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Salisbury Steak with Mushroom Gravy

Salisbury Steak is such a cozy, budget-friendly dinner, so I wanted to make a simple homemade version with tender seasoned beef patties and a rich mushroom and onion gravy. It has all the savory flavor of a classic meat-and-potatoes meal, with browned beef, sweet onions, earthy mushrooms, and a glossy gravy that’s perfect for spooning over mashed potatoes. I like this recipe because it feels hearty and comforting without needing an expensive cut of meat. Adding a simple green vegetable on the side, like green beans, also turns it into a full dinner that still keeps the grocery bill in check!

Overhead view of Salisbury steak in a skillet with mushroom gravy.

“I have made this a few times now and it’s great exactly as written, goes great with whatever veg is on hand for a side. I’ve started using the mushroom gravy for other meals as well, it’s very versatile!”
Amanda

A Classic Comfort Food, Made From Scratch

If you were as lucky as I was to experience Salisbury steak for the first time as a frozen TV dinner in the 80’s (read: sarcasm), then let me give you a whole new outlook on this classic recipe. Because this homemade version? So much better than anything that comes out of a tray. Despite the name, Salisbury steak isn’t actually a cut of steak. It’s more like a miniature meatloaf or a big, flat meatball, made into tender beef patties with ground beef, seasonings, breadcrumbs, and egg. The dish gets its name from Dr. Salisbury, who recommended a version of it in the late 19th century as part of his meat-centric diet.

I use breadcrumbs and egg to help keep the patties moist instead of dense, and browning them in a skillet first gives the beef a deeper, more savory flavor before it gets smothered in gravy. But it’s the mushroom and onion gravy that makes this feel like a real sit-down dinner for me. It’s packed with earthy mushrooms, sweet onions, and a glossy texture you’ll be proud to say you made from scratch. This recipe is the ULTIMATE Budget Byte because it gives you steakhouse-style vibes without buying an actual steak, stretching ground beef and a few pantry staples into a seriously comforting meal!

Use the ground beef you already have. You can use any type of ground beef for this recipe. If you use a higher fat ground beef, like 20% fat, the breadcrumbs will absorb the extra fat and make the Salisbury steaks extra tender. If you use a more lean ground beef, like 7% fat, they’ll be a little more firm, but the egg and breadcrumbs will still keep them moist.
Use the mushrooms that fit your budget. I usually use white button mushrooms because they’re affordable and easy to find. However, Baby Bella mushrooms are my top pick if I can get a good deal on them! They give the gravy a slightly deeper color and earthier flavor.
Overmixing can make the patties more compact and firm. Mix the ground beef, breadcrumbs, egg, and seasonings until everything is evenly combined. I find the easiest way to do this is with clean hands or a fork because you can feel when the mixture comes together without packing it too tightly. Stop mixing once you don’t see dry pockets of breadcrumbs anymore.
Brown the patties before adding the gravy. The patties don’t need to cook all the way through during the first sear, but they do need time to get nicely brown on both sides. That browned layer adds a deeper, more savory flavor to the beef and leaves tasty bits in the skillet that help flavor the mushroom gravy!
Let the gravy simmer until it looks glossy. The gravy needs a few minutes to thicken once you add the broth. Scrape up any browned bits from the bottom of the skillet, then let the gravy simmer until it’s glossy and coats a spoon. If it gets too thick, whisk in a splash of water or broth to loosen it back up.

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Salisbury Steak with Mushroom Gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!

Course Dinner, Main Course

Cuisine American

Total Cost $9.77 recipe / $2.44 serving

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (1 steak each with gravy)

Calories 492kcal

Author Beth Moncel

Equipment

Medium Skillet

Ingredients

Salisbury Steaks

1 yellow onion divided, (260g, 2 cups) $0.71
1 lb. ground beef $5.94*
½ cup breadcrumbs 65g, $0.19
1 large egg $0.23
2 Tbsp Worcestershire sauce divided, $0.11
1 tsp Italian seasoning $0.05
¾ tsp salt divided, $0.03
½ tsp black pepper divided, $0.08
1 Tbsp cooking oil $0.04

Mushroom Gravy

8 oz. mushrooms $1.94**
2 Tbsp butter $0.23
2 Tbsp all-purpose flour $0.02
1½ cups beef broth $0.20***

Instructions

Salisbury Steak Directions

Gather and prepare all ingredients.
Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture; the rest will be used for the gravy.
Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of pepper to a large bowl. Use your hands to mix the ingredients until they are evenly combined. Divide the mixture into four equal parts and shape each into a flattened oval.
Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.

Mushroom Gravy Directions

While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion, along with the remaining salt and pepper. Continue to cook the mushrooms and onions over medium heat until they are soft. Allow the moisture to release from the onions and mushrooms, which will help dissolve any browned bits on the bottom of the skillet as you stir, for about 5 minutes.
Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.
Add the beef broth and remaining Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to a simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.
Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top and continue to simmer the beef in the gravy for an additional five minutes. The patties should reach an internal temperature of 160°F before serving. Taste the gravy and adjust the salt and pepper to your liking. Enjoy!

See how we calculate recipe costs here.

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Notes

*You can use any ground beef you like here. 80/20 ground beef will make patties with a tender texture and rich flavor, and leaner ground beef will make them a little firmer. If your skillet has a lot of extra grease after browning the patties, spoon off some of the excess but leave the browned bits behind. Those browned bits help flavor the gravy.

**Baby Bella mushrooms give the gravy a deeper color and slightly earthier flavor, but white button mushrooms work just fine and are often the most budget-friendly option.

***I use Better Than Bouillon to make my broth, which has a full, robust flavor. The flavor of your broth will greatly impact the overall flavor of your gravy, so make sure to use one that has great flavor.

Want more gravy? If you LOVE a very saucy gravy, go ahead and double the flour, butter, and beef broth. You can also add more mushrooms and onions if desired. Make sure to use a large enough skillet and simmer until the gravy thickens. Don’t forget to adjust the salt, pepper, and Worcestershire sauce as needed!

Prep it ahead: You can shape the patties up to a day ahead and keep them covered in the refrigerator until you’re ready to cook.

Nutrition

How to Make Salisbury Steak Step-by-Step Photos

The ingredients to make a Salisbury steak with mushroom gravy.

Gather all of your ingredients. Mince about ½ cup of one yellow onion, and slice the rest of the onion. The minced portion will go IN the Salisbury steaks, the sliced portion will go into the gravy. If you have a small onion, you’ll probably mince about half and slice the other half. If you have a larger onion, you’ll mince about ¼ of the onion and slice the remaining ¾ onion.

The ingredients for Salisbury steak in a bowl.

Make the patties: Add 1 lb. ground beef, the minced onion, one large egg, ½ cup breadcrumbs, 1 Tbsp Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp pepper to a bowl.

Use your hands or a fork to gently combine the ingredients until everything is evenly mixed. Try not to pack or squeeze the mixture too firmly, which can make the patties dense. Divide the mixture into four equal portions, then shape each one into a flattened oval. Try to make the patties as evenly sized as possible to ensure they cook through at the same rate.

A spatula flipping Salisbury steak patties in a skillet.

Brown the patties: Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the patties. Cook for about 5 minutes on each side, or until they’re nice and brown. They don’t need to cook through at this point because they’ll finish simmering in the gravy. Transfer the browned patties to a clean plate.

Sliced onions and mushrooms in a skillet.

Sauté the mushrooms and onion: While the beef patties are cooking, slice 8 oz. mushrooms about 1/8-inch thick. They should be thick enough to hold their shape in the gravy, but not so thick that they stay firm or chunky. If you slice them paper-thin, they’ll shrink down a lot into the gravy.

After removing the patties from the skillet, add the sliced onion and mushrooms. Add ¼ tsp salt and ¼ tsp pepper, then cook over medium heat until the onions soften and the mushrooms release their moisture. Stir often and scrape up the browned bits from the bottom of the skillet as the vegetables cook. Let the mixture keep cooking until most of the moisture has evaporated and the skillet no longer looks watery.

Butter and flour added to a skillet with sliced mushrooms and onions.

Make the roux: Now add 2 Tbsp butter and 2 Tbsp all-purpose flour to the skillet with the mushrooms and onions. Stir constantly for about 2 minutes, until the butter and flour form a thick paste that coats the vegetables and the bottom of the skillet. The mixture will look a little chunky because of the mushrooms and onions, but you shouldn’t see any dry white flour. This step cooks off the raw flour taste and helps the gravy thicken smoothly.

Broth being poured into a skillet with sliced onions and mushrooms.

Make the gravy: Slowly pour in 1½ cups beef broth and add another 1 Tbsp Worcestershire sauce, stirring as you pour to help dissolve the flour mixture into the broth. If you see small flour lumps, keep stirring and gently press them against the side or bottom of the skillet with your spoon until they smooth out. When the broth reaches a simmer, it’ll thicken into a gravy.

Salisbury steak patties added to a skillet with gravy.

Simmer the patties: Return the browned beef patties to the skillet and spoon the mushroom gravy over top. Let them simmer gently in the gravy for about 5 minutes more, or until cooked through. The center of each patty should reach 160°F on an instant-read thermometer.

Finished Salisbury steak with mushroom gravy in a skillet.

Serve: Taste the gravy and adjust the salt and pepper if needed. Serve your Salisbury steak and mushroom gravy hot with mashed potatoes and green beans for a classic comfort meal. Enjoy!

This recipe makes four Salisbury steaks, and they’re pretty big and hearty! I usually serve one patty with gravy per person, then add something starchy to soak up all the mushroom and onion gravy. I almost always serve mine with mashed potatoes, which is my favorite choice because the fluffy potatoes catch every bit of that rich gravy. You could also spoon the patties and gravy over seasoned rice for an extra budget-friendly option. Or serve it with a piece of crusty bread to sop up the gravy from your plate!

I also like adding something green on the side to finish off the meal. Sautéed green beans or steamed peas are the easiest options when I want a quick stovetop veggie. Roasted broccoli is also a great match because the crispy edges and simple seasoning taste great with the cozy beef and gravy, and it can roast in the oven while your Salisbury steak cooks on the stove! Or something like air fryer asparagus is perfect when I need a fresh and bright side that cooks fast.

Storage & Reheating

Leftovers of this homemade Salisbury steak recipe reheat really well. Store the patties in the gravy to keep them moist, then transfer everything to an airtight container and refrigerate for up to 4 days.

Reheating

I usually reheat leftovers of this dish in the microwave and happily gobble them up! Reheat the patties gently in the microwave or in a skillet over low heat until warmed through. If the gravy gets too thick as it reheats, stir in a splash of broth or water to loosen it back up.

Freezing

Salisbury steak freezes well, especially when the cooked patties are frozen with the gravy. Transfer the cooled patties and gravy to an airtight, freezer-safe container and freeze for up to 3 months. The gravy may separate a little upon thawing and reheating, as many flour-thickened sauces do, but that doesn’t mean it’s bad. Just stir it well as it reheats, and once it’s spooned over mashed potatoes, you’ll barely notice.

Try These Easy Skillet Recipes Next:

This Skillet Mac and Cheese is a great stovetop option when you want homemade mac without opening a box.
Southwest Lentils and Rice Skillet is packed with lentils, rice, black beans, corn, and fire-roasted tomatoes for a filling pantry dinner.
My Skillet Lasagna skips the layers and cooks the broken noodles right in the sauce, so every bite soaks up that rich tomato flavor!

Overhead view of a marinated beef steak cooking in a cast iron skillet.

Our Salisbury Steak with Mushroom Gravy recipe was originally published 4/29/20. It was retested, reworked, and republished to be better than ever 7/10/26.

The post Salisbury Steak with Mushroom Gravy appeared first on Budget Bytes.

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Cucumber Tomato Salad

The aroma from this Cucumber Tomato Salad is the most deliciously fresh scent of cucumbers, parsley, juicy tomatoes, and crunchy green peppers, and it’s beyond delightful. The only thing better than the aroma is the flavor. This easy side salad is cold, crunchy, juicy, budget-friendly, and tossed with a simple red wine-oregano vinaigrette that makes every bite taste bright and fresh. In short, this cucumber tomato salad is one big bowl of cold, crunchy, juicy loveliness.

“I make this salad almost every week. Sometimes I change it a little based upon what I have (extra pepper, no onion, etc). I love to put it on a pita with some hummus and falafel. Yum!”
Krista

A Deliciously Fresh Cucumber Tomato Side

Cucumber and tomato salads aren’t exactly new (definitely check out my creamy cucumber salad, too!), but sometimes the simplest classics are the ones I come back to most. This one is fresh, light, low-calorie, and packed with vegetables, but it still has plenty of flavor thanks to the tangy oregano vinaigrette and pops of creamy, salty feta. I like cutting the cucumbers into hearty chunks so they keep their crunch better after dressing, and the vinaigrette adds brightness without weighing everything down. It’s an easy, budget-friendly side salad that brings freshness, texture, and color to a meal without adding much prep time or cost.

I also love how flexible this cucumber tomato salad is. Serve it as a quick side dish, or bulk it up with canned tuna and white beans to turn it into something closer to my Mediterranean tuna salad, which is the PERFECT protein and veggie-packed meal prep salad (if you ask me!)

Choose crisp cucumbers. I use regular fresh cucumbers here because they’re budget-friendly and easy to find. They tend to have tougher skin, so I like to peel some of it off in stripes before chopping. English cucumbers or Persian (mini) cucumbers also work well if you prefer a thinner skin, fewer seeds, and extra crunch!
Slice and soak the red onion. Cut the red onion very thinly, about 1/8-inch thick, so they add a delicate crunch instead of an overpowering, sharp bite. I also like to soak the sliced onion in ice water for 5-10 minutes. I used to skip this step, but it really helps mellow that harsh raw onion flavor.
Keep it from getting soggy. Cucumbers and tomatoes naturally release water once they’re cut and salted, so keep the pieces chunky and toss the salad with the dressing just before serving for the freshest crunch. For extra insurance, choose firm tomatoes and salt your cucumbers to draw out excess water. Place the chopped cucumbers in a colander, toss with ½ tsp salt, and drain for 15-30 minutes, then pat dry before using. Adjust the salt in the dressing to taste.
Stir before serving. The vinaigrette and vegetable juices can settle at the bottom of the bowl as the salad sits, so give it a gentle stir before serving.
Make it your own. Cucumber tomato salads can go in a few different directions depending on the dressing and add-ins. Skip the feta for a simple dairy-free version, add 1½ cups couscous (cooked until tender and cooled) for a tomato and cucumber couscous salad, or make it more filling with a drained and rinsed can of black beans, like in my cucumber and black bean salad!

Front view of someone mixing a cucumber tomato salad in a bowl.

Serving Suggestions

I think of this cucumber tomato salad as the fresh, crunchy part of the plate. The juicy tomatoes, crisp cucumbers, bell pepper, feta, and oregano vinaigrette add coolness and acidity, so it’s especially good with warm and hearty mains. Grilled chicken is one of my go-to dinners to serve with this salad, especially in the summer. I’ll chop the vegetables and mix the dressing while the chicken is brining, then toss everything together once the chicken goes on the grill so the salad is ready when it comes off. It’s also great with homemade hamburgers because the cold vegetables and tangy vinaigrette lighten up the plate and add a nice contrast next to the soft bun and rich beef.

For a meatless meal, I think this salad is delicious with falafel in bowls, wraps, or pita plates. The fresh veggies pair really well with the warm spices in the falafel, especially with a sauce or hummus on the side! It also works well with air fryer pork chops because the tangy dressing balances the hot, savory pork chops without adding much extra prep!

Cucumber tomato salad on a plate with sliced grilled chicken.

Cucumber tomato salad on a plate with a hamburger.

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Cucumber Tomato Salad

This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple red wine oregano vinaigrette.

Course Salad, Side Dish

Cuisine American

Total Cost $6.62 recipe / $1.10 serving

Prep Time 20

Total Time 20

Servings servings (1⅓ cups each)

Calories 135kcal

Author Beth Moncel