Ground beef, mushrooms, onions, and a rich, homemade gravy come together for this cozy, classic Salisbury steak recipe that tastes like home.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know how some meals just stick with you, like they’re tucked somewhere deep in your memory with the smell of your childhood kitchen and the clinking of mismatched silverware? That’s Classic Salisbury Steak with Gravy for me. It’s the dish that instantly brings me back to my mom’s kitchen — a small, warm space that always smelled like something comforting, even when we were broke and living off whatever was on sale that week.
Mom had this way of making ordinary food feel special. Salisbury steak wasn’t fancy, but she’d serve it on her old white plates like we were at a restaurant. She’d spoon that thick, glossy gravy right over mashed potatoes and call us to the table like she was presenting a feast. I remember watching the gravy drip down the sides and thinking it was the most elegant thing in the world. Funny how things look through kid eyes, right?
Years later, when I tried making it myself, I had one of those full-circle moments. I was in my first apartment — tiny kitchen, flickering stove light, cheap pan that wobbled on the burner — and yet, when I took that first bite of Salisbury steak, it was like she was right there. I’m not kidding. The smell alone made me pause. It’s the kind of dish that sneaks up on your emotions a bit. Like you’re just making dinner… and then suddenly, you’re ten years old again.
Why You’ll Love This Classic Salisbury Steak with Gravy Recipe?
If you’ve never made Salisbury steak before, let me just say — it’s the comfort food you didn’t know you were missing. It’s old-fashioned in the best way, like something your grandma might’ve made on a Sunday when life was simpler and dinner meant everyone sitting down together.
It’s also easy, which, let’s be real, matters a lot after a long day. One pan, under an hour, minimal cleanup. You’ll get tender, flavorful beef patties simmered in a rich, mushroom-and-onion gravy that just begs to be poured over mashed potatoes or buttered noodles. The kind of gravy that makes people go quiet for a second while eating because they’re too busy enjoying it — that kind of good.
And honestly? It’s just one of those meals that makes your kitchen smell like home. Even my husband, who claims he’s not a “gravy person” (whatever that means), ends up standing over the stove with a spoon “just tasting the sauce.” Uh-huh.
Ingredient Notes:
Okay, let’s break this down a bit — because even simple recipes have their little secrets. Every ingredient in this Classic Salisbury Steak with Gravy plays its part.
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Ground Beef: Go for 80/20. Don’t even think about the lean stuff. You need that bit of fat for flavor and tenderness — trust me on this.
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Breadcrumbs: These keep the patties soft instead of dense. Like the difference between a good meatball and a hockey puck.
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Egg: The glue that holds everything together.
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Mushrooms: Crimini or baby bellas are perfect. They give the gravy that deep, savory edge. Skip the canned ones unless you’re truly desperate (we’ve all been there).
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Onion & Garlic: They’re basically the base note of every comforting meal ever made.
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Tomato Paste & Mustard: Just a bit — they add tang and depth, kind of like background music in a good movie. You notice it, but you don’t realize why it works.
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Beef Broth: Use low-sodium so you can control the salt.
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Cornstarch Slurry: The trick for that smooth, rich gravy texture.
And if you want to be fancy, throw on some fresh parsley at the end. It’s optional, but it makes you feel like a TV chef for about ten seconds.
How To Make Classic Salisbury Steak with Gravy?
You don’t need a culinary degree for this — just a skillet, some time, and maybe a glass of wine while it simmers.
Step 1: Mix the Patties
In a big bowl, mash together the ground beef, breadcrumbs, egg, salt, and pepper with your hands. There’s something oddly satisfying about it — messy, yes, but worth it. Shape them into four equal patties. Don’t overthink it. They don’t need to be perfect circles; this isn’t geometry class.
Step 2: Get That Golden Crust
Heat a little oil in a skillet over medium heat and sear each patty for about 3 minutes per side. That crust? That’s where all the flavor hides. When they’re browned, take them out and set them aside.
Step 3: Sauté the Good Stuff
In the same skillet — no cleaning allowed — toss in the mushrooms, onions, and garlic. Let them cook until they start to smell amazing and get that caramelized edge, about 6–8 minutes.
Step 4: Build the Gravy Base
Add the tomato paste and mustard. Stir it around for a minute until it starts sticking a bit — that’s flavor happening. Then pour in the beef broth and scrape the bottom of the pan with your spoon to get all those browned bits. Don’t skip that part — that’s basically liquid gold.
Step 5: Braise the Patties
Slide those seared patties back into the pan, spoon some gravy over them, and cover. Turn the heat down low and let everything simmer for 30 minutes. You’ll know it’s right when your whole kitchen smells like cozy, savory magic.
Step 6: Thicken the Sauce
Mix cornstarch and water together, pour it in, and give it a stir. It’ll thicken up quickly into that luscious gravy you’ll want to pour over everything.
Step 7: Serve & Enjoy
Plate it up, ladle that rich gravy over the top, sprinkle a little parsley, and dig in. Bonus points if you serve it with mashed potatoes. Or noodles. Or both. I don’t judge.
Want To Save This Recipe?
Storage Options:
The great thing about Classic Salisbury Steak with Gravy is it reheats beautifully. In fact, I swear it tastes even better the next day — like the flavors had a chance to think about their life choices and come back stronger.
Keep leftovers in an airtight container in the fridge for up to three days. Or freeze them with the gravy for up to two months. When you’re ready, thaw in the fridge overnight and reheat gently on the stove. It’s a lifesaver on nights when you just can’t deal with cooking.
Variations and Substitutions:
This dish is super adaptable — you can make it your own depending on what’s in your fridge or your mood.
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Turkey Version: Use ground turkey and chicken broth for a lighter twist.
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Mushroom-Free: Not everyone loves mushrooms (I get it). Just double the onions for that sweet-savory flavor.
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Gluten-Free: Swap breadcrumbs for crushed gluten-free crackers or oats.
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Extra Tang: Add a splash of Worcestershire or balsamic vinegar to the gravy.
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Herb Lovers: A little thyme or rosemary goes a long way if you want a fancier feel.
What to Serve with Classic Salisbury Steak with Gravy?
If you’re wondering what goes best with this dish, think cozy, comforting, and carb-friendly.
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Mashed Potatoes: I mean… it’s practically a requirement.
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Buttered Egg Noodles: Classic, simple, and soak up that gravy like a dream.
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Green Beans or Peas: For balance (or to make you feel like you ate a vegetable).
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Roasted Carrots: Sweet, tender, and perfect with that savory gravy.
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Dinner Rolls: For when you inevitably want to mop up every last drop.
Frequently Asked Questions:
Can I make it ahead of time?
Definitely. It actually gets better overnight. Just reheat on the stove and you’re good to go.
Can I bake the patties instead?
Sure, if you’re trying to cut down on oil. Bake at 375°F for 20 minutes, then simmer them in the gravy.
Can I skip the mustard?
You can — but it adds this subtle zing that really rounds out the flavor. Try Dijon if you’re feeling fancy.
There’s something timeless about a dish like Classic Salisbury Steak with Gravy. It’s not flashy or trendy, but it’s the kind of food that feeds more than your stomach — it feeds your memories.
I think we all need a recipe like this in our back pocket. Something that’s easy, satisfying, and quietly nostalgic. The kind of meal that makes you pause mid-bite and think, “Yeah, this feels right.”
So go ahead. Make it tonight. Pour yourself a glass of wine, let the kitchen fill with that savory, homey smell, and enjoy the little moment you’re creating. Because honestly? Those moments matter more than we realize.
And hey — tell me, are you team mashed potatoes or egg noodles with your Salisbury steak? I still can’t decide.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Salisbury Steak with Gravy
Ingredients
For the Steaks:
- 1 pound ground beef
- 1/3 cup plain breadcrumbs
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral cooking oil such as avocado oil
For the Mushroom Gravy:
- 8 ounces crimini or brown mushrooms sliced
- 1 small yellow onion thinly sliced
- 1 clove garlic finely chopped
- 2 tablespoons tomato paste
- 1 1/2 teaspoons prepared yellow mustard
- 1 1/2 cups low-sodium beef broth
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Beef Patties:
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, salt, and pepper. Use your hands to gently mix until just combined, ensuring the mixture remains tender. Divide the mixture into four equal portions and shape each portion into a 1/2-inch-thick patty.
Sear the Patties:
- In a large skillet set over medium heat, warm the cooking oil until shimmering. Carefully place the patties in the skillet and sear for approximately 3 minutes per side, or until browned. Transfer the seared patties to a plate and set aside.
Cook the Vegetables:
- Using the same skillet, add the mushrooms, onions, and garlic. If needed, add a small amount of oil to prevent sticking. Cook over medium heat, stirring occasionally, until the vegetables soften and the mushrooms release their liquid, about 6 to 8 minutes.
Prepare the Gravy Base:
- Add the tomato paste and mustard to the skillet, stirring to combine with the vegetables. Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pan to enhance flavor.
Braise the Patties:
- Return the seared patties to the skillet, spooning some of the gravy and vegetables over each. Reduce the heat to low, cover, and allow the patties to simmer gently for 30 minutes. This process allows the flavors to blend and the meat to remain moist.
Thicken the Gravy:
- In a small bowl, mix the cornstarch with water to form a smooth slurry. Uncover the skillet and gently stir the slurry into the sauce. Increase the heat slightly and cook for 1 to 2 minutes, or until the gravy thickens to the desired consistency.
Serve:
- Transfer the Salisbury steaks to serving plates, generously ladle the gravy over each portion, and garnish with chopped parsley if desired. Serve hot alongside mashed potatoes, buttered noodles, or steamed vegetables.
Notes
- Replace the plain breadcrumbs with gluten-free breadcrumbs or finely crushed gluten-free crackers.
- Ensure the beef broth is labeled gluten-free, as some brands may contain additives with gluten.
- Cornstarch is naturally gluten-free and remains an excellent thickener for the gravy.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
