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!
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
Make the gravy
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.
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 ?
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
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.
Printable recipe
Homemade Salisbury Steak
Recipe details
Equipment
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.
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
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.
Mary says
I forgot to say one more thing!! LOL!! I added a nice Cabernet to the sauce too like one of the people had said they did and it was wonderful!! And I didn’t have any DRIED PARSLEY so I used FRESH PARSLEY from my garden. BOTH of those were YUMMY TOO!!!
Nora Rusev says
Those modifications sound absolutely wonderful!
Mary says
I made this last night for my husband. I followed the directions almost exactly but I really don’t like green peppers so I used celery like you suggested. Both my husband absolutely loved it!!! We had leftovers so we ate every last bit tonight for dinner!! LOL!!! I’ll definitely make it again!!!
Nora Rusev says
Mary, I’m so glad you enjoyed the recipe!
Amy says
My husbands favorite meal!! This recipe is just perfect!!
Nora Rusev says
Amy, your comment makes me so happy! Thank you so much for sharing, I appreciate it very much.
Brenda says
I love this recipe! I followed the recipe but didn’t have any green peppers so I added a cup of chopped mushrooms to the meat mixture. It was delicious!
Nora Rusev says
That sounds wonderful, Brenda!
Terry says
Very good but didn’t like the mustard taste next time I’ll leave it out
Mireille says
Thank you so much for sharing this recipe. This is the best recipe for Salisbury Steak ever!
Becky says
I made your receipt tonight because I had all the ingredients. It was quick and easy but oh so tasty. This will be my go to Salisbury steak recipe. Thanks!
Joyce says
Excellent! I altered the recipe slightly because I didn’t have all of the ingredients on hand. Baby bell peppers replaced the green bell & I used garlic powder in the meat mixture. Didn’t have beef broth so I used onion soup packet to make onion gravy. It still turned out awesome
Sharon says
I fixed this tonight, it is wonderful!!! Loved it, Thanks so much for the recipe, it’s a keeper.?
Anita says
Very tender and delicious! I added a splash of Red wine to my gravy which took it to a whole different level! Served with garlic mashed potatoes and broccoli! Will make again!
Nora Rusev says
Sounds great with the wine, Anita! I’m glad it turned out well for you, and I very much appreciate you taking the time to leave a review. Thank you!
jay moon says
Yes I made this recipe and it is a delicious and easy recipe.
The family love it!
Colleen says
Meant to say,might add two eggs,instead of the one. Due to fat content or lack thereof. Sorry
Sandy says
I’m sorry Nora, I meant, I just fixed your recipe. I’ll tell you something, I’m on a no carbs diet since Christmas and it’s killing me not to have rice, potatoes, bread,and noodles. I love all of the above however at my age, everything either goes wacko in your blood tests or it’s a conspiracy to make the elders miserable. So I ate two of the steaks with a salad. Bugs bunny would be proud of me. Thank you for the recipe.
Nora Rusev says
Sandy, your comments made me smile! And I’m very glad to hear the Salisbury Steak turned out so well for you. And good luck with your no carb plan!
Sandy says
I just fixed and as I look over my shoulder, I’m thinking “will they even know if I ate it all “. This recipe is amazing. You are an excellent cook and a great mom. I will certainly share this recipe just maybe not tonight. Lol
Lisa says
My family loved it! The gravy was perfect over mashed potatoes. This may replace my mini-meatloaves. (not a fan of green peppers, still turned out great)
Nora Rusev says
I’m so glad, Lisa! If you wanted to try, you could always replace the green pepper with a stick of finely chopped celery – that’s my husband’s preferred way for this recipe.
Barbara Z urcher says
I used ground turkey, didn’t add any peppers and added steak sauce to the meat (1 Tlbs) mix all ingredients well shape into patties; brown in skillet 1 T. of butter and add drizzle of olive oil. Slice med onion thin and mushrooms to the pan to saute and lightly brown. Take patties out of pan and put into crockpot. Then make flour, stock sauce and whisk until thicken, then pour over patties in crockpot. Set on high until warm then turn down to low. Cook for 1-2 hours, serve with potatoes, rice, or noodles. Servings are the same
Nora Rusev says
That sounds so good, Barbara! Thank you for sharing.
Jacklynn says
Sooooo good, such a sweet childhood memory! thank u for sharing ur recipe!!
Nora Rusev says
Thank YOU for making it, Jacklynn, and for coming back to leave your review!
Ally says
I’ve made these twice now, and they taste amazing!! However, my patties fall apart while browning them every time 🙁 can you give me some insight on what I’m doing wrong?
Nora Rusev says
Ally, yes, I can definitely share a few tips. It might not necessarily be something you’re doing wrong, it could be the ingredients. Are you using extra lean ground beef? The lack of fat can make the patties more crumbly, so I would suggest to either use ground beef with a slightly higher fat content next time, or use another egg plus a few extra tablespoons of breadcrumbs to make the patties hold their shape better.
Furthermore, it’s important to combine the meat mixture really well until it looks quite uniform and sticks well together, and to shape really firm patties (really press them well into shape). Last but not least, you could always try freezing them for 10 minutes before browning them. You could also bake them instead of pan-frying them. 400°F for 15-20 minutes should do the trick, and lowers the chances of them falling apart if you’re using very lean beef or are otherwise concerned they could fall apart.
Hope that helps, please let me know if you have any other questions!
Karen Stilts says
OMG best Salisbury steak ever! I used real onions chopped in the gravy along w/ jarred button mushrooms. The beef stock was made from Better than Beef Bouillon. Definitely a keeper!
Nora Rusev says
I’m so glad to hear this, Karen! Thanks for coming back to leave a review, I appreciate it very much.
Sarah says
Made this tonight for my family and everyone loved it! Even my 6 year old daughter who is picky about her meats said she LOVED it. I will definitely be making it again!
Nora Rusev says
That’s so wonderful to hear, Sarah! My 5 year old daughter is picky about meat as well, but she loves this Salisbury Steak, too. Glad you enjoyed, and thanks for coming back to leave a review – I truly appreciate it very much.
Judy says
PLEASE PLEASE PLEASE, add the name of the recipe along with your name to your photos!! If I save your recipe to make later I want to make your recipe not someone else’s. Thanks
Nora says
Hi Judy, when you click the Pinterest Button in the recipe card, a photo with the name of the recipe should pop up to save to Pinterest! I hope that helps!
Ashley says
Made this tonight and it was a huge hit with my family! Very delicious recipe and will definitely make it again soon!!
Nora says
So happy to hear the Salisbury steak was a hit! And thanks for your review, Ashley. I appreciate it.
BeckyB says
I only had red pepper on hand – but it was AWESOME! New recipe in my rotation. My husband LOVED it!!! Thank you!
Nora says
So glad you enjoyed the recipe, Becky! Thanks for coming back to leave a review – I appreciate it!
Susan says
Next time I’ll add more mushrooms, and probably a bit more ketchup to the gravy. Otherwise was great, served with mashed potatoes and salad, everybody loved.
Nora says
Great suggestions, Susan! I’ll have to try adding more mushrooms next time.
Brenda says
kids won’t touch anything with green peppers so used finely chopped celery instead. Was a hit! Def making again.
Nora says
Love your substitution, Brenda! And glad your family enjoyed dinner that way. Thanks for coming back to leave a review!