Salisbury Steak

Browned beef patties finish cooking in mushroom-onion gravy for a comforting skillet dinner. Serve the sauce over mashed potatoes or rice.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 1/4 cup breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt for patties
• 1/4 teaspoon black pepper for patties
• 1 pound 80/20 ground beef
• 1 teaspoon vegetable oil
• 4 tablespoons beef drippings and/or butter
• 1/2 cup finely diced onion
• 4 ounces sliced mushrooms
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1/4 cup dry red wine
• 2 1/4 cups beef broth
• 1 teaspoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt for gravy, or to taste
• 1/4 teaspoon black pepper for gravy
• 1 tablespoon minced parsley

How to prepare it

Brown the patties first to build flavor, then make a smooth gravy in the same pan. Finish the beef in the covered sauce and check doneness before serving.

For safe food handling and leftovers, see FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve hot over potatoes or rice. Cool and refrigerate leftovers promptly in a covered container.

Frequently asked questions

Why brown the patties before making gravy?

Browning builds flavor and leaves drippings for the sauce.

Can the gravy be thinned?

Yes. Stir in broth or water a tablespoon at a time if it thickens too much.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Salisbury Steak

Print Recipe

Browned beef patties finish cooking in mushroom-onion gravy for a comforting skillet dinner. Serve the sauce over mashed potatoes or rice.

• Author: Maya Collins
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 4 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/4 cup breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt for patties
• 1/4 teaspoon black pepper for patties
• 1 pound 80/20 ground beef
• 1 teaspoon vegetable oil
• 4 tablespoons beef drippings and/or butter
• 1/2 cup finely diced onion
• 4 ounces sliced mushrooms
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1/4 cup dry red wine
• 2 1/4 cups beef broth
• 1 teaspoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt for gravy, or to taste
• 1/4 teaspoon black pepper for gravy
• 1 tablespoon minced parsley

Instructions

1. Mix breadcrumbs, egg, garlic and patty seasonings in a bowl. Add ground beef and combine gently. Divide into four patties about 1/2 inch thick.
2. Heat vegetable oil in a skillet. Brown patties for 3 to 4 minutes per side, then transfer to a plate; they will finish cooking in the gravy.
3. Keep about 4 tablespoons fat in the pan, supplementing with butter if needed. Cook onion and mushrooms until softened and browned, then add thyme.
4. Sprinkle flour over the vegetables and stir 1 to 2 minutes. Add wine, then gradually whisk in broth so the sauce stays smooth. Mix in tomato paste, Worcestershire sauce, Dijon, salt and pepper.
5. Return patties to the skillet, cover and simmer gently about 5 to 6 minutes, until cooked through and the gravy thickens. Thin with a little broth if needed. Finish with parsley.