Salisbury steak is one of those timeless dishes that delivers big on comfort. It’s hearty, flavorful, and smothered in a rich brown gravy that ties everything together. Though it sounds fancy, Salisbury steak is actually simple to make and has earned its spot as a weeknight favorite and diner staple.
At its core, Salisbury steak is seasoned ground beef formed into oval-shaped patties. Think of it as a cousin to the hamburger, but dressed up for dinner. The meat is usually mixed with breadcrumbs, onions, and seasonings, giving it a more tender, meatloaf-like texture. It’s pan-seared to develop that perfect crust, then finished in a savory gravy that soaks into every bite.
The gravy is what sets this dish apart. Made with onions, beef broth, and a little flour or cornstarch for thickening, it’s smooth, rich, and full of depth. Some versions add mushrooms for an earthy twist, while others keep it classic and simple. No matter how it’s made, the gravy is the ultimate comfort element, perfect for spooning over mashed potatoes or rice.
Salisbury steak is a dish that feels satisfying without being complicated. It’s quick enough for a weeknight but cozy enough to serve on a Sunday. It also reheats well, making it a great option for meal prep or leftovers that actually taste better the next day.
While the dish has roots going back to the 1800s, it gained popularity as a staple of American diners and homestyle cooking. It’s easy to see why, it’s budget-friendly, filling, and hits all the right savory notes. You don’t need fancy ingredients or long hours in the kitchen to make it, just a few simple steps and a good skillet.
Salisbury steak proves that comfort food doesn’t need to be complicated. With tender beef patties and rich gravy, it’s a crowd-pleasing dish that brings warmth and flavor to any table.
Ingredients
- 1 lb ground beef Preferably 80% lean
- 1/4 cup bread crumbs Preferably seasoned
- 1 egg Lightly beaten
- 1 onion small, Finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper Freshly ground
- 1 tbsp Worcestershire sauce
- 2 cup beef broth Low sodium
- 1 cup mushrooms Sliced
- 1 tbsp cornstarch Mixed with 2 tablespoons water to form a slurry
Instructions
- In a large bowl, combine the ground beef, bread crumbs, egg, onion, salt, black pepper, and Worcestershire sauce. Mix until well combined.
- Form the mixture into 4 oval patties.
- In a skillet over medium-high heat, brown the patties on both sides. Remove and set aside.
- In the same skillet, add the mushrooms and cook until softened.
- Add the beef broth and bring to a simmer. Return the patties to the skillet.
- Cover and cook for 20 minutes, or until the patties are cooked through.
- Remove the patties again, and stir the cornstarch slurry into the skillet. Cook until the sauce thickens.
- Serve the Salisbury Steaks topped with the mushroom gravy.
Nutrition
Eh, it was fine. Not my favorite. What’s the point of all these ingredients?
Simple and delicious. Also, brown-first then simmer is the way to go. Mine held together well.
I tried this and it didn’t taste good 🙁
This is just like my grandma used to make! So delicious!
That’s awesome! My grandma’s recipes are the best, just like this one. Gonna try it this weekend.
This was delicious! The mushroom gravy was a hit with my family.
I’m skeptical about the bread crumbs. Mine didn’t bind well and the patties kinda fell apart. Maybe my egg was small?
Yeah, bread crumbs can be finicky. If they’re not binding, I’d try adding the egg or even 1-2 extra tbsp crumbs—also make sure the mixture isn’t too wet. Did you measure the crumbs by cup? Those can vary a lot.
Honestly, it was kinda bland. I thought it would have more flavor. I added garlic powder, helped a little.
This is way better than frozen Salisbury steak. Also, I like that it doesn’t require a ton of ingredients.
The Worcestershire + broth combo tastes super savory. I’m not usually a gravy person but this converted me.
Worcestershire sauce? Sounds fancy but I’m not sure if I have any. Can I skip it?
I think 20 minutes covered is too long? Mine turned kind of tough. Still ate it, but I’d maybe check earlier.
I feel you—20 minutes can definitely overcook if your patties are on the thin side or the heat runs hot. Mine usually only need like 12–15 minutes after simmering. I check with a thermometer (165°F) and pull it as soon as it hits.
Looks good but I hate mushrooms. Can I swap for something else? Like celery? Or will it ruin the gravy?
I’d be cautious with celery only. It’s more crunchy/strong than mushrooms, so you may want to use less celery (or add a little onion/garlic) and cook it down longer before adding broth. Otherwise the gravy can taste a bit “vegetable-y.”
Yep—celery should work! Since mushrooms bring moisture and a bit of flavor/texture, sauté the celery a few minutes first so it softens, then proceed with the broth and slurry like usual. Might taste slightly different, but it won’t “ruin” the gravy.
Made this tonight—so cozy. The mushroom gravy is legit. I used 85% lean beef and still turned out juicy. Thanks for the simple steps!
I like that it’s not fussy. My patties browned fast though, so I lowered the heat a bit. Sauce thickened nicely with the cornstarch slurry.
I did this once and mine was kinda salty? I used regular beef broth though. Also I think 20 minutes was too long for my patties—next time I’ll check earlier.
Totally agree—mine never turns out “fussy.” Good call on lowering the heat; I’ve had patties brown before they cook through too. The slurry thickening like that is the best part 😋
This is giving diner food vibes. The patties are easy to shape even though I had to add a tiny splash of broth to the mixture because it felt dry.
Totally get the diner vibes—nice description! I’ve found adding a splash of broth (like you did) helps a lot if the crumbs soak up more moisture than expected. Next time you could also try slightly less bread crumbs or chop the onion a bit finer for better binding. How did your gravy come out?
Why does it say low sodium beef broth? I used regular and it tasted fine—maybe the author is too worried. Still great flavor.
I thought it was like meatloaf but it wasn’t! Still good tho.
This was so good! I didn’t have mushrooms, but it was still tasty. Definitely a keeper!
Not bad, but mine turned out a bit salty even with low-sodium broth. Next time I’ll reduce the salt or use less Worcestershire.
Good call—Worcestershire can definitely sneak in extra sodium. Next time I’d start with half the amount and taste the broth/gravy as it simmers.
Super easy to make! Will definitely add this to my dinner rotation.
The 2 cups broth seems like a lot—mine reduced too much and got kinda thick early. Maybe I simmered too hard.
Yeah 2 cups broth can definitely feel like a lot—mine did that too if I keep it at too high a simmer. I’d try a gentler simmer and keep an eye on the reduction so it doesn’t get syrupy early.
My grandma always made Salisbury steak from scratch, and this recipe is not the same!! But it’s okay, I guess. Just different.
I don’t get the hype. 20 minutes simmering seems like it could dry out the beef, and the gravy is just broth + mushrooms + cornstarch (pretty basic).
I get where you’re coming from, but 20 minutes covered in a simmering sauce shouldn’t really dry out 80% lean beef—especially once the patties are already browned. The gravy thickness step helps keep everything juicy.
Not bad, but mine turned out a bit dry. I think I overcooked them at step 6. Next time I’ll check earlier and keep the heat lower.
Where did the recipe go wrong? Mine was really tough. 2 stars for effort.
I love this recipe! It’s quick and my kids loved it too. Highly recommend!
yummy
This looks incredible! I love Salisbury steak, especially with mushroom gravy. Definitely trying this recipe!
Easy and delicious. Even my picky kid ate it. Will cook again for sure!
Love hearing that! If your picky kid went for seconds, that’s basically the highest compliment 😄 What did you serve it with—mashed potatoes or something else?
I didn’t use mushrooms, so it was kinda bland.
Bland? But mushrooms are just one ingredient! Try spices! But I get you, they do add some flavor. 🙄
You might want to try adding some garlic or herbs next time. It really boosts the flavor without mushrooms!
Wow, was really wishing it wasn’t so mushy. Didn’t like the texture.
I followed this step by step and it turned out perfect. My family loved it! Thank you for sharing!
This was the best Salisbury steak I’ve ever had! My family loved it, and I’ll definitely be making it again.
I dont know about Salisbury steak, but this gravy saved it. My husband liked it, so yeah 😂
The instructions are clear, but I wish it told the internal temp (like 160°F). I’m paranoid and always overcook ground beef.
Made this tonight and it came out super comforting. The mushroom gravy is where it’s at—rich without being too heavy. I used 85% lean and it still stayed juicy.
Love hearing this! The mushroom gravy really is the star—glad it stayed rich without getting heavy. 👍 Also nice call on the 85% lean, those patties can still come out juicy if you don’t overcook them.
Not gonna lie, my sauce got lumpy because I whisked the cornstarch slurry too late. Next time I’ll stir faster. Flavor was solid.
This is nice but my gravy come out lumpy… maybe I didnt mix the cornstarch right. Still tasted ok. 2.5/5? lol
The Worcestershire + mushrooms combo is legit. I’d maybe add a tiny pinch of garlic next time, but this is already solid.
Made this tonight—so cozy. The mushroom gravy came out perfect thickness and the Worcestershire really gives it that “diner” flavor.
Yes! Totally agree about the Worcestershire—that diner vibe is real. I usually simmer the gravy a couple extra minutes too, but this sounds spot on.
Hmm Worcestershire in the meat? Never tried that. I do love mushroom gravy though—mine is usually too thin, so that cornstarch slurry tip helps.
Salisbury steak? More like blah-sbury steak. Never making again.
I forgot to slice the mushrooms evenly so some were like… little bits and some were big slices. Still tasted great. Sauce thickened nicely once I stirred the slurry in.
Honestly that sounds normal—mushrooms do whatever they want 😅 As long as the gravy thickened after the slurry, you nailed the main part. I usually just slice ‘close enough’ too.
Meh. Idk why people rave about this. It’s just meat and gravy. Not for me.
I don’t know about this recipe… it seems a bit too easy. Is it really gonna taste good? Guess I’ll try but won’t get my hopes up.
Pretty good overall. I’d tweak it by adding a little garlic (just a pinch) and maybe Worcestershire at the end too. Sauce thickened nicely though.
Does ‘2 cup beef broth low sodium’ mean 2 cups total? I added one extra splash ‘just cuz’ and it was fine, but I’m still confused. 😅
What if I don’t have beef broth? Can I use water? Got no broth here.
I followed it mostly, but my patties stayed a little soft after 20 minutes. I think my patties were thicker than yours. Flavor was still good.
Tasty with mushrooms but I used chicken broth by accident. Still delicious! Will try it as intended next time!
Tastes like my mom’s cooking! Kinda nostalgic, ya know?
Really? I found it kinda bland. Thought it needed more spices or something.
I know what you mean! Reminds me of family dinners. This recipe is a keeper!
I love how you mix everything! But can I sub turkey for beef?
You can definitely use turkey instead of beef! Just make sure to adjust the cooking time if needed, turkey tends to cook faster. Enjoy!
Salisbury steak isn’t even a real thing… 😒 Meat and gravy, who cares!
The ingredients list is clear, but “2 cup beef broth” felt like a lot until it simmered down. Next time I’ll maybe use 1.5 cups—unless people like it extra soupy.
This was soooo good! My family loved it. 5 stars!
I’m skeptical about 1/4 cup breadcrumbs for 1 lb beef—felt like a lot. Still ate it, but the texture was more ‘meaty meatloaf’ than steak vibes.
I made these exactly as written and wow—comfort food at its best. The mushroom gravy came out silky and flavorful.
Not bad, but the bread crumbs felt a bit dry to me. I think I’ll use more egg or a splash more broth in the mix next time.
Totally agree—mine got a little dry too when I used the same crumb amount. Adding a little extra egg or even a splash more broth sounds spot-on.
I haven’t had that issue, but I do use “fresh-ish” crumbs and I don’t pack them down. If yours felt dry, you might also want to let the mixture sit 5 minutes before forming patties—helps hydrate.
I don’t understand why you only cook 20 minutes covered. My patties took longer since my skillet ran hot. If you’re using thick patties, keep an eye on them.
That’s a totally fair point. 20 minutes covered is based on thinner patties and a steadier medium heat—if your skillet runs hot or the patties are thicker, they’ll absolutely need more time. I’ll add a note to go by internal doneness and to adjust the simmer time.
I was skeptical about the bread crumbs ratio, but it actually held together well. Easy weeknight meal.
My patties fell apart when I flipped them 😅 I think I overmixed and maybe my skillet wasn’t hot enough. Tasted good anyway.
Totally get that—if the skillet wasn’t hot enough (or if you mixed a bit too vigorously), the patties can get loose and break when you flip. Next time I’d try mixing just until everything’s combined and letting the patties firm up for 5–10 minutes before cooking.
I used turkey instead of beef and it came out great! Healthy swap.
The Worcestershire sauce is a must. It gives it that “diner” vibe. I added a pinch of garlic powder and it tasted even better.
Good flavor, but my patties took closer to 25 minutes to cook through. Still totally worth it though.
I had no beef broth so I used chicken. Not sure if that’s right but it was ok. Not my fav though.
Made this tonight and it was honestly comfort food perfection. The mushroom gravy came out rich and thick—exactly how I like it.
Not sure about the breadcrumb amount—mine felt a bit dry when forming the patties. Maybe my egg was smaller? Still tasty though.
I don’t get why everyone loves this. Mine came out chewy like rubber bands! Maybe my beef was bad? Who knows. 🤷♂️
Good stuff. 👌
I’m skeptical about the cornstarch slurry—mine got a little lumpy. Whisk it in longer and it’ll be fine.
Five stars. Also I accidentally cooked the onions with the mushrooms instead of mixing them in… still tasted good lol.
Five stars indeed 😄 And honestly, cooking onions with the mushrooms first probably made the gravy even better. Love the “oops but it worked” energy.
Made these tonight—comfort food perfection. The mushroom gravy thickened exactly how I wanted and the Worcestershire really boosts the flavor.
Salisbury? Is this a fancy word? LOL, it’s just a burger! But I liked it!
Made this tonight and it came out super comforting. The mushroom gravy is the star—so much better than packaged stuff. 20 minutes was about right for my patties.
Yummy! I used ground turkey instead because I dont eat beef. Still tasted great!
Simple and hearty. I used dried mushrooms cause I didn’t have fresh and I rehydrated them—worked, but the flavor was less “mushroomy.”
Why does it take so long to cook? Where I’m from, you just grill it and it’s done. Too much fuss.
I thought it was OK, but my husband said it was too salty. Next time, I will use less salt!
Salisbury steak? More like soggy beef! Maybe I did it wrong…
I loved how easy it was. Also, my kids asked for seconds (rare!). I sautéed the onions a little longer for sweetness.
Yes!! That extra onion time for sweetness is such a good move. Love when kids actually ask for seconds—rare indeed. 😊
Pretty good, but my patties were a bit dry. Next time I’ll try slightly less cooking time and maybe add a splash more broth. Flavor was solid though.
Five stars! My kids asked for seconds, which basically never happens with beef patties.
I used a medium onion and didn’t mince it super fine—still tasted great, but texture was a little uneven.
I always chop my onion like… whatever size, and it’s still good 😅 But uneven texture is real. Maybe next time grate it? Or mince finer so it blends better.
That makes sense—onion pieces can definitely show up in the texture. Glad it still tasted great though! Did you cook the patties long enough to really let the onion soften?
yum 🍽️
Looks amazing! Can’t wait to try this recipe. 😍
Not gonna lie, I’m skeptical about 1 egg and bread crumbs holding together 1 lb of beef. I had to add a splash more crumbs. Would try again though.
Wrong tip: I forgot to cover it and the sauce reduced too much. Tasted okay but didn’t look like the picture. Covering is important lol.
I mean… I think the sauce reduced too much because the heat was too high, not necessarily the lid. I always leave it uncovered and it turns out fine for me 🤷♂️. But maybe your skillet is hotter than mine?
Yeah, covering is huge for this one. If the skillet’s open, the broth evaporates fast and your gravy gets way too thick/sticky. Sorry that happened—glad it still tasted okay though!
My grandma used to make this! Brings back memories. 😍
I dunno… my grandma’s was different, she never used mushrooms! Hope this is good tho.
That’s so sweet! I love when food brings back memories. Can’t wait to try making it myself. 😊
So easy to make! I added some garlic for extra flavor. Yum!
I don’t like mushrooms, can I use something else? 🤷♂️
You could use diced bell peppers or zucchini instead of mushrooms. They might not give the same flavor, but they’ll work! 😊
I dont understand why so many people like this. It’s just meat and bread. Not for me.
I get what you mean! Salisbury steak can seem plain, but it’s all about the flavors you add. Give it a try with some different spices! 😊
My mushrooms drank up all the liquid and the gravy was thinner than expected. Next time I’ll cook them less or add a splash more broth.
I followed it exactly and it was shockingly bland at first—then I realized my pepper was old 😅 Re-seasoned the gravy and it improved a lot.
Ugh yes—old pepper will absolutely flatline the whole gravy. I’ve done that before and thought I messed up the Worcestershire or something 😅 Glad re-seasoning saved it!
Just made this, and the sauce is super thin! Did I do something wrong?
Bland :/ maybe my bread crumbs weren’t seasoned? Also I used regular broth and it was too salty for me. Could use a little more pepper or something.
The cornstarch slurry step saved it—without that, my sauce would’ve been too thin. I also let it simmer longer and it got even better.
Wow, this was really easy! Made it for my husband and he loved it. Will make again 👍
So glad to hear that! It’s super easy and delicious, right? Your husband is lucky! 😊
I followed it mostly, but I think my patties were too thick and took longer than 20 minutes. Sauce was still tasty though. Would definitely try again thinner.
This was surprisingly good for something so simple. I was worried 1/4 cup crumbs + 1 egg would be too dry, but it held together well.
I had the exact same worry—glad it held together! The egg + crumbs ratio is sneakily forgiving. I might try adding a little extra Worcestershire next time for more flavor.
Not gonna lie, mine were a bit bland until I added extra pepper and salt to the gravy. The process is solid though.
Made this last night—so comforting. The mushroom gravy is legit. I used 90% lean beef and still came out juicy. Thanks!
I’m surprised it stayed juicy with 90% lean… I usually do 80% and still worry. But if yours turned out, I’m trying it next time. Thanks for the tip!
Love hearing that! 😄 I’m glad the mushroom gravy worked with 90% lean too—comfort food win.
The flavors are good, but the bread crumbs + egg combo felt a little dry for me. Maybe I needed more Worcestershire or broth in the mix.
I think you’re on to something. When I do Salisbury steak I don’t really trust crumb+egg alone for moisture. Also, 1/4 cup crumbs for 1 lb beef might be a bit much depending on the crumbs. Try fewer crumbs or add more onion/egg.
Yeah, I get that. I’ve found the bread crumbs can soak up a lot—adding a splash more broth (or a spoonful of the simmering liquid) into the patty mix makes it way more tender. Great suggestion on the Worcestershire too.
I followed the recipe pretty much, but I used regular breadcrumbs and it still tasted great. Next time I’ll try 80% lean because mine seemed a little greasy after browning.
I followed it pretty close. My patties browned great, but I think I needed a little more time after simmering because the center was slightly pink.
Yeah, that sounds like they needed just a few more minutes in the covered simmer. Ground beef varies a lot—20 min can leave a hint of pink depending on thickness. Next time, cover and go 5–10 min longer, and I’d use a thermometer if you’ve got one.
I mean… 20 mins after browning should be enough?? Maybe your patties were thick or your simmer was more like a “warm” not a real simmer. I would cook them until no pink, and don’t rush the gravy part—thicker patties = more time.
I was skeptical about the cornstarch slurry step, but it worked! Sauce thickened fast without getting weird.
Pretty good, but I think 20 minutes might be a little long for smaller patties. Mine got slightly dry. Still tasty though.
This tastes like the Salisbury steak my grandma used to make—minus the “no measurements” chaos. 80% lean beef is the move.
I love that you nailed the “grandma vibe” but actually measured everything 😄 The 80% lean tip is spot on—less greasy and still juicy.
Yummy!
I used low-sodium broth like the recipe says, and honestly it needed a pinch more salt. Could’ve been my broth brand though.
Interesting… I’d think the Worcestershire has salt already, so I’m not sure how it could be bland unless your broth was super watery. Did you maybe measure 2 cups right? Also did you add mushrooms in step 4 and not later?
Good point—low-sodium broths vary a ton. I usually start with the listed salt and then taste the gravy at the simmer. A tiny pinch more makes a huge difference.
Not gonna lie, I was skeptical about mixing bread crumbs with 1 egg, but it held together way better than expected. Easy weeknight meal.
Pretty solid recipe. I used 85% lean beef and added a little extra pepper. Gravy thickened nicely with the cornstarch slurry—no issues at all.