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Well-seasoned, juicy hamburger patties with savory mushroom gravy make this homemade Salisbury steak recipe just like the TV dinner you remember – but so much better! This meal uses mostly pantry staples, whips up in an hour, and freezes and reheats well, so it’s perfect for meal prep. And I include instructions on how to make this gluten free!
It’s silly, but for some reason I’ve always avoided Salisbury steak.
Growing up, my mom frequently made what she called barbecue burgers. They were hamburger patties fried in a skillet with bell peppers and onions, swimming in barbecue sauce, and served on Kaiser rolls. I never really thought of myself as a picky eater, but there were some meals like barbecued hamburgers that I just didn’t care for. (There’s no real explanation for it; I love burgers, bbq sauce, and onions and bell peppers! But put them together and suddenly – to this day – it’s a gag reflex-inducing meal for me.) And as ridiculous as it is, because of Salisbury steak’s (vague, lol) resemblance to barbecue hamburgers, I avoided them too!
By means of a happy accident, my fiancé recently introduced me to this dish. One night, we were hungrily trying to figure out what to make for dinner. Although we hadn’t been grocery shopping in a while, we had ground beef in the freezer. And of course, the accoutrements of a well-stocked pantry. He suggested we make Salisbury steak. Hunger speaking, I agreed.
I put a few of my own twists on this dish, using what we had on hand and customizing the classic recipe to suit our tastes. I’m glad it was one of those times where I wrote everything down as I made it. This is a dinner we both want on repeat! And one of the best things is that it makes 8 servings and freezes and reheats well. It’s a great meal prep option.
What is Salisbury Steak?
A classic comfort food dinner, Salisbury steaks aren’t really steaks at all! They’re made from a mixture of ground beef, egg, breadcrumbs, and seasonings similar to meatloaf. But unlike meatloaf, they’re cooked as individual patties (frequently oval-shaped) in a skillet instead of a large loaf in the oven. The patties are usually simmered and served with a rich, savory, creamy mushroom and onion gravy.
What Makes This Recipe a Winner
- We use mostly pantry staples. In a well-stocked kitchen, you probably have just about everything on hand to make this recipe. I opted for more shelf-stable ingredients, such as dried porcini mushrooms. I wanted this to be a meal you could potentially whip up without prior planning.
- This recipe will be fine if you don’t have a couple of the seasonings. There are a lot of flavorings going on, so it’s fine to skip one or two. One of the things I love about cooking is the leeway it gives!
- Instead of stocking your freezer with store-bought TV dinners for busy nights, take an hour to meal prep and make this along with a couple sides. You’ll save a ton of money and have 8 servings of delicious homemade meals to stash in your freezer.
- And of course, it’s absolutely delicious! This Salisbury steak recipe is an updated version of a favorite old-fashioned meal, complete with savory onion and mushroom pan gravy. It’s a nostalgic classic that’s sure to remind you of the comfort food TV dinners of a different era.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Salisbury Steak Ingredients
- 80% lean ground beef – You can use leaner ground beef (such as 85% lean, 90% lean, or 93% lean). If you use 90% or leaner, add 2 tablespoons of avocado oil or olive oil to the skillet before frying the meat patties.
- Ritz crackers – You’ll need about 1 1/3 cups of coarsely crushed Ritz crackers for this recipe; for me, this was 1 sleeve (with 31 crackers). Coarsely crush them in your hands or in their sleeve before opening it, but don’t finely crush them for this recipe.
- Egg – Egg acts as a binder here so the meat patties don’t fall apart.
- Onion – We use half of a large onion in the meat mixture and the other half of it in the gravy. I love a recipe with no waste and no random leftover veggies you’re stuck trying to use up!
- Garlic – Don’t worry if you don’t have garlic on hand, this will still be really flavorful. You can omit the garlic, or use 1/2 teaspoon of garlic powder instead.
- Ketchup – Adds subtly sweet and tangy depth of flavor.
- Worcestershire sauce – Along with the beef and mushrooms, Worcestershire sauce bumps up the umami factor.
- Dijon mustard – Adds complex tanginess that helps balance the other flavors.
- Soy sauce – This enhances the savory flavors in this dish. Use reduced-sodium soy sauce if possible. Gluten free tamari sauce or coconut aminos also work well here.
- Coarse kosher salt – If you only have fine (table) salt, use about half the amount as you would coarse salt.
- Black pepper – For a peppery bite that balances the flavor.
- Cayenne pepper – This small amount isn’t going to make the dish spicy hot, it’s just there to help create a balanced flavor profile. You can omit it if you prefer, or if you want it spicy hot, feel free to add more cayenne as desired.
Mushroom Gravy Ingredients
- Dried porcini mushrooms – In the spirit of making this a pantry staple meal, I like to use dried porcini mushrooms. They last for a long time in the pantry, while fresh mushrooms last just days! Mushrooms are a classic ingredient in this traditional recipe. They add savory depth of flavor to the gravy and pair beautifully with beef.
- Boiling water – We rehydrate the mushrooms in boiling water, and then use it as mushroom broth to add to the gravy. If you’re looking for money-saving tips to help you stick to your grocery budget, making your own broth is a great idea! Here we use the water from soaking the mushrooms as mushroom broth.
- Unsalted butter – Adds richness and together with the meat drippings, butter helps form a roux when mixed with flour to thicken our gravy.
- Onion – Onion creates a rich, savory base for our gravy and helps tie in the flavor of the gravy with the meat patties.
- Garlic – Garlic is optional in the gravy. You can add it, omit it, or substitute with 1/2 teaspoon of garlic powder.
- All-purpose flour – Pan drippings, butter, and flour combine to form a roux, which acts as the thickener for our gravy. If you prefer, you can use cornstarch as the thickener. You’ll need about 2 tablespoons of cornstarch dissolved in 4 tablespoons of cold water.
- Better Than Bouillon Chicken Base – Or Better Than Bouillon beef base, whatever you have on hand. I like to keep a jar of this stashed in my fridge because it lasts much longer than chicken or beef stock.
- Ketchup, Worcestershire sauce, Dijon mustard, and soy sauce – Just like in the Salisbury steak mixture, these seasonings help create a complex, well-balanced flavor profile in the gravy.
- Coarse kosher salt and coarsely ground black pepper – To season the gravy.
- Water – Here we use water along with Better Than Bouillon Chicken Base. If you have broth or stock on hand, you can omit the Better Than Bouillon and the water, and use 2 cups of broth or stock instead.
- Balsamic vinegar – A little bit of balsamic vinegar added to the gravy at the end of cooking cuts through the richness and enhances the flavor.
Other Ingredients
- Minced fresh parsley – This is an optional garnish that adds pops of green color and fresh flavor.
Step-by-Step Instructions
1: Reconstitute the Dried Mushrooms
- Add the dried mushrooms and 1 1/2 cups boiling water to a heat-safe bowl. Give it a stir, cover, and set aside to soak until softened while you make the Salisbury steak patties (about 20 to 30 minutes).
- Once the mushrooms are softened, drain them through a fine mesh sieve, reserving the liquid and the mushrooms separately. To remove any grit from the liquid, you can strain it through a cheesecloth-lined mesh sieve or a coffee filter.
- The result is a rich brown mushroom broth.
2: How to Make Homemade Salisbury Steak Patties
- Add all ingredients to a large bowl. For this recipe, coarsely crush the crackers.
- Use your hands to combine the mixture, but don’t over-work it.
- Divide it into 8 equal portions, roll each into a ball, and flatten into oval-shaped patties.
- Add half of the patties to a large, deep skillet over medium-high heat. Brown on both sides, about 3 to 5 minutes on the first side, and 2 to 3 minutes on the second side. Once browned, transfer the patties to a plate and cook the remaining meat the same way. (TIP: The meat won’t be fully cooked at this point; we finish cooking it by simmering it in the gravy later.) Keep the drippings in the skillet.
3: How to Make Mushroom Pan Gravy For Salisbury Steak
- To the same skillet that you cooked the patties in, turn the heat down to medium. Add the butter and once melted, stir in the onion and cook for 3 minutes.
- Add the garlic and cook 30 seconds, stirring constantly.
- Add the flour and cook 1 minute, stirring constantly.
- Add the chicken base, ketchup, Worcestershire, Dijon, soy sauce, salt, black pepper, water, and 1 cup of reserved mushroom liquid. Stir to combine.
- Stir in the mushrooms.
- Bring to a simmer and cook 2 minutes, stirring constantly. Still over medium heat, add the meat patties to the gravy, bring to a gentle boil, and cover the skillet. Turn the heat down slightly so the gravy is simmering and doesn’t boil over, and cook until the meat patties are cooked through, about 10 minutes. Remove from the heat and stir in the balsamic vinegar.
Time & Money Saving Tip: Make Homemade Freezer Meals Instead of Buying Frozen Dinners
If you’re looking for meal prep ideas, you’re going to love this one. Salisbury steak is a popular freezer meal at the grocery store, so why not make it from scratch? You’ll save a ton of money, and you’ll get nutritious food without the added preservatives. And bonus, you can customize your side dishes!
When I’m freezing this meal, I find that 2-compartment glass meal prep containers work well. I like to put my mashed potatoes, rice, or egg noodles in the bottom of the large compartment, and top it with a Salisbury steak patty and generous spoonful of mushroom gravy. Then I add my green veggie (usually peas, green beans, or broccoli) to the smaller compartment. Pop it in the freezer and voilà! A healthier, more budget-friendly homemade freezer meal that’s ready and waiting for you.
Storage and Reheating
Store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
Before reheating, thaw overnight in the fridge. To reheat in the oven, put the Salisbury steak (or the individual freezer meal you prepared) in an oven-safe dish if it wasn’t already in one, and cover with foil. Bake in a preheated 350F oven until warm throughout, about 30 to 40 minutes. To reheat in the microwave, put it in a microwave-safe dish, cover with a damp paper towel, microwave for 3 minutes at 50% power, then check it and microwave in additional 30-second increments if necessary.
Pro Tips For Success
- Don’t be intimidated by the long ingredient list. Many of these items are condiments and seasonings that you probably already have in a well-stocked kitchen. Additionally, because there are so many different flavorings, you can omit one or two if you don’t have them on hand and this recipe will still be packed with flavor.
- You don’t have to buy Ritz crackers just for this; you have a ton of other options, probably a few of which are already in your pantry! If you don’t keep Ritz crackers on hand, you can substitute with about 1 1/3 cups of any of the following: Panko breadcrumbs, unsweetened cornflakes, unsweetened Rice Krispies, coarsely crushed saltine crackers, cooked rice, fresh sourdough breadcrumbs, or cubed fresh bread.
- If you prefer to use fresh mushrooms instead of dried porcini mushrooms, use 8 ounces of fresh sliced mushrooms and add them at the same as the onion.
- To significantly cut down on the sodium in this dish, omit the added coarse kosher salt and Better Than Bouillon Chicken Base.
How to Make Gluten Free Salisbury Steak with Gravy
With a few simple changes, you can easily make this main course gluten free! To do so, here’s what you need to do:
- Instead of Ritz crackers, use 1 1/3 cups of cooked rice or cubed gluten-free bread.
- Omit the all-purpose flour and use your favorite 1:1 gluten free flour mix instead (or 2 tablespoons cornstarch dissolved in 4 tablespoons cold water).
- Use tamari sauce or coconut aminos instead of soy sauce.
- Make sure to use a gluten free Worcestershire sauce.
Frequently Asked Questions
The word “steak” in the title of this recipe is a little misleading. It’s not a specific cut of meat, let alone a steak. The meat in this dish is typically ground beef. Instead of making burgers, try this with the ground beef stashed in your freezer!
These two dishes both start with ground beef and taste similar, but there are a few notable differences.
Salisbury steak is shaped into individual patties (that look like hamburger patties), usually fried on the stovetop, and served with a rich mushroom or onion gravy. On the other hand, meatloaf is typically shaped into a large loaf (which is cut into individual slices after cooking), baked in the oven, and frequently has ketchup or barbecue sauce on top.
What to Serve with Salisbury Steak
There are a ton of different side dishes that pair well with Salisbury steak! It’s a nostalgic comfort food meal, so I stick with classic side dishes.
I like to serve it with two sides; something to help soak up the rich mushroom gravy, and a green vegetable to bump up the nutrition. But really, the sky is the limit! Here are some of my favorites:
- Mashed potatoes or mashed cauliflower (or if you have leftover mashed potatoes on hand, try twice baked potato casserole)
- Rice (try homemade Rice a Roni!)
- Egg noodles (go for sourdough egg noodles if you have a starter)
- Crusty artisan bread or sourdough bread
- Peas, broccoli, green beans, or asparagus
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Homemade Salisbury Steak Recipe with Mushroom Gravy
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Ingredients
Salisbury Steak:
- 1 1/2 pounds 80% lean ground beef
- 1 1/3 cups Ritz crackers coarsely crushed (see Notes)
- 1 large egg
- 1/2 large yellow onion minced (about 3/4 cup)
- 1 large clove garlic crushed
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 tablespoon low-sodium soy sauce or tamari sauce or coconut aminos
- 1/2 teaspoon coarse kosher salt use less if using fine table salt
- 1/2 teaspoon coarsely ground black pepper
- 1/8 teaspoon cayenne pepper optional
Salisbury Steak Gravy:
- 1 ounce dried porcini mushrooms (see Notes)
- 1 1/2 cups boiling water to rehydrate the mushrooms and use as mushroom broth
- 1 tablespoon unsalted butter
- 1/2 large yellow onion minced (about 3/4 cup)
- 1 large clove garlic crushed
- 4 tablespoons all-purpose flour
- 1 tablespoon Better Than Bouillon Chicken Base or beef, whatever you have on hand
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon low-sodium soy sauce or tamari sauce or coconut aminos
- 1/4 teaspoon coarse kosher salt use less if using fine table salt
- 1/4 teaspoon coarsely ground black pepper
- 2 cups water
- 1/2 teaspoon balsamic vinegar
Other:
- Minced fresh parsley for garnish (optional)
Instructions
- Soak the dried mushrooms. Add the dried mushrooms and 1 1/2 cups boiling water to a heat-safe bowl. Give it a stir, cover, and set aside to soak until softened while you make the Salisbury steak patties (about 20 to 30 minutes). Once the mushrooms are softened, drain them through a fine mesh sieve, reserving the liquid and the mushrooms separately. To remove any grit from the liquid, you can strain it through a cheesecloth-lined mesh sieve or a coffee filter.
- Make the Salisbury steak patties. Add all ingredients to a large bowl and use your hands to combine the mixture, but don't over-work it. Divide it into 8 equal portions, roll each into a ball, and flatten into oval-shaped patties. Add half of the patties to a large, deep skillet over medium-high heat and brown on both sides (about 3 to 5 minutes on the first side, and 2 to 3 minutes on the second side). (TIP: The meat won't be fully cooked at this point; we finish cooking it by simmering it in the gravy later.) Once browned, transfer the patties to a plate and cook the remaining meat the same way. Keep the drippings in the skillet.
- Make the mushroom and onion pan gravy. To the same skillet that you cooked the patties in, turn the heat down to medium. Add the butter and once melted, stir in the onion and cook for 3 minutes. Add the garlic and cook 30 seconds, stirring constantly. Add the flour and cook 1 minute, stirring constantly. Add the chicken base, ketchup, Worcestershire, Dijon, soy sauce, salt, black pepper, water, and 1 cup of reserved mushroom liquid, and stir to combine. Stir in the mushrooms. Bring to a simmer and cook 2 minutes, stirring constantly.
- Finish cooking the patties in the gravy. Still over medium heat, add the meat patties to the gravy, bring to a gentle boil, and cover the skillet. Turn the heat down slightly so the gravy is simmering and doesn’t boil over, and cook until the meat patties are cooked through, about 10 minutes. Remove from the heat and stir in the balsamic vinegar.
- Serve. Serve the meat patties topped with the gravy, garnished with fresh parsley if desired.
Notes
- Ritz Crackers: You’ll need about 1 1/3 cups of coarsely crushed Ritz crackers for this recipe; for me, this was 1 sleeve (with 31 crackers). Coarsely crush them in your hands or in their sleeve before opening it, but don’t finely crush them for this recipe.
- Ritz Cracker Substitutions: You can substitute with about 1 1/3 cups of any of the following: Panko breadcrumbs, unsweetened cornflakes, unsweetened Rice Krispies, coarsely crushed saltine crackers, cooked rice, fresh sourdough breadcrumbs, or cubed fresh bread.
- Dried Porcini Mushrooms: If you prefer to use fresh mushrooms instead of dried, use 8 ounces of fresh sliced mushrooms (any kind you like) and add them at the same as the onion.
- Storage: Store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating: Before reheating, thaw overnight in the fridge. To reheat in the oven, put the Salisbury steak (or the individual freezer meal you prepared) in an oven-safe dish if it wasn’t already in one, and cover with foil. Bake in a preheated 350F oven until warm throughout, about 30 to 40 minutes. To reheat in the microwave, put it in a microwave-safe dish, cover with a damp paper towel, microwave for 3 minutes at 50% power, then check it and microwave in additional 30-second increments if necessary.
- To Cut Down on the Sodium: Omit the added coarse kosher salt and Better Than Bouillon Chicken Base. Make sure to use low-sodium soy sauce, and cut the amount in half if desired.
- Make This Recipe Work For You: Don’t be intimidated by the long ingredient list. Many of these items are condiments and seasonings that you probably already have in a well-stocked kitchen. Additionally, because there are so many different flavorings, you can omit one or two if you don’t have them on hand and this recipe will still be packed with flavor.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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