Ohhh Salisbury steak—retro diner energy, gravy-forward, deeply comforting 😌
Let’s do it the right way: tender patties, rich onion-mushroom gravy, zero cafeteria vibes.
Classic Salisbury Steak
Ingredients
Patties
- 1 lb ground beef (80/20 is ideal)
- ⅓ cup breadcrumbs (or crushed crackers)
- 1 egg
- 2 tbsp milk
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- Salt & black pepper
Gravy
- 2 tbsp butter or oil
- 1 onion, sliced
- 8 oz mushrooms, sliced (optional but recommended)
- 2 tbsp flour
- 2 cups beef broth
- 1 tsp Worcestershire
- Salt & pepper
How to make it
- Make the patties
Gently mix all patty ingredients (don’t overwork).
Shape into 4–6 oval patties. - Brown
Heat a skillet over medium-high.
Sear patties 3–4 min per side until nicely browned.
Remove and set aside (they’ll finish in the gravy). - Gravy magic
In the same pan, add butter if needed.
Sauté onions (and mushrooms) until soft and golden.
Sprinkle in flour, cook 1 minute.
Slowly whisk in broth + Worcestershire until smooth. - Simmer
Return patties to the pan.
Cover and simmer 10–15 minutes until tender and cooked through.
Pro tips
- Oval shape = classic Salisbury, not burger.
- If gravy gets too thick, splash in more broth.
- For extra depth: a splash of soy sauce or Dijon.
Variations
- Ground turkey Salisbury (add extra butter for richness)
- Swiss-style: melt Swiss cheese on patties at the end
- Onion-forward: double the onions and caramelize longer
Serve with:
- mashed potatoes (mandatory)
- buttered egg noodles
- or rice with extra gravy (also correct)
If you want a one-pan weeknight version, slow-cooker, or made-from-scratch gravy boost, I’ve got you. 🍽️
