Name: One of the Very Best Salisbury Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb lean ground beef; ¼ cup panko or plain breadcrumbs; 1 large egg, beaten; 2 Tbsp ketchup; 1 tsp Dijon mustard or 2 tsp mustard powder; 1 tsp Worcestershire sauce; ½ tsp dried oregano or onion powder; Salt & pepper, to taste; 1 Tbsp olive oil or cooking oil; 6–8 oz sliced mushrooms (cremini or button); 2 Tbsp unsalted butter; 2 Tbsp all-purpose flour; 1½–2 cups beef broth; 1 Tbsp ketchup (extra); 1 tsp Worcestershire sauce (extra)

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I’ve perfected this Salisbury Steak recipe to deliver juicy, flavorful beef patties smothered in luscious mushroom gravy—a comforting classic that never disappoints.

Why You’ll Love This Recipe

I love how it transforms humble ground beef into a nostalgic favorite, with a rich gravy that’ll make me swoon. It comes together in about 30 minutes, uses everyday ingredients, and the flavors only get better if I prep ahead. Plus, leftovers are stellar—perfect for busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
¼ cup panko or plain breadcrumbs
1 large egg, beaten
2 Tbsp ketchup
1 tsp Dijon mustard (or 2 tsp mustard powder)
1 tsp Worcestershire sauce
½ tsp dried oregano or onion powder
Salt & pepper, to taste
1 Tbsp olive oil or cooking oil
6–8 oz sliced mushrooms (cremini or button)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1½–2 cups beef broth
1 Tbsp ketchup (extra)
1 tsp Worcestershire sauce (extra)

directions

In a bowl, I mix the beef, breadcrumbs, beaten egg, ketchup, mustard, Worcestershire, oregano, salt, and pepper until just combined.
I shape the mixture into 4 oval patties, about ¾″ thick.
I heat oil in a skillet over medium–high. I brown the patties for about 3–4 minutes per side, then transfer them to a plate.
In the same skillet, I melt butter and sauté mushrooms until golden, about 5 minutes, stirring occasionally.
I sprinkle flour over the mushrooms and whisk for 1 minute.
I pour in beef broth, add extra ketchup and Worcestershire, and whisk until the gravy is smooth and thickened.
I nestle the patties into the gravy, cover, reduce heat to medium-low, and simmer for 10 minutes or until the internal temperature reaches 160°F.
I serve it hot over mashed potatoes, noodles, or rice.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap ground beef with ground turkey or a mix of beef and pork.
I stir in diced onions or caramelized onions with the mushrooms.
I add garlic with mushrooms for deeper flavor.
I use cream of mushroom soup for a creamier gravy.
I prep patties ahead—form and refrigerate up to 4 hours before cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm them in a skillet with a splash of broth or in the microwave. I also freeze cooked patties in gravy for up to 3 months—thaw overnight and reheat over low heat.

FAQs

How can I prevent the patties from falling apart?

I use both an egg and breadcrumbs to bind the mixture. I also avoid overmixing so the patties hold together better.

Can I make this gluten-free?

Yes—I use gluten-free breadcrumbs and flour, or thicken the gravy with a cornstarch slurry instead.

Is there a lighter version of this dish?

Definitely—I make it lighter by using lean ground turkey and low-sodium broth, and I skip the butter if needed.

Can I skip the mushrooms?

I can skip them, though they add great flavor. If I want a simple gravy, I just cook some onions instead.

What temperature should the patties reach when done?

I cook until the internal temperature reaches 160°F to ensure the patties are fully cooked and safe.

Conclusion

I love how this recipe brings comfort and nostalgia to the table in just half an hour. It’s rich, satisfying, and endlessly adaptable. Once I tried it, it quickly became a regular in my dinner rotation.