutting board
Instant-read thermometer (optional but helpful)

I used to think Salisbury steak was just a freezer-aisle thing until I made it from scratch on a cold weeknight with exactly zero energy left. I browned the patties, threw onions in the same pan, and suddenly my kitchen smelled like someone was taking care of me. The gravy came together fast, and when I realized it was basically one skillet and some patience, it became part of my comfort-food rotation. It is the kind of dinner that forgives you if your onions are chopped a little messy and rewards you if you taste the sauce and adjust it like you mean it.