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Some recipes are special because they’re delicious, and some are special because they bring someone you love right back to the table. This is one of those recipes for me.

My mother-in-law, Kathy, used to make Salisbury steak for us, and it became one of my favorite meals she cooked. She was a wonderful cook, but even more than that, she was an incredible woman. She left behind three binders full of recipes, which I treasure, but funny enough, this recipe wasn’t in any of them!

So, I did what I could. I put this recipe together from the little bits and pieces I remembered, along with what other family members have shared with me. It may not be exactly the way Kathy made it, but it comes pretty close—and every time I make it, I think of her.

Tender beef patties simmered in a creamy mushroom and au jus gravy, served over mashed potatoes… it’s the kind of comforting, old-fashioned meal that feels like a hug on a plate.

I hope this recipe becomes a favorite in your home, too. ❤️

What you need to make Salisbury Steak with Creamy Au Jus Gravy

Ground beef
I use 1½ pounds of ground beef to make eight generous patties. I like using beef with a little fat because it keeps the Salisbury steaks tender and flavorful.

Egg
The egg helps bind the beef mixture together and keeps the patties from falling apart while they cook.

Breadcrumbs
Regular plain breadcrumbs work perfectly here. They help give the patties a tender, meatloaf-like texture.

McCormick Au Jus Gravy Mix
This is my little shortcut and one of the ingredients that makes this recipe special. I use the packet in both the beef mixture and the mushroom gravy, which gives the whole dish that rich, savory flavor.

Worcestershire sauce
You only need a few dashes, but don’t skip it! It adds a wonderful savory depth to the beef.

Cooking oil
Just enough oil to lightly coat the skillet is all you need for browning the patties.

Cream of mushroom soup
This is the base for the creamy mushroom gravy and makes this recipe wonderfully easy. It’s also part of what I remember from Kathy’s version.

Whole milk
I use whole milk to thin the cream of mushroom soup and make the gravy smooth and creamy. You can use 2% milk if that’s what you have, but whole milk gives it a richer texture.

Salt & pepper
Season lightly at first. The au jus gravy mix already contains plenty of seasoning, so it’s easy to add more later if needed.

Tips & Tricks

Don’t overwork the beef.
Mix the ingredients just until everything is combined. Overmixing can make the patties tough instead of tender.

Get a good sear.
You don’t need to cook the patties all the way through when browning them. Just give them a nice golden-brown crust. The steaks will finish cooking in the gravy.

Season carefully.
The au jus mix is already seasoned, so start with a light hand when adding salt. Taste the gravy before adding more.

Make it ahead.
You can make the Salisbury steaks and gravy a day ahead. Let everything cool, cover, and refrigerate. When you’re ready to serve, gently reheat them on the stovetop over low heat until warmed through.

How to store leftovers.
Store the Salisbury steaks and gravy together in an airtight container in the refrigerator for up to 3–4 days.

How to reheat.
Reheat gently in a skillet over low to medium-low heat, covered, until heated through. If the gravy has thickened too much in the refrigerator, add a splash of milk to loosen it up. You can also reheat individual portions in the microwave.

How to Serve Salisbury Steak

The classic way:
Serve the steaks over a generous scoop of creamy mashed potatoes with your favorite green vegetable on the side. The mashed potatoes are perfect for soaking up all that gravy!

Make it extra cozy:
Serve with buttered egg noodles instead of mashed potatoes. Add a simple green salad or steamed green beans for an easy weeknight dinner.

Sunday dinner style:
Pair it with mashed potatoes, roasted carrots, and warm dinner rolls. And don’t forget something to mop up that extra gravy!