Salisbury Steak sounds so fancy but it’s SO easy to make. They are basically mini meatloaves fried and served with mushroom gravy. It’s the perfect comfort food and only takes 30 minutes to make. You have to serve this with Creamy Mashed Potatoes recipe to get the full effect! Originally posted May 7, 2018.

salisbury steak with mushroom gravy on top of creamy mashed potatoes.
Table of Contents
  1. Best Salisbury Steak Recipe
  2. What is Salisbury Steak?
  3. What is Salisbury Steak made of? 
  4. How to make Salisbury Steak
  5. How to store and reheat Homemade Salisbury Steak
  6. What to serve with this Old Fashioned Salisbury Steak Recipe
  7. Salisbury Steak FAQs
  8. Other comfort food recipes you will love!
  9. Salisbury Steak Recipe (Easy!) Recipe

I am typing this at an outdoor eating area at Whole Foods (for the wifi). Eric and I are in virtual line for a U2 concert tonight. Have I told you about Eric’s U2 obsession? Oh yeah. I definitely have.

We are pretty excited. He’s excited for the concert (and crushing on the Edge), and I’m excited for bacon wrapped hot dogs. No, they don’t serve hot dogs as part of the show (although how awesome would that be??) but we’ve been to this arena before, and I happen to know that when the show gets out around midnight, there will be dozens of little hot dog carts set up, ready to sell me overpriced deliciousness. I even recreated the recipe, you should definitely make these Bacon Wrapped Hot Dogs this summer. They’re soooo goood.

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salisbury steak recipe with mushroom gravy sauce in a cast iron skillet.

Best Salisbury Steak Recipe

You should definitely make Salisbury Steak too, stat. I love how we’re taking ground beef and frying it and getting away with calling it “steak.” I made an earlier version of this recipe for my family a few weeks ago, and we got to talking about where exactly Salisbury Steak came from, anyway. We were throwing out ideas, I said, “German?” My mom said, “English?” My brother Nathan and I both said, “No way, it’s too delicious to be British.” (Don’t hate me if you are from the UK. Just set me straight. Send me a delicious British recipe. I’m serious. Make sure there is no blood sausage involved, or you will confirm all of my biases.)

salisbury steak with mushroom gravy and fresh parsley in a cast iron skillet.

What is Salisbury Steak?

Well it turns out Salisbury Steak is American, and it was made up by a guy (named Salisbury) who was one of the first health faddists. He was convinced that vegetables released toxins (??), and that we would all be healthier if we ate copious amounts of boiled ground beef. He said we should eat it three times a day. Seriously. I’m glad someone improved on this idea by frying and adding mushroom gravy, because boiled ground beef??? Sick.

salisbury steak with mushroom gravy on a creamy mashed potatoes with a fork lifting a bite.

What is Salisbury Steak made of? 

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Mushrooms
  • Onion
  • Ground beef (1 ½ pounds)
  • Egg
  • Panko breadcrumbs
  • Tomato paste
  • Whole grain mustard
  • Garlic
  • Worcestershire sauce
  • Liquid smoke, optional
  • Kosher salt
  • Black pepper
  • Onion powder
  • Oil, for frying
  • Butter
  • Garlic
  • Beef broth
  • Flour
  • Parsley, to garnish

What cut of meat is Salisbury Steak?

Salisbury steak is not, in fact, steak. It’s ground beef, shaped into patties and fried, then smothered in a delicious mushroom gravy. It’s a fancy, homey, comfort food dinner without the steak price tag.

How to make Salisbury Steak

You’ve got to try this version of Salisbury steak. It is just such an easy crowd pleaser, and it only takes a half hour to throw together. You start by chopping some vegetables and adding them to the ground beef with bread crumbs and some other spices, forming them into oval patties. It’s a lot like making meatballs. Except instead of baking them you fry them until they are a beautiful golden brown. Then you make a delicious gravy with mushrooms, add the patties back in the pan, cover and cook until done.

These really are so quick. If you’re like me, you’ve always got a pound of ground beef in the freezer or the fridge. Pair with some green beans or a salad and dinner is DONE. But for the full effect you HAVE to make it with my Aunt Shirley’s Creamy Mashed Potatoes. This is basically not optional.

salisbury steak with mushroom gravy in a cast iron skillet.

It’s summer time and I’m supposed to be posting salads and stuff for you guys. Boringggggg. (This explains why I only have like 5 salads on my site.) But I DID make a salad recently that even I am in love with, which means YOU are going to love it. It’s a Buca di Beppo knockoff. (Have you been there? You know the salad I mean.) (UPDATE! Here’s the recipe for Apple Gorgonzola Salad.) Until then, eat some Salisbury Steak!

How to store and reheat Homemade Salisbury Steak

This homemade Salisbury Steak will keep in the refrigerator for 3-4 days. You can reheat them in the microwave or on the stovetop if you prefer.

If you’d like to freeze the salisbury steaks, allow them to cool completely and then wrap them well in plastic wrap. Place them in ziplock bags or leftover containers, and freeze the gravy in separate ziplock bags or leftover containers. Let both thaw overnight in the refrigerator when you’re ready to eat them, then warm on the stovetop or in the microwave. 

What to serve with this Old Fashioned Salisbury Steak Recipe

If I’m making Salisbury Steak, I am 100% making Aunt Shirley’s Creamy Mashed Potatoes. They’re totally non-negotiable–the perfect vehicle for all that saucy, delicious mushroom gravy.

If you want to throw together a salad, some green beans, or some corn, you’re good to go!

Salisbury Steak FAQs

What is the difference between hamburger steak and Salisbury Steak?

A hamburger steak is just ground beef, salt, and pepper. It’s really much more of a simple hamburger than a “steak”. A Salisbury steak includes eggs, breadcrumbs, seasonings, mustard, Worcestershire sauce, and liquid smoke–and all those ingredients make these super tender and moist. Salisbury steak also includes a mushroom gravy, which goes beautifully with mashed potatoes, rice, or any other sides you like. 

How do you keep Salisbury Steak from falling apart?

The eggs and panko breadcrumbs in this Salisbury Steak recipe help bind the patties together. As long as you’ve included them, your Salisbury Steaks should stay together without a problem.

How to store and reheat Homemade Salisbury Steak

This homemade Salisbury Steak will keep in the refrigerator for 3-4 days. You can reheat them in the microwave or on the stovetop if you prefer.

If you’d like to freeze the salisbury steaks, allow them to cool completely and then wrap them well in plastic wrap. Place them in ziplock bags or leftover containers, and freeze the gravy in separate ziplock bags or leftover containers. Let both thaw overnight in the refrigerator when you’re ready to eat them, then warm on the stovetop or in the microwave.

Other comfort food recipes you will love!

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Salisbury Steak Recipe (Easy!)

4.67 from 9 votes
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 5
Salisbury Steak sounds so fancy but it's SO easy to make. They are basically mini meatloaves fried and served with mushroom gravy. It's the perfect comfort food and only takes 30 minutes to make. You have to serve this with Creamy Mashed Potatoes to get the full effect!


For the steaks

  • 1 cup mushrooms, finely chopped
  • 1 large onion, chopped and divided
  • 1 & 1/2 pounds ground beef
  • 1 egg
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons tomato paste*
  • 2 tablespoons whole grain mustard**
  • 1 teaspoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke, optional
  • 1 & 1/4 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 tablespoon oil, for frying

For the gravy

  • 1 tablespoon butter
  • 2 & 1/2 cups sliced mushrooms
  • 1 teaspoon minced garlic
  • 2 & 1/2 cups beef broth***
  • 2 & 1/2 tablespoons flour
  • 1 teaspoon whole grain mustard**
  • 1 tablespoon Worcestershire sauce
  • parsley, to garnish
  • Creamy Mashed Potatoes, to serve with


  • Start by chopping the onion and mushrooms. Chop the onion, then take about 1/4 cup of it and finely chop. Add the 1/4 cup to a large bowl. Set the rest aside for the gravy. 
  • Finely chop one cup of mushrooms and add to the large bowl. Slice about 2 and 1/2 cups mushrooms and set aside to use for the gravy. (I bought 1 pound of mushrooms for this recipe and used about 3/4 of it.)
  • In the large bowl with the 1/4 cup finely chopped onion and 1 cup finely chopped mushrooms, add ground beef, 1 egg, panko breadcrumbs, tomato paste, whole grain mustard, 1 teaspoon garlic (I used the jarred kind), 1 tablespoon Worcestershire sauce, 1/4 teaspoon liquid smoke, 1 and 1/4 teaspoons salt, 3/4 teaspoon pepper, and 1 teaspoon onion powder.
  • Use your hands to combine the meat. It’s feels weird but just do it; using a spoon takes longer and you end up with tougher steaks usually. (This is true for meatloaf and meatballs as well.)
  • Shape the meat mixture into 6 oval shaped patties.
  • Heat a large skillet over medium high heat. Add 1 tablespoon oil and swirl to coat. When the oil shimmers, add as many meat patties as will comfortably fit on your pan. Don’t crowd them too much or they will steam instead of sear. I cooked the meat in 2 batches. 
  • Sear the meat for about 2 minutes, and when they are nice and browned use a spatula to flip them over. Sear the other side until browned, about another 2 minutes. It’s okay if the patties are not cooked all the way in the middle. 
  • Remove the patties (or “steaks”) to a plate and repeat with the other patties. 
  • Remove the patties and add 1 tablespoon butter to the hot skillet. Add the onions and sliced mushrooms that you prepared earlier. Saute for about 5 minutes. Add garlic and saute another minute.
  • In a glass measuring cup, whisk together the beef broth* and flour. 
  • SLOWLY add the broth mixture to the skillet while whisking constantly. Add 1 teaspoon mustard and 1 tablespoon Worcestershire sauce. Stir and cook for a couple minutes over medium high heat until the mixture begins to simmer.
  • Add the steaks back to the pan. Turn the heat to a low simmer and cook for another 5 minutes or so, until the salisbury steaks are cooked through. 
  • Sprinkle with chopped parsley and serve with my Aunt Shirley’s Famous Creamy Mashed Potatoes! You cannot beat this combination!


*For odd tomato paste measurements like this, I love to buy tomato paste in a tube (like this) that is kept in the fridge. That way you don’t have to deal with half a can of leftover paste.
**dijon mustard works great too!
***I always, always use Better Than Bouillon Base to make broth. I teaspoon beef base + 1 cup water = 1 cup broth. So in this recipe I used 2 and 1/2 cups water and 2 and 1/2 teaspoons base. It’s my secret weapon for so many recipes!


Calories: 484kcal | Carbohydrates: 15g | Protein: 30g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 1382mg | Potassium: 853mg | Fiber: 2g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 4mg
Course: Main Course
Cuisine: American
Calories: 484
Keyword: 30 Minute Recipes, easy, mushroom, salisbury, sauce, Steak
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. 3 stars
    This recipe was not difficult, per se, but it takes MUCH LONGER than 20 minutes to prep and there is NO WAY that the total cook time is 10 minutes. The “steaks” were a little bland by themselves, but with the gravy, they were quite tasty. Not sure I would spend the time making this again.

  2. 5 stars
    Karen, another brilliant recipe :) The flavor profile of this dish is really off the charts… Thank You..

    1. Oh I’m so happy you enjoyed it Lark! Salisbury steak is an old classic and personal favorite of mine! :) Thanks for stopping by for a review, so helpful 💕

  3. You should try Bakewell tart. Or Banofee Pie. Or Chocolate Biscuit Cake. Or Victoria Sponge. Or scones (actual scones, with jam and butter/ cream, not those strange triangular scones).
    This steak looks like it would be good to try too, though!

    1. Ohhhhh my gosh Diana, I think I’m drooling! All of those sound so incredibly good. I mean this makes a great dinner but let’s just move on to the dessert, shall we?! Thanks for commenting!

  4. I grew up making Salisbury steak, now that I’m all grown up I even eat the mushrooms, which I used to push off to the side :) I have to say I appreciate your initial listing
    of ingredients, plus the way they’re re-stated as the recipe goes along – it’s so annoying when I’ve got my hands in what I’m cooking to try and scroll back up to the list o’ ingredients, haha!

  5. Wow! I must have missed something major here. I worked on this for 2.5 hours (the last 1.5 hours along w/my hubby), ended up scrapping the gravy and ad-libbing it. The patties came out ok and were kind of salvaged with my piece-mealed gravy made with table cream.
    I don’t mean to be ugly or negative but just some feedback:
    It was A LOT of work, the directions were unclear and cluttered w/way too much unnecessary information. Weird spacing made the directions even harder to read in the moment (this may be a printing issue because I see bulleted, numbered steps in the recipe above). Less is more when giving directions – seems like many more words than necessary.
    The list of ingredients and prep work involved was confusing. Either list the ingredients all together w/prep directions in the ingredients list or have a separate section with prep steps. Don’t work it into the recipe. By the time I got to those parts in the recipe, I’d done all my prep work already.
    Also, never realized you could do a roux by mixing the flour and broth separately and adding it to the pan…I ignored my instinct, followed the recipe and immediately realized I’d made a big mistake.
    Welp, it’s 9pm. We just got the kids in bed (luckily with full bellies) and now I’ve got a HOT MESS of a kitchen to tackle!

    1. Hi Erin! I’m so sorry it didn’t work out! I just made this recipe a few weeks ago and had no problems. It’s actually quite common to mix flour and broth together before adding to a gravy, I do it all the time. Just pour slowly, whisking the whole time. I realize this detail was not in the recipe, so I’ve updated it. I’m sorry about that! Hopefully next time it goes better.

  6. Thank you for the great receipt! 
    I tried it out yesterday and it was beyond perfect. Great taste and so easy to make! 

    1. I’m so happy you liked it Leah! This meal is a personal favorite of mine :) Thank you so much for taking the time to review!

  7. Hey Karen, I have used my great aunts recipe for Salisbury Steak for years and it is always a hit. Tonight, I tried myour recipe and it was an even bigger hit. My father in law doesn’t eat as well as he should, due to his medical conditions. Tonight…HE HAD 2nds!!! And was grinning from ear to ear while he ate!! I am a first time user of your site, however, it most definitely will not be the last! Thanks so much for filling an 84 years olds belly and I look forward to cooking with you again.

    Just keep those recipes and adorablly cute family stoiries coming!!!

    1. I’m so happy to hear this Sybee! Salisbury steak is definitely a classic, I’m glad your father in law had seconds! (I know I always do! ;) Thanks so much for commenting with a review!

  8. Made Salisbury Steak for dinner tonight, which turned out “very flavorful “, my husbands comments (who had seconds).   It turned out very good., and will add this to my dinner menus. 

    We ate dinner before I noticed that I could post a picture. Very nice presentation. 

    Can’t wait to try another recipe. 

    1. I’m so happy to hear the recipe was a success! This is one of my favorite comfort meals. Thanks so much for leaving your review!

  9. I made your Salisbury Steak tonight for dinner and it was a big hit with my husband! Your recipes are always simple, easy, and delicious–thank you!

  10. Seriously….you yanks are still slagging off British food? Time to move on, if you don’t know British food don’t put it down. And as for ‘blood sausage’… you mean British Black Pudding, Spanish Morcilla, Swedish Blodpudding, Italian Buristo, French Boudin Noir, German Blutwurst?, you know all the countries that colonised your fair shores! This racist rubbish has to end.

    1. I was teasing, I’m sorry it came off sounding rude! And even if it was rude, me saying I don’t like British food is absolutely not racist. The rubbish about calling people you disagree with “racist” these days is what has to come to an end.

        1. HAHA!! Touche Dee!! In my defense, my Shepherd’s pie has ground beef in it, not lamb, to the chagrin of British people the world over. Or maybe just to the chagrin of American foodies offended on their behalf. ;)

      1. 5 stars
        This is so delicious. Very well written recipe that I had no trouble following. My whole family enjoyed it. My kids all had Seconds. Thanks so much!

  11. Hola Karen!..No, I don’t speak Spanish..that’s it..LOL…Anyways I did make this little number and my family loved it..I love your blog and your recipes with stories about your down to cute about your husband and all…keep ‘um coming Girl..Take care..God Bless..Gailie Girl…

    1. I’m so glad you liked the recipe, and that you enjoy the blog Gailie! Thanks so much for commenting! I love hearing from you :)

  12. I remember this dinner from moons ago….LOL!

    I can now make it the right way, thanks Karen! Hubby is a big time meat and potatoes guy and this dinner will be right up his alley. I plan on making this for Wednesday’s dinner after I buy the couple of ingredients I need.
    Have a nice day Karen!

    1. Hey Dalila, do you remember it from TV dinners?? haha that’s where I first had salisbury steak I’m pretty sure! ;) Have you tried it out yet? How’d it go? Hope you and hubby loved it :)

  13. Thanks for sending me in a totally different dinner direction today. Was going to use the thawing meat to make a quick chili to go with hot dogs…but since I bought some fresh garlic and portobellos yesterday, this quick Salisbury Steak sounds much better. Am even thawing another pound of ground beef so I’ll have Friday breakfast leftovers :)

    1. Yes! I’m so glad that I’m not the only one who thinks Salisbury Steak sounds like a totally appropriate breakfast. You are awesome :) Hope you like the recipe Helen! Thanks for commenting!! PS don’t forget to make the potatoes they are life changing

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