This Salisbury steak recipe combines a rich, savory mushroom gravy with creamy mashed potatoes and crisp-tender green beans. It’s comfort food to the max. Plus, it couldn't be easier to make this recipe. Just a handful of simple steps are all you have to follow to make it.
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Why You'll Love This Salisbury Steak Recipe
This Salisbury steak recipe goes way back for me. In college, my roommate swore it was the best thing he could cook, and whenever he had a date coming over, this was often the move. And honestly, I get it. It’s rich, comforting, and tastes like something you’d order at a diner, but it’s made right at home.
I was the lucky one who got the leftovers after those date nights, and it was always something I looked forward to. So when I randomly started craving it again recently, I texted him for the recipe, and he actually sent it over. I’ve made it a bunch since, and it still hits the same way. Now you get it too, because this one is seriously that good.
Ingredients
For the Steak:
- 1 lb lean ground beef
- 1 egg
- ½ cup plain breadcrumbs
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the Gravy:
- 2 tablespoon salted butter
- 10 oz button mushrooms, sliced
- 1 large onion, sliced
- 1 garlic clove, minced
- 2 tablespoon all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For the Green Beans:
- ½ lb green beans, trimmed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon crushed red pepper
- Salt and pepper
For the Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and chopped
- 2 teaspoon salt
- 4 tablespoon unsalted butter
- ½ cup whole milk, hot
- 1 teaspoon Dijon mustard
- Salt and pepper
How To Make Salisbury Steak
Step 1: Prepare the Mashed Potatoes
Boil the potatoes in salted water until fork-tender, about 20-30 minutes. Drain, then mash with butter, hot milk, and Dijon mustard. Season with salt and pepper, and set aside.
Step 2: Roast the Green Beans
Preheat your oven to 350°F. Toss the green beans with olive oil, garlic, crushed red pepper, salt, and pepper. Roast on a parchment-lined baking sheet for 10-15 minutes until tender and golden.
Step 3: Cook the Salisbury Steaks
Mix the ground beef, egg, breadcrumbs, Worcestershire sauce, ketchup, mustard, garlic powder, onion powder, salt, and pepper in a bowl. Shape into 4 oval patties. Brown the patties in a skillet over medium-high heat for 3-5 minutes per side, then set aside.
Step 4: Make the Mushroom Gravy
In the same skillet, melt butter and sauté the onions and mushrooms until golden brown. Add the minced garlic, then sprinkle in the flour, and cook for 1 minute. Stir in the beef broth and Worcestershire sauce, and simmer until the gravy thickens.
Step 5: Assemble and Serve
Return the beef patties to the skillet with the gravy and simmer for a few minutes. Plate the mashed potatoes and green beans, top with the Salisbury steak, and spoon the mushroom gravy over everything. Enjoy this hearty, comforting meal!
Expert Tips To Make The Best Salisbury Steak
- Use the right ground beef blend for juicy patties. Salisbury steak tastes best when the beef has enough fat to stay tender. An 80/20 blend is ideal. Leaner beef can work, but the patties are more likely to turn dry, especially after they simmer in gravy. If you do use lean beef, add an extra splash of milk or a tablespoon of ketchup to the mix to help keep the texture moist.
- Mix gently and stop as soon as it comes together. Overmixing ground beef makes the patties dense and tough. Combine the egg, breadcrumbs, Worcestershire, ketchup, mustard, and seasonings first, then fold in the beef just until everything is evenly mixed. You want the mixture cohesive, not packed tight.
- Shape evenly and make an oval on purpose. Oval patties are classic for Salisbury steak and they cook evenly in the skillet. Keep the patties the same thickness so they brown and finish at the same time. A simple trick is to press a slight dimple in the center so they don’t puff up while browning.
- Brown hard for flavor, then let the gravy finish the job. That first sear is where the deep flavor comes from. Do not move the patties around while they brown. Let them sit, develop a crust, then flip. You are not fully cooking them in the skillet. The final simmer in gravy is what finishes them gently and keeps them tender.
- Do not wipe the pan after browning the patties. The browned bits left behind are pure flavor. Those bits melt into the gravy and make it taste rich and beefy without needing extra ingredients. If the pan looks too greasy, drain off a little fat, but leave the browned bits.
- Cook the onions and mushrooms until truly golden. If you rush this step, the gravy tastes flat. Let the mushrooms release their liquid and keep cooking until it evaporates and they start to brown. The onions should be soft and lightly golden. This builds a deeper, more “diner-style” gravy.
- Cook the flour in the butter for a full minute. When you sprinkle flour into the skillet, cook it while stirring for about a minute. This removes the raw flour taste and helps the gravy thicken smoothly. If you skip this, the gravy can taste pasty.
- Add the broth slowly and whisk to prevent lumps. Pour in the beef broth gradually while whisking or stirring constantly. This helps the flour mixture dissolve evenly so the gravy turns silky instead of clumpy. Once it starts simmering, it will thicken quickly.
- Simmer to thicken, and adjust consistency at the end. Gravy thickens as it simmers and thickens even more as it sits. If it gets too thick, add a splash of beef broth and stir. If it is too thin, let it simmer a few more minutes. The goal is a gravy that coats a spoon but still pours easily over the steak and potatoes.
- Return the patties to the gravy just long enough to finish cooking. Once the patties go back in, let them simmer gently so they stay tender. Avoid boiling hard, which can toughen the meat. Cook until the patties are hot through. If you want to be precise, aim for 160°F in the center.
- For the mashed potatoes, use hot milk, not cold. Hot milk melts the butter and makes the potatoes creamy without overworking them. Cold milk cools the potatoes down and can make them gluey if you keep mashing to fix it. Mash until smooth, then stop.
- Dijon in the potatoes is a quiet secret weapon. Dijon does not make them taste mustardy. It adds a little tang and depth that balances the rich gravy perfectly. Start with a small amount, taste, then adjust so it stays subtle.
- Roast the green beans on high heat and do not crowd the pan. Give the beans space so they roast and blister instead of steaming. If they are piled up, they turn soft and watery. Stir once halfway through so they brown evenly, and pull when they’re tender but still have a little bite.
- Make it feel restaurant-level with a finishing touch. Right before serving, taste the gravy and add a tiny splash of Worcestershire or a crack of black pepper if it needs brightness. Spoon plenty of gravy over the patties and potatoes, then finish with a little parsley if you want it to look like a classic diner plate.
Salisbury Steak FAQS
Can I make this Salisbury steak recipe ahead of time?
Yes, it’s a great make-ahead dinner. You can form the patties and store them covered in the fridge for up to 24 hours, then brown and finish them when you’re ready. You can also make the gravy ahead and refrigerate it separately. When it’s time to serve, reheat the gravy gently, add the patties, and simmer until hot throughout.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep the patties in the gravy so they stay moist. Reheat gently on the stovetop over low heat or microwave in short bursts, stirring the gravy in between so it heats evenly.
Can I freeze Salisbury steak?
Absolutely. Freeze the cooked patties and gravy for up to 2 months. You can freeze them together in one container, but freezing separately makes reheating easier. Thaw overnight in the fridge and reheat slowly on the stovetop. If the gravy thickens too much after thawing, add a splash of beef broth and stir until smooth.
How do I keep Salisbury steak patties from falling apart?
Make sure the mixture is well combined but not overmixed, and let the patties sit for 10 minutes before browning so they set up slightly. Also, flip only once when a crust has formed. If you flip too early, the patties can tear.
What ground beef is best for Salisbury steak?
80/20 is ideal because it stays juicy and flavorful. Lean beef can work, but the patties can dry out more easily, especially after simmering in gravy. If you use lean beef, be extra gentle with mixing and avoid overcooking.
Can I make Salisbury steak without mushrooms?
Yes. Just leave them out and increase the onions slightly, or add more gravy and a little extra Worcestershire for depth. The gravy will still be rich and flavorful even without mushrooms.
How do I thicken Salisbury steak gravy?
Let it simmer a little longer and it will naturally thicken. If you need a quick fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering gravy until it thickens. If the gravy gets too thick, loosen it with a splash of beef broth.
What side dishes pair well with Salisbury steak?
Mashed potatoes and green beans are classic, but it’s also great with roasted cauliflower, garlic parm pasta, buttered egg noodles, rice, or a simple green salad. Anything that can soak up extra gravy is a win.
What side dishes pair well with Salisbury steak?
Apart from mashed potatoes and green beans, you can serve it with roasted cauliflower, garlic parm pasta, or a fresh green salad.
My Final Thoughts
This Salisbury steak recipe is the definition of comfort food done right. With its juicy beef patties, rich mushroom gravy, and classic sides, it’s a meal you’ll turn to time and time again. Whether it’s for a family dinner or a special occasion, this recipe never disappoints! As always, if you try it, let me know how it went in the comments below.
More Beef Recipes To Try Next
- Ground beef and potato casserole
- Beef ramen
- Petite sirloin steak
- Crack burger
- Beef shank
- Beef ribs
- Hawaiian beef stew
- Shaved steak and asparagus stir fry
Juicy Salisbury Steak with Mushroom Gravy
This Salisbury steak recipe combines a rich, savory mushroom gravy with creamy mashed potatoes and crisp-tender green beans. It’s comfort food to the max. Plus, it couldn't be easier to make this recipe. Just a handful of simple steps are all you have to follow to make it
Ingredients
For the Steak:
- 1 lb lean ground beef
- 1 egg
- ½ cup plain breadcrumbs
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the Gravy:
- 2 tablespoon salted butter
- 10 oz button mushrooms, sliced
- 1 large onion, sliced
- 1 garlic clove, minced
- 2 tablespoon all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For the Green Beans:
- ½ lb green beans, trimmed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon crushed red pepper
- Salt and pepper
For the Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and chopped
- 2 teaspoon salt
- 4 tablespoon unsalted butter
- ½ cup whole milk, hot
- 1 teaspoon Dijon mustard
- Salt and pepper
Instructions
- Boil the potatoes in salted water until fork-tender, about 20-30 minutes. Drain, then mash with butter, hot milk, and Dijon mustard. Season with salt and pepper, and set aside.
- Preheat your oven to 350°F. Toss the green beans with olive oil, garlic, crushed red pepper, salt, and pepper. Roast on a parchment-lined baking sheet for 10-15 minutes until tender and golden.
- Mix the ground beef, egg, breadcrumbs, Worcestershire sauce, ketchup, mustard, garlic powder, onion powder, salt, and pepper in a bowl. Shape into 4 oval patties. Brown the patties in a skillet over medium-high heat for 3-5 minutes per side, then set aside.
- In the same skillet, melt butter and sauté onions and mushrooms until golden. Add minced garlic, then sprinkle in flour and cook for 1 minute. Stir in beef broth and Worcestershire sauce, simmering until the gravy thickens.
- Return the beef patties to the skillet with the gravy and simmer for a few minutes. Plate the mashed potatoes and green beans, top with the Salisbury steak, and spoon the mushroom gravy over everything. Enjoy this hearty, comforting meal!
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