Homemade Salisbury Steak is an easy comfort food dinner! Made with homemade ground beef steaks and covered in the best mushroom gravy, this is a hearty meal the whole family will love.
Ground beef is one of my favorite proteins to have on hand – it’s budget-friendly, defrosts quickly and there’s so many different things to make with it. Meatballs, meatloaf, spaghetti sauce, lasagna, tacos… And Salisbury Steak!
What used to be a popular TV dinner is now an easy comfort food dinner made from scratch: Homemade ground beef steaks and covered in the best mushroom gravy, so good.
My kids call these “mini meatloaves”, and they are a dinner staple around here. Especially during winter, and we LOVE them with mashed potatoes, egg noodles or even rice – it’s such a versatile meal!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Meat: Traditionally, it’s an all-beef recipe. But if you want to change it up, you can also use a mix of pork and beef. Or even ground turkey, if you want.
- Broth: Beef works best here, but you can use chicken broth with an extra dash of Worcestershire sauce if you don’t have beef on hand.
- Green pepper: Finely diced green pepper is a traditional ingredient in Salisbury steak, but you can replace it with a finely diced celery stick or 1 finely diced onion if you really don’t like the taste of green pepper.
- Mushrooms: Not a fan? Just leave them out! Alternatively, make the onion gravy from my bangers and mash!
Step by step photos
Make the patties
Make the gravy
- Shaping the patties: Make firm patties to keep them from falling apart in the gravy. I always make a shallow indentation in the middle with my thumb to help them keep their shape during cooking.
- Oven instructions: 20-30 minutes, covered, in the oven at 350°F will cook your steaks, too.
- Internal temperature: Remember, however you cook your steaks, make sure they reach in internal temperature of 160°F to be safe! See also Safe Minimum Cooking Temperatures Chart on the government’s food safety website.
Make ahead instructions
I like to buy lean ground beef on sale and make a bunch of meatloaves, meatballs and Salisbury steak patties for the freezer. So handy!
To freeze the uncooked patties
Place them on a lined baking sheet in a single layer, cover with foil and and freeze until firm (about 2 hours). Then transfer to labelled freezer bags or freezer friendly containers for up to 3 months.Defrost in the fridge overnight, then proceed with the recipe as directed.
To freeze the cooked patties
Freeze the cooked patties in gravy. Defrost in the fridge overnight and then reheat in a pan OR in the oven until piping hot all the way through.
Salisbury steak FAQs
I asked myself for the longest time, and decided to finally look it up. Apparently it’s named after physician James H. Salisbury, who seems to have been one of the first low carb diet promoters.
Yes, he invented ground beef steaks in gravy as a means to control health issues. Seriously.
Simply that Salisbury steak usually has chopped onions and green peppers added to the meat.
Now all that’s left to figure out is why on earth it has become so popular. Probably because it tastes amazing – although I would never have it without a side of carbs 😉
More comfort food classics
Check out my collection of easy dinner recipes with ground beef for more ideas!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Homemade Salisbury Steak
For the steaks
- 1 pound ground beef
- 1 green pepper finely chopped
- ¼ cup bread crumbs
- 1 large egg
- 2 teaspoons ketchup
- 1 teaspoon mustard
- ½ teaspoon dried parsley
- ½ teaspoon dried onion powder
- ¼ teaspoon fine sea salt
- 1 teaspoon oil
For the gravy
- 2 tablespoon butter
- 2 tablespoons flour
- 1 ½ cups beef stock
- 1 teaspoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried onion powder
- ½ pound brown button mushrooms sliced
Make the beef patties
- Combine beef mixture:Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well (I use an electric mixer with the hook attachment because it's way less messy).
- Shape patties:Shape beef mixture into 4-6 firm patties. I make a shallow indentation in the middle to help them keep their shape during cooking.
- Brown patties:Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.
Cook the gravy
- Make roux:In the same skillet (DON'T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown – do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well.
- Season gravy:Season gravy with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.
- Finish cooking the steaks: Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.
Recipe tipsMeat: Traditionally, it’s an all-beef recipe. But if you want to change it up, you can also use a mix of pork and beef. Or even ground turkey, if you want. Oven instructions: 30 minutes, covered, in the oven will cook your steaks, too. Internal temperature: Remember, however you cook your steaks, make sure they reach in internal temperature of 160°F to be safe!
Make Ahead Instructions:I like to buy lean ground beef on sale and make a bunch of meatloaves, meatballs and Salisbury steak patties for the freezer. So handy!
Freeze uncookedPlace them on a lined baking sheet in a single layer, cover with foil and and freeze until firm (about 2 hours). Then transfer to labelled freezer bags or freezer friendly containers for up to 3 months. Defrost in the fridge overnight, then proceed with the recipe as directed.
Freeze cookedFreeze the cooked patties in gravy. Defrost in the fridge overnight and then reheat in a pan OR in the oven until piping hot all the way through.
More recipe information
I first shared this recipe on 12/05/2018. I updated it on 06/05/2020 to make it better for you.