Salisbury Steak with Savory Mushroom and Onion Gravy

We love gravy, and this Salisbury steak with mushroom-onion gravy is a standout. The gravy includes caramelized onions and sautéed mushrooms for rich, deep flavor—comfort food done right.

When onions and mushrooms caramelize together, the resulting gravy goes from ordinary to exceptional. This easy Salisbury steak recipe satisfies big appetites and is a family favorite—the savory patties and silky mushroom-onion gravy win rave reviews, even from picky eaters. It’s perfect on a cold night or any time you want a filling, satisfying meal.

Can You Freeze Salisbury Steaks?

Yes. Let the cooked patties cool completely, then freeze in a freezer-safe container. Thaw overnight in the refrigerator before reheating in a pan. You can freeze the gravy too, but it may separate slightly—reheat slowly and whisk, adding a bit of cream or butter if you want to restore richness and thickness.

What Other Types of Meat?

While classic Salisbury steak uses ground beef, you can swap in other proteins to suit dietary needs or preferences:

• Ground chicken or turkey for a leaner option.
• Ground pork for a richer flavor.
• Ground lamb for a bolder profile.
• Plant-based alternatives (Beyond Meat, Impossible) work well—use vegetable broth for a fully plant-based version.
• There are great options for every eater.

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For the steak:

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon mustard powder
• 1/4 teaspoon kosher salt
• lots fresh ground black pepper, to taste
• 1 Tablespoon cooking oil, for searing

For the Mushroom Gravy

• 8 ounces mushrooms, sliced
• 1 medium onion, sliced
• 3 Tablespoons butter
• 2 cloves garlic, minced
• 1/4-1/2 cup flour, depending on thickness desired
• 3 cups broth(beef, chicken, or vegetable)
• kosher salt, to taste
• black pepper, to taste

• In a large bowl, mix the beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, kosher salt, and plenty of black pepper. Shape into four oval patties.
  
• Heat a large pan over medium-high heat and add the oil. Brown both sides of the patties (about 1 minute per side) and remove them from the pan.
  
• Using the same pan and juices, add mushrooms and sliced onion. Cook until the onions are golden and excess mushroom liquid evaporates, about 10 minutes.
  
• Add butter and garlic to the pan and cook about 1 minute.
  
• Stir in the flour, cooking and stirring to remove lumps. Add about 1/2–1 cup of broth and whisk to combine.
  
• Increase heat to high and slowly pour in the remaining broth while whisking. Season with salt and pepper; flavors will concentrate as the gravy reduces.
  
• When the gravy boils, reduce heat to low and simmer, stirring often, until it thickens (5–10 minutes). Return the patties to the gravy and cook until done to your liking (about 5–10 minutes), stirring the gravy around the patties. Adjust seasoning if needed.
  
• Serve the steaks topped with the mushroom-onion gravy. They’re excellent over rice, pasta, or creamy mashed potatoes.
  

What to serve with Salisbury Steaks?

These patties smothered in gravy are versatile—here are popular serving ideas:

• As an appetizer: cut into bite-sized pieces and serve on a platter with toothpicks and a small ladle of gravy.
• Hoagie sandwich: tuck a patty and a spoonful of gravy into soft hoagie bread.
• Over pasta or egg noodles: a kid-friendly and comforting option.
• With rice or other grains for an easy weeknight meal.
• Over mashed potatoes: our favorite—creamy potatoes with rich gravy and juicy patties is classic comfort food.