By Becky Hardin
Updated Jul 21, 2025
Salisbury Steak is a classic weeknight dinner recipe I find easy to make and downright delicious! In this kid-friendly meal, seasoned ground beef patties are pan fried to perfection and served with a richly flavored mushroom sauce.
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Easy Salisbury Steak Recipe
This homemade Salisbury steak is one of my favorite comfort food dinners. It’s packed with flavor, super satisfying, and comes together easily with ingredients I almost always have in my pantry. I love how simple it is, but it tastes like something special. And that rich mushroom gravy? It takes everything to the next level—I could honestly eat it by the spoonful. So good!
Salisbury steak has always been one of those nostalgic, all-American meals for me—made with ground beef, breadcrumbs, and seasonings, then smothered in rich, savory gravy. But when I’m trying to cut back on red meat, I like to swap in ground turkey or chicken instead, and it still turns out just as delicious. If you go that route, just make sure to switch the beef broth for low-sodium chicken broth —it helps keep the flavor balanced and just right.
The vegetables are also interchangeable—use a white or sweet onion in place of the yellow onion, or use your favorite mushrooms instead of cremini mushrooms.
For a bit more crunch, use panko breadcrumbs. Or, you can turn the meat into meatballs for a fun variation on the dish!
Ingredients1x2x3x
- ▢ 1½ lbs. lean ground beef
- ▢ ½ cup breadcrumbs
- ▢ ¼ cup minced onion
- ▢ 1 large egg beaten
- ▢ 1 tsp Dijon mustard or any mustard
- ▢ 1 tsp kosher salt
- ▢ ½ tsp dried oregano
- ▢ ½ tsp ground black pepper
- ▢ 1 tbsp olive oil
- ▢ 2 cups low-sodium beef broth
- ▢ 1 tsp Worcestershire sauce
- ▢ 1 yellow onion thinly sliced
- ▢ 8 oz. cremini mushrooms sliced
- ▢ 3 tbsp cornstarch
- ▢ 3 tbsp water
Video
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, minced onion, egg, Dijon, salt, oregano, and black pepper. Shape mixture into four 5¾-inch oblong patties. 1½ lbs. lean ground beef, ½ cup breadcrumbs, ¼ cup minced onion, 1 large egg, 1 tsp Dijon mustard, 1 tsp kosher salt, ½ tsp dried oregano, ½ tsp ground black pepper
- Heat 1 tbsp olive oil in a large skillet set over medium heat. Fry the beef patties for 4-6 minutes, flipping once, until browned on both sides. Transfer to a plate and cover with foil. 1 tbsp olive oil
- To the skillet, add the beef broth, Worcestershire sauce, onion, and mushrooms. Bring the mixture to a boil, then return the patties to the skillet and cover it. Reduce the heat to low and simmer for 10 minutes. Transfer to a plate and cover with foil. 2 cups low-sodium beef broth, 1 tsp Worcestershire sauce, 1 yellow onion, 8 oz. cremini mushrooms
- Turn heat to medium, bringing the skillet mixture to a boil. In a small bowl, mix the cornstarch and water, then stir it into the onion mixture. Cook for 1-2 minutes, stirring frequently, until the gravy is thickened, tasting and adjusting seasoning as desired. Pour over the steak patties and serve. 3 tbsp cornstarch, 3 tbsp water
Equipment
- Cast Iron Skillet
Becky’s Tips
- Fry the patties until cooked through , or 165°F on an instant-read thermometer.
- Use cold water in the cornstarch slurry to prevent it from seizing up!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Salisbury Steak Step by Step
Gather your ingredients.
Prepare the patties: In a large mixing bowl, combine 1½ lbs. lean ground beef, ½ cup breadcrumbs, ¼ cup minced onion, 1 large egg, 1 tsp Dijon mustard, 1 tsp kosher salt, ½ tsp dried oregano, and ½ tsp ground black pepper. Shape mixture into four 5¾-inch oblong patties.
Cook the patties : Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Fry the beef patties for 4-6 minutes, flipping once, until browned on both sides. Transfer to a plate and cover with foil.
Make the sauce : To the skillet, add 2 cups low-sodium beef broth, 1 tsp Worcestershire sauce, 1 yellow onion, and 8 oz. cremini mushrooms. Bring the mixture to a boil, then return the patties to the skillet and cover it. Reduce the heat to low and simmer for 10 minutes. Transfer to a plate and cover with foil.
Make the slurry : Turn heat to medium, bringing the skillet mixture to a boil. In a small bowl, mix the 3 tbsp cornstarch and 3 tbsp water, then stir it into the onion mixture. Cook for 1-2 minutes, stirring frequently, until the gravy is thickened, tasting and adjusting seasoning as desired.
Pour and serve : Pour the mushroom sauce over the steak patties and serve. Enjoy!
How to Store Salisbury Steak
Store leftover Salisbury steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a bit of water to the sauce as needed to thin it out.
Salisbury steaks can be frozen, both cooked and uncooked.
Freeze cooked in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Freeze uncooked patties in a single layer on a lined baking sheet until frozen, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 2 months. Let thaw overnight in the refrigerator before cooking.
Serving Suggestions
Usually, I love my Salisbury Steak with egg noodles! They do a great job of helping me make sure I don’t miss a drop of that gravy.
I’ve also found that even simple mashed potatoes or sweet potato rolls soak up all the delicious gravy, too. I’ll sometimes make brown butter glazed carrots to add a pop of color to our plates.
more kid-friendly recipes
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Chicken Mexican Lasagna
Air Fryer Pizza
Hamburger Casserole Recipe
Salisbury Steak Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ lbs. lean ground beef
- ½ cup breadcrumbs
- ¼ cup minced onion
- 1 large egg beaten
- 1 tsp Dijon mustard or any mustard
- 1 tsp kosher salt
- ½ tsp dried oregano
- ½ tsp ground black pepper
- 1 tbsp olive oil
- 2 cups low-sodium beef broth
- 1 tsp Worcestershire sauce
- 1 yellow onion thinly sliced
- 8 oz. cremini mushrooms sliced
- 3 tbsp cornstarch
- 3 tbsp water
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, minced onion, egg, Dijon, salt, oregano, and black pepper. Shape mixture into four 5¾-inch oblong patties. 1½ lbs. lean ground beef, ½ cup breadcrumbs, ¼ cup minced onion, 1 large egg, 1 tsp Dijon mustard, 1 tsp kosher salt, ½ tsp dried oregano, ½ tsp ground black pepper
- Heat 1 tbsp olive oil in a large skillet set over medium heat. Fry the beef patties for 4-6 minutes, flipping once, until browned on both sides. Transfer to a plate and cover with foil. 1 tbsp olive oil
- To the skillet, add the beef broth, Worcestershire sauce, onion, and mushrooms. Bring the mixture to a boil, then return the patties to the skillet and cover it. Reduce the heat to low and simmer for 10 minutes. Transfer to a plate and cover with foil. 2 cups low-sodium beef broth, 1 tsp Worcestershire sauce, 1 yellow onion, 8 oz. cremini mushrooms
- Turn heat to medium, bringing the skillet mixture to a boil. In a small bowl, mix the cornstarch and water, then stir it into the onion mixture. Cook for 1-2 minutes, stirring frequently, until the gravy is thickened, tasting and adjusting seasoning as desired. Pour over the steak patties and serve. 3 tbsp cornstarch, 3 tbsp water
Video
Notes
- Fry the patties until cooked through , or 165°F on an instant-read thermometer.
- Use cold water in the cornstarch slurry to prevent it from seizing up!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
