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Home / Recipes / Dinner / Ground Beef / Homemade Salisbury Steak

Homemade Salisbury Steak

50 mins
| 101 Comments |
4.69 from 204 votes
Jump to Recipe 06/05/20 | Updated: 11/29/20 | by Nora
photo collage of Salisbury steak with text overlay

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.

close up of Salisbury steak patty covered in gravy

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!

ingredients for Salisbury steak with text overlay
Ingredients for Salisbury steak: Oil, ground beef, breadcrumbs, green pepper, dried parsley, onion powder, ketchup, mustard, egg, butter, flour, mushrooms, beef broth, Worcestershire, salt and pepper.

Ingredient notes

  • 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

photo collage of making Salisbury steak patties
Make Salisbury steak patties: 1) Add all ingredients to a mixing bowl and 2) combine well. 3) Shape into patties and 4) brown well on either side in a skillet in a bot of oil.

Make the gravy

photo collage of making mushroom gravy for Salisbury steak
Make Salisbury steak gravy: 5) Melt butter in skillet, 6) stir in flour until lightly browned and foaming. 7) Stir in beef broth, then 8) season with Worcestershire sauce, ketchup and onion powder. 9) Stir in mushrooms, then 10) add the patties to the gravy and 11) simmer covered for 10-15 minutes.

Recipe tips

  • 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.

skillet with salisbury steak in mushroom gravy

Salisbury steak FAQs

Why is it called Salisbury steak?

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.

What is the difference between Salisbury steak and hamburger steak?

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 😉

white plate with Salisbury steak, mashed potatoes and green beans

Serving suggestions

My family loves their Salisbury steak over mashed potatoes with a side of sautéed green beans.

The steaks are also delicious with wide egg noodles or rice, and I do also enjoy a side salad with either my honey mustard dressing or my homemade ranch dressing.

More comfort food classics

  • Homemade Shepherd’s Pie
  • Instant Pot Sour Cream Pork Chops
  • Easy Swedish Meatballs
  • Easy Beef Stroganoff

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!

Printable Recipe Card
skillet with salisbury steak in mushroom gravy
Save Recipe Saved!

Homemade Salisbury Steak

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.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.69 from 204 votes
Print Add Review

Recipe details

Prep 20 mins
Cook 30 mins
Total 50 mins
Servings 4 servings
Difficulty Easy

Equipment

  • Large Mixing Bowl
  • Large Skillet

Ingredients
 

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

Instructions
 

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.
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Notes

Recipe tips

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.
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 uncooked

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.

Freeze cooked

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.

Nutrition

Serving: 1servingCalories: 306kcalCarbohydrates: 13gProtein: 30gFat: 14gSaturated Fat: 6gCholesterol: 126mgSodium: 580mgPotassium: 831mgFiber: 1gSugar: 3gVitamin A: 355IUVitamin C: 25.1mgCalcium: 39mgIron: 4.1mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

I first shared this recipe on 12/05/2018. I updated it on 06/05/2020 to make it better for you.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Deanna says

    April 03, 2022 at 8:27 pm

    Who knew i was making Salisbury Steak all these years, it simply went by Hamburger Steak at my house with the exception of no green peppers i add chopped onions instead. Now i know the difference, loved this version. Made it with your sauteed green beans. Love loved it
    thanks

    Reply
    • Deanna says

      April 03, 2022 at 8:28 pm

      5 stars
      oups! Forgot the stars

      Reply
  2. Missy F says

    February 09, 2022 at 2:30 pm

    5 stars
    So happy to have come across this recipe. I take a meal to a homeless shelter once a month and quadrupled this recipe. They get a lot of pasta and rice dishes because those meals can be stretched so I’m always looking for the high protein recipes for my turn. This was a big hit! I cooked as instructed then placed in my crock pot to keep warm while I transported and served with funeral potatoes. YUMMY.

    Reply
    • Nora says

      February 10, 2022 at 10:34 am

      That’s so kind of you, Missy! I’m incredibly glad the meal was such a hit.

      Reply
  3. Marci says

    January 14, 2022 at 12:30 am

    Just made this. I didn’t want it to taste like meatloaf so I omitted the green peppers, ketchup and mustard. Also added wine to the gravy. It was delicious!

    Reply
    • Nora says

      February 05, 2022 at 2:37 pm

      I’m glad, Marci!

      Reply
  4. Laura says

    November 05, 2021 at 7:42 pm

    5 stars
    This is by far our favorite Salisbury steak recipe ever. I will say this though, I only put 1/2 green pepper for my picky eaters who have aversions to anything green (pre-teen and toddler). I found a whole one was way too noticable. Thank you so much for sharing this masterpiece :)!

    Reply
    • Nora says

      November 06, 2021 at 8:58 pm

      I’m so glad, Laura! And yes, I feel you about the picky eaters… Our 5 year old specializes in finding onions 😀

      Reply
  5. Bran says

    October 02, 2021 at 4:28 am

    5 stars
    Been debating whether to make this or not for a while. Sooo glad I did… it is so good, everyone loved it!!! Thank you 🙂

    Reply
    • Nora says

      November 01, 2021 at 5:30 pm

      I’m very glad to hear this, Bran!

      Reply
  6. Carole Tryon says

    July 19, 2021 at 3:08 am

    5 stars
    Easy. Inexpensive. Yummy! Definitely a keeper!

    Reply
    • Nora says

      August 03, 2021 at 5:58 pm

      I’m so glad, Carole!

      Reply
  7. Michael says

    May 28, 2021 at 6:17 am

    I’m single and the idea prep and freeze makes for a simple life thanks for sharing will continue too follow

    Reply
    • Nora says

      June 01, 2021 at 9:19 am

      I’m glad to hear it, Michael!

      Reply
    • Sandy says

      February 23, 2022 at 3:40 am

      Hi Michael, Just thinking (if you can) eat one freeze one! Just a thought.

      Reply
  8. Yvonne bonaroti says

    May 22, 2021 at 11:28 pm

    What percentage of beef to fat- 80/20

    Reply
    • Nora says

      May 24, 2021 at 3:55 pm

      Yvonne, it really depends on your preference and what your grocery budget is like. I personally prefer 90/10 here because the sauce keeps the patties moist. When I use 80/20 beef, I do drain away at least some of the fat after browning. I don’t like a greasy sauce, so that’s why I drain.

      Reply
  9. Gail Hill says

    May 13, 2021 at 5:10 pm

    5 stars
    Love love love this recipe! Easy and so good!

    Reply
    • Nora says

      May 13, 2021 at 11:08 pm

      I’m so glad, Gail!

      Reply
  10. Tara Kilroy says

    April 28, 2021 at 11:17 pm

    5 stars
    Made it…my family loved it….making it again!

    Reply
    • Nora says

      April 29, 2021 at 3:21 pm

      I’m so glad, Tara!

      Reply
  11. Cheryl Brotherton says

    April 26, 2021 at 12:26 am

    Absolutely Delicious, added 1 pkg of instant gravy, doubled gravy!! Winner Dinner

    Reply
    • Nora says

      April 26, 2021 at 6:33 pm

      That sounds delicious, Cheryl!

      Reply
  12. Tim says

    April 25, 2021 at 10:18 pm

    This meal is great.

    Reply
    • Nora says

      April 26, 2021 at 6:34 pm

      I’m so glad, Tim!

      Reply
  13. Vince says

    April 22, 2021 at 1:00 am

    5 stars
    I’m making this for the second time tonight!! Love it!!

    Reply
    • Nora says

      April 23, 2021 at 1:38 am

      I’m so glad, Vince!

      Reply
  14. Jennifer Taylor says

    April 21, 2021 at 8:54 pm

    5 stars
    Love this! It’s one of my family’s favorites!!

    Reply
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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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