Salisbury Steak Recipe with Cream of Mushroom Soup

Salisbury Steak Recipe with Cream of Mushroom Soup | This classic Salisbury Steak is smothered in the mushroom and onion gravy and is ready in barely 30 minutes! A type of comfort food favorites that never fades of style. It’s quick to produce, inexpensive, and is particularly loved by adults and kids alike! This homemade version is WAY as good as the kind of you’ll typically discover in the freezer part of your grocery store.

The initial step to making Salisbury steak is usually to form your meat patties. I enjoy to use a 90% lean ground beef, as it has a lot of flavor but it’s actually not overly greasy. The meat is blended with breadcrumbs and seasonings, then formed into oval shaped “steaks”

Salisbury Steak Recipe with Cream of Mushroom Soup

The patties are cooked to golden brown, then an easy gravy is constucted from onions, mushrooms, beef broth and just a little cornstarch used like a thickener. I typically use white button mushrooms, but other mushroom varieties like cremini mushrooms would even be an excellent choice. I make it easier on myself by purchasing pre-sliced mushrooms to bring down some prep time.

Essentially tender flavorful patties that happen to be just smothered in rich gravy. You can even create a double batch in this recipe and freeze half for an additional pair night! Either freeze the uncooked patties then thaw and proceed with the other recipe, or freeze the cooked patties inside their gravy. If you choose to freeze the cooked patties, simply defrost within the fridge then simmer in the pan until warmed through.

The absolute best way to offer salisbury steak ends mashed potatoes. I include a vegetable side like asparagus or broccoli.

Easy Salisbury Steak Recipe with Cream of Mushroom Soup

Course: Main Course
Cuisine: American
Servings: 4
Author: Sara


For the steaks:

  • 1 1/4 pounds ground beef I prefer to use 90% lean
  • 1/3 cup breadcrumbs
  • 2 tablespoons minced onion
  • 1 teaspoon Italian seasoning or equal parts dried basil, dried oregano and dried thyme
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 egg beaten
  • salt and pepper to taste
  • 2 teaspoons olive oil

For the gravy:

  • 1 tablespoon butter
  • 1/2 cup sliced onion
  • 8 ounces sliced mushrooms
  • salt and pepper to taste
  • 1 1/2 cups beef broth
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped parsley


  1. In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.
  2. Form the meat mixture into 4 equal sized oval shaped patties.
  3. Heat the olive oil in a large pan over medium high heat.
  4. Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through.
  5. Remove the meat from the pan. Place on a plate and cover with foil.
  6. Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.
  7. Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer.
  8. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  9. Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.
  10. Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.
Salisbury Steak Recipe with Cream of Mushroom Soup
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