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A serving of Salisbury steak and gravy with mashed potatoes.

Classic Salisbury Steak And Gravy

This classic Salisbury steak recipe features tender, flavorful ground beef patties smothered in a rich, savory gravy, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salisbury Steaks
  • 1 ½ pounds lean ground beef
  • ½ cup finely chopped onion about half a small onion
  • ¼ cup plain breadcrumbs
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil for searing
For the Gravy
  • 2 tablespoons unsalted butter
  • 1 cup sliced mushrooms optional, but highly recommended
  • ½ cup finely chopped onion the other half of the small onion, or a fresh one
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Equipment

  • large bowl
  • large skillet or Dutch oven
  • whisk

Method
 

Prepare the Patties
  1. Combine ground beef, ½ cup onion, breadcrumbs, egg, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, garlic powder, salt, and pepper in a large bowl. Mix gently until just combined to avoid tough patties.
Form the Steaks
  1. Divide the mixture into 6 equal portions. Shape each into an oval patty about ¾-inch thick, creating a slight indentation in the center for even cooking.
Sear the Steaks
  1. Heat olive oil in a large skillet over medium-high heat. Sear patties for 3-5 minutes per side until deeply browned, then remove to a plate.
Start the Gravy Base
  1. Reduce heat to medium, add butter to the skillet. Cook mushrooms and remaining ½ cup onion for 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
Build the Roux
  1. Sprinkle flour over the cooked onions and mushrooms. Cook, stirring constantly, for 1-2 minutes to create a roux.
Whisk in Liquid
  1. Slowly whisk in beef broth, then stir in 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard.
Simmer the Gravy
  1. Bring gravy to a gentle simmer, stirring until it thickens. Season with salt and pepper to taste.
Finish Cooking the Steaks
  1. Return seared patties to the gravy in the skillet. Cover and simmer on low for 15-20 minutes, or until steaks are cooked through and tender.
Serve
  1. Ladle generously onto plates, ensuring each steak is coated with plenty of gravy.

Notes

For extra flavor, use a good quality beef broth. If you don't have Dijon mustard, a little bit of brown mustard can be substituted in the gravy. Serve with mashed potatoes or rice to soak up all the delicious gravy.