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Salisbury Steak

Salisbury steak with gravy features oval ground beef patties with a golden seared crust, then simmered until fork-tender in a silky dark mushroom and onion gravy. This easy hamburger steak with gravy comes together fast for a comforting quick beef dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

patties
  • 1.5 lb ground beef
  • 0.3333333333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
gravy
  • 2 tbsp butter
  • 1 onion large, sliced
  • 8 oz mushrooms sliced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Form the Salisbury steak patties
  1. Mix ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly combined. Shape into 4 oval patties about 3/4 inch thick.
  2. Sear patties in a skillet over medium-high heat for 3–4 minutes per side until browned. Remove and set aside.
Make the mushroom and onion gravy
  1. Melt butter in the same pan, then cook onion and mushrooms over medium heat for 6–7 minutes until golden. Stir occasionally for even browning.
  2. Sprinkle flour over the onion-mushroom mixture and cook for 1 minute. Whisk in beef broth, Worcestershire sauce, and Dijon mustard until smooth.
  3. Simmer the gravy for 3–4 minutes until thickened. Return patties to the pan, cover, and cook for 10–12 minutes until cooked through.
Serve
  1. Garnish with fresh thyme and serve hot over mashed potatoes. Make sure each patty is coated with the dark mushroom gravy.

Notes

Pro tip: When searing, leave patties undisturbed until they release easily—this helps a crisp, browned crust that won’t break during gravy simmering. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth or water. Freeze yes—freeze cooked patties and gravy in an airtight container up to 2 months, thaw overnight in the fridge and reheat on low. For a lower-carb swap, replace breadcrumbs with almond flour (or finely ground pork rinds for a close texture) and season as written.