Can I use ground turkey instead of beef?

Yes, absolutely. Ground turkey is a great lean alternative. Just know that it’s less fatty, so the patties might be slightly drier. You can add a bit of olive oil or a tablespoon of mayonnaise to the mixture to help with moisture. Also, turkey pairs well with the mushroom gravy—just make sure to season generously.

How do I keep my patties from falling apart?

The key is in the binder—eggs and breadcrumbs. Make sure everything is mixed well but not overworked. Letting the patties rest in the fridge for 15–20 minutes before cooking can also help them hold their shape better while searing.

Can I make Salisbury steak ahead of time?

Yes! You can form the patties and prep the gravy a day in advance. Store them separately in the fridge. When you’re ready to cook, just sear the patties, warm up the gravy, and simmer everything together. It’s a great option for meal prepping.

Is Salisbury steak the same as hamburger steak?

Not exactly, though they’re similar. Hamburger steak is usually just seasoned beef patties without the extra ingredients (like egg, milk, mustard, or breadcrumbs), and it may not be simmered in gravy. Salisbury steak is more like a meatloaf patty—tender, flavorful, and always served with rich gravy.

What’s the best way to reheat leftovers?

Gently reheat on the stovetop over low heat with a splash of broth or water to thin out the gravy. You can also microwave it in 1-minute intervals, stirring in between. It tastes just as good the next day—sometimes better!

Old Fashioned Salisbury Steak for Easy Comfort Food

Name: Old-Fashioned Salisbury Steak
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: For the Patties:; 2 lbs ground beef; 2 large eggs; 1 cup milk (whole or your choice); 1 tablespoon Dijon mustard; 2 tablespoons ketchup; 2 tablespoons Worcestershire sauce; 3 cloves garlic, finely diced; 1 ½ teaspoons Italian seasoning; 1 tablespoon onion powder; 3 tablespoons fresh parsley, chopped; 1 ¼ cups panko breadcrumbs; 2 tablespoons butter (for searing); 1 tablespoon olive oil; For the Mushroom Gravy:; 2 cups cremini mushrooms, sliced; ½ yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 tablespoons Dijon mustard; 3 sprigs thyme (stems removed); 1 tablespoon fresh rosemary, chopped; 1 tablespoon Worcestershire sauce; 1 ½ teaspoons Better Than Bouillon (beef base); 3 cups beef broth

Description

Juicy beef patties smothered in a rich mushroom and onion gravy—this comforting, old-fashioned Salisbury steak recipe is a hearty, nostalgic dinner favorite.

Ingredients

Scale

For the Patties:
2 lbs ground beef
2 large eggs
1 cup milk (whole or your choice)
1 tablespoon Dijon mustard
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
3 cloves garlic, finely diced
1 ½ teaspoons Italian seasoning
1 tablespoon onion powder
3 tablespoons fresh parsley, chopped
1 ¼ cups panko breadcrumbs
2 tablespoons butter (for searing)
1 tablespoon olive oil
For the Mushroom Gravy:
2 cups cremini mushrooms, sliced
½ yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
3 sprigs thyme (stems removed)
1 tablespoon fresh rosemary, chopped
1 tablespoon Worcestershire sauce
1 ½ teaspoons Better Than Bouillon (beef base)
3 cups beef broth

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Instructions

In a medium bowl, whisk together eggs, milk, Dijon mustard, ketchup, and Worcestershire sauce.
In a large bowl, combine ground beef, garlic, Italian seasoning, onion powder, parsley, salt, and pepper. Add egg mixture and mix gently. Stir in panko breadcrumbs until combined.
Shape mixture into 6–8 oval patties about ¾ inch thick.
Heat butter and olive oil in a large skillet over medium heat. Sear patties for 3–4 minutes per side until browned. Remove and set aside.
In the same skillet, cook mushrooms and onions for 5–7 minutes until soft. Add garlic and cook for 1 minute. Stir in butter and flour; cook 1–2 minutes.
Gradually add beef broth, then stir in Dijon, Worcestershire, thyme, rosemary, and beef base. Simmer until slightly thickened.
Return patties to skillet, cover, and simmer for 15–20 minutes until fully cooked (internal temp 160–165°F).
Serve hot with gravy ladled over the top. Perfect with mashed potatoes or noodles.

Notes

Let patties rest in the fridge for 15–20 minutes before cooking to help them hold together better. Great for meal prep and freezer-friendly for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 patty with gravy
Calories: 480
Sugar: 4g
Sodium: 720mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 9g
Fiber: 1g
Protein: 36g
Cholesterol: 135mg