This Classic Salisbury Steak Recipe is an easy and affordable way to get dinner on the table. The hamburger steak is smothered in luscious onion-mushroom gravy. Serve with mashed potatoes and steamed vegetables for a complete meal that is ready in just 30-minutes.
Homemade Salisbury Steak is the perfect comfort food dinner. For those of you who may be unfamiliar with this dish, it is a ground beef hamburger steak and gravy. The gravy usually has onions and mushrooms, but sometimes plain beef gravy with or without both the mushrooms or onions. The option is yours.
One of the original frozen dinners, this meal has stood through the ages as a favorite. It’s easy to make, budget-friendly, and popular with both kids and adults alike! Of course, making it homemade is always better than what you will typically find in the freezer section of your grocery store.
Since we are making this in one pan, I use 90% lean ground beef. It’s got just enough fat to be flavorful but will not make your gravy oily. I mix the ground beef with bread crumbs and eggs to hold the “steaks” together. Then divide the meat mixture into 4 equal parts and form the patties. Round or oval-shaped, that’s up to you. Cook the patties on both sides to a delicious golden-brown in color before making the gravy.
For this recipe, I use white button mushrooms, but other mushrooms like cremini mushrooms also work great in this recipe. To speed things along, purchase pre-sliced mushrooms to save on the prep time. For the onion, I use sweet Vidalia onions that I slice thinly, but yellow or white onions will also be fine in this dish.
To prepare the gravy, I start with an Unsalted Beef Cooking Stock. You can thicken the gravy with all-purpose flour or corn starch if you are trying to go gluten-free – just be sure to use gluten-free bread crumbs and beef stock as well. For my family, I generally double the gravy.
It’s hard to resist serving this dish with a heaping mound of creamy mashed potatoes to sop up all that fabulous gravy. However, German spaetzle dumplings or boiled potatoes also pair very well with this dish.
For vegetables, we prefer mixed vegetables, peas, and carrots, broccoli, or Brussels sprouts.
What Ingredients are in Salisbury Steak?
For the Hamburger Steak Recipe:
- Lean Ground beef – I use 90% lean ground beef.
- Bread crumbs – Plain or panko, seasoned or gluten-free
- Worcestershire Sauce – This makes beefy things taste beefier in a Japanese umami fashion. Omit for gluten-free.
- Ground Mustard (powder) – a background note of tanginess.
- Egg – lightly beaten, used as a binder to hold the patties together.
- Salt and pepper, to taste – I use fine Kosher salt but sea salt or table salt may be substituted 1:1.
- Onion powder (or dried onion flakes) – I prefer the Dried onion flakes in burgers but the powder works well, too.
- Garlic powder – if you prefer, you can use a tablespoon of freshly minced garlic.
For the Onion-Mushroom Gravy Recipe:
- Butter – I use unsalted sweet cream butter. If you use salted butter, lower your salt by 1/4 tsp.
- Onion – sliced into half-moons. I use sweet onions but white or yellow onions may be used
- Fresh mushrooms – I use the white button but cremini may also be used.
- Beef Cooking Stock – I use low sodium variety.
- All-purpose flour OR corn starch – All-Purpose flour is traditional, for GF use corn starch.
- Coldwater – for use with the corn starch to make a slurry to add to the gravy for thickening.
- Salt and pepper – to taste.
- Freshly chopped parsley – used as a garnish, parsley adds a nice brightness to the finished dish.
Want To Try This Recipe?
Pin it to your FOOD AND BEVERAGE OR RECIPE board & SAVE it for later!
Find me on Pinterest – I am always pinning quick & easy new recipes!
©Kitchen Dreaming by KitchenDreaming.com
Salisbury Steak - an easy 30-minute meal
For the Salisbury Steak Recipe:
- 1 pound ground beef
- ½ cup bread crumbs , seasoned, regular or gluten free
- 1 egg , beaten
- 1 tbsp Worcestershire Sauce
- 1 tsp ground mustard
- salt and pepper , to taste
- 1 tablespoon minced onion flakes or 1 tsp onion powder
- 1/2 teaspoon garlic powder
For the Onion-Mushroom Gravy:
- 2 tablespoons butter
- 1 whole sweet white onion , sliced into half moons
- 8 oz sliced fresh mushrooms , any variety you prefer
- 2 cups beef broth regular or gluten free
- 2 Tablespoons all purpose flour OR corn starch (for gluten free)
- ¼ cup cold water , optional
- salt and pepper , to taste
- Freshly chopped parsley
- Freshly chopped chives
- Mashed potatoes
- Boiled Potatoes
- German Spaetzle Dumplings
- Steamed peas and carrots
- Steamed Brussels sprouts
- Pre-heat oven to 350°F for finishing the Salisbury steaks in the oven
- If finishing on the cook top, skip this step. See step 7.
- Combine all the ingredients for the Salisbury steak mixture in a large bowl. Lightly mix with fingertips until just combined. Divide the beef into four 4-ounce round or oval patties.
- In a skillet medium-high heat, add 1 tablespoon of oil and brown the patties until the are browned on both sides. Remove the patties from the pan and place onto a dish and set aside.
- Into the same skillet, add the 2 tablespoons of butter, sliced onions and mushrooms, reducing the heat to medium. Cook for 3 to 5 minutes, or until the onions begin to soften.
- Next, add the flour and stir to make a roux. Let the roux cook for about 2 minutes, stirring constantly, to cook the flour before adding the beef stock.
- If using cornstarch for gluten free, first in a small bowl combine cornstarch and 1/4 cup of water or broth. Mix well to form the slurry and set aside.
- Once the beef broth mix comes back up to a simmer, add the cornstarch slurry and stir well. Finally, now once the gravy comes to a full boil it will start to thicken add the beef patties back into the pan and nestle down into the sauce.
- Cover the pan and simmer on low on top of the stove for 20 minutes or until the patties are cook through and no longer pink.
- OR put the skillet into pre-heated over for 20 minutes or until the patties are cooked through and no longer pink.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.