Are you searching for a dinner that tastes like a warm hug on a plate? A meal that’s deeply savory, incredibly satisfying, and brings back the best memories of classic, comforting family dinners? This timeless recipe for Salisbury Steak with Mushrooms is the ultimate comfort food classic, made easy enough for any night of the week.
This isn’t just a hamburger patty; it’s a true Salisbury steak. We create juicy, perfectly seasoned beef patties, sear them to a deep brown, and then simmer them in a rich, savory, and utterly delicious mushroom gravy. Served over a bed of buttery noodles or creamy mashed potatoes, this is the kind of nostalgic meal that everyone at the table will love.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Classic
What makes this Salisbury Steak recipe so beloved is its perfect combination of simple, budget-friendly ingredients and deep, savory flavor. The entire meal comes together in a single skillet, making cleanup just as comforting as the dish itself. Our method ensures the patties are tender and juicy, and the pan gravy is rich and flavorful, thanks to the delicious browned bits from the steak.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for a Perfect Meal
This recipe uses a handful of classic, no-fuss ingredients to create a meal that tastes like it took hours to prepare.
- Ground Beef: For the juiciest, most flavorful patties, we recommend using an 80/20 or 85/15 ground beef. The higher fat content is crucial here; it ensures the patties stay moist, tender, and full of rich, beefy flavor as they cook.
- Saltine Crackers: This is the old-school secret to a perfect Salisbury steak! When finely crushed and mixed with the moisture from the egg and onion, the crackers form a “panade.” This simple paste keeps the meat proteins from seizing up and becoming tough, guaranteeing a wonderfully tender texture.
- Mixed Mushrooms: Using a mix of mushrooms, such as cremini, shiitake, and white button mushrooms, adds a wonderful depth of earthy, savory flavor to the gravy. If you only have one kind on hand, cremini (or “baby bella”) mushrooms are a fantastic all-purpose choice.
- The Pan Gravy Staples (Worcestershire, Flour & Broth): This simple trio creates a classic, rich brown gravy.
- Worcestershire Sauce: Provides a complex, tangy, and savory umami kick.
- All-Purpose Flour: The thickener for our gravy, which we’ll cook into a quick roux.
- Hot Water or Beef Broth: While the recipe calls for water, our pro-tip is to use hot beef broth for a much deeper, richer, and more flavorful gravy.
- Fresh Sage and Parsley: Fresh herbs elevate the dish. A little minced fresh sage in the patties adds a warm, aromatic, and slightly peppery note, while fresh parsley sprinkled on top provides a clean, fresh finish.
Step-by-Step to Classic Salisbury Steak
Follow these simple, detailed steps to create this deeply comforting one-skillet meal.
Step 1: Form the Salisbury Steak Patties
In a large bowl, add the ground beef, the lightly beaten egg, the finely chopped onion, the finely crushed saltine cracker crumbs, the minced fresh sage, 1/2 teaspoon of kosher salt, and a few grinds of black pepper.
Using your hands, gently mix the ingredients together until they are just combined.
Pro Tip: The most important rule for tender patties is do not overmix! Overworking the ground beef will result in tough, dense Salisbury steaks. Mix only until the ingredients are evenly distributed.
Divide the meat mixture into 4 equal portions. Gently shape each portion into an oval-shaped patty, about 1/2-inch thick.
Step 2: Brown the Patties
Heat 1 tablespoon of the unsalted butter in a large skillet over medium-high heat.
Once the butter is melted and sizzling, carefully place the patties in the hot skillet. Cook for about 4 minutes per side, until a deep, brown crust has formed on both sides. The patties do not need to be cooked all the way through at this point.
Transfer the browned patties to a plate and set them aside. Do not wipe out the skillet!
Step 3: Sauté the Mushrooms and Make the Gravy
Reduce the heat under the skillet to medium. Add another tablespoon of butter to the skillet with all the delicious browned bits from the patties.
Add the sliced mushrooms and cook, stirring occasionally, until they have released their liquid and are slightly browned, about 2 minutes.
Stir in the Worcestershire sauce, and a pinch of salt and pepper. Use your wooden spoon to scrape up any remaining browned bits from the bottom of the skillet.
Sprinkle the 3 tablespoons of all-purpose flour over the mushrooms and stir it in. Cook for one full minute, stirring constantly. This step creates a “roux” and cooks out any raw flour taste, which is key to a delicious gravy.
While stirring, slowly pour in the 2 1/2 cups of hot water or beef broth. Continue to stir until the gravy is smooth and begins to simmer and thicken, about 2 minutes. Add the remaining 1 tablespoon of butter, swirling the pan until it melts and combines into a glossy sauce.
Step 4: Simmer the Steaks in the Gravy
Return the browned patties, and any juices that have accumulated on the plate, to the skillet with the simmering gravy.
Let the patties simmer gently in the gravy for about 2 more minutes. This will finish cooking the patties through and allow them to absorb the incredible flavor of the mushroom gravy.
Sprinkle the finished dish with fresh, chopped parsley, and season with more salt and pepper to taste.
The Best Easy Salisbury Steak with Mushrooms
A classic American comfort food recipe for Salisbury Steak with a rich mushroom gravy, all made in a single skillet. The dish features oval-shaped ground beef patties, seasoned with onion and fresh sage, which are pan-fried until brown. A savory gravy is then made in the same pan with sautéed mushrooms, Worcestershire sauce, and a simple flour roux. The patties are returned to the skillet to simmer in the gravy until cooked through and are typically served over buttered egg noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: American
Ingredients
- 1 pound ground beef
- 1 large egg, lightly beaten
- 1/4 onion, finely chopped (about 1/3 cup)
- 7 saltine crackers, finely crushed (about 1/4 cup)
- 1 teaspoon minced fresh sage
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8 ounces sliced mixed mushrooms
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 2 1/2 cups hot water
- 1 to 2 tablespoons chopped fresh parsley
- Buttered egg noodles, for serving (optional)
Instructions
- In a large bowl, gently mix the ground beef, egg, chopped onion, cracker crumbs, sage, 1/2 teaspoon of salt, and a few grinds of pepper using your hands. Do not overmix.
- Divide the mixture into 4 equal portions and shape them into oval patties, about 1/2-inch thick.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Brown the patties for about 4 minutes per side. Transfer the browned patties to a plate.
- Add another tablespoon of butter to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, for about 2 minutes until they are slightly browned.
- Stir in the Worcestershire sauce and season with salt and pepper to taste. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Sprinkle the flour over the mushrooms, stir, and cook for a minute to create a roux.
- Stir in the hot water and let the sauce simmer for about 2 minutes until it begins to thicken.
- Add the remaining 1 tablespoon of butter, swirling the pan to combine it into the sauce.
- Return the patties and any accumulated juices from the plate back into the skillet with the gravy.
- Simmer for about 2 more minutes, until the sauce thickens further and the patties are cooked through.
- Sprinkle with fresh parsley and season with more salt and pepper if needed. Serve with buttered egg noodles, if desired.
Notes
- Gently mixing the ground beef is a key step to ensure the patties are tender, not tough.
- The entire dish is made in one skillet, which builds layers of flavor and makes for easy cleanup.
- Scraping the browned bits (fond) from the bottom of the pan when adding the Worcestershire sauce adds significant depth to the gravy.
Nutrition
- Serving Size: 1 patty with gravy (no noodles)
- Calories: 450-550
- Sugar: 3-5 g
- Sodium: 800-1100 mg
- Fat: 30-40 g
- Saturated Fat: 15-20 g
- Trans Fat: 0 g
- Carbohydrates: 10-15 g
- Fiber: 1-2 g
- Protein: 25-30 g
- Cholesterol: 140-170 mg
Serving Your Salisbury Steak
This classic American comfort food is traditionally served with something starchy and delicious to soak up every last drop of that incredible mushroom gravy. Ladle the Salisbury steak patties and a generous amount of gravy over:
- A bed of creamy, buttery egg noodles
- Fluffy mashed potatoes
- Simple white rice
A side of steamed green beans, sweet peas, or a simple green salad makes for a perfect, complete meal.
Storage and Make-Ahead Tips
Salisbury steak is a fantastic dish for making ahead, as the flavors only get better with time.
- Make-Ahead: You can form the raw patties a day in advance and keep them on a covered plate in the refrigerator until you’re ready to cook.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken as it cools.
- Reheating: Reheat gently in a covered skillet over low heat until the patties and gravy are warmed through. You may need to add a splash of water or beef broth to loosen the gravy as it reheats.
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Creative Recipe Variations
This classic recipe is a wonderful base for your own delicious twists.
- Add Onions to the Gravy: For a classic “smothered steak” with onion gravy, thinly slice one yellow onion and add it to the skillet with the mushrooms. Sauté until the onions are soft and caramelized before making the gravy.
- Use a Different Protein: This recipe is also delicious with ground turkey for a leaner option, or a 50/50 mix of ground pork and ground beef for an even richer, more flavorful patty.
- Make a Creamy Gravy: For an extra-rich and decadent gravy, reduce the water or broth to 2 cups and stir in 1/2 cup of heavy cream or half-and-half at the very end of cooking, just before serving.
Enjoy a True Comfort Food Classic!
You’ve just created a meal that is the very definition of comfort food. This Easy Salisbury Steak with Mushrooms is a nostalgic, savory, and deeply satisfying dish that is sure to become a beloved favorite in your home. It’s proof that simple, humble ingredients can come together to create something truly special and delicious.
We hope you enjoy every last, gravy-soaked bite!
If you loved this recipe, please leave a comment below or share it with a friend who appreciates a good, old-fashioned comfort food meal!
Frequently Asked Questions (FAQs)
Q1: What is the difference between Salisbury steak and a hamburger steak?
While they are similar, there’s a key difference. A hamburger steak is typically just a plain ground beef patty, seasoned with salt and pepper. A Salisbury steak is more like a mini meatloaf; the ground meat is mixed with other ingredients like binders (crackers or breadcrumbs), egg, onions, and seasonings to make it more tender and flavorful. It is almost always served with a gravy.
Q2: How do I keep my Salisbury steak patties from falling apart?
The egg and the finely crushed cracker crumbs in this recipe act as a binder to help hold the patties together. The two most important tips are: don’t overmix the meat, and handle the patties gently when you are forming them and flipping them in the pan. Searing them for a few minutes per side also helps to create a crust that holds them together.
Q3: Can I make this recipe gluten-free?
Yes. To make this recipe gluten-free, you can substitute the saltine crackers with a gluten-free alternative, like gluten-free crackers, breadcrumbs, or even crushed pork rinds. For the gravy, substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch (you’ll need to make a cornstarch slurry with cold water first). Also, be sure your Worcestershire sauce is a gluten-free brand.
Q4: My gravy is lumpy. What did I do wrong?
Lumpy gravy is usually caused by adding the liquid too quickly to the flour, or by not whisking enough. To ensure a smooth gravy, make sure you cook the flour in the fat for a full minute to form a roux. Then, when you add the hot liquid (broth or water), pour it in slowly while whisking or stirring constantly. This will allow the flour to dissolve smoothly into the liquid.
Q5: Why does the recipe suggest using hot water or broth for the gravy?
Adding a hot liquid to a hot roux (the cooked flour and butter mixture) helps to prevent lumps. A cold liquid hitting a hot roux can cause the flour to seize up and clump together. Using a hot liquid helps everything blend together more smoothly and easily.