Homemade Salisbury Steak (Skillet + Gravy)

Fast ground-beef comfort in about 35 minutes

Juicy chopped-steak patties with onion-mushroom gravy—classic “boxed dinner” vibes made better from scratch, budget-friendly, and weeknight easy.

Why you’ll love it

• True ground beef fast dinner—pan to table in ~35 minutes
• Nostalgic boxed dinner idea made homemade (better flavor, same comfort)
• Budget-wise cheap beef dinner using pantry staples
• Scales cleanly—great dinner idea for a family of 5
• Straightforward method if you’ve wondered how to make Salisbury steak recipes

Ingredients (notes only)

Patties: 85–90% lean ground beef; egg; breadcrumbs or crushed crackers; minced onion; garlic powder; onion powder; Worcestershire; Dijon; salt & pepper
Gravy: Sliced mushrooms (optional but classic); butter + a little oil; flour; beef broth; ketchup or tomato paste; Worcestershire; splash of soy (umami)
Finish/serve: Parsley; mashed potatoes, egg noodles, or rice

Step-by-step (stovetop, one pan)

1. Mix patties: Gently combine beef, egg, crumbs, onion, garlic/onion powders, Worcestershire, Dijon, salt & pepper. Form 5–6 oval patties (~½–¾ in. thick).
2. Sear: Heat butter/oil in a large skillet (med-high). Sear patties 3–4 min/side until browned; internal temp will finish later. Transfer to a plate.
3. Gravy base: In the same pan, add mushrooms and a pinch of salt; cook 4–5 min. Stir in 2 tbsp butter if pan looks dry, then sprinkle flour; cook 1 min.
4. Build gravy: Whisk in beef broth, ketchup/tomato paste, Worcestershire, and a dash of soy; simmer to thicken 2–3 min.
5. Simmer to finish: Nestle patties into gravy; cover and cook on medium-low 6–8 min until patties reach 160°F.
6. Serve: Season gravy to taste, sprinkle parsley, and ladle over mashed potatoes or noodles.

Pro tips

• Don’t over-mix the meat—light hands = tender patties.
• Keep patties oval (classic TV-dinner look) for even browning.
• A touch of ketchup in the gravy gives that signature diner flavor.
• If gravy is thick, whisk in hot water/broth 1–2 tbsp at a time; if thin, simmer uncovered a few minutes.
• Make ahead? Shape patties up to 24 hours early; keep chilled.

Variations

• Rustic Dinners: Add ½ cup finely diced carrot + celery with mushrooms.
• Gluten-free: Use GF crumbs and thicken gravy with 2 tsp cornstarch slurry instead of flour.
• Extra-lean: Use 93% beef; add 1 tbsp mayo to the mix for moisture.
• Onion-gravy only: Skip mushrooms; brown extra onions instead.
• Hamburger Steak (no gravy): Serve with sautéed onions and a pat of butter.

How to serve

Spoon over mashed potatoes or buttered egg noodles; add green beans or a crisp salad. Leftovers make great open-face sandwiches.

Make ahead & storage

• Fridge: 3–4 days, airtight.
• Freeze: Up to 2 months (patties in gravy). Thaw overnight.
• Reheat: Simmer gently in covered skillet until 165°F; thin gravy with a splash of broth.

FAQs

What meat blend works best? 85–90% lean balances juiciness and shape.
Why are my patties tough? Likely over-mixed or over-cooked; mix just until combined and pull right at 160°F.
No mushrooms? Use onions only; flavor stays classic.
Can I bake them? Yes—see Recipe Card “Oven method” below.
How do I keep costs down? Use store-brand broth, crumbs from stale bread, and bulk ground beef—this is a solid cheap beef dinner.

Simple Nutrition (estimate, per 1 of 6 servings, without sides)

Sarah

Homemade Salisbury Steak (Skillet + Onion-Mushroom Gravy)

Juicy ground-beef patties simmered in a rich onion-mushroom gravy. A fast, budget-friendly comfort classic that’s perfect for weeknights and scales for a family of 5.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 5 patties (serves 5–6)

Course: Dinner

Cuisine: American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 lb ground beef (85–90% lean)
• 1 large egg
• ½ cup breadcrumbs or crushed saltines
• ¼ cup very finely minced onion
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp unsalted butter (divided)
• 1 tbsp oil (divided)
• 8 oz mushrooms, thinly sliced (optional)
• ½ cup thinly sliced onion
• 2 tbsp all-purpose flour (see GF note)
• 2 cups low-sodium beef broth (warm)
• 1 tbsp ketchup or 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• ½ tsp soy sauce (optional, umami)
• Salt & pepper to taste
• 1 tbsp chopped parsley (to finish)

Equipment

• Large skillet
• mixing bowl
• whisk
• oven (optional method)

Method

 

1. Mix & shape: In a bowl, combine patty ingredients gently. Form 5–6 oval patties about ½–¾ inch thick.
2. Sear: Heat 1 tbsp oil + 1 tbsp butter in a large skillet over medium-high. Sear patties 3–4 minutes per side until well browned; transfer to a plate (they’ll finish in gravy).
3. Gravy base: Add remaining butter. Sauté mushrooms and onion with a pinch of salt 4–5 minutes. Sprinkle flour; cook 1 minute, stirring.
4. Build gravy: Whisk in warm broth, ketchup, Worcestershire, and soy. Simmer 2–3 minutes until slightly thickened.
5. Finish: Return patties to skillet, spooning gravy over. Cover and simmer on medium-low 6–8 minutes until patties reach 160°F. Season gravy to taste and sprinkle parsley.
6. Oven method: Heat oven to 400°F. Place shaped patties on a parchment-lined sheet; bake 12–14 minutes (just under-done). Meanwhile, make gravy on the stove (Steps 3–4). Transfer patties to skillet and simmer 3–5 minutes to finish to 160°F.

Nutrition

Calories: 410kcalCarbohydrates: 14gProtein: 27gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 115mgSodium: 780mgPotassium: 480mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 3mgCalcium: 60mgIron: 3mg

Notes

Gluten-free: Use GF crumbs; thicken with 2 tsp cornstarch mixed with 2 tbsp cold water (stir into simmering broth).
Dairy-free: Use oil instead of butter.
Make-ahead: Shape patties up to 24 hrs ahead; store covered in fridge.
Serving ideas: Mashed potatoes, buttered noodles, or rice + green beans.
Food safety: Cook ground beef to 160°F and reheat leftovers to 165°F.

Tried this recipe?

Let us know how it was!