If those old-school TV dinners are the only Salisbury steak you know, we gotta fix that, boos! My version is the straight-up truth. I keep those beef patties juicy and add all types of flavor to the mushroom gravy. When I say this Salisbury steak recipe hits better than any frozen meal you remember, it’s legit. Serve with cream cheese mashed potatoes and green beans and get all the nostalgic feels again.
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Homemade Salisbury Steak Ingredients
For the Salisbury Steak Patties
- Ground beef: I use 80/20 ground beef to keep the patties xtra juicy. You can use 90/10 if you prefer, but the patties won’t be as juicy. Ground turkey is another option, though the flavor and texture will be different. Avoid extra-lean turkey and cook turkey patties to 165°F.
- Binders: Breadcrumbs and a large egg hold everything together. I like to use plain breadcrumbs, but Italian or herb-seasoned breadcrumbs work too. Check their salt content before adding all the kosher salt.
- Seasonings and oil: Fresh garlic, garlic powder, onion powder, kosher salt, black pepper, and vegetable oil. Canola oil works here too.
For the Mushroom Gravy
- Gravy base: Pan drippings and/or butter, plus all-purpose flour. Start with the drippings from browning the beef and add butter as needed. Unsalted butter gives you more control over the seasoning.
- Vegetables and herbs: Onion, mushrooms, dried thyme leaves, and fresh parsley. Cremini (my fave!!) or white button mushrooms both work. Pick firm mushrooms without slimy spots, slice them thin, and dice the onion small so everything cooks evenly.
- Liquids: Dry red wine and beef broth. Go with a dry wine like Cabernet Sauvignon or Merlot instead of a sweet red. If you skip the wine, replace it with the same amount of extra beef broth.
- Seasonings: Tomato paste, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper. If you’re out of tomato paste, you can use the same amount of ketchup. The sauce will taste a bit sweeter, though!
How to Make Salisbury Steak
These step-by-step photos show how to make Salisbury steak with mushroom gravy, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Salisbury Steak Recipe
1. Mix the breadcrumbs, egg, and seasonings
Stir the breadcrumbs, egg, fresh garlic, garlic powder, onion powder, salt, and pepper together in a large bowl until it forms a paste.
2. Gently mix in the ground beef
Add the ground beef and mix just until the breadcrumb paste is worked through the meat.
3. Shape your Salisbury steak patties
Divide the mixture into equal portions, shape into flat patties, and press a small dimple into the center of each one with your thumb.
4. Brown the patties on both sides
Heat the vegetable oil in a large skillet, cook the patties until a browned crust forms on each side, and transfer them to a paper towel-lined plate.
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5. Cook the veggies and stir in the flour
Keep the measured drippings in the skillet, adding butter if needed, then cook the onion and mushrooms until softened and beginning to brown before stirring in the thyme and flour.
6. Stir in the wine and gradually add the broth
Stir the red wine into the flour-coated vegetables, then add the beef broth a little at a time, stirring until smooth between additions.
PRO TIP: As the wine goes in, scrape up the browned bits with a wooden spoon so all that bomb flavor makes it into your gravy.
7. Add the remaining gravy seasonings
Stir in the tomato paste, Worcestershire sauce, Dijon mustard, salt, and pepper until fully combined.
8. Finish the Salisbury Steak
Return the patties to the skillet, cover, and gently simmer until cooked through and the gravy is glossy and thick enough to coat a spoon, then stir in the parsley.
Full Salisbury Steak Recipe
Salisbury Steak Recipe
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Equipment
Ingredients
Salisbury Patties:
- ¼ cup breadcrumbs
- 1 large egg
- 2 garlic cloves minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound 80/20 ground beef
- 1 teaspoon vegetable oil
Mushroom Gravy:
- 4 tablespoons drippings and/or butter
- ½ cup onion diced small
- 4 ounces mushrooms sliced thin
- 1 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- ¼ cup dry red wine
- 2 ¼ cup beef broth
- 1 teaspoon tomato paste
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon minced parsley
Instructions
For the Patties:
- To make patties, in a large bowl, mix breadcrumbs, egg, garlic, garlic powder, onion powder, salt, and pepper into a paste. Add ground beef and mix until thoroughly combined. Do not overwork meat mixture.
- Divide into 4 equal portions and shape into round disks, about ½ inch thick. Using your thumb, place a dimple in one flat side of each patty.
- In a large nonstick skillet, heat vegetable oil over medium-high heat. Once hot, place patties in skillet and cook for 3-4 minutes on each side until a thin crust has developed. Remove patties from the pan and place on a paper towel-lined plate to drain.
For the Gravy:
- Reduce heat to medium. Pour off all but 4 tablespoons of drippings (or if you don’t have 4 tablespoons, supplement with butter).
- Add onion and mushrooms. Cook until onions turn translucent and mushrooms begin to brown, about 4-5 minutes. Add thyme and cook an additional minute.
- Sprinkle flour over vegetables, stirring continuously. Cook for 1-2 minutes. Add in red wine, stirring continuously, creating a paste. About ½ cup at a time, add beef broth, stirring to ensure a smooth texture. Do not add all the liquid at once.
- Once all the broth is incorporated, add in tomato paste, Worcestershire sauce, Dijon, salt, and pepper.
- Return patties to gravy and cover with lid. Reduce heat to medium-low and cook until patties are cooked through and gravy is thickened, about 5-6 minutes. Stir occasionally to ensure gravy doesn’t overthicken. (You may thin out with a tablespoon or two of beef broth or water.)
- Remove lid, stir in parsley, and serve over rice or mashed potatoes.
Notes
How to Store
- Fridge: Store the patties and gravy together in a shallow airtight container for 3-4 days.
- Freezer: Once chilled, pack the patties and gravy into freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheating: Warm in a covered skillet over medium-low heat, gently stirring the gravy and adding a splash of broth or water as needed, until the patties reach 165°F. For individual portions, microwave in short bursts, turning the patty and stirring the gravy between bursts.
Nutrition
Recipe Tips
- Give the patties some space. Grab a skillet big enough to hold them without crowding, or brown them in batches. They need room to get that good crust.
- Leave the patties alone in the skillet until a crust forms. Flipping them every minute makes them more likely to break.
- Let the gravy bubble softly around the patties. Cranking up the heat won’t get ya the best Salisbury steak, boos. It will just dry out the beef.
- Go easy when mixing the beef. No kneading or squeezing it over and over. That’s how you end up with dense, tough patties.
Serving Ideas
- The Classic Plate: Sour cream mashed potatoes, garlic green beans, and fried corn bring back those TV-dinner feels, with a whole lot more flavor.
- Sunday Supper: Make a spread with garlic mashed potatoes, collard greens, and Southern cornbread. That’s a plate worth sitting down for, y’all.
- Switch It Up: Spoon the patties and gravy over rice and add creamed corn and turnip greens on the side.
Recipe Help
Yep, boos! Shape the mixture into meatballs, brown them, and finish cooking in the gravy. Timing depends on their size. You can also try my easy Salisbury steak meatballs with noodles!
Make sure the egg and breadcrumb paste is evenly mixed into the beef. Let the patties brown before flipping, and use a wide spatula to keep them together.
Move the cooked patties to a plate and simmer the gravy uncovered until it coats a spoon. Don’t add dry flour straight to the gravy, boos. It will clump.
The flour didn’t cook long enough. Remove the cooked patties and gently simmer the gravy a little longer. Add a splash of broth if it gets too thick.
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Delicious and tastes like the Salisbury Steak I remembered from my childhood! Perfect!
Thank you so much! That is such a wonderful compliment.
There’s something so comforting about a classic Salisbury steak, and I’m thrilled this recipe brought back those childhood memories for you. That’s exactly the kind of meal I love to share.
If I make this with ground turkey what should the fat ratio be and should I still use beef broth?
I have not made this recipe with ground turkey, so I don’t have an exact fat ratio for you. You will still need to use broth, but if you don’t want to use beef, vegetable, or chicken, it is fine; it just won’t have the same flavor.
Really nice recipe. I am 66 and I think I’ve only made this once before. This recipe creates a yummy comfort-food dinner and easy to prep and cook. Served mine over whipped potatoes and sweet peas. Perfect for this very cold day in Ontario, Canada – thanks for another winner, Jocelyn.
Good for a cold day anywhere! Jocelyn, you are super as always.
Thanks doll!!
I made the Salisbury steaks yesterday. The mistake I made was using 90% ground turkey instead of 85%. The gravy made up for them not being as juicy. Also, since I tripled the recipe I didn’t have enough mushrooms and onion. I will make them again! I won’t be defeated! Thank you, this gravy recipe would be great for other recipes!
Made it for dinner today and everyone enjoyed it so much! Thank you.
Thank you for making it and sharing it with family!