What makes this homemade salisbury steak recipe so great (and 1,000x better than any reheated TV dinner version) is the combination of real, simple ingredients and rich flavors! And love, of course, since we always cook with love. The ground beef patties are juicy, the rich mushroom gravy is thick and savory, and the whole meal comes together in just one large skillet. No need to make a big mess in the kitchen, which means it’s perfect for busy weeknights when you still want a homemade dinner that feels special! Got a thing for effortless one-pot beef recipes? You’ve got to try my Homemade Hamburger Helper, Dutch Oven Pot Roast, Crockpot Cubed Steak, Traditional Beef Stew Recipe, and Cowboy Stew!
Lean Ground Beef – The base for our Salisbury steak patties. Use lean ground beef for a less greasy result, or substitute with ground bison or ground turkey for a lighter option. Large Eggs – These help bind the patties together, keeping everything intact while cooking. Italian Breadcrumbs – Adds texture and flavor to the patties. If you’re out of Italian breadcrumbs, panko breadcrumbs or regular breadcrumbs work just fine. Kosher Salt – Enhances the flavor of the meat mixture. Black Pepper – A staple spice to give the patties a mild kick. Freshly ground black pepper is always best. Worcestershire Sauce – Adds a savory depth to both the patties and gravy. Salted Butter – Used to create that rich and indulgent base for our onion gravy. Unsalted butter can be used too; just adjust your salt accordingly. Brown Mushrooms – Adds a hearty texture to the gravy. White button mushrooms are a good alternative. Sweet Onion – The onions bring sweetness and depth to the gravy. If you don’t have sweet onions, yellow onions will do the trick. Garlic – Because everything’s better with garlic, right? Freshly minced garlic adds a punch of flavor. Tomato Paste – A secret ingredient to boost the umami flavor in the gravy. I like to buy this in the tubes to squeeze out exactly the amount I need and then refrigerate the rest. But if you have top open a can of tomato paste, you can always freeze the extras in tablespoon-size portions for easy cooking the next time you need it. All-Purpose Flour – Helps thicken the gravy to that perfect consistency. Beef Broth – The foundation of our rich gravy. For an even richer flavor, you can use beef stock instead. Red Wine Vinegar – Just a splash for balance and acidity. Don’t skip this—it takes the gravy from good to great. Fresh Parsley – Optional, but a sprinkle of chopped parsley gives a bright, fresh finish to the dish.
