Rich, tender salisbury steak with ground beef smothered in savory mushroom gravy – this classic comfort food transforms simple ground beef into restaurant-quality patties your family will request weekly. Master this salisbury steak with ground beef recipe and you’ll have a go-to dinner that looks impressive but comes together easily.
SERVES: 4 | PREP: 15 MIN | COOK: 30 MIN | TOTAL: 45 MIN
What Makes This Salisbury Steak Special
This isn’t your frozen dinner version. We’re talking about hand-formed beef patties seasoned perfectly and swimming in a rich mushroom-onion gravy that ties everything together. The secret? A few unexpected ingredients that keep the meat incredibly moist while the gravy develops deep, savory flavors.
Think of salisbury steak with ground beef as a fancy hamburger that grew up and put on its Sunday best.
Ingredients for Salisbury Steak with Ground Beef
For the Beef Patties
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 1½ pounds |
| Breadcrumbs (plain) | ⅓ cup |
| Milk | ¼ cup |
| Egg (large) | 1 |
| Worcestershire sauce | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | ¾ teaspoon |
| Black pepper | ½ teaspoon |
| Dried parsley | ½ teaspoon |
For the Mushroom Gravy
| Ingredient | Amount |
|---|---|
| Butter | 3 tablespoons |
| Mushrooms (sliced) | 8 ounces |
| Yellow onion (sliced) | 1 medium |
| Garlic (minced) | 3 cloves |
| All-purpose flour | 3 tablespoons |
| Beef broth | 2 cups |
| Worcestershire sauce | 2 teaspoons |
| Dijon mustard | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh thyme (optional) | 2 sprigs |
Step-by-Step Instructions
Phase 1: Preparing the Meat Mixture (5 minutes)
Step 1: In a small bowl, combine the breadcrumbs and milk. Stir them together and let sit for 2 minutes. This creates a panade – a secret weapon that keeps your patties tender instead of tough. The milk-soaked breadcrumbs trap moisture during cooking.
Step 2: In a large mixing bowl, crack your egg and beat it lightly with a fork. Add the Worcestershire sauce, garlic powder, onion powder, salt, pepper, and dried parsley. Mix these seasonings together first before adding the meat – this ensures even distribution.
Step 3: Add your ground beef to the bowl. Use your hands to mix everything together, but here’s the key: mix gently and briefly. Overworking the meat creates dense, tough patties. You want just enough mixing to combine – about 20-30 seconds of gentle squeezing and folding.
Step 4: Add the milk-soaked breadcrumbs and fold them in with your hands. The mixture should feel slightly sticky but hold together when you squeeze it.
Phase 2: Shaping the Patties (5 minutes)
Step 5: Divide the meat mixture into 4 equal portions. Each should be about 6 ounces. Wet your hands slightly with cold water – this prevents sticking.
Step 6: Shape each portion into an oval patty about ¾-inch thick. Make them slightly larger than you think – they’ll shrink during cooking. Press a small indentation in the center of each patty with your thumb. This prevents them from puffing up into meatballs while cooking.
Step 7: Set the shaped patties on a plate. If they feel too soft, pop them in the refrigerator for 10 minutes to firm up. This step is optional but helpful for beginners.
Phase 3: Searing the Patties (8 minutes)
Step 8: Heat a large skillet (12-inch works best) over medium-high heat. You don’t need oil yet – the beef has enough fat. Wait until the pan is hot – hold your hand 6 inches above it and you should feel strong heat.
Step 9: Carefully place all 4 patties in the pan. Don’t move them for the first 3-4 minutes. You’ll hear a steady sizzle – that’s perfect. You’re looking for a deep golden-brown crust to form on the bottom.
Step 10: Flip each patty using a spatula. Cook the second side for 3-4 minutes until equally browned. The patties don’t need to be cooked through yet – they’ll finish in the gravy. Transfer the seared patties to a clean plate.
Safety Tip: The pan will have browned bits stuck to the bottom – this is called fond, and it’s flavor gold. Don’t wash it out!
Phase 4: Building the Gravy (12 minutes)
Step 11: Reduce heat to medium. Add butter to the same pan. As it melts, use a wooden spoon to scrape up all those browned bits from the bottom. This is where massive flavor comes from.
Step 12: Add the sliced mushrooms to the melted butter. Don’t stir them constantly – let them sit for 2-3 minutes to develop golden color. Then stir and let them sit again. Total cooking time: 5-6 minutes until they’re golden and have released their moisture.
Step 13: Add the sliced onions. Cook for 3-4 minutes, stirring occasionally, until they soften and turn translucent. The pan should smell amazing right now.
Step 14: Add minced garlic and cook for 30 seconds – just until fragrant. Any longer and the garlic burns and tastes bitter.
Step 15: Sprinkle the flour over the mushroom-onion mixture. Stir constantly for 1 minute. The flour needs to cook to remove its raw taste. It’ll coat the vegetables and create a paste-like mixture.
Step 16: Slowly pour in the beef broth while whisking constantly. Start with just ½ cup, whisking until smooth, then add the rest. This prevents lumps. The mixture will be thin at first – that’s normal.
Step 17: Add Worcestershire sauce, Dijon mustard, and fresh thyme if using. Bring to a gentle simmer. The gravy will thicken as it heats – watch for it to coat the back of a spoon. This takes about 2-3 minutes. Taste and adjust salt and pepper.
Phase 5: Finishing in the Gravy (10 minutes)
Step 18: Reduce heat to medium-low. Nestle the seared patties back into the gravy, spooning some gravy over the tops. The liquid should come about halfway up the sides of the patties.
Step 19: Cover the pan with a lid (or aluminum foil if you don’t have a lid). Let everything simmer together for 8-10 minutes. This finishes cooking the patties while letting them soak up gravy flavor.
Step 20: Check doneness by inserting a meat thermometer into the thickest patty – it should read 160°F. The patties should feel firm to the touch. If the gravy seems too thick, add a splash of beef broth. Too thin? Let it simmer uncovered for 2 more minutes.
Your salisbury steak with ground beef is ready when the gravy is thick and glossy, the patties are tender, and your kitchen smells like a steakhouse.
Chef’s Notes
On Meat Selection: The 80/20 ground beef ratio is perfect for salisbury steak with ground beef. Leaner meat (90/10) will create drier patties that fall apart. The fat keeps everything juicy and helps the patties hold together.
Gravy Consistency: If your gravy breaks or separates, whisk in 1 tablespoon of cold butter off the heat. The butter emulsifies everything back together and adds glossy richness.
Make-Ahead Magic: Shape the raw patties up to 24 hours ahead. Stack them between parchment paper squares and refrigerate. Let them sit at room temperature for 10 minutes before cooking.
Freezer-Friendly: Freeze the cooked salisbury steak with gravy in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 34g
- Carbohydrates: 18g
- Fat: 30g
- Fiber: 2g
- Sodium: 780mg
Delicious Variations
Italian-Style Salisbury: Replace the mushroom gravy with marinara sauce and top each patty with mozzarella cheese during the last 2 minutes of cooking. Cover until the cheese melts. If you’re looking for more creative ways to use ground beef, check out these 45 ground beef recipes for inspiration.
Swiss Salisbury Steak: Add 1 cup of heavy cream to the gravy and top each patty with a slice of Swiss cheese. The result tastes like French onion soup meets salisbury steak.
Asian-Inspired Version: Mix 2 tablespoons of soy sauce and 1 tablespoon of hoisin sauce into the gravy. Skip the Dijon mustard. Serve over rice instead of mashed potatoes. For more Asian ground beef dishes, try these Korean ground beef and rice bowls.
Bacon Mushroom Salisbury: Cook 4 strips of bacon until crispy, crumble them, and add to the gravy. Use the bacon fat instead of butter for extra richness.
Storage & Reheating
Refrigerator: Store cooked salisbury steak with ground beef in an airtight container with all the gravy for up to 4 days. The patties actually taste better the next day after soaking in the gravy overnight.
Freezing: Cool completely, then transfer to freezer-safe containers with the gravy covering the patties. Freeze for up to 3 months. Label with the date and reheating instructions.
Reheating from Refrigerator: Place patties and gravy in a covered skillet over medium-low heat. Add 2-3 tablespoons of beef broth to loosen the gravy. Heat for 8-10 minutes until warmed through, stirring the gravy occasionally.
Reheating from Frozen: Thaw overnight in the refrigerator first. Never reheat from frozen – the patties won’t heat evenly. Once thawed, follow the refrigerator reheating method above.
Microwave Option: Place one patty with gravy in a microwave-safe dish. Cover with a damp paper towel and heat on 50% power for 2-3 minutes, checking and stirring gravy halfway through.
Troubleshooting Common Problems
Problem 1: Patties Falling Apart Your meat mixture was too wet or you didn’t mix the panade in properly. Fix it by adding 2-3 tablespoons more breadcrumbs to the mixture. Also, make sure to handle the patties gently when flipping – use a wide spatula for support.
Problem 2: Gravy Too Thin You either added too much broth or didn’t cook the flour long enough. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the simmering gravy. Cook for 2 more minutes until thickened.
Problem 3: Gravy Too Thick or Lumpy Lumps mean the flour wasn’t incorporated smoothly. Strain the gravy through a fine-mesh sieve into a bowl, then return it to the pan. Whisk in beef broth ¼ cup at a time until you reach the right consistency.
Problem 4: Patties Are Tough You overmixed the meat or pressed too hard when shaping. There’s no fix after cooking, but next time mix just until combined and handle the meat gently. Cold hands help too – run them under cold water before shaping.
Problem 5: Burnt Fond on Pan Bottom Your heat was too high during searing. If the browned bits turn black, discard them and wipe the pan before making gravy – burnt bits create bitter gravy. Next time, use medium-high heat instead of high.
Equipment Essentials
- Large 12-inch skillet with lid (or large sauté pan)
- Large mixing bowl
- Small bowl (for breadcrumb mixture)
- Meat thermometer (instant-read is best)
- Wide spatula (for flipping without breaking)
- Wooden spoon (for scraping fond)
- Whisk (for smooth gravy)
- Measuring cups and spoons
- Sharp knife and cutting board
Equipment Alternatives: Don’t have a 12-inch skillet? Use a 10-inch and cook the patties in two batches. No meat thermometer? Cut into the thickest patty – the center should be fully brown with no pink.
Shopping List by Store Section
Meat Department
- 1½ pounds ground beef (80/20)
- 1 large egg
Dairy Section
- ¼ cup milk
- 3 tablespoons butter
Produce Section
- 8 ounces mushrooms (baby bella or white button)
- 1 medium yellow onion
- 3 cloves garlic
- Fresh thyme (optional)
Pantry/Baking Aisle
- Plain breadcrumbs
- All-purpose flour
- Worcestershire sauce
- Dijon mustard
- Garlic powder
- Onion powder
- Dried parsley
- Salt and black pepper
Canned Goods/Broth Aisle
- 2 cups beef broth (or 1 can 14.5oz plus water)
Success Secrets
1. Temperature Control is Everything The pan should be hot enough to sear (creating that flavorful crust) but not so hot that the outside burns before the inside cooks. Medium-high heat creates the perfect balance.
2. Don’t Skip the Panade That milk-soaked breadcrumb mixture isn’t filler – it’s the difference between tender, restaurant-quality patties and dry hockey pucks. The breadcrumbs absorb moisture and release it during cooking, keeping everything juicy.
3. Let the Fond Work for You Those browned bits stuck to the pan after searing hold concentrated beefy flavor. Scraping them up and incorporating them into your gravy creates depth you can’t get any other way.
4. Low and Slow for the Finish After adding the patties back to the gravy, resist the urge to crank up the heat. Gentle simmering lets the patties finish cooking without toughening while the flavors meld together beautifully.
5. Rest Before Serving Let the finished salisbury steak sit in the gravy off the heat for 2-3 minutes before plating. This allows the juices to redistribute throughout the meat, making every bite more tender and flavorful.
Serve your salisbury steak with ground beef over creamy mashed potatoes, buttered egg noodles, or steamed rice. The gravy is so good you’ll want to soak up every drop. Add a side of green beans or glazed carrots, and you’ve got a complete comfort food dinner that rivals any restaurant.
