Ah, Salisbury steak—old-school comfort food done right. Juicy beef patties smothered in rich mushroom gravy? Always a win. Here’s a classic, from-scratch version that’s simple and super satisfying.
Ingredients (Serves 4)
For the patties:
- 1 lb (450 g) ground beef (80/20 works best)
- 1/3 cup breadcrumbs
- 1 egg
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp oil
For the gravy:
- 2 tbsp butter
- 1 small onion, sliced
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Make the patties
In a bowl, mix ground beef, breadcrumbs, egg, ketchup, Worcestershire, garlic powder, salt, and pepper.
Form into 4 oval patties. - Brown the patties
Heat oil in a large skillet over medium-high heat.
Cook patties 3–4 minutes per side until browned.
Remove and set aside (they’ll finish cooking in the gravy). - Cook the gravy base
In the same skillet, melt butter.
Add onions and mushrooms; sauté 5–7 minutes until soft and browned. - Make the gravy
Sprinkle flour over the mushrooms and stir for 1 minute.
Slowly whisk in beef broth and Worcestershire sauce.
Simmer until thickened. - Finish cooking
Return patties to the skillet.
Spoon gravy over them, reduce heat to low, cover, and simmer 10–15 minutes until cooked through. - Serve
Serve hot with mashed potatoes, rice, or egg noodles.
✅ Tips for the best Salisbury steak
- Don’t overmix the beef—keeps the patties tender
- If gravy gets too thick, add a splash of broth
- For extra richness, add a tablespoon of sour cream at the end
If you want, I can give you:
- a 30-minute one-pan version
- a slow-cooker Salisbury steak
- or a budget-friendly freezer meal version
Just tell me which one 👌
