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There’s something about Salisbury steak that feels like a hug on a plate. Juicy, seasoned patties simmered in a silky mushroom-onion gravy turn an ordinary pound of ground beef into a dinner that tastes like pure comfort. It’s the kind of recipe that brings everyone to the table, fills the kitchen with rich, savory aromas, and leaves you reaching for a spoon to scoop up every last drop.
The best part? This recipe uses simple pantry staples and just one skillet, but it tastes like you fussed for hours. It’s hearty, homestyle cooking at its very best—just like Grandma used to make.
If you’re craving a cozy dinner that never goes out of style, this Salisbury steak is it. Once you make it at home, you’ll never go back to the frozen version.
Craving more down-home favorites? You’ll love my Swiss steak for a hearty dinner, Southern meatloaf for a true classic, and buttermilk roasted chicken when you need a family-friendly staple.
If you love easy, comforting meals like this, be sure to check out my full collection of ground beef recipes for even more family-friendly dinner ideas.
Why This Recipe Works
- Tender and Juicy Patties – The combination of breadcrumbs, milk, and egg keeps the beef moist while giving it that melt-in-your-mouth texture.
- Rich, Silky Gravy – Onions, mushrooms, beef broth, and a splash of sherry create a velvety gravy that’s every bit as crave-worthy as the patties themselves.
- One-Pan Wonder – Everything cooks in a single skillet, which means maximum flavor and minimal cleanup.
- Classic Comfort – This is homestyle cooking that feels nostalgic and cozy, just like Grandma used to make.
Before You Begin
✨ Forming the patties: Split the meat mixture in half, then in half again, for four even portions. Roll each into a firm ball, then flatten to 1 inch thick in a classic oblong shape. This helps them cook evenly and hold together beautifully.
✨ Don’t skip the browning: Searing the patties first isn’t just for color—it builds flavor and creates the browned bits that make your gravy unforgettable.
✨ Swap the protein: Ground turkey makes a great alternative if you’d like something a little lighter but still cozy and satisfying.
✨ Slice your own mushrooms: Pre-sliced mushrooms are convenient but often uneven. Whole mushrooms you slice yourself give better texture, but if your store carries consistently cut pre-sliced ones, they’re a fine shortcut.
✨ Choose the right pan: A heavy-bottomed skillet or cast iron pan holds heat well, ensuring even browning without sticking.
Salisbury Steak Ingredients
- Ground Sirloin – Leaner than ground chuck, but still flavorful and tender. Swap turkey if you’d like a lighter version.
- Breadcrumbs – Italian seasoned add built-in flavor; plain works too if that’s what you have.
- Better Than Bouillon – Deepens the beefy richness of the gravy; worth keeping on hand for all sorts of recipes.
- Sherry – Adds a subtle sweetness and depth that makes the gravy restaurant-level delicious.
- Vegetable Oil: or any neutral-flavored oil is fine.
Frequently Asked Questions
Can I use ground beef instead of sirloin?
Yes! Ground sirloin is lean and tender, but regular ground beef works just as well. If you use a fattier blend, you may want to drain off a little extra grease after browning the patties.
What can I substitute for sherry in the gravy?
If you don’t have sherry, a splash of red wine or even beef broth works nicely. The gravy will still be rich and flavorful—you just won’t get that slight sweetness sherry adds.
How do I keep the patties from falling apart?
Make sure the onion and garlic mixture cools before mixing with the beef, and don’t skip the breadcrumbs and egg. They act as binders and help the patties hold their shape.
Can I make this ahead?
Absolutely! Shape and brown the patties up to a day in advance. Store them in the fridge, then finish cooking them in the gravy when you’re ready to serve.
Is Salisbury steak the same as hamburger steak?
They’re very similar! Both are made with seasoned ground beef patties, but Salisbury steak traditionally has breadcrumbs and egg for tenderness and is served with gravy.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep leftovers in an airtight container in the fridge for up to 3 days. Store patties in the gravy so they stay moist and flavorful.
Reheating
- For larger portions, cover the dish with foil and reheat in a 350°F oven for 15–20 minutes. If stored in a glass or ceramic baking dish, let it come to room temperature first to prevent shattering. For single servings, the microwave works fine—just cover loosely so the gravy doesn’t splatter.
Freezing
- Cooked patties and gravy freeze beautifully. Cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- You can shape and brown the patties a day ahead, then store them in the fridge. When you’re ready, make the gravy, nestle in the patties, and finish cooking.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Salisbury Steak
When I make Salisbury steak, I love to round out the plate with something creamy, something green, and of course, a cozy bread.
- Comforting Potatoes: Creamy mashed potatoes are a must for catching all that gravy. My garlic mashed potatoes or oven roasted baby potatoes are perfect sides.
- Fresh + Crisp Sides: Brighten things up with a fresh 1905 salad or my crunchy cucumber tomato salad.
- Cozy Breads: Buttery homemade crescent rolls or fluffy garlic bread makes a meal feel complete.
- Sweet Finishes: End on a cozy note with a honey bun cake, a classic peach cobbler, or my choc-o-licious fudge pie.
HOW TO MAKE SALISBURY STEAK
- Saute onion and garlic.
- In a bowl, stir together sauteed onions, milk, egg, Worcestershire sauce, dijon, salt, pepper, and bread crumbs.
- Mix in ground sirloin and shape into 4 equal-sized oval patties.
- Brown both sides of the patties in a skillet.
- Melt butter in the skillet. Add onion slices on top of brown bits.
- Cook the onions and add the mushrooms.
- Make the gravy. Stir in the tomato paste, and sprinkle it with flour. Stir in the beef broth, dissolved bouillon, and sherry. Simmer.
- Nestle the meat patties into the sauce. Cover and continue to cook.
- Serve warm.
***See the full instructions below.
MORE TRUE COMFORT FOOD DISHES
- Pork Stew
- Texas Chili (Authentic Bowl ‘O Red!)
- American Goulash
- Chicken and Noodle Soup
- Crockpot Potato Soup
- Beef Stew
- Cheeseburger Soup
- Hamburger Gravy
Tried This Recipe?
Did your family love this Salisbury steak as much as mine does? I’d be over the moon if you left a ⭐⭐⭐⭐⭐ rating and a comment below—it makes my day to hear from you! Don’t forget to snap a photo of your plate and tag me on Instagram @gonna_want_seconds. I can’t wait to see your cozy comfort food dinners come to life in your kitchen.
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Salisbury Steak
Ingredients
- 3-4 tablespoons vegetable oil, divided
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup Italian seasoned bread crumbs
- 1 pound ground sirloin
Gravy:
- 2 tablespoons butter
- 1 yellow onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 heaping tablespoon beef flavor Better Than Bouillon, dissolved in 1/2 cup boiling water
- 2 tablespoons sherry
Garnish:
- 1-2 tablespoons parsley, chopped
Instructions
- Add 1 tablespoon of vegetable oil to a skillet, set on medium-low heat, and saute onion (1/2 cup) and garlic (3 cloves) until translucent, about 7 minutes. Let cool.
- In a mixing bowl, stir together cooled sautéd onions and garlic, milk (1/3 cup), egg (1), Worcestershire sauce (1 tablespoon), dijon (1 tablespoon), salt (3/4 teaspoon), pepper (1 teaspoon), and bread crumbs (1/2 cup) to form a paste. Mix in ground sirloin (1 pound) and shape into 4 equal-sized oval patties.
- In a medium skillet, cook 2 patties at a time for 4-5 minutes per side or until browned; Repeat with remaining patties. Drain grease from the skillet and discard. Remove to a platter and keep warm.
- Melt butter (2 tablespoons) in the skillet. Add onion slices on top of brown bits. Reduce the heat to medium-low and cook onions, about 5 minutes, until soft and translucent. Add mushrooms (8 ounces) and 1/2 teaspoon salt and continue to cook until liquid has evaporated, about 5-7 minutes.
- Stir in tomato paste (1 tablespoon). Sprinkle mixture with flour (2 tablespoons). Cook flour for 1-2 minutes, stirring often, to toast and remove the flour taste. Remove from heat.
- Slowly stir in beef broth (1 1/2 cups), water with dissolved Better Than Bouillon, and sherry (2 tablespoons) until combined and bring to a simmer
- Nestled the meat patties into the sauce. Cover. Reduce heat and simmer gently for 15 minutes, or until the patties are cooked through. Remove from heat, sprinkle with parsley (1-2 tablespoons), and serve warm.
Notes
- Forming: When forming the patties, split the meat mixture in half and then half again. You will have four evenly-sized patties. When forming them, firmly form a ball, then flatten to 1 inch thick. The patties should be a classic oblong shape.
- Try Turkey: Feel free to use turkey meat instead of ground sirloin. The patties and gravy will be lighter and less beefy.
- Sliced Mushroom: For the mushrooms, I purchased pre-sliced. Honestly, the slices were uneven, some thin and some thick. I would rather buy whole mushrooms and slice them myself for more consistent results. If your grocery store sells pre-sliced mushrooms that are consistent, then this is a good time-saver.
Nutrition
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Me and my husband really loved this! The sauce is perfect! I partnered it with rice, he partnered it with mashed potatoes. He requested that I should make it again next week. LOL.
Yaaay! I can’t choose between rice and mashed potatoes. LOL. I’m glad you and your husband loved this! Thankd for the 5 star rating and positive feedback 🙂