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Easy Homemade Salisbury Steak
This easy Salisbury steak recipe features tender ground beef patties simmered in a rich mushroom gravy, all made in one skillet in about 30 minutes. It’s a cozy comfort food dinner that’s hearty, flavorful, and perfect served over mashed potatoes.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Instructions
- 01
In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined. Make sure not to overmix.
- 02
Shape the mixture into 4 equal oval patties, about ¾-inch thick.
- 03
In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.
- 04
Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
- 05
Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
- 06
Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
- 07
Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160°F.)
- 08
Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.
Nutrition
per serving · 1 steak with gravy
- Calories
- 317
- Protein
- 30g
- Carbs
- 11g
- Fat
- 17g
- Fiber
- 1g
- Sugar
- 3g
- Sat. fat
- 7g
- Sodium
- 971mg
- Cholesterol
- 138mg
Variations & swaps
Variations
- Try making Salisbury meatballs instead of patties for a fun twist on the classic. The same rich mushroom gravy works perfectly with smaller meatballs served over mashed potatoes or egg noodles.
- Swap the ground beef for ground turkey if you want a lighter version. Since turkey is leaner, I recommend using dark meat ground turkey if possible and being careful not to overcook the patties so they stay tender.
- Chicken stock can be used instead of beef stock in a pinch, but the gravy will taste a little lighter and less rich. I like adding an extra splash of Worcestershire sauce if I use chicken stock to help build back some savory flavor.
- Skip the mushrooms if needed and add extra onions instead. A lot of readers prefer the onion gravy version, especially for picky eaters.
- Add a splash of heavy cream at the end for a slightly creamier gravy.
- Some readers love serving this over buttered egg noodles instead of mashed potatoes because the noodles soak up all the extra gravy really well.
- For even more flavor, add a little fresh thyme or garlic to the gravy while it simmers.
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