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Salisbury Steak with Onion and Mushroom Gravy

This Salisbury Steak with Onion and Mushroom Gravy recipe is true comfort food. It’s often referred to as hamburger steak and I admit, calling it “Salisbury Steak” does roll off the tongue a little more smoothly doesn’t it? The Salisbury steaks are cooked on the stovetop then smothered with a rich onion-mushroom pan gravy and it’s ready to serve with your favorite country style sides.

Easy Salisbury Steak with Onion and Mushroom Gravy Recipe

My Mom made this Salisbury steak and gravy for us regularly when during my childhood. My family didn’t have “high end” steak very often so, the tasty more cost effective ground beef was what you would most often find in it’s place on our supper table. She always made a decadent pan gravy to go with it, and creamy mashed potatoes as a side was a must!  Fresh from the garden peas, corn, green beans, sautéed greens or spinach would always go well to round out the entire meal. If you feel inclined, a little sweet tea and biscuits to sop up the gravy wouldn’t hurt. It’s down home goodness that will never get old in my cookbook.
ground beef in a bowl with seasonings and mushrooms

How to Make the Best Salisbury Steak with Onion and Mushroom Gravy Recipe

Salisbury steak is one of our favorite comfort food meals. Serve it with a side of mashed potatoes and collard green or any of your favorite side dishes and it’s a feast.

  • Kitchen Tools you’ll need to make Salisbury Steak: A large skillet, mixing bowls, measuring cups and spoons, a chopping board and knife to prep the onion and mushrooms, a large spoon for stirring and the best kitchen tools known to man, two clean hands to form the steaks.
  • Ingredients you’ll need to make homemade Salisbury Steak: Use a good quality ground beef using ground round or another variety of lean ground beef.  Baby portabella mushrooms and onion, panko breadcrumbs, grated Parmesan cheese, chili sauce, steak sauce, large egg, salt and pepper, steak seasoning, beef stock or broth, fresh garlic and olive oil.
  • Busy days call for make-ahead meal prep. When making this hamburger steak recipe, you can prep the onion and mushrooms and place them into plastic storage bags and into the fridge for a time saver.
  • The ground beef mixture can also be mixed up and prepared in advance. To do so, form the mixture into steaks, then place into an airtight container and pop them into the fridge. This can easily be done the night before, then they’re ready to go when you’re ready to prepare dinner. If stacking, place wax paper between them to prevent sticking together.
  • Don’t be intimidated by the ingredient list. These are all simple ingredients that you likely already have on hand and if not, many could be adapted to your taste.
  • Let’s talk steak seasoning. They range in ingredients according to the brand that’s used. Some are heavy on sodium and some I’ve tried are heavy on pepper. Please feel free to use your favorite brand of steak seasoning. When doing so, pay attention to the ingredients as you may need to adjust some of the other seasonings as well. It’s vitally important that you use a quality product for the most tasty end result.
  • Store leftover Salisbury Steak in the refrigerator for up to 2 days. Reheat in single servings in the microwave on 50% power to prevent from drying out.

Southern Style Side Dishes to Make

So when I think of this kind of steak and gravy recipe mashed potatoes is the first thing that comes to mind. That said, this gravy is delicious served over rice to sop up all of the gravy goodness. More side dish recipes you may like to try:

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Salisbury Steak with Onion and Mushroom Gravy

Prep Time15 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: easy-ground-beef-recipes, salisbury-steak, salisbury-steak-onion-mushroom-gravy
Servings: 4 steaks
Calories: 579kcal
Author: Melissa Sperka


  • 2 lbs extra lean ground beef
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chili sauce
  • 1 Tbsp steak sauce
  • 1 large egg
  • 1 1/2 tsp Kansas City steak seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 3 Tbsp olive oil
  • For the gravy:
  • 1 medium onion sliced
  • 8 oz sliced portabella mushrooms
  • 1/4 cup all purpose flour
  • 1 14 oz can low sodium beef stock or broth
  • 3 Tbsp chili sauce
  • 1 Tbsp steak sauce
  • 1 tsp Kansas City steak seasoning
  • 2-3 cloves garlic minced
  • black pepper to taste


  • In a medium size bowl, mix together ground beef, breadcrumbs, Parmesan cheese, chili sauce, steak sauce, egg, steak seasoning, garlic and onion powders. Mix until blended. 
  • Form into 4 large, 6 medium, or 8 small oval steaks. I use a spoon to roughly divide the mixture while it's still in the bowl.
  • To cook: Drizzle a large skillet with a few drizzles of olive oil. Brown the steaks over medium-high heat on both sides, then remove from the pan. (It's not necessary to cook them all the way through at this point, just brown.)
  • Reserve 2 tablespoons of drippings and discard the rest from the skillet. Add the sliced onion and mushrooms to the pan and cook over medium-high for 2-3 minutes scraping any brown bits from the bottom of the skillet.
  • To make the gravy: Add 1/4 cup of flour and stir well coating the vegetables. 
  • To the skillet add broth, chili sauce and seasonings. Stir until blended and allow to bubble and thicken slightly for 2-3 minutes.
  • Lower the heat to simmer and return the Salisbury steaks to the gravy.
  • Cover and simmer for around 12-15 minutes or just until cooked through and no pink remains.
  • Uncover and check the gravy for thickness. If it needs thickening, dissolve 1 tablespoon of all purpose flour in cold water, and add it to the gravy, stirring constantly. Continue this process until you reach your desired consistency.
  • Serve immediately.


To add a rich brown color to the gravy use a concentrated beef flavoring or browning sauce like Kitchen Bouquet. Add in small amounts adjusting to your taste. 


Serving: 1serving | Calories: 579kcal | Carbohydrates: 25g | Protein: 57g | Fat: 26g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 930mg | Potassium: 1227mg | Fiber: 4g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 8mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. I did no to notice the notes on beef boost. Is this the same that are sold in small jars called beef base?

  2. Hi Melissa..I have tried several of your recipes & have loved them all…I bought all the ingredients for this recipe but could not find the Swanson Flavor Boost…so I bought 80z jar of concentrated beef stock..can I use this in lieu of the boost & if so…how much should I use?

    1. Hi Billie I am delighted you’re finding some dishes to enjoy. I haven’t used the particular product you mention however my best guess would be 1 tsp. Many concentrated products like that can really pack a sodium punch so go easy on the salt. Let me know how it works for you.

  3. Can these salisbury steaks be made up in advance and some frozen for another time? There’s only the two of us and We would only eat one each.

  4. OMG I just finished preparing and eating Salisbury steak for dinner. I followed the instructions to a T and it came out perfect. It looked just like the picture and more importantly it tasted so good and is Weight Watchers Friendly!

  5. Melissa- You know I’m a saucy gal… and I’m reading your recipe and the gravy is just sending me over the edge. This looks and sounds so delicious, it is a must try! Thanks as always for sharing:)

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