I keep this recipe in my rotation because it’s simple yet incredibly flavorful. The patties stay tender thanks to the milk and breadcrumbs, while the savory gravy brings everything together. I also like how it feels nostalgic but still elevated enough to serve for a special family meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 lbs ground beef 1/2 cup breadcrumbs 1 large egg 1/4 cup milk 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard Salt and black pepper, to taste
I start by mixing the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, salt, and black pepper in a large bowl until just combined.
I shape the mixture into oval patties and set them aside. In a large skillet, I heat the olive oil over medium-high heat and sear the patties on both sides until nicely browned. I remove them from the skillet and set them aside.
In the same skillet, I melt the butter and add the onions, cooking them until soft and lightly caramelized. I add the mushrooms and garlic, cooking until the mushrooms release their moisture and become golden.
I sprinkle in the flour and stir to coat everything, then slowly pour in the beef broth while stirring to avoid lumps. I let the gravy simmer until thickened.
I return the patties to the skillet, spooning the gravy over the top. I reduce the heat and let everything simmer until the patties are cooked through and tender.
Servings and Timing
I make this recipe to serve about 4 to 6 people. Prep time takes around 15 minutes. Cook time is approximately 35 minutes. Total time comes to about 50 minutes.
Variations
I sometimes use ground turkey for a lighter version. When I want deeper flavor, I add a splash of red wine to the gravy. I also enjoy serving this with mashed potatoes, rice, or buttered noodles.
Storage / Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm everything gently on the stovetop, adding a splash of broth if the gravy thickens too much.
FAQs
What makes Salisbury steak tender?
I find the combination of breadcrumbs, egg, and milk keeps the patties moist and soft.
Can I make this ahead of time?
I often prepare it ahead and reheat it gently before serving.
Do I have to use mushrooms?
I enjoy them for flavor, but I sometimes skip them if I want a simpler onion gravy.
Can I freeze Salisbury steak?
I freeze it with the gravy and thaw it overnight in the refrigerator before reheating.
What sides go best with this dish?
I usually serve it with mashed potatoes, green beans, or buttered peas.
Conclusion
This Bobby Flay–inspired Salisbury steak is one of my go-to comfort meals when I want something hearty and satisfying. I love how the juicy patties and rich gravy come together into a dish that feels timeless and comforting every single time.
Classic comfort food done right! Juicy beef patties simmered in savory mushroom-onion gravy — hearty, rich, and full of flavor.
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:Serves 4–6
Category:Main Course
Method:Sear, Simmer
Cuisine:American
Ingredients
For the Salisbury Steaks:
1½ lbs ground beef
½ cup breadcrumbs
1 large egg
¼ cup milk
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Salt and black pepper (to taste)
For the Gravy:
2 Tbsp olive oil
2 Tbsp butter
1 medium onion (thinly sliced)
8 oz mushrooms (sliced)
2 cloves garlic (minced)
2 Tbsp all-purpose flour
2 cups beef broth
Fresh parsley (chopped, optional for garnish)
Instructions
Make the patties:
In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until just combined. Shape into oval patties.
Sear the patties:
In a large skillet, heat olive oil over medium-high heat. Brown patties on both sides (about 3–4 minutes per side). Remove and set aside.
Make the gravy:
In the same skillet, melt butter. Add onions and cook until soft and lightly caramelized (about 6–8 minutes). Add mushrooms and garlic; cook until mushrooms are browned and moisture evaporates.
Thicken the sauce:
Sprinkle flour into the pan, stir to coat. Slowly pour in beef broth, stirring constantly to avoid lumps. Simmer until the gravy thickens, about 5–7 minutes.
Simmer together:
Return patties to the skillet, spoon gravy over the top, reduce heat, and simmer for 10–15 minutes until patties are cooked through.
Serve:
Garnish with fresh parsley if desired. Serve hot over mashed potatoes, rice, or noodles.
Notes
Make it lighter: Swap ground beef for ground turkey or chicken.
Boost flavor: Add a splash of red wine to the gravy while deglazing.
No mushrooms? You can use just onions for a classic onion gravy.
Freeze ahead: Cool fully, store in an airtight container, and freeze with gravy for up to 2 months.
