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A close-up featured image showcasing a delicious Salisbury Steak, browned and served with gravy.

Easy Salisbury Steak

This Salisbury Steak recipe is a flavorful and comforting twist on the classic hamburger steak. Simmered in a rich, savory gravy made with beef broth, onions, and mushrooms, it's an easy and satisfying meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds ground beef 80/20
  • 1/2 cup breadcrumbs panko or regular
  • 1 large egg
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 large yellow onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large bowl
  • large skillet
  • measuring cups and spoons
  • knife
  • cutting board
  • whisk
  • spatula
  • Lid for skillet

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, ketchup, dried thyme, salt, and pepper.
  2. Use your hands to gently mix the ingredients until just combined. Be careful not to overmix.
  3. Divide the mixture into 4-6 equal portions and shape them into oval-shaped patties, about ¾ inch thick.
  4. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  5. Once the oil is hot, add the patties and sear them for 2-3 minutes per side, until browned. Don't worry about cooking them all the way through at this point.
  6. Remove the patties from the skillet and set them aside.
  7. In the same skillet, melt the butter over medium heat.
  8. Add the sliced onion and cook until softened, about 5 minutes.
  9. Then, add the sliced mushrooms and minced garlic and cook until the mushrooms are tender and browned, about 5-7 minutes.
  10. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
  11. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
  12. Add the Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
  13. Bring the gravy to a simmer, then reduce the heat to low and let it simmer for 5-7 minutes, or until it has thickened to your desired consistency.
  14. Gently place the seared patties back into the skillet with the gravy.
  15. Cover the skillet and let the patties simmer in the gravy for 10-15 minutes, or until they are cooked through and the gravy has thickened even more. Make sure the internal temperature of the patties reaches 160°F (71°C).

Notes

Don't overmix the patties. Adjust the gravy thickness by adding a cornstarch slurry for a thicker gravy or more beef broth for a thinner gravy. Taste and adjust seasoning as needed. For a richer gravy, add a splash of red wine after sauteing the vegetables. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the patties or the cooked Salisbury steak for up to 2-3 months.