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Salisbury Steak

Salisbury steak with juicy beef patties and a rich mushroom gravy is classic comfort food made in one skillet. Sear the patties, sauté mushrooms and onions, then simmer until the gravy thickens and coats every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Sear and gravy
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, sliced
  • 2 tbsp all-purpose flour
  • 2 cup beef broth
  • 1 tbsp Dijon mustard

Equipment

  • 1 cast iron skillet

Method
 

Make the patties
  1. In a bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper; mix gently until just combined. Shape into 6 oval patties and keep them ready for searing.
Sear the patties
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the patties for 3–4 minutes per side, until browned, then remove and set aside.
Cook the mushrooms and onions
  1. In the same skillet, melt unsalted butter. Sauté mushrooms and onion for 6–7 minutes, until softened and golden.
Build the gravy
  1. Sprinkle in all-purpose flour and stir to coat the vegetables. Slowly whisk in beef broth and Dijon mustard until smooth.
Simmer until tender
  1. Return the patties to the skillet and simmer for 10–12 minutes. Cook until the sauce thickens and the patties are cooked through, keeping the simmer steady.
Serve
  1. Spoon the mushroom gravy generously over the patties. Serve immediately while the gravy is hot and thick.

Notes

For the juiciest patties, mix gently and avoid overworking the beef, which can make it dense. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over low heat with a splash of broth as needed. Freezing is not recommended for best texture, but you can freeze the gravy separately for up to 2 months. For a gluten-free option, use gluten-free breadcrumbs and swap the flour for a gluten-free all-purpose blend.