Skillet Salisbury Steak – Comfort Food With Rich Onion Gravy

Salisbury steak is the kind of comfort food that makes a weeknight feel special. Tender beef patties simmer in a rich onion-mushroom gravy, and everything comes together in one skillet. It’s hearty, affordable, and satisfies that craving for something cozy without a lot of fuss.

If you grew up with the TV-dinner version, this homemade spin will change your mind. Simple ingredients, big flavor, and dinner on the table in under an hour—what’s not to love?

Skillet Salisbury Steak - Comfort Food With Rich Onion Gravy

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Ground beef (80/20) – about 1 1/2 pounds for four hearty patties
• Yellow onion – 1 large, thinly sliced (half for patties, half for gravy)
• Mushrooms – 8 ounces, sliced (cremini or button)
• Garlic – 2 cloves, minced
• Egg – 1, to bind the patties
• Breadcrumbs – 1/3 cup (plain or panko)
• Milk – 2 tablespoons to soften the crumbs
• Worcestershire sauce – 2 tablespoons, divided
• Dijon mustard – 1 teaspoon
• Kosher salt and black pepper – to taste
• Butter – 2 tablespoons
• Olive oil – 1 tablespoon
• Beef broth – 2 cups (low sodium)
• All-purpose flour – 2 tablespoons, for the gravy
• Fresh parsley – chopped, for garnish (optional)

Method

 

1. Prep the aromatics. Thinly slice the onion and mushrooms. Mince the garlic. Set aside half the onions for the patties and half for the gravy.
2. Make the beef mixture. In a bowl, combine ground beef, half the onions (finely chopped), egg, breadcrumbs, milk, 1 tablespoon Worcestershire, Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined.
3. Form the patties. Shape into 4 to 5 oval patties, about 3/4 inch thick. Press a slight indent in the center of each to prevent puffing.
4. Sear the patties. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add patties and cook 3–4 minutes per side until well browned. Transfer to a plate; they’ll finish cooking in the gravy.
5. Sauté onions and mushrooms. Reduce heat to medium. Add remaining 1 tablespoon butter. Cook the remaining onions and the mushrooms with a pinch of salt for 6–8 minutes, stirring, until softened and lightly browned. Add garlic and cook 30 seconds.
6. Build the gravy. Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw taste. Gradually whisk in beef broth, scraping up browned bits. Stir in remaining 1 tablespoon Worcestershire and a few grinds of pepper. Simmer 3–4 minutes until slightly thickened.
7. Simmer the steaks. Nestle the patties into the gravy and reduce heat to medium-low. Cover and cook 8–10 minutes, flipping once, until the patties reach 160°F and the gravy coats a spoon.
8. Finish and serve. Taste the gravy and adjust salt and pepper. Sprinkle with parsley. Serve over mashed potatoes, egg noodles, or rice with extra gravy spooned on top.

Why This Recipe Works

This skillet method builds deep flavor fast. Browning the patties creates a savory crust, and those browned bits become the base of a silky gravy.

The onion and mushroom mixture adds sweetness and umami, while a touch of Worcestershire and Dijon bring balance. A little pan-to-plate time keeps the patties juicy and tender. Everything cooks in one pan, so cleanup stays easy.

What You’ll Need

• Ground beef (80/20) – about 1 1/2 pounds for four hearty patties
• Yellow onion – 1 large, thinly sliced (half for patties, half for gravy)
• Mushrooms – 8 ounces, sliced (cremini or button)
• Garlic – 2 cloves, minced
• Egg – 1, to bind the patties
• Breadcrumbs – 1/3 cup (plain or panko)
• Milk – 2 tablespoons to soften the crumbs
• Worcestershire sauce – 2 tablespoons, divided
• Dijon mustard – 1 teaspoon
• Kosher salt and black pepper – to taste
• Butter – 2 tablespoons
• Olive oil – 1 tablespoon
• Beef broth – 2 cups (low sodium)
• All-purpose flour – 2 tablespoons, for the gravy
• Fresh parsley – chopped, for garnish (optional)

How to Make It

1. Prep the aromatics. Thinly slice the onion and mushrooms.

   Mince the garlic. Set aside half the onions for the patties and half for the gravy.

2. Make the beef mixture. In a bowl, combine ground beef, half the onions (finely chopped), egg, breadcrumbs, milk, 1 tablespoon Worcestershire, Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined.
3. Form the patties. Shape into 4 to 5 oval patties, about 3/4 inch thick.

   Press a slight indent in the center of each to prevent puffing.

4. Sear the patties. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add patties and cook 3–4 minutes per side until well browned. Transfer to a plate; they’ll finish cooking in the gravy.
5. Sauté onions and mushrooms. Reduce heat to medium.

   Add remaining 1 tablespoon butter. Cook the remaining onions and the mushrooms with a pinch of salt for 6–8 minutes, stirring, until softened and lightly browned. Add garlic and cook 30 seconds.

6. Build the gravy. Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw taste.

   Gradually whisk in beef broth, scraping up browned bits. Stir in remaining 1 tablespoon Worcestershire and a few grinds of pepper. Simmer 3–4 minutes until slightly thickened.

7. Simmer the steaks. Nestle the patties into the gravy and reduce heat to medium-low.

   Cover and cook 8–10 minutes, flipping once, until the patties reach 160°F and the gravy coats a spoon.

8. Finish and serve. Taste the gravy and adjust salt and pepper. Sprinkle with parsley. Serve over mashed potatoes, egg noodles, or rice with extra gravy spooned on top.

Storage Instructions

• Refrigerator: Store cooled steak and gravy in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently in a covered skillet over low heat with a splash of broth or water, stirring the gravy until smooth. Avoid high heat to keep the patties tender.

Benefits of This Recipe

• One-pan convenience: Sear, sauce, and simmer all in the same skillet.
• Budget-friendly: Uses everyday ingredients and ground beef.
• Flavor-forward: Browning plus Worcestershire and Dijon create depth without long cooking.
• Flexible: Works with mashed potatoes, noodles, cauliflower mash, or a crusty slice of bread.
• Make-ahead friendly: The gravy tastes even better the next day.

What Not to Do

• Don’t overmix the meat. It makes the patties tough. Mix just until combined.
• Don’t skip the browning step. Color equals flavor.

  Get a deep sear before making the gravy.

• Don’t add all the broth at once. Whisk in gradually to avoid lumps.
• Don’t boil the patties hard. A gentle simmer keeps them juicy and prevents the gravy from breaking.
• Don’t rely solely on salt at the end. Season in layers—meat, vegetables, and gravy.

Alternatives

• Turkey Salisbury steak: Swap in ground turkey (93% lean). Add 1 extra tablespoon olive oil and simmer gently to prevent dryness.
• Gluten-free: Use gluten-free breadcrumbs and thicken with cornstarch slurry instead of flour (1 tablespoon cornstarch mixed with 1 tablespoon cold water; add near the end).
• No mushrooms: Increase onions and add a splash of soy sauce or tamari for umami.
• Dairy-free: Replace milk with beef broth and use oil instead of butter.
• Herb boost: Mix 1 teaspoon dried thyme or Italian seasoning into the gravy, or finish with fresh thyme.
• Onion gravy only: Skip mushrooms and caramelize onions a bit longer for sweetness.

FAQ

Can I make this ahead?

Yes. Cook completely, cool, and refrigerate for up to 4 days.

Reheat gently with a splash of broth to loosen the gravy. It actually tastes better the next day.

Why did my patties fall apart?

They likely needed more binders or a lighter touch. Make sure you include the egg and breadcrumbs, don’t overmix, and press the patties firmly when shaping.

Chill them for 15 minutes before searing if your kitchen is warm.

How do I fix thin gravy?

Let it simmer uncovered for a few minutes to reduce. Or whisk 1 teaspoon cornstarch with 1 teaspoon cold water, stir into the simmering gravy, and cook 1 minute until thickened.

Can I use ground pork or a mix?

Absolutely. A 50/50 mix of beef and pork makes tender patties with great flavor.

Reduce added salt slightly, as pork can be naturally savory.

What should I serve with Salisbury steak?

Mashed potatoes are classic, but buttered egg noodles, white rice, or cauliflower mash work well. Add a green veg like peas, roasted green beans, or a simple salad.

How do I know when the patties are done?

Use an instant-read thermometer. The centers should hit 160°F for ground beef.

If you don’t have a thermometer, cut into one patty to check for no pink and clear juices.

Can I reduce the sodium?

Use low-sodium beef broth and go easy on added salt. Taste as you go. You can also swap Worcestershire for coconut aminos and add a squeeze of lemon to brighten.

Is this freezer-friendly?

Yes.

Cool completely, portion into freezer-safe containers with gravy, and freeze up to 2 months. Thaw in the fridge and reheat on low with a splash of broth.

In Conclusion

Skillet Salisbury Steak turns simple ingredients into a comforting meal with rich flavor and minimal effort. The seared patties, savory onion-mushroom gravy, and one-pan method make it a dependable weeknight favorite.

Keep it classic with mashed potatoes or switch it up with noodles or rice. Once you make it at home, the store-bought versions won’t compare.