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salisbury steak
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Salisbury Steak

Salisbury steak, a popular retro recipe, of tender beef patties smothered in luscious brown gravy.
Course Main Course
Cuisine American
Keyword beef, gravy, mushrooms, salisbury steak
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Duck Soup Kitchen


For the steaks:

  • 1.5 lbs ground beef
  • ½ cup seasoned breadcrumbs
  • 1 large egg
  • 1 tsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter

For the gravy:

  • 1 large onion, sliced
  • 8 oz crimini or baby bella mushrooms, sliced
  • 2 cups low sodium beef broth
  • ½ cup dry red wine (you can sub this with more broth if you do not use alcohol)
  • 2 tsp cornstarch


  • In a medium-large mixing bowl, add all of the ingredients for the steaks, EXCEPT the butter and olive oil. Try not to over-mix.
  • Divide the meat into 6 equal-sized pieces and form into circles or oval patties.
  • In a large skillet over medium-high heat, add the butter and olive oil.
  • Add the steak patties and fry both sides until a brown crust develops, remove from the pan and set aside (leave the pan drippings in the pan)
  • To the pan, add the onions and mushrooms and saute until the onions are golden.
  • Add the steak patties back to the pan and pour in the wine and the beef broth, bring to a boil and then lower to a simmer.
  • Cover with a lid and simmer for 30 minutes (this is the perfect time to get your side dishes going)
  • After 30 minutes, remove the patties.
  • In a small bowl, mix the cornstarch with 3 tsp of water. Drizzle this mixture into the broth while stirring the broth.
  • Turn the heat up to medium-high and continue stirring until the broth turns into a thick gravy.
  • To serve, spoon the gravy, along with the mushrooms and onions, over the Salisbury steaks.


This recipe was adapted from The Pioneer Woman