Homemade Salisbury Steak with Rich Mushroom and Onion Gravy

This Salisbury Steak recipe is a true comfort food classic with a nostalgic twist. Growing up, frozen Salisbury steak dinners were a favorite, and they left a lasting impression. Years later, I decided to create my own homemade version—one that leans heavily into what makes this dish great: savory beef patties, plenty of mushrooms, and a rich, flavorful gravy.

This homemade Salisbury steak is easy enough for weeknight dinners, yet comforting enough to feel special. It adapts beautifully to small-space cooking, whether you’re using a cast iron skillet in a van kitchen or cooking at home. Even better, it’s now firmly in the regular rotation both on the road and in a traditional kitchen.

If you’re looking for a hearty, from-scratch Salisbury steak recipe with mushroom gravy that feels familiar but tastes even better than you remember, this one delivers.

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Ingredients

Ingredients for the steak (serves 3–4)

1 pound lean ground beef
2 cloves of garlic, minced
1/2 cup panko
1/2 yellow onion grated
1 tsp Worcestershire sauce
1 egg, lightly beaten
1.5 tbsp ketchup
4 tsp dijon
1 tbsp olive oil

For the gravy:

2 cloves of garlic, minced
1/2 yellow onion, chopped
8 oz mushrooms, sliced
2 tbsp butter
2 tbsp flour
2 cups chicken stock (low sodium)
1/4 cup water
2 tsp Worcestershire sauce

Salt and pepper

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Instructions

Grate the 1/2 onion over your panko in a medium-sized bowl to moisten them. Add the remaining steak ingredients, including the beef and mix well without over mixing. Make 4-5 oval shaped patties about 3/4 of an inch thick.

Heat oil in your skillet, ideally cast iron, over high heat. Cook for 1-2 minutes until browned. Flip them carefully and brown another minute. Remove the patties to a plate, and reduce the heat to medium.

There should be plenty of fat left in the pan, but if not, add a little more oil. Add the onion and garlic and cook for 2-3 minutes. Add the mushrooms and 1 tsp freshly ground black pepper. Once the mushrooms are nice and golden, add 1/2 tsp salt. Next, add the butter and melt it, then add the flour. Cook, stirring frequently for 1-2 minutes until the flour reaches a light brown color.

Gradually add the stock while whisking until you have removed any lumps, then whisk in the rest of the ingredients.

Add the steaks back into the gravy to finish cooking, about 7 minutes more. The gravy should also continue to thicken. Taste the gravy and adjust seasoning to taste.

Serve over mashed potatoes or egg noodles.