Seasoned ground beef patties, tender onions, and earthy mushrooms are smothered in a rich, velvety brown gravy. This easy Salisbury steak recipe is served over mashed potatoes or egg noodles for a comforting 30-minute meal your whole family will love!
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Classic Comfort Food
This homemade Salisbury steak recipe is one of my all-time favorite ground beef recipes because it is the ultimate family-friendly comfort food!
It’s a simple throwback dish made with deliciously seasoned ground beef formed into the shape of a steak and then simmered and smothered in a rich mushroom gravy. When served over mashed potatoes or egg noodles, this complete 30-minute recipe is one that will have the whole family running to the dinner table!
What is Salisbury Steak?
This simple Salisbury steak recipe is a throwback recipe to simpler times (or so they say!). While not invented by the 1950s housewives, it was definitely a way to enjoy “steak” and a way to feed a crowd on a budget.
It was in fact named after 19th-century Dr. Salisbury who advocated for a diet consisting of plenty of meat for health reasons.
Although it’s called steak, it’s just ground beef formed into the shape of steaks, making it easily accessible to more families and because it’s ready in just 30 minutes, busy families can enjoy a home-cooked meal any day of the week!
Why This Recipe Works
- Hearty meal. When served with potatoes or noodles, Salisbury steaks are filling, satisfying, and still leave people wanting more!
- Quick and easy. Dinner is ready in 30 minutes without breaking the bank. You can’t ask for much more than that!
- Feeds a crowd. This recipe is meant for 4 people but you can double the recipe if needed.
Find the full printable recipe with specific measurements below.
For the Salisbury Steak Patties
- Lean ground beef: I use lean so there’s not too much extra grease to worry about and there is still plenty of flavor in the beef thanks to all of the added seasoning.
- Bread crumbs: Panko helps to absorb extra moisture and is used as a filler to keep the ground beef together.
- Large egg: A binding agent that not only helps to keep the hamburger patties whole but adds extra moisture.
- Seasoning: Ketchup, Dijon mustard, dried oregano, salt, ground pepper. Sweet, tangy, and beautifully seasoned beef adds a ton of flavor!
- Oil: Needed to cook the patties in the skillet. I use olive oil but you can use whichever you have on hand.
For the Mushroom Gravy
- Sliced onions & cremini mushrooms: Mushrooms and onions add aromatic and earthy flavors to the gravy. Both of them also add textural elements that are perfect in this luscious gravy.
- Cornstarch & water: Together make a slurry to help thicken the liquids without the need for flour.
- Salted butter: Melting butter with the liquids adds even more richness and buttery flavor to help smooth it out.
- Beef broth & worcestershire sauce: The predominant savory, salty, and beefy flavors of the gravy. You can use either homemade beef broth or store-bought. Low-sodium broth can also be used if you’re concerned about the level of salt.
- Seasoning: Garlic powder, salt, & pepper.
This old-fashioned Salisbury steak recipe can be revamped, updated, and made to your liking just by switching a few simple ingredients.
- Use ground turkey or ground pork instead. Then, you’d need chicken broth instead of beef broth.
- If you don’t have Panko, use regular breadcrumbs instead.
- No Dijon mustard? Replace it with deli or dried mustard powder.
- I use cremini mushrooms because it’s what I like, but you can use white mushrooms, portobello mushrooms, and even shiitake mushrooms. Of course, if you don’t like mushrooms, don’t use them at all!
- Turn the patties into meatballs for a bite-sized variation.
These are just a few simple ways to substitute ingredients to make this Salisbury steak recipe as easy for you as possible!
How to Make Salisbury Steak
- Combine patty ingredients. In a large bowl combine all of the ingredients that go into the steak and mix by hand. Just like with any ground beef recipe, you don’t want to overmix. Otherwise, you’ll end up with tough meat.
- Form the steaks. Divide the meat mixture into 4 equal portions. Shape each one into an oval patty, about 3/4 inches thick.
- Cook the meat. Cook the steaks over medium-high heat for 3 minutes per side until golden brown. If you notice they are browning too quickly, reduce the heat. Transfer cooked steaks to a plate.
- Start the gravy. Use the same skillet to sauté the onions and mushrooms over medium-high heat for 7-9 minutes. Stir occasionally until the onions are tender and the mushrooms are seared. Transfer them to the same plate as the steaks.
- Simmer the gravy. Melt butter in the skillet over medium-low. Whisk in the broth, Worcestershire sauce, and garlic powder until well combined. Pour in the slurry and stir until smooth.
- Assembly Salisbury steaks. Add the beef patties, onions, and mushrooms along with any juice left on the plate back into the skillet. Cook for 10 minutes until the steak is cooked all the way through. If the gravy gets too thick, add a Tablespoon of water. Season with salt and pepper.
- Deglaze the pan. Once you add the broth, use a wooden spoon to scrape the brown bits on the bottom of the pan. They will add even more flavor to the gravy.
- Cook all the way through. Steaks are ready when the internal temperature has reached 160℉.
- If you don’t love mushrooms, feel free to omit them. Add more onions in their place if you’d like.
It’s not a cut of meat like a traditional steak. Salisbury steak is made from ground beef formed into the shape of a steak.
Usually, when you’re making homemade hamburgers, other than some seasoning, you’re not using any fillers or binders. With Salisbury steak, you are using breadcrumbs and eggs.
You can! Thaw them first and cook them as directed. As long as they reach the correct internal temperature, they’re an easy alternative.
What to Serve with Salisbury Steak
The popular and most comforting choices to serve your steak and gravy with are either mashed potatoes or egg noodles, but don’t stop there! You’ll need some extra sides, especially some veggies :)
If you’re looking for something a little different than mashed potatoes, try roasted potatoes instead.
Fridge or freezer. Store leftovers in an airtight container for up to 4 days in the fridge. Or freeze them in freezer-safe containers for up to 2 months. Thaw them in the fridge overnight.
To reheat, use a skillet on the stovetop or the oven to warm them all the way through. You can also use the microwave.
To freeze uncooked patties: Shape them, then place them on a parchment-lined baking sheet and flash freeze them for a couple of hours until they are solid. Then, transfer them to a freezer bag and keep them frozen for up to 2 months. Thaw in the fridge overnight then prepare as directed.
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Salisbury Steak Recipe
- 1 pound lean ground beef
- ¼ cup panko breadcrumbs
- 1 large egg , beaten
- 1 Tablespoon ketchup
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground pepper
- 1 Tablespoon olive oil , for the skillet
- 1 medium onion , sliced
- 7 ounces cremini mushrooms , sliced
- 3 Tablespoons cornstarch
- 1 Tablespoon water
- 2 Tablespoons salted butter
- 1 ¾ cup beef broth , divided
- 1-2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- Kosher salt , to taste
- Freshly ground black pepper , to taste
Optional serving: Mashed potatoes or buttered egg noodles
- In a large bowl, mix by hand the ground beef, panko, egg, ketchup, mustard, oregano, salt, and pepper until just combined, being careful not to overmix. Divide the mixture equally into 4 portions and shape into oval patties, about 3/4-inch thick.
- In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook 3 minutes per side, or until golden brown on each side. Reduce the heat if browning too quickly. Transfer to a plate.
- In the same skillet, sauté the onion and mushrooms, stirring occasionally, over medium-high heat 7 to 9 minutes, or the onions are tender and the mushrooms are seared. Transfer to the same plate as the patties.
- Add the butter to the skillet and reduce heat to medium low. Whisk in the beef broth, Worcestershire, and garlic powder until well combined.
- In a small bowl, stir together cornstarch and water until smooth. Whisk into the skillet until combined.
- Transfer the onions, mushrooms, and beef patties (with any juice) back to the skillet. Cook 10 minutes, or until the steaks reach an internal temperature of 160℉ on a digital thermometer and the gravy has thickened. Add 1 Tablespoon water or beef broth if the gravy gets too thick. Season with salt and pepper. Serve immediately with mashed potatoes or noodles.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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