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Update: This recipe was originally published in 2022 and has been republished in 2025 with brand-new photos, a step-by-step video, and extra helpful content to make it even easier to follow.
Cozy up with homemade Salisbury steak in rich mushroom gravy—an easy, comforting dinner ready in just 30 minutes.
Know Before You Scroll
What You’ll Need
Bread crumbs, milk or water, ground beef, salt, black pepper, shallot, egg, soy sauce, Worcestershire sauce, ketchup, parsley or thyme, olive oil, onion, crimini mushrooms, flour, beef stock, vinegar.
Flavor Profile
Juicy, pan-fried beef patties simmered in a silky mushroom-onion gravy that’s rich, savory, and total comfort food vibes.
Difficulty Level
Beginner-friendly. The steps are simple, but keeping an eye on the gravy is key for that glossy, velvety finish.
Equipment Needed
Large skillet, mixing bowl, wooden spoon, sharp knife, measuring cups, meat thermometer.
Top Tip
Don’t skip the browning step! Those golden edges on the patties give the gravy its deep, savory flavor.
Make Ahead Note
Brown the patties and make the gravy up to a day ahead. Store them separately in the fridge, then reheat together to finish cooking the meat. Add a splash of extra stock if the gravy has thickened.
Ingredient Swaps
No shallot? Use a small onion. Out of crimini mushrooms? White button mushrooms work just fine.
Cozy, Classic, and So Saucy
Salisbury steak has been one of those recipes I just keep coming back to. I first posted this recipe in 2022, and while it already has a bunch of five-star reviews (thank you!!), I knew it was time for a refresh — new photos, a video, and some extra helpful content to make it even better. Thanks to some awesome reader feedback, I made a small tweak to my original recipe—just a touch less breadcrumbs to keep the patties perfectly firm. The result? Juicy, tender beef patties swimming in a rich, velvety mushroom gravy that’s pure comfort food bliss. It’s everything you crave in one delicious bite!
Ingredient Notes
Beef
Best Choice
80/20 lean ground beef — just the right amount of fat for juicy, tender patties.
Substitutions
Ground turkey or chicken for a lighter twist (though less rich).
Binding Components
Best Choice
Plain breadcrumbs soaked in whole milk with a large egg to hold it all together. This trio makes the patties moist and tender.
Substitutions
Panko crumbs or crushed saltines instead of breadcrumbs, water or plant-based milk instead of dairy milk, or a flax egg (1 tbsp flax + 3 tbsp water) for egg-free.
Flavor Boosters
Best Choice
A fresh minced shallot for subtle sweetness, Worcestershire and soy sauce for deep umami, ketchup for tangy balance, and fresh parsley or thyme for brightness.
Substitutions
Small yellow onion instead of shallot, coconut aminos instead of soy sauce, tomato paste instead of ketchup, or dried parsley/thyme if fresh isn’t available.
Aromatics
Best Choice
Yellow onion and crimini (baby bella) mushrooms — they bring that deep, savory base flavor.
Substitutions
White onion or sweet onion; white button mushrooms or even portobellos for a heartier taste.
Gravy
Best Choice
All-purpose flour for thickening, low-sodium beef stock for rich flavor, a splash of red wine vinegar to balance, and fresh parsley at the end for brightness.
Substitutions
Gluten-free flour blend or cornstarch slurry instead of flour, chicken or vegetable stock instead of beef, apple cider vinegar in place of red wine vinegar, and dried parsley if fresh isn’t available.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Soak the Breadcrumbs
Start with half a cup of plain breadcrumbs and stir in a quarter cup of milk. Let that sit for about five minutes so the crumbs get nice and soft. You want it soft, but not mushy.
2
Make the Patty Mixture
In a big bowl, add one pound of ground beef, the breadcrumb mixture, half a teaspoon of salt, a quarter teaspoon of black pepper, one minced shallot, one beaten egg, a tablespoon each of soy sauce and Worcestershire sauce, two tablespoons of ketchup, and a little fresh parsley. Mix it up gently using your hands until everything is combined.
If you don’t want to use your hands to mix the meat, you can use a stand mixer with the paddle attachment. Use the lowest setting and mix just until combined to avoid over mixing.
3
Shape & Brown the Patties
Shape the mixture into four oval patties, about an inch thick. Heat two tablespoons of olive oil in a skillet and pan-fry each patty for about three minutes per side until they’re golden brown. They don’t need to be cooked through yet — just browned. Set them aside.
4
Make the Gravy Base
In the same pan, add a sliced onion and sauté until soft. Toss in one pound of sliced crimini mushrooms and cook until browned and the liquid is gone, about seven to nine minutes. Sprinkle in three tablespoons of flour and cook until there is no visible raw flour.
5
Build the Gravy
Slowly pour in two cups of beef stock while stirring constantly to make it smooth. Add a teaspoon of vinegar for brightness, scrape up those delicious brown bits, and let it all come to a simmer. Then nestle the patties back into the gravy.
6
Finish Cooking
Cover the pan and simmer the patties in the gravy on low for about ten minutes until the patties are cooked through and tender.
7
Serve and Enjoy
Finish with a sprinkle of fresh parsley and serve your Salisbury steak with plenty of that rich mushroom gravy over mashed potatoes, rice, or noodles.
Perfect Pairings
Recipe
Salisbury Steak
Ingredients
For the beef patties:
- ½ cup bread crumbs
- ¼ cup milk (or water – plus more if needed)
- 1 pound ground beef (80/20 lean)
- ½ teaspoon salt
- ¼ teaspoon freshly grated black pepper
- 1 shallot (minced)
- 1 egg (beaten)
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons parsley or thyme (chopped)
- 2 tablespoons extra virgin olive oil
For the gravy:
- 1 large onion (thinly sliced)
- salt & pepper (to taste)
- 1 lb crimini mushrooms (sliced )
- 3 tablespoons flour
- 2 cups beef stock
- 1 teaspoon white or red wine vinegar
- 1 tablespoon parsley (chopped)
Instructions
Make the Beef Patties:
- In a small bowl, combine the breadcrumbs with ½ cup milk or water. Stir until the crumbs are evenly moistened (texture should feel like damp sand, not soupy). Let sit for at least 5 minutes.
- In a large mixing bowl, add the ground beef, soaked breadcrumbs, salt, pepper, minced shallot, beaten egg, soy sauce, Worcestershire sauce, ketchup, and parsley. Mix gently until everything is just combined — don’t overmix or the patties can get tough.
- Shape the mixture into 4 oval-shaped patties, about 1 inch thick.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pan-fry the patties for about 3 minutes per side, until browned and crisp on the outside but not fully cooked inside. Transfer to a plate and set aside.
Make the Mushroom Gravy:
- In the same skillet, add a little more oil if needed. Sauté the sliced onion over medium heat for 3–4 minutes, until soft and translucent.
- Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and any liquid has evaporated. Season with salt and pepper.
- Sprinkle the flour over the mushrooms and stir well. Sauté the mixture until you can no longer see any raw flour.
- Slowly pour in the beef stock while stirring constantly, scraping up any browned bits from the bottom of the pan.
- Stir in the vinegar, raise the heat to bring the mixture to a boil, then reduce to low. Add the parsley and return the beef patties to the pan.
- Cover and simmer gently for about 10 minutes, or until the patties are cooked through (internal temperature should reach 160°F).
- Taste the gravy and adjust seasoning with extra salt or pepper if needed.
Serve:
- Spoon the rich mushroom gravy over the patties and serve warm with mashed potatoes, egg noodles, or rice.
Tips
Erren’s Top Tips
- Breadcrumb Magic: Don’t skip soaking the breadcrumbs in milk — this step keeps the patties tender and juicy instead of dense or dry.
- Be sure to mince your shallots instead of chopping them. The finer cut will allow them to cook along with the meat.
- Gentle Hands: When mixing the beef, use your hands and don’t overwork it. Overmixing can make the patties tough.
- Preheat your pan well. This is important as a higher temperature is necessary to achieve a deep-colored sear on the surface of the patties.
- Brown the patties until crisp, but don’t cook them all the way through. You want them to finish cooking in the sauce to allow their meaty flavor to seep into the gravy.
- The Golden Brown Rule: Make sure the patties get a good sear before removing them from the pan — that crust adds major flavor to both the steak and the gravy.
- Gravy Watch: Add the beef stock slowly while whisking to avoid lumps and get a silky-smooth sauce.
- Check Doneness: Use a meat thermometer if you’re unsure. The patties are ready when the center reaches 160°F.
Variations & Add-Ins
- Cheesy Twist: Add a slice of provolone or Swiss cheese on top of each patty right before serving for melty, extra richness.
- Veggie Boost: Stir a handful of frozen peas or carrots into the gravy at the end for a complete one-pan meal.
- Herb Swap: Try fresh thyme instead of parsley for an earthier flavor.
- Lean Option: Use ground turkey or chicken — just note the flavor will be lighter and you’ll want to bump up the seasoning.
Storage & Freezing Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The gravy may thicken, so stir in a splash of beef stock or water when reheating.
- Freezer: Cooked patties and gravy freeze beautifully! Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a little extra stock to bring the gravy back to life.
- Make-Ahead: Brown the patties and make the gravy a day in advance. Store them separately in the fridge, then reheat together to finish cooking the meat. Add extra stock if the gravy thickens.
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FAQs
Can I make Salisbury steak without mushrooms?
Yes! If mushrooms aren’t your thing, simply double the onions or add finely diced carrots and celery for flavor and texture.
Why do my patties fall apart?
This usually happens if the breadcrumbs and egg aren’t fully mixed in or if the mixture was overhandled. Make sure the breadcrumbs are soaked but not mushy and the mixture is just combined.
What’s the difference between Salisbury steak and hamburger steak?
They’re very similar, but Salisbury steak usually has add-ins like breadcrumbs, egg, and flavor boosters, and it’s almost always served with gravy. Hamburger steak is often just seasoned beef.
How do I keep my gravy from being lumpy?
Whisk constantly when adding the stock and make sure to cook the flour for at least one minute before adding liquid. This prevents clumps and raw flour taste.
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