4.96 from 25 votes

Salisbury Steak

Name: Salisbury Steak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb ground beef; ⅓ cup plain panko breadcrumbs; 1 large egg; 2 Tablespoons tomato paste; 2 Tablespoons coarse stone ground mustard; 2 Tablespoons worcestershire sauce ((may substitute coconut aminos)); 1 Tablespoon light brown sugar (firmly packed (may substitute coconut sugar)); 1 teaspoon apple cider vinegar; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 Tablespoon olive oil; 2 Tablespoons unsalted butter; 1 cup finely chopped yellow onion (1 medium yellow onion); 1 ½ cups sliced mushrooms (optional, I use baby bella); 2 Tablespoons all-purpose flour; 2 Tablespoons worcestershire sauce; 1 Tablespoon tomato paste; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; 2 cups beef broth (see note )

By Sam MerrittUpdated Aug 29, 2023

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58 Comments

Servings: 4 servings

35 mins

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My Salisbury Steak Recipe is 100% from-scratch with no pre-made gravies or ketchup. It takes just 35 minutes to make and freezes beautifully! Recipe includes a how-to video!

Salisbury steak in a pan with gravy and mushrooms.

Salisbury Steak with Mushroom Gravy

Coming at you today with some classic comfort food! My salisbury steak recipe is an incredibly flavorful dish made entirely from scratch without any ketchup or soup/gravy mixes. The steaks are formed out of ground meat, breadcrumbs, and lots of flavorings and seared before finishing in a robust gravy (made with or without mushrooms!). This recipe is easy, satisfying, fast, and it feeds the whole family…my favorite kind of weeknight dinner!

Just like with my sloppy Joe recipe, instead of using ketchup for flavoring, we essentially make our own using tomato paste, sugar, and vinegar. This gives us maximum control over the dish and eliminates any preservatives or unwanted ingredients.

Overhead view of meat and gravy over mashed potatoes served with a side of green beans.

Why try my salisbury steak recipe:

Pairs well with pretty much any side–I’ve included my favorites below!
Makes a great freezer meal (like my beef ragu).
100% from-scratch and super flavorful.
Ready in just 35 minutes!

What You Need

Overhead view of ingredients including ground beef, apple cider vinegar, mushrooms, and more.

Let’s talk about a few of those ingredients up there before we get started with the recipe:

Ground beef. Yes, ground beef! Salisbury steaks aren’t made from whole muscle steaks but instead use ground beef. Don’t worry though, we will be seasoning our beef with lots of spices and sauces to make sure it’s extra flavorful. Use whichever percentage you prefer; I typically use 93% lean.
Mushrooms. I personally don’t love mushrooms, but my husband insists that they belong in any good salisbury steak recipe, so I included them here. If you aren’t a fan either, you can absolutely leave them out with no other changes needed.
Panko. Use plain (unseasoned) panko breadcrumbs. Gluten-free or regular will work equally well. Recently I’ve been substituting the panko for homemade sourdough breadcrumbs.
Egg. An egg is important for binding the steaks together, it serves like a glue that keeps them from falling apart while you’re cooking.
Worcestershire sauce. If you don’t want to or can’t use Worcestershire sauce, you can substitute coconut aminos.
Stone ground mustard. If you have dijon, this will work too. Don’t use regular yellow mustard, which has an entirely different flavor profile.

SAM’S TIP: As with my meatball recipe and smash burgers, we need to be careful not to over-mix the meat mixture here. Over-mixing will result in tough salisbury steaks, so just gently work everything together until combined, then stop.

This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Salisbury Steak

Make the steaks

Collage of four photos showing ground beef being seasoned and formed into steaks before being seared.

Mix the beef with all ingredients under the “steaks” section until just combined.
Form into four steaks that are about 1/2″ thick.
Sear the steaks in 1 tablespoon of olive oil over medium high heat until well browned on each side.
Remove to a plate and let rest while you prepare your gravy.

SAM’S TIP: Don’t overcrowd the meat when searing, or you could end up steaming it instead of searing it. If this happens, the meat will look grey instead of brown and won’t be as flavorful.

Make the gravy

Collage of four photos showing onions and mushrooms being cooked in butter.

Melt the butter in your hot pan and scrape up any brown bits on the bottom of the pan as it cooks.
Toss in the onions and cook until softened.
Add the mushrooms and cook until golden brown.
Sprinkle flour over the mixture and stir/cook until it is absorbed, then cook for another 30 seconds or so until toasted.

Collage of four photos showing gravy being made in a pan and steaks being added.

Stir in the tomato paste and seasonings and cook until the tomato paste begins to brown.
Slowly drizzle in the broth while stirring and scraping the pan.
Add the steaks to the gravy and cook until done. The gravy will thicken during this time.
Serve salisbury steaks with lots of gravy and sides of your choosing (my suggestions are below).

Close-up view of mushroom gravy over ground beef steaks.

Frequently Asked Questions

What is salisbury steak served with?

I absolutely love serving this salisbury steak recipe with mashed potatoes (what better pairing for all that gravy?!) and a green veggie, like roasted brussels sprouts. You could also do green beans (pictured below), steamed broccoli, rice or risotto, peas, buttered egg noodles, or dinner rolls.

Can I make this recipe without mushrooms?

Yes! If you prefer your salisbury steak without mushrooms, simply leave them out and follow the recipe as written. The dish will still be just as flavorful this way.

Can I freeze this recipe?

This salisbury steak recipe freezes very well. Just make sure to store in an airtight, freezer-safe container and your steaks will be good for up to 3 months.

Personally, if I am planning to freeze this recipe, I typically like to make salisbury steak meatballs instead of steaks (it’s just easier for portioning and reheating!). If you’d like to do the same, just roll your meat mixture into 1 ½ Tbsp-sized and sear them following instructions in recipe.

Salisbury steak recipe served over mashed potatoes.

What are some of your favorite comfort food dishes? Let me know in the comments! 👇

Enjoy!

Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook