Salisbury Steak

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Juicy, beefy patties served in a rich, savory mushroom and onion gravy, Salisbury Steak is an American classic perfect for a stick-to-your-ribs weeknight meal.


  • 2 slices fresh bread cut into 1/2-inch cubes, about 1 1/2 cup unpacked

  • 1/4 cup milk or buttermilk

  • 2 cups broth, beef or chicken

  • 1 Tbsp. cornstarch

  • 1 lb. lean ground beef

  • 1 Tbsp. ketchup

  • 2 tsp. yellow mustard

  • 1 1/2 tsp. Worcestershire sauce, divided

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1/2 tsp. garlic powder

  • 1 cube beef bouillon, crumbled (optional)

  • 1 Tbsp. vegetable oil

  • 1 yellow onion, thinly sliced

  • 6 oz. mushrooms, sliced

  • 1 Tbsp. butter


  1. To make the panade, in a large bowl combine the breadcrumbs and milk. Soak for 5 minutes.

  2. While breadcrumbs are soaking, combine beef broth and cornstarch in a measuring cup or medium bowl, stirring to create a smooth, lump-free slurry. Set aside.

  3. At this point the bread cubes should have soaked up most of the liquid and are ready to be smashed with the back of a spoon or your fingers.

  4. In a large mixing bowl, combine the beef, panade (breadcrumb mixture), ketchup, mustard, 1 teaspoon Worcestershire sauce, salt, pepper, garlic powder, and bouillon.

  5. Using your hands, mix until all ingredients are thoroughly combined.

  6. Divide the beef mixture into 4 equal parts and shape into oval patties. Score each patty diagonally with a knife 4 times. Do not cut through the patties.

  7. Heat the oil in a large skillet over medium-high heat until oil is shimmering.

  8. Fry the patties until browned on one side, about 7 minutes. Flip and continue cooking until the second side is nicely browned and the internal temperature reaches your desired doneness*. Transfer to a clean plate and set aside.

  9. Reduce the heat to medium and add the onion slices, cooking until they become translucent and just start to brown, about 5 – 6 minutes.

  10. Add the mushrooms and cook until they begin to release their liquid, about 1 minute. Add the butter to the skillet and continue to cook until the mushrooms begin to brown, about 5 minutes more.

  11. Stir in the ketchup and cook for 30 seconds. Reduce the heat to low.

  12. Stir the beef stock slurry mixture to incorporate any cornstarch that may have settled to the bottom. Add to the skillet and stir to loosen any bits on the bottom of the skillet.

  13. Add the Worcestershire and simmer until the gravy has thickened.

  14. Return the patties and any juices that accumulated on the plate to the skillet. Simmer until just warmed through.

  15. Serve with mashed potatoes or your favorite vegetable side.


*Temperatures can be found above in post.