Homemade Salisbury steak with mushroom gravy is old-school comfort food at its absolute best—and a far cry from the sad frozen dinner version you might remember. Savory beef patties are packed with grated onion, Worcestershire, steak seasoning, and breadcrumbs, then seared until deeply browned before simmering in a rich mushroom and Madeira pan gravy. The perfect cozy fall dinner that is just screaming to be served over creamy mashed potatoes!
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Not Your Average Frozen Dinner Salisbury Steak
Listen, Salisbury steak may not be the sexiest dinner I’ve ever made, but there’s something undeniably good about a plate of tender, gravy-smothered beef and creamy mashed potatoes. My version gets a little extra attention where it counts: grated onion keeps the steaks juicy, a hard sear builds plenty of flavor in the pan, and a splash of Madeira turns a simple mushroom gravy into something rich and deeply savory.
At its core, Salisbury steak combines seasoned ground beef patties with a rich brown gravy, usually loaded with mushrooms and onions. But if you first met Salisbury steak in a frozen TV dinner, you probably remember something far less appealing: questionable beef, rubbery mushrooms, and a whole lot of salty brown gravy.
My homemade version gives Salisbury steak the treatment it deserves. I start with grass-fed ground beef and grate the onion directly into the mixture, which adds moisture and keeps the patties tender and juicy. Worcestershire, steak seasoning, and breadcrumbs bring plenty of savory flavor before I sear the patties until they develop a deep brown crust.
Then I use all those flavorful browned bits left in the pan to build the mushroom gravy. Shallots, garlic, beef stock, and a generous splash of Madeira create a rich, savory sauce that tastes miles better than anything from a packet. The steaks finish cooking right in the gravy, where they soak up even more flavor as the sauce thickens around them. Spoon everything over creamy mashed potatoes and you’ve got nostalgic comfort food that leaves the frozen dinner version firmly in the past.
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Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Ground beef. I am a big fan of using grass fed ground beef! It balances really great flavor with a moderate fat content (remember, fat=flavor and moisture). You can truly swap in any ground beef product here though.
- Breadcrumbs. I prefer panko, but any breadcrumb will work here.
- Mushrooms. Cremini mushrooms are my favorite for creating flavor in a sauce!
- Onion. The sweetness in yellow onions helps balance the flavor in the meat and the sauce, but any onion works.
- Worcestershire sauce. Make sure to never skip the Worcestershire! It adds all the umami flavor.
- Dijon. Another flavor booster that I’m very partial to! I use dijon to add flavor to the salisbury steak and the mushroom gravy.
- Montreal steak seasoning. I love the flavor this adds but any steak seasoning works here!
- Beef broth. Go for the good stuff, or in a pinch I’ll use a rich beef bouillon pasted mixed with hot water.
How to Make Homemade Salisbury Steak
- Mix and shape the salisbury steaks. You’re basically mixing up a hamburger mix! You’ll start with the breadcrumbs, onion, and eggs and then mix in the ground beef, dijon, Worcestershire, steak seasoning, and salt and pepper. Then, form the patties into ovals before throwing them on a baking sheet to chill. A little extra time in the fridge helps them set and makes them easier to sear!
Jenny’s Tip: I like to mix any ground beef mixture by hand! It makes it easier to get all the ingredients evenly incorporated without over-mixing the meat which can make the beef tough.
- Sear the beef patties. Choose a large enough skillet to accomodate the beef patties because we’re going to build the whole meal in one pan! Heat a bit of oil over medium heat and sear the patties until they’re browned on both sides.
- Saute the mushrooms and onions. This is where we build a lot of flavor in the pan gravy! The onions and mushrooms will pick up the fond left behind from searing the salisbury steaks as they cook down. Once the onions and mushrooms are browned, stir in the garlic. I like to add it at the end to keep it from burning!
- Finish the pan gravy. Once all your mushrooms, onions, and garlic are cooked down you’ll sprinkle in some flour which will help thicken the gravy. Beef stock, dijon, Worcestershire, and a bit of madeira turn this boring brown gravy into something spectacular! The beef patties will finish cooking in the gravy and absorb some of that flavor.
What to Serve on the Side
For me, Salisbury steak practically demands a pile of creamy mashed potatoes to catch all that mushroom gravy, but you have plenty of options for rounding out the plate. My easy buttermilk spaetzle would be especially good here—the little dumplings are perfect for soaking up the Madeira gravy, and the brown butter and lemon add some brightness to such a rich meal.
For something green, serve it with roasted or sautéed green beans, buttered peas, or a simple salad with a punchy vinaigrette. You could also lean all the way into cozy comfort food and add a batch of buttery dinner rolls for swiping up every last bit of gravy. This is not the dinner for leaving sauce behind!
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Ground Beef Weeknight Dinner Recipes
Easy Ground Beef & Broccoli
Classic Ground Beef Chili
Beef Enchilada Skillet
Beef Stroganoff Meatballs
Colcannon Shepherds Pie
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Homemade Salisbury Steak with Mushroom Gravy
Ingredients
Salisbury Steak
- 1 tablespoon olive oil
- 1/2 small yellow onion
- 2/3 cup panko breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon dijon mustard
- 2 garlic cloves, grated
- 1 1/2 lbs ground beef (85/15 grass fed is best)
- 1 teaspoon worcestershire sauce
- 2 teaspoons Montreal steak seasoning
- 2 tablespoons finely minced parsley leaves
- Kosher salt and freshly ground pepper
Mushroom Gravy Pan Sauce
- 3 tablespoons unsalted butter
- 1/2 yellow onion, thinly sliced
- 8 oz cremini mushrooms, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 tablespoons flour
- 1 1/2 cups beef stock
- 2 tablespoons madeira or cooking sherry, optional
- 2 teaspoons dijon
- 2 teaspoons worcestershire sauce
- Minced parsley, for topping
Instructions
- Make the salisbury steaks. Use a box grater to grate the onion into a large mixing bowl. Add in the panko breadcrumbs, egg, and dijon and stir well. Let the mixture sit for 5 minutes. Add in the ground beef, grated garlic, worcestershire, steak seasoning, minced parsley, and 1 teaspoon of kosher salt and 1/2 teaspoon freshly ground black pepper. Use your hands to mix thoroughly until everything is well combined.
- Shape the steaks. Divide the beef mixture into 6 equal portions and shape them into flat ovals. Transfer them to a parchment lined baking sheet and refrigerate for 15 minutes.
- Sear the steaks. Preheat a heavy-bottomed skillet or braiser over medium heat for 5 minutes. Add the oil and, working in batches, sear the patties for 3-4 minutes per side, until browned. Transfer them to a plate when finished.
- Saute the mushrooms and onions. Add the butter to the skillet and once it’s melted and foamy, add the thinly sliced onions and stir well to coat. Cook for 3-4 minutes, stirring occasionally, until the onions start to soften. Add in the mushrooms and season them with a bit of salt and pepper. Cook until the mushrooms have browned and released most of their liquid. Add the garlic and cook for another minute.
- Make the gravy. Sprinkle the flour over the mushrooms and onions and cook for 2 minutes, stirring constantly, to cook out the raw flour flavor. Stir in the beef stock, madeira (if using), and dijon mustard and bring to a simmer. Stir in the worcestershire sauce and season the gravy to taste with salt and pepper. Simmer until the gravy is thickened, then nestle the beef patties in the gravy with any juices from the plate. Simmer on low heat for 10 minutes, until the patties are warmed through. Sprinkle the parsley over the top and serve right away.
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