Salisbury Steak Recipe
Craving a classic dinner that delivers big comfort and even bigger flavor? Salisbury Steak is a timeless favorite that transforms everyday ingredients into something truly special. With juicy beef patties smothered in rich onion-mushroom gravy, this dish is pure, old-fashioned satisfaction on a plate. Whether served over creamy mashed potatoes or alongside your choice of veggies, it’s the kind of meal that brings everyone to the table with a smile—and leaves them wishing for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Salisbury Steak lies in its straightforward ingredients that come together for layers of flavor, hearty texture, and that craveable gravy. Every item matters, so pick up the best you can and get ready for a cozy, savory meal!
- Ground beef (1 lb): The heart of the patty—use 80/20 for perfect balance of richness and tenderness.
- Large egg: A binder to keep the patties together and moist.
- Panko breadcrumbs (½ cup): Light and airy breadcrumbs create a soft, melt-in-your-mouth bite.
- A1 steak sauce (2 tablespoons): Delivers bold umami and a subtle tang to both the patties and gravy.
- Worcestershire sauce (1 tablespoon): Adds depth, savoriness, and a secret dash of complexity.
- Ketchup (1 tablespoon): Brings a hit of sweetness and helps with classic flavor.
- Homemade steak seasoning (1 tablespoon): Amplifies all the beefy goodness with a personal touch.
- Garlic powder (1 teaspoon): For a hint of aromatic depth without overpowering the meat.
- Onion powder (1 teaspoon): Builds in oniony sweetness right in the patty.
- Butter (1 tablespoon for frying, 3 tablespoons for gravy): Ensures golden-brown crust on the patties and makes the gravy absolutely luscious.
- Medium onion, sliced thin: Rounds out the gravy with sweetness and a little bite.
- All-purpose flour (3 tablespoons): Thickens up the gravy for that cozy, clinging texture.
- Beef broth or stock (2 ½ cups): Creates a savory base for the best gravy you’ll ever spoon over mashed potatoes.
- Salt and freshly cracked pepper (to taste): Simple, essential seasoning to balance every bite.
- Sliced baby Bella mushrooms (8 oz): Add an earthy, hearty dimension to the rich gravy.
How to Make Salisbury Steak
Step 1: Mix and Shape the Patties
In a medium mixing bowl, combine ground beef, egg, panko breadcrumbs, A1 steak sauce, Worcestershire sauce, ketchup, steak seasoning, garlic powder, and onion powder. Mix everything gently with your hands until just combined—don’t overwork it or your Salisbury Steak could turn out tough! Divide and shape the mixture into 4 equally-sized, thick patties, aiming for around three-quarters to one inch thick for that luscious center.
Step 2: Sear the Patties
Heat 1 tablespoon butter in a medium skillet over medium heat. Once melted and shimmering, add the patties. Let them cook undisturbed for about 5 minutes per side, getting that beautiful brown crust while keeping the inside juicy. Transfer the patties to a plate and cover loosely with foil to keep them warm.
Step 3: Start the Gravy Base
Check the pan: you want to keep those tasty beef drippings, but if there’s more than about a tablespoon of grease, spoon out the excess. Don’t wipe out the skillet—those brown bits at the bottom are savory gold and will deepen your Salisbury Steak gravy in all the right ways.
Step 4: Sauté Onions
Add 3 tablespoons butter to the pan and let it melt. Toss in the thinly sliced onions and cook for about 5 minutes, stirring occasionally, until they’re soft, translucent, and just starting to turn golden. This is where the depth of the gravy really starts.
Step 5: Build the Roux
Sprinkle in the flour and stir well to coat the onions. Let this mixture cook for around 2 minutes—this step cooks off the raw flour taste and helps the gravy thicken sumptuously. Watch for a gentle golden color before moving on.
Step 6: Pour in the Broth and Thicken
Gradually pour in the beef broth, stirring continuously to prevent lumps. Scrape up any bits from the bottom of the skillet. Let the gravy simmer for 3 to 4 minutes, stirring often, until it begins to thicken to a glossy, rich texture. Taste and season generously with salt and pepper until just right.
Step 7: Add Mushrooms and Return the Patties
Add the sliced mushrooms to the gravy, then nestle the cooked Salisbury Steak patties back into the skillet. Lower the heat, cover, and let everything simmer together for 7 to 10 minutes. The patties soak up some of the gravy, mushrooms become silky, and every layer melds together for fork-tender results.
Step 8: Plate and Enjoy
Serve your Salisbury Steak hot, doused with all that glorious onion-mushroom gravy. Whether over a mound of mashed potatoes, fluffy rice, or with roasted veggies on the side, don’t forget some crusty bread to mop up every last drop!
How to Serve Salisbury Steak
Garnishes
A shower of fresh chopped parsley or chives adds a bright, herbal lift that cuts through the richness of the gravy. For even more color and flair, a sprinkle of finely diced green onions does wonders. If you want a classic diner touch, a little cracked pepper right on top before serving adds irresistible appeal.
Side Dishes
There’s hardly a bad pairing for Salisbury Steak, but it really shines with soft, buttery mashed potatoes that catch every curve of gravy. Fluffy rice is a great alternative, especially when you want something to soak up all the savory sauce. Don’t forget a crisp green veggie like steamed green beans, roasted broccoli, or glazed carrots for both flavor balance and a pop of color.
Creative Ways to Present
Turn weeknight dinner into a restaurant-worthy experience by plating each Salisbury Steak atop a swirl of mashed potatoes and spooning the mushroom-onion gravy over the top. For family-style, present the patties nestled in the gravy in a big serving dish, surrounded by a ring of roasted vegetables. Or try a twist and stuff leftovers in a toasted hoagie roll for a decadent, saucy sandwich.
Make Ahead and Storage
Storing Leftovers
Once cooled, store Salisbury Steak in an airtight container with the gravy. The flavors meld and deepen overnight, making leftovers even more delicious! Keep in the refrigerator for up to 3 days for best taste and texture.
Freezing
Both the Salisbury Steak patties and the gravy freeze beautifully. Let everything cool, then transfer into portions in freezer-safe containers. Freeze for up to 2 months. When ready to eat, simply thaw overnight in the fridge before reheating for a quick, hearty dinner.
Reheating
For the juiciest results, reheat your Salisbury Steak gently in a skillet over low heat, adding a splash of broth if the gravy has thickened too much. You can also use the microwave, covered and on medium power, stirring the gravy occasionally to ensure even heat.
FAQs
Can I make Salisbury Steak in advance for meal prep?
Absolutely! You can shape and sear the patties a day ahead, then store them in the fridge. When ready to serve, finish them in the gravy as described. The flavors get even better with time, so it’s a fantastic choice for prepping ahead.
What kind of beef is best for Salisbury Steak?
Go for ground beef with a bit of fat, like 80/20, which keeps the patties juicy and flavorful. Leaner beef works in a pinch, but add a splash more sauce if you’re worried about juiciness.
Can I skip the mushrooms?
Of course! If you’re not into mushrooms, just leave them out. The onion gravy is still rich and satisfying, and you can add extra onions or diced bell peppers for another layer of flavor.
How do I know when the patties are cooked through?
The patties are done when the internal temperature reaches 160°F (71°C). If you don’t have a thermometer, check that the juices run clear and the patties are firm to the touch after simmering in the gravy.
Can I use other proteins in Salisbury Steak?
You sure can! Ground turkey, chicken, or pork all work in place of beef. Adjust seasonings as needed to suit the protein and keep an eye on cooking times, as leaner meats may cook a bit faster.
Final Thoughts
Whether you’re feeding a busy family or settling in for a cozy night at home, Salisbury Steak is the kind of dish that never goes out of style. With tender beef, savory gravy, and so many ways to serve it, it’s a recipe everyone will ask for again and again. Give it a try—you might just discover your new favorite comfort food!
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Salisbury Steak Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This classic Salisbury Steak recipe features juicy, seasoned ground beef patties smothered in a savory mushroom gravy. Serve over mashed potatoes for a comforting and satisfying meal.
Ingredients
Patties:
- 1 lb ground beef
- 1 large egg
- ½ cup panko breadcrumbs
- 2 tablespoons A1 steak sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon homemade steak seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
Gravy:
- 3 tablespoons butter
- 1 medium onion (sliced thin)
- 3 tablespoons all-purpose flour
- 2 ½ cups beef broth (or stock)
- Salt and freshly cracked pepper (to taste)
- 8 oz sliced baby Bella mushrooms
Instructions
- Patties: Using a medium size bowl, combine the ground beef, egg, breadcrumbs, A1 steak sauce, Worcestershire sauce, ketchup, steak seasoning, garlic and onion powder. Form 4 round patties about ¾ to 1” thick. Cook in a skillet until done.
- Gravy: In the same skillet, make the gravy by cooking onions, adding flour, then broth. Simmer with mushrooms and cooked patties until thickened.
- Serve over mashed potatoes or rice.
Notes
- For extra flavor, you can add a splash of red wine to the gravy.
- Feel free to adjust the seasonings to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg
Keywords: Salisbury Steak, Mushroom Gravy, Comfort Food, Ground Beef Recipe
