A serving of Salisbury steak with brown mushroom gravy sits on a heap of mashed potatoes, with gravy and mushrooms spilling onto the plate. Steamed green beans are on the side.

If there’s one dinner that instantly feels like comfort food, it’s Salisbury steak swimming in rich onion gravy. This version is packed with flavor thanks to beefy onion soup mix, Worcestershire sauce, buttery onions, and my little twist — Goya Sazón — which gives the gravy a deeper savory flavor and gorgeous color without overpowering the classic taste.

Serve this over creamy mashed potatoes, buttery rice, or egg noodles for the ultimate cozy dinner. If you want to try something similar and just as delicious try my Chicken Fried Chicken, or my Crockpot Steak & Gravy!

A person holds a large raw meatball over a stainless steel bowl filled with seasoned ground meat mixture, wearing a red shirt and several bangles on their wrist.

Four raw ground beef burger patties arranged in a circle on a white plate, placed on a wooden table with part of a checkered-patterned tray visible in the background.

Sliced mushrooms and onions sautéing in a cast iron skillet, with a pat of butter melting in the center and a wooden spatula resting on the side. Steam rises from the hot pan.

Four browned hamburger patties simmer in a thick, brown onion gravy inside a black cast iron skillet on a stovetop.

A hand with pink nail polish holds a spatula lifting a juicy, browned Salisbury steak covered in rich brown gravy from a cast iron skillet, with more steak and gravy visible inside the pan.

A hand with pink nails holds a ladle of brown gravy over a cast iron skillet filled with meat patties and rich brown sauce, with steam rising from the pan in a kitchen setting.

A Salisbury steak with mushrooms and brown gravy sits atop a mound of mashed potatoes, with extra gravy and mushrooms spilling onto the plate. Green beans are visible to the side.

A plate of Salisbury steak topped with mushroom gravy, served over mashed potatoes with a side of green beans. The dish is in focus on a kitchen counter with a stove and sink in the background.

A woman in a red shirt smiles while ladling mushroom gravy over Salisbury steak from a cast-iron skillet. In front of her is a plate with Salisbury steak, mashed potatoes, and green beans. Pink roses are on the table.

A smiling woman in a red shirt holds a plate with mashed potatoes topped with brown gravy, sliced mushrooms, and a beef patty, served with green beans in a modern kitchen.

🤔 Common Questions

Can I make Salisbury steak ahead of time?

Yes! The flavor honestly gets even better after sitting overnight in the fridge.

What’s the difference between Salisbury steak and hamburger steak?

Salisbury steak usually includes fillers and seasonings like breadcrumbs, onion soup mix, and Worcestershire sauce and is traditionally served with gravy.

Can I freeze Salisbury steak?

Absolutely. Let everything cool completely, then store in an airtight container for up to 3 months.

What does the sazon do in this recipe?

The sazon gives the gravy deeper flavor and richer color without overpowering the classic cozy taste of Salisbury steak.

Why not add salt or other half of the Sazon packet while I sauté the mushrooms and onions?

Never add any sort of salt while sautéing mushrooms specifically because the salt draws out too much moisture from the mushrooms. This will tend to eventually in the process sometimes steam the mushrooms instead of giving you that beautiful golden browned caramelized mushrooms. In this recipe, add the other half of the Sazon packet after the onions and mushrooms are a beautiful caramelized golden color.

What to Serve with Salisbury Steak

Creamy mashed potatoes
Buttered white rice
Egg noodles
Roasted broccoli
Southern green beans
Sweet corn
Dinner rolls

Melissa Jo’s Tip

The little bit of sazon is the secret here. It doesn’t make the recipe taste “Spanish” — it just adds depth, color, and that extra homemade flavor that makes people ask why your gravy tastes so good.

Melissa Jo

Salisbury Steak & Onion Gravy

5 from 1 vote

Juicy homemade Salisbury steaks simmered in a rich buttery onion gravy with cozy old-school flavor and a Melissa Jo twist thanks to sazon and Worcestershire sauce.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

For the Salisbury Steaks

1 1/2 lbs ground beef
1 full packet Lipton Beefy Onion Soup Mix
1/3 cup Italian-style breadcrumbs
1 large egg
2 tablespoons Worcestershire sauce
1 tablespoon jarlic
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 packet Goya Sazón
1/2 teaspoon black pepper

For the Onion Mushroom Gravy

4 tablespoons butter
1 large sweet onion sliced
12 oz sliced white mushrooms
1 tablespoon jarlic
3 tablespoons flour
2 cups water
1 heaping tablespoon Better Than Bouillon beef base
1/2 packet Goya Sazón
1 tablespoon Worcestershire sauce
Salt & pepper to taste

Method

Make the Salisbury Steaks

In a large bowl, combine the ground beef, Lipton onion soup mix, breadcrumbs, egg, Worcestershire sauce, jarlic, onion powder, garlic powder, sazon, and black pepper.
Mix gently until just combined. Do not overmix.
Shape into 4 large oval patties.

Sear the Patties

Heat a large skillet over medium-high heat.
Add the patties and cook for about 3–4 minutes per side until deeply browned. They do not need to be fully cooked through yet.
Remove and set aside on a plate.

Make the Onion Mushroom Gravy

In the same skillet, melt the butter.
Add the sliced onions and mushrooms and cook until softened and lightly caramelized, about 8–10 minutes.
Stir in the jarlic and cook for 30 seconds.
Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.
Slowly whisk in the water and Better Than Bouillon beef base until smooth.
Add the sazon and Worcestershire sauce and let the gravy simmer until slightly thickened.

Finish the Salisbury Steaks

Add the patties back into the gravy along with any juices from the plate.
Reduce heat to medium-low and simmer uncovered for about 10–15 minutes until the patties are fully cooked and the gravy is rich and silky.