Homemade Salisbury Steak in a rich, savory mushroom gravy. This easy recipe is always a family favorite… and ready in 30 minutes or less!
Salisbury Steak. It’s the one meal on the school lunch menu my kids have ever raved about… which is exactly why I knew I HAD to make it. It truly is the ultimate comfort food, but what I love most about it is just how easy and affordable it is to make. A win-win for the whole family!
what is salisbury steak?
Salisbury steak is a dish made from a blend of ground beef and other ingredients and served with a thick mushroom gravy. It isn’t technically a steak, but more like a patty that’s similar in flavor to meatloaf. Named after James H. Salisbury, a doctor who promoted a meat-centered diet, today it’s a common menu item served by diners and is frequently available as a frozen TV dinner.
What You’ll Love About This Recipe
Classic: Salisbury Steak is a comfort food classic that everyone knows and loves! It has a certain level of nostalgia to it and is especially popular in the midwest.
Flavorful: It has the most deliciously savory flavor, thanks to a combination of beef broth, ketchup, dijon mustard, Worcestershire sauce, onions, garlic and mushrooms.
30 minutes & one pan: The patties and the gravy are all made in one pan and ready in 30 minutes or less! A quick and easy dinner with even easier cleanup!
what you’ll need for this recipe
For the patties:
Ground beef – I used 1 pound of ground beef as the base of the patties. You can also substitute ground turkey or ground chicken if you prefer.
Breadcrumbs – I added 1/4 cup of panko breadcrumbs to the ground beef to help keep the patties nice and moist. Feel free to substitute regular or Italian seasoned breadcrumbs.
Egg – I used 1 large egg to help bind the patties together.
Onion & garlic – I also added 1/2 onion, finely chopped, and 2 cloves of minced garlic for flavor and texture. (*Note: for a finer texture, grate the onion instead of chopping it.)
Seasonings – To season the patties, I used 1 beef bouillon cube, 1 Tablespoon ketchup, 2 teaspoons dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper.
For the gravy:
Onion & garlic – I used the other half of the onion and 2 additional cloves of garlic to add delicious flavor to the gravy.
Mushrooms – I also added 8 ounces of sliced white mushrooms. Feel free to substitute baby bella mushrooms if you prefer. You can also slice your own, although pre-sliced worked well in this recipe.
Butter & flour – I used 3 Tablespoons all purpose flour + 2 Tablespoons butter to form a roux, which helps thicken the gravy.
Beef broth – I added 2 cups of beef broth as the liquid in the gravy. I used regular (not low sodium).
Seasonings – For flavor, I added 2 teaspoons Worcestershire sauce, 2 teaspoons dijon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper. Feel free to adjust the amount according to your tastes.
how to make salisbury steak
Make the patties. Combine all ingredients in a large mixing bowl, using your hands to mix them well. Form the mixture into 4-6 patties, pressing them together firmly.
Par-cook the patties. Heat 2 Tablespoons oil in a large skillet over high heat. Fry the patties for 1-2 minutes on each side, until browned, then remove them from the skillet to a plate. Tent with foil to keep them warm. *The patties will finish cooking in the gravy.
Make the gravy. Using the same skillet, add the onion and garlic, along with more oil if needed. Sauté over medium-high heat until onion is translucent, about 3-5 minutes. Add the mushrooms and sauté for an additional 3-5 minutes, until tender. Reduce the heat to medium, add the butter until melted, then add the flour. Mix together and cook for 2-3 minutes, stirring constantly, to cook off the raw flour taste. Slowly whisk in the broth, then add the remaining ingredients.
Combine. Add the steaks back into the pan and cook over medium heat 7-10 minutes, stirring gently as the gravy begins to bubble and thicken.
Garnish & serve. Remove from heat, garnish with fresh parsley, and serve over mashed potatoes or noodles as desired.
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Recipe Variations
- Substitute ground turkey or ground chicken for the ground beef
- Substitute baby bella mushrooms for white
- Add extra mushrooms
- Thinly slice the onions instead of chopping them
- Add a splash of red wine or marsala wine into the sauce
- Add Onion Soup Mix to the beef patties for extra flavor
- Make the beef mixture into meatballs instead of patties
- Add additional herbs, such as oregano or thyme, to the sauce
Storing & Reheating
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a small skillet and heat on low until warmed through. You can also reheat in the microwave at 30 second intervals.
To FREEZE leftovers, transfer them to an airtight freezer container and freeze for 2-3 months. Frozen leftovers can be reheated directly from frozen, using one of the methods listed above, OR thawed in the refrigerator overnight before reheating.
What to Serve with Salisbury Steak
Salisbury Steak is delicious served over mashed potatoes or egg noodles, and these are some of our favorite sides to go with it:
Salisbury Steak
Ingredients
Steaks
- 1 pound ground beef
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 Tablespoon ketchup
- 2 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 beef bouillon cube crushed into granules
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Gravy
- 1/2 onion chopped or sliced
- 2 cloves garlic minced
- 8 ounces sliced mushrooms
- 2 Tablespoons salted butter
- 3 Tablespoons all purpose flour
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- fresh parsley for garnish
Instructions
- Form the beef patties by combining all ingredients in a large mixing bowl. Use your hands to mix the ingredient well, then form the mixture into 4-6 patties, pressing them together firmly.
- Heat 2 Tablespoons olive oil in a large skillet over high heat. Fry the patties for 1-2 minutes on each side, until browned, then remove them from the skillet to a plate. Tent with foil to keep them warm. *The patties will finish cooking in the gravy.
- To the same skillet, add the onion and garlic for the gravy, along with more oil if needed. Sauté over medium heat until onion is translucent, about 3-5 minutes.
- Add the mushrooms and sauté for an additional 3-5 minutes, until tender.
- Reduce heat to medium low. Add the butter until melted, then add the flour. Mix together and cook for 2-3 minutes, stirring constantly, to cook off the raw flour taste. Slowly whisk in the broth, then add the remaining ingredients.
- Once the gravy begins to bubble, add the steaks back into the pan and cook over medium heat 7-10 minutes. Stir gently around the patties until the gravy is thickened.
- Remove from heat and garnish with fresh parsley or thyme. Serve over mashed potatoes or noodles.
Notes
Recipe Variations
- Substitute ground turkey or ground chicken for the ground beef
- Substitute baby bella mushrooms for white
- Add extra mushrooms
- Thinly slice the onions instead of chopping them
- Add a splash of red wine or marsala wine into the sauce
- Add Onion Soup Mix to the beef patties for extra flavor
- Make the beef mixture into meatballs instead of patties
- Add additional herbs, such as oregano or thyme, to the sauce
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