Easy Salisbury Steak Recipe

A Salisbury steak has a somewhat misleading name, as it isn't really a steak at all, but rather a lovechild between a hamburger patty and meatloaf. Also, you probably wouldn't serve a ribeye or sirloin with gravy, but with a Salisbury steak, gravy is all but a full-blown requirement. But while the name may be slightly muddled, the flavors certainly aren't, and you can experience that firsthand with recipe developer Ting Dalton's easy Salisbury steak recipe.

"This is a super tasty family meal that everyone will love," Dalton promises. "Comforting, delicious and filling — it's also really easy to make." She also highlights that both the steak itself and the gravy provide an abundance of flavor. "Think of them as huge meatballs with lots of flavor," she explains, adding that "the tang of the mustard and the sweetness of the ketchup means they pack a punch." With flavors that absolutely demand your attention, there's no doubt that this recipe will hit the spot for your entire family. And: It's easy and quick to make! So let's get right into it.

Gather the ingredients for easy Salisbury steak

This is a beef-centric recipe, so you'll need some lean ground beef for starters. Additionally, you'll need panko breadcrumbs, a beaten egg, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, dried oregano, salt, olive oil, unsalted butter, flour, beef broth, water, and some sliced mushrooms. Phew! That's quite a list, but keep in mind that you're making both the steaks and a mushroom gravy, and some of the ingredients in the list overlap.

fAs for what really makes this dish sing, Dalton says that it "is definitely the Worcestershire sauce, which gives a hint of tangy and savoriness to the whole dish." Worcestershire sauce and beef are an irresistible combo, so it's easy to see why the savory condiment fits in so well here.

Form the Salisbury steak patties

In a large bowl, add the ground beef, breadcrumbs, the egg, some minced garlic, ketchup, Dijon mustard, oregano, Worcestershire sauce, and salt. Use your hands to mash and mix everything together, so that the seasonings and sauces are evenly distributed in the beef. Then, still using your hands, form the beef into five equal-sized, oval-shaped, 1-inch thick patties. 

If you wanted to, you could work up to this point in advance and save the rest for a later time. "You can make steaks ahead of time; just refrigerate them until you're ready to make the gravy," Dalton explains.

Brown the steaks

Get the olive oil heating in a large, nonstick skillet, then add the beef patties. Cook them on each side for just a minute or 2; the goal here is to brown them and get a nice crust on the outside, not to cook them all the way through. Once you've gotten that crust on each side of each patty, remove them from the heat and set them aside.

Make the gravy, then add the steaks back in

Right into the skillet you browned the meat in, go ahead and cook the mushrooms and some more garlic for 1 to 2 minutes. Be sure to scrape up any bits that may get stuck on the bottom of the skillet, then add in the butter. Once that melts, add the flour and stir it for 30 to 40 seconds. Gradually pour in the beef broth, stirring constantly. Dalton notes that you could also use a whisk during this step, which will help ensure that there are no flour lumps in the sauce. Next, whisk in the water, some more ketchup, and Worcestershire sauce. 

Nestle the partially-cooked steaks into the gravy mixture; be sure to pour in the steaks' juices as well. Allow the steaks to cook completely, which should take about 8 minutes. The sauce will thicken up as it cooks, so be sure to stir it occasionally as well.

Serve the Salisbury steaks over mashed potatoes

Once the steaks are all cooked through, you can plate them and serve. Dalton recommends serving the steaks over mashed potatoes or with roasted vegetables, and don't forget to top it all off with that mushroom gravy. 

If you happen to have leftovers, Dalton says that you can keep them in the fridge for up to 3 days, or even freeze everything for up to 3 months. This means that you could easily whip up Salisbury steaks on a whim, or prep them ahead of time and thaw for an easy dinner. It's a win-win recipe!

Easy Salisbury Steak Recipe
5 from 45 ratings
This retro dish is a popular pick for school lunches and frozen TV dinners, but you can turn up the volume with this simple recipe for a homemade version.
Prep Time
Cook Time
salisbury steak with mushroom gravy
Total time: 35 minutes
  • 1 pound lean ground beef
  • ¼ cup panko breadcrumbs
  • 1 large egg, beaten
  • 3 garlic cloves, minced, divided
  • 3 tablespoons ketchup, divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • 3 teaspoons Worcestershire sauce, divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ½ pound mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 ½ cups beef broth
  • ½ cup water
  1. In a large bowl, combine the ground beef, panko breadcrumbs, egg, 2 minced garlic cloves, 2 tablespoons ketchup, Dijon mustard, oregano, 1 teaspoon Worcestershire sauce, and salt.
  2. Using your hands, mix all the ingredients really well. Form the mixture into 5 equal oval patties, around 1-inch thick.
  3. In a large nonstick skillet, heat the olive oil over medium heat. Add the steaks; cook on each side for around 1 to 2 minutes, until they brown. You don't have to cook them completely in this step; you just want to develop a nice crust. Once browned, transfer the steaks to a plate and set them aside.
  4. In the same skillet, cook the mushrooms and remaining garlic for 1 to 2 minutes, scraping the bottom of the pan.
  5. Add the butter. Once melted, whisk in the flour and stir constantly for 30 to 40 seconds. Gradually add the beef broth, continuing to whisk.
  6. Continue to whisk in the other ingredients: the water, the remaining Worcestershire sauce, and the remaining ketchup.
  7. Add the partially cooked steaks and their juices back to the skillet and nestle them into the gravy. Cook for around 8 minutes, until they're fully cooked through. You can keep stirring the sauce as it continues to thicken.
  8. Serve the steaks over mashed potatoes or roasted potatoes with some of the mushroom gravy drizzled on top.
Calories per Serving 392
Total Fat 29.5 g
Saturated Fat 10.9 g
Trans Fat 1.3 g
Cholesterol 113.8 mg
Total Carbohydrates 11.2 g
Dietary Fiber 0.9 g
Total Sugars 4.0 g
Sodium 643.3 mg
Protein 20.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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