Salisbury Steak (with Mushroom Gravy!)

Salisbury Steak is a simple family recipe that you can serve with mushroom gravy and mashed potatoes. It freezes well and can even be prepared ahead of time.


Salisbury Steak

  • 3 tablespoons olive oil, separated
  • ½ cup yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 large egg, whisked
  • 1/3 cup milk
  • 1 teaspoon yellow mustard
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup italain breadcrumbs , can sub ½ cup panko
  • 1 lb. ground beef, 80% lean


  • 1 tablespoon olive oil
  • ½ cup onion, finely diced
  • 1 tablespoon unsalted butter
  • 8 oz. white button mushrooms, sliced
  • 2 ½ cups beef broth
  • 1 beef bouillon
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons Worcestershire sauce
  • 1/4 cup cold water + 3 tablespoons cornstarch, *see note 1Note


  • PRO TIP: To help the Salisbury steak together, refrigerate them for 15 minutes after you’ve formed them.

Form Steaks

  • Heat 1 Tablespoon olive oil over medium heat. Sauté the onions and garlic for 5 minutes. Remove and let cool. This is optional but it makes them more subtle in texture and flavor which is ideal in Salisbury steak, especially for picky eaters.
  • Whisk together the egg, milk, mustard, ketchup, Worcestershire sauce, ½ tsp oregano, 1 tsp salt, and ¼ tsp pepper. Add the breadcrumbs and stir to form a paste. Stir in the cooked onions/garlic. This is called a panade, it makes the Salisbury steak juicy and flavorful.
  • Add the ground beef and panade to a large bowl. Use your hands to mix until just combined, don’t overmix or the meat will become tough.
  • Form into 4 oval steaks.

Brown Steaks in Skillet

  • Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Brown 2 steaks at a time on each side for 1 minute, remove and set aside. Middle will be uncooked.

Prepare Gravy

  • Heat 1 TBS olive oil over medium heat. Sauté onions for about 5 minutes. Add 1 TBS of butter along with the mushrooms and cook until golden, about 5 more minutes.
  • Add the beef broth, beef bouillon, 1 tsp onion powder, ½ tsp garlic powder, and Worcestershire sauce.
  • Bring the gravy to a boil. Combine 3 TBS cornstarch + ¼ cup COLD water. Slowly whisk in the cornstarch mixture until desired level of thickness is obtained. Whisk continuously as you add it, you may not need to add it all. Decrease heat to medium.

Finish the Meal

  • Add the Salisbury Steak back to the pot. Cover and cook for about 10-15 minutes. Remove from heat, it’s done when the internal temperature reaches 160 degrees.


Note 1:

  • To thicken the gravy with a roux (butter + flour), instead of a slurry, (cornstarch + water), melt 2 Tablespoons of butter in the pan after you soften the onions/mushrooms.
  • Whisk in 2 Tablespoons of flour. Continue whisking for 1 minute to cook off the raw flour taste.
  • Slowly add the beef broth, whisking continuously as you do so.
  • Add the seasonings, bring to a boil, and reduce to a simmer. Add the Steaks back to the pan. Cover and cook for 10-15 minutes.


Calories: 444kcal, Carbohydrates: 22g, Protein: 32g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 1442mg, Potassium: 834mg, Fiber: 2g, Sugar: 5g, Vitamin A: 215IU, Vitamin C: 6mg, Calcium: 93mg, Iron: 5mg