This easy Salisbury steak recipe is a hearty dish of seasoned lean ground hamburger patties smothered in a luscious, rich brown gravy with mushrooms and onions. Serve it over a mound of warm, creamy mashed potatoes for the ultimate quick and easy comfort meal.
The Best Salisbury Steak Recipe
I must admit, I used to be a big fan of the boxed salisbury steak tv dinners from the frozen area of the supermarket. Then, I tried the real thing and it was love at first bite. Pan-fried, well seasoned golden brown beef patties, covered in rich, savory gravy – all made in one pan – as quickly as cooking a steak, and on a budget? That’s my type of gourmet meal.
Salisbury steak is a classic comfort food recipe with two elements – juicy and tender beef patties and the rich mushroom gravy.
One of the best parts of this recipe is that you only use one pan, which makes the cleanup as easy as the cooking.
What is Salisbury Steak?
Salisbury steak is a classic dish that combines pan seared beef patties with a smooth and rich mushroom and onion gravy. Made with seasoned ground meat, this budget friendly dish is sometimes referred to as poor man’s steak. This simple recipe was created in the late 1800s by Dr. James Henry Salisbury, and has passed the test of time because it’s easy to make and packs a punch of umami flavor.
Why You’ll Love This Homemade Salisbury Steak Recipe
- Easy: This salisbury steak recipe with delicious mushroom gravy is one of those easy dinner recipes that don’t require any fancy techniques and is loved even by picky eaters.
- Quick Dinner with easy Clean Up: This is a One-Pot, 30-minute meal.
- Crowd Pleasing: There’s a reason why they turned this meal into a frozen tv dinner. I bet your whole family will love this delicious salisbury steak recipe too!
Ingredients and Substitutions
For the complete list of simple ingredients and quantities, check the printable recipe card below.
- Ground Beef: I use extra lean ground beef. Ground turkey or ground chicken can be used for a healthier twist.
- Bread Crumbs: They are the flavorful binder that holds the meat mixture together. I prefer using seasoned bread crumbs (Italian-style or garlic and herb)
- Ketchup: This condiment adds some sweetness and tanginess to the Salisbury steak patties. It also helps to keep the meat moist.
- Worcestershire Sauce: This hard-to-say sauce provides a rich umami flavor that complements the beef and adds depth to the dish.
- Spices: Garlic powder, onion powder, Italian seasoning.
- Egg: I use a large egg. This is another binder that helps hold the meat mixture together, while also adding some moisture and richness to the dish.
- Oil: I use olive oil. Avocado oil or vegetable oil can be used as well.
- Butter: Use a high-quality butter to add richness and flavor to the gravy. You can use salted or unsalted butter.
- Onion: Onions provide a sweet and savory flavor to the delicious gravy, and add texture as well. Yellow, brown or white onion can be used.
- Mushrooms: I prefer using cremini or baby Bella mushrooms which have a meaty texture that brings depth of flavor to the gravy. White button mushrooms are the next best option.
- Flour: Use to thicken the beef gravy. I used all-purpose flour but gluten free flour can also be used.
- Beef Broth: Beef stock imparts a rich and savory flavor to the gravy. It also brings out the umami of the mushrooms.
How Do you Make Salisbury Steak?
Here’s the quick version of how to make this simple Salisbury steak recipe. Find the full steps and details on the printable recipe card below.
- Combine the beef patty ingredients in a large bowl.
- Split the meat mixture up into four portions and shape each portion into round or oval patties.
- Heat the oil in a large skillet over medium-high heat and cook the patties until golden brown. Transfer to a plate and set aside.
- Cook sliced onions until they are translucent then, add the mushrooms and sauté until golden brown. Next, cook the garlic briefly
- Move the onion and mushroom mixture to the perimeter of the pan.
- Melt the butter in the middle of the skillet and make a roux with the flour, then combine it with the rest of the ingredients.
- Lower the heat to medium heat and stir in the beef broth. Once the prepared gravy becomes smooth, add the Worcestershire sauce, salt, and pepper.
- Place the ground beef patties back into the pan, scoop some gravy and pour it over the meat. Cover the skillet and cook the meat until your desired doneness. Season and serve.
Common Questions About Salisbury Steak
How Do you Keep Salisbury Steak from Falling Apart?
Breadcrumbs and egg are key ingredients to prevent the patties from falling apart. They are both used as binders that hold the meat together. Refrigerating the patties for 20 minutes after they have been formed, will also help in keeping the shape of the patties. As the fat in the chilled meat solidifies, it prevent the salisbury steak patties from breaking up.
What is the Difference Between Hamburger Steak and Salisbury Steak?
While both are made with ground beef, the main difference is that Salisbury steak has a variety of seasonings while hamburger steak relies solely on salt and pepper for its flavor.
Is Salisbury Steak Just Meatloaf?
Salisbury steak and meatloaf are similar but Salisbury steak is formed into patties and covered with gravy. Meanwhile, meatloaf is, of course, in a loaf shape — it also has different seasonings.
Is Salisbury Steak a Hamburger Patty?
Salisbury steak is similar to a hamburger patty but it has some seasonings that you may not see in a hamburger patty (depending on the recipe you use). Also, it is served in a rich sauce, unlike a typical hamburger which is often served on a bun.
What Cut of Beef is Salisbury Steak?
Salisbury steak is made with ground meat patties (commonly beef). Although it has the word steak in the tittle, this classic dish is not made with steak.
What To Serve With Salisbury Steak
A traditional side dish for Salisbury steak is mashed potatoes but there are plenty of other options, too. You can serve veggies like brussels sprouts, cauliflower gratin, or green beans — or starches like buttered egg noodles or rice.
Storing and Freezing Salisbury Steak
Storing: Leftover Salisbury steak can be stored in an airtight container in the refrigerator for about 3-4 days.
Freezing: Salisbury steak freezes well. Cool completely and store in a freezer-safe container and freeze for up to 3 months.
Reheating: Reheat in a preheated 325ºF oven, covered or in the microwave until heated through.
Tips For Making The Best Salisbury Steak
- Use leaner ground beef (90% is a great option), which is usually ground sirloin.
- Breadcrumbs and egg are key ingredients to prevent the patties from falling apart. They are both used as binders that hold the meat together. Refrigerating the patties for 20 minutes after they have been formed, will also help in keeping the shape of the patties. As the fat in the chilled meat solidifies, it prevent the salisbury steak patties from breaking up.
- When shaping the patties, wet your hands lightly to prevent the meat from sticking.
- Because the meat mixture contains egg, it’s best to cook it until the internal temperature reaches 145ºF and 158°F (63 to 70ºC)
Check Out These Other Easy Recipes
- Beef Stew with Red Wine
- Grilled Steak Tips (Kebabs)
- Instant Pot Beef and Barley Soup
- Ground Beef Stroganoff
- Chicken Meatballs in Cajun Cream Sauce
Easy Salisbury Steak Recipe
Ingredients
For the Beef Patties
- 1 pound lean ground beef
- 1/3 cup seasoned breadcrumbs (Italian style or Garlic and Herb)
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
Onion Mushroom Gravy
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion sliced
- 2 garlic cloves minced
- 8 ounces cremini or baby Bella mushrooms sliced
- 3 tablespoons all purpose flour
- 1 ¾ cup beef broth
- 2 teaspoons Worcestershire sauce
- Salt and ground black pepper to taste
- Chopped fresh parsley for garnish optional
Instructions
- In a large mixing bowl, mix together the ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper and egg.
- Divide the meat mixture into 4 equal sized oval shaped patties of about ¾-inch thick.
- Heat the olive oil in a large skillet over medium high heat. Place the patties in the skillet in a single layer. Cook for about 3-4 minutes per side or until golden brown. Remove the meat from the pan and place the patties on a plate. The patties will not be cooked all the way through at this point.
- In the same skillet, cook the onions over medium heat for 4-5 minutes or until the onions become translucent. Stir in the mushrooms and cook until golden brown, about 3 additional minutes. Stir in the garlic for about 30 seconds.
- Push the onions and mushrooms to the sides of the skillet and then add the butter in the middle. When the butter has melted completely, stir in the flour and cook until the mixture thickens, about 1-2 minutes. Mix all the ingredients together until combined.
- Reduce the heat to low and gradually stir in the beef broth, stirring constantly until the mixture becomes smooth. Stir in the Worcestershire sauce and season to taste with salt and ground black pepper.
- Return the steak patties to the skillet and pour some of the gravy over the beef patties. Cover and simmer for about 10 minutes or until the meat is cooked through.
- Garnish with chopped parsley and serve over mashed potatoes.
Recipe Notes
- Use leaner ground beef (90% is a great option), which is usually ground sirloin.
- When mixing the ground beef with the other ingredients, be careful to only mix as much as necessary to ensure the ingredients are evenly combined. Over mixing can cause the meat to become tough.
- When shaping the patties, wet your hands lightly to prevent the meat from sticking.
- Leftover Salisbury steak can be stored in an airtight container in the refrigerator for about 3-4 days.
- Salisbury steak freezes well. Cool completely and store in a freezer-safe container and freeze for up to 3 months.
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