Smothered Salisbury Steak
Salisbury steak patties browned in a skillet, then simmered in a rich onion-mushroom gravy. A ground beef dinner ready in about 45 minutes, no oven required.
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Salisbury Steak is proof that ground beef doesn’t need to be shaped into a loaf to feel like a real dinner. Seasoned beef patties get browned in a hot skillet, then simmered right in a gravy of onions, mushrooms, and beef broth until they’re tender enough to cut with a fork.
The patties hold together because of a simple binder: breadcrumbs and egg mixed into the beef before it’s shaped. That same trick that keeps meatloaf from crumbling works here, just formed into flatter, faster-cooking patties instead of one big loaf.
Browning the patties before they go into the gravy matters more than it looks like it should. That sear locks in a crust so the patties don’t fall apart during the simmer, and the browned bits left behind in the pan become the backbone of the gravy’s flavor.
Why You’ll Love This Recipe
- A skillet dinner, no oven. Everything happens on the stovetop from start to finish, about 45 minutes total.
- Gravy built right in the pan. Onions, mushrooms, and the browned bits from the patties turn into a rich gravy with nothing store-bought.
- Different from meatloaf. Same tender ground beef base, but shaped into patties that cook in a fraction of the time.
- Freezes well. Patties and gravy hold up in the freezer for nights you don’t want to cook at all.
Salisbury Steak Ingredients
A splash of Dijon and ketchup in the gravy is a small step that gives it real depth, instead of tasting like plain brown gravy.
- 1 1/2 lbs ground beef
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp milk
- 2 tsp Worcestershire sauce, divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- Mashed potatoes, for serving
Recipe Variations
- Swap the mushrooms for extra sliced onion if anyone at your table is picky about mushrooms.
- Use ground turkey instead of beef for a lighter version, just cook the patties to 165°F instead of 160°F.
- Stir a splash of heavy cream into the finished gravy for a richer, slightly softer sauce.
How to Make Salisbury Steak
- Mix and shape the patties: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, 1 tsp Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix gently and shape into 6 oval patties.
- Brown the patties: Heat the oil in a large skillet over medium-high heat. Brown the patties 3-4 minutes per side, then remove them to a plate (they won’t be fully cooked through yet).
- Cook the onion and mushrooms: Reduce the heat to medium and melt the butter in the same skillet. Add the onion and mushrooms and cook, stirring occasionally, until softened and browned, about 6-8 minutes.
- Build the gravy: Sprinkle the flour over the onion mixture and stir to coat. Cook 1 minute, then gradually whisk in the beef broth, remaining 1 tsp Worcestershire sauce, ketchup, and Dijon. Simmer until thickened, 3-4 minutes.
- Simmer the patties in the gravy: Return the patties to the skillet and spoon the gravy over the top. Cover and simmer 12-15 minutes, until the patties reach 160°F.
- Serve: Spoon the patties and gravy over mashed potatoes.
Recipe FAQs
How Is Salisbury Steak Different from Meatloaf?
They use almost the same seasoned beef mixture, but Salisbury steak is shaped into individual patties and cooked in a skillet with gravy, while meatloaf is baked whole in the oven with a glaze on top.
Can I Use Ground Turkey Instead of Beef?
Yes, though the patties will be a little leaner and more delicate to flip. Handle them gently and make sure they still reach 165°F, since ground turkey needs a higher safe temperature than beef.
Can I Make This Ahead of Time?
Yes. Brown the patties and refrigerate them up to 2 days ahead, then make the gravy fresh and simmer the patties in it to finish.
Can I Freeze Salisbury Steak?
Yes, patties and gravy both freeze well together in a freezer-safe container for up to 3 months.
What Should I Serve This With, and Can I Double It?
Mashed potatoes are the classic pairing, plus a simple green vegetable like green beans. It doubles easily, just brown the patties in two batches so the skillet isn’t crowded.
Cooking Tips
- Don’t overwork the meat mixture. Mix just until combined so the patties stay tender instead of turning dense.
- Make a shallow dent in the center of each patty with your thumb before cooking. Patties tend to puff up in the middle as they cook, and the dent keeps them flat.
- Slice the mushrooms evenly so they cook at the same rate and don’t turn rubbery in spots.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: Freeze patties and gravy together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm gently in a skillet over low heat, or in the microwave in 30-second bursts, stirring the gravy so it heats evenly.
How to Serve Salisbury Steak
Mashed potatoes are the traditional pairing, and steamed green beans or peas round out the plate. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Salisbury Steak gets a real dinner on the table in under an hour, gravy included, using nothing you can’t find at a regular grocery store.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Salisbury Steak
Equipment
Ingredients
- 1 1/2 lbs ground beef
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp milk
- 2 tsp Worcestershire sauce divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 small onion sliced
- 8 oz mushrooms sliced
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- mashed potatoes for serving
Instructions
- Mix and shape the patties: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, 1 tsp Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix gently and shape into 6 oval patties.
- Brown the patties: Heat the oil in a large skillet over medium-high heat. Brown the patties 3-4 minutes per side, then remove them to a plate (they won’t be fully cooked through yet).
- Cook the onion and mushrooms: Reduce the heat to medium and melt the butter in the same skillet. Add the onion and mushrooms and cook, stirring occasionally, until softened and browned, about 6-8 minutes.
- Build the gravy: Sprinkle the flour over the onion mixture and stir to coat. Cook 1 minute, then gradually whisk in the beef broth, remaining 1 tsp Worcestershire sauce, ketchup, and Dijon. Simmer until thickened, 3-4 minutes.
- Simmer the patties in the gravy: Return the patties to the skillet and spoon the gravy over the top. Cover and simmer 12-15 minutes, until the patties reach 160°F.
- Serve: Spoon the patties and gravy over mashed potatoes.
