Salisbury Steak

Why You’ll Love This Recipe

Salisbury Steak combines tender, juicy beef patties with a velvety gravy, making each bite flavorful and comforting. The dish is easy to prepare, yet it feels special enough for any occasion. The gravy, made with onions, mushrooms, and beef broth, adds depth and richness to the dish, elevating the simple beef patties into a hearty, well-rounded meal. Whether you serve it over mashed potatoes, rice, or noodles, Salisbury Steak is a dish that will quickly become a family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salisbury Steaks:

• 1 lb ground beef (85% lean is best)

• 1/4 cup breadcrumbs (preferably seasoned)

• 1/4 cup milk

• 1/4 small onion, finely chopped

• 1 large egg

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

• 2 tablespoons olive oil (for frying)

For the Gravy:

• 1 tablespoon olive oil or butter

• 1 small onion, thinly sliced

• 8 oz mushrooms, sliced (cremini or white mushrooms work well)

• 1 1/2 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard (optional, for extra flavor)

• 1 tablespoon all-purpose flour (for thickening)

• Salt and pepper, to taste

Directions

Preparing the Salisbury Steaks:

1. Make the beef patties: In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined—don’t overwork the mixture or the patties could be tough.

2. Form the patties: Divide the mixture into 4 equal portions and shape them into oval or round patties, about 1/2 inch thick.

3. Cook the patties: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the patties to the skillet and cook for 3-4 minutes per side until browned and cooked through (internal temperature should reach 160°F/71°C). Remove the patties from the skillet and set them aside on a plate.

Making the Gravy:

1. Sauté the onions and mushrooms: In the same skillet, add a little more olive oil or butter if needed. Add the sliced onions and cook for 2-3 minutes until softened. Add the mushrooms and cook for an additional 5-7 minutes, or until the mushrooms release their liquid and become tender.

2. Add the flour: Sprinkle the flour over the onions and mushrooms, stirring constantly for 1-2 minutes to cook the flour and help thicken the gravy.

3. Add the liquids: Gradually stir in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly. Taste and adjust the seasoning with salt and pepper.

Bringing It All Together:

1. Return the patties: Once the gravy has thickened to your liking, return the cooked Salisbury steaks to the skillet. Spoon some of the gravy over the patties and let them simmer in the gravy for 5-7 minutes, allowing the flavors to meld and the patties to absorb some of the sauce.

2. Serve: Once the patties are heated through and covered in the rich gravy, remove from the heat and serve.

Serving:

Serve your Salisbury Steak with mashed potatoes, rice, or buttered noodles, and spoon the mushroom and onion gravy over the top. A side of green vegetables, like steamed broccoli or green beans, makes for a complete and satisfying meal.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Total Time: 35 minutes

Variations

• Mushroom-Free: If you’re not a fan of mushrooms, you can skip them and make a simple brown gravy instead by using just beef broth and flour.

• Turkey or Chicken: Use ground turkey or chicken instead of beef for a leaner version of Salisbury steak.

• Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the gravy for a bit of heat.

Storage/Reheating

• Storage: Leftover Salisbury Steak can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to store the gravy and steaks together to keep them moist.

• Freezing: You can freeze the cooked Salisbury steaks and gravy in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat the Salisbury steaks and gravy in the skillet over low heat or in the microwave, adding a splash of broth or water if the gravy is too thick.

FAQs

Can I use a different type of ground meat?

Yes! You can use ground turkey, chicken, or of beef. Just keep in mind that ground turkey or chicken may require a bit more seasoning to achieve the same flavor.

How do I make the gravy thicker?

If you prefer a thicker gravy, you can add a little more flour to the onions and mushrooms, or simmer the gravy for a few more minutes to reduce it. For a quicker thickening option, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering gravy.

Can I prepare Salisbury Steak in advance?

Yes, you can prepare the meatballs and gravy in advance and refrigerate them for 1-2 days. Just reheat everything in the skillet before serving.

Can I make Salisbury Steak without Worcestershire sauce?

Yes, if you don’t have Worcestershire sauce, you can substitute with soy sauce for a similar umami flavor, or use balsamic vinegar for a tangy twist.

Can I use pre-made beef patties instead of homemade?

Absolutely! You can use pre-made beef patties from the store, and just prepare the gravy as directed. This will save you time while still delivering a delicious meal.

Conclusion

Salisbury Steak is the ultimate comfort food: hearty, flavorful, and smothered in a savory mushroom gravy. Whether you make it with ground beef, turkey, or chicken, this dish is easy to prepare and delivers big on taste. With its tender patties and rich gravy, it’s a classic meal that everyone will love. Serve it with mashed potatoes, rice, or noodles for a satisfying dinner the whole family will enjoy.

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