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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 and delivers classic comfort food beef in about 45 minutes.
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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
  

Salisbury steak
  • 1.5 lb ground beef
  • 0.3333333333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
Mushroom gravy
  • 2 tbsp butter
  • 1 onion
  • 8 oz mushrooms
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Form the patties
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly incorporated, then divide into 4 equal portions. Shape each portion into an oval patty about 3/4 inch thick.
Sear the patties
  1. Heat a skillet over medium-high heat and sear the patties for 3–4 minutes per side until browned. Remove patties and set aside while you make the gravy.
Cook the mushrooms and onions
  1. In the same pan, melt butter and cook the sliced onion and mushrooms for 6–7 minutes until golden. Stir occasionally so the browned bits on the bottom incorporate into the flavor.
Build the gravy
  1. Sprinkle flour over the onion-mushroom mixture and cook for 1 minute to remove the raw flour taste. Whisk in beef broth, Worcestershire sauce, and Dijon mustard until smooth.
Simmer until fork-tender
  1. Simmer the gravy for 3–4 minutes until it thickens, then return the patties to the pan. Cover and cook for 10–12 minutes until the patties are cooked through, with bubbling gravy around the edges.
Serve
  1. Garnish the Salisbury steak with fresh thyme and serve over mashed potatoes. Spoon the mushroom gravy over the top so the patties are coated and glossy.

Notes

For the best crust, avoid moving the patties while they sear—look for deep browning before flipping. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently until hot throughout (microwave or stovetop). Freezing is not recommended because the texture of the patties and gravy can soften after thawing; for a dietary swap, use gluten-free breadcrumbs and flour to keep it gluten-free.