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Looking for that comforting and easy dinner-time meal? This Salisbury Steak has you covered, with a delicious gravy and full of flavor you can’t go wrong with this meal gracing your table.
If there is one food that I could call comfort, it would be Salisbury Steak. There is something about it that really gets me. It is a hearty meal that will satisfy the masses.
Our family goes nuts for this Salisbury Steak Recipe. We don’t just keep it for the “comfort food” season, if there is such a thing, we make this all year long.
With a mushroom and onion gravy that slathers your steaks, served over potatoes or pasta, you have yourself a meal that you won’t want to stop eating.
Also, it is super easy to make, I love easy meals, and you should know that by now, and this recipe is exactly one of them. It’s pretty much mini meatloaves in gravy.
I love a good meatloaf recipe, so this is absolutely perfect. The gravy really makes it and gives it all the flavor you could ever need.
I remember eating ground beef patties as a kid. I thought I was in heaven! It’s a classic comfort food for a reason.
Let’s get even further into this Salisbury steak. You and your family and friends will devour this stuff faster than you could believe!
Some of our other comfort food favorites we have on our site include: Steakhouse Beef Tips with Noodles, Slow Cooker Italian Beef Sandwiches and Slow Cooker Chili.
WHY THIS RECIPE WORKS:
- This is a hearty meal with lots of flavor that serves a crowd.
- You can double the recipe to serve for a dinner party.
- You can switch up the gravy and vegetables to create your own.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Lean ground beef
- Egg
- Panko breadcrumbs
- Ketchup
- Dijon mustard
- Worcestershire sauce
- Black pepper
- Kosher salt
- Beef bouillon cube
- Unsalted butter
- Onion
- Baby bella mushrooms, sliced
- Garlic, minced
- All-purpose flour
- Beef stock
- Parsley, for garnish
HOW TO MAKE SALISBURY STEAK:
- Preheat the oven to 350°F. In a large bowl add together the ground beef, egg, breadcrumbs, ketchup, dijon mustard, Worcestershire sauce, black pepper, salt, and crushed beef bouillon.
- I like to mix by hand, do not over mix.
- Divide the mixture into 8 even portions and form the portions into flat oval shapes.
- Heat an oven-safe 12-inch skillet (I like to use cast iron) with deep sides over medium heat. Add the steaks directly into the pan, no need to add any extra oil. Brown on both sides, about 2-3 minutes per side, then place the pan into the oven for 10-15 minutes until an internal temperature reaches 165°F. Take the steaks out of the pan and place them on a plate and cover them with foil, set aside.
- Wipe out any excess grease from the pan. Over medium heat, add the butter and let it melt. Add the onion and mushrooms and cook, stirring occasionally, for about 5 minutes until the onions are softened.
- Add the garlic and stir it in until fragrant, 30 seconds.
- Lastly add the flour and stir it in, coating the veggies, cook stirring constantly for 2 minutes.
- Slowly whisk in the beef stock, making sure there are no lumps. Add the Worcestershire sauce, dijon mustard, and black pepper, whisk it in. Taste and add additional sauce if needed. Let the gravy simmer for 3 minutes, stirring occasionally.
- Add the steaks back to the pan and cover in the sauce, let simmer for 5 more minutes or until the steaks are heated through. Garnish with optional parsley and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS THE DIFFERENCE BETWEEN SALISBURY STEAK AND HAMBURGER STEAK?
The main difference between the two is that the homemade salisbury steak recipe contains more fillers, such as breadcrumbs, eggs, etc, than Hamburger Steak, where it usually is just salt and pepper.
Another difference is what you serve them with. A lot of the time, Hamburger Steaks are served on a bun or with bread, and Salisbury is served over noodles or potatoes.
WHAT IS A SALISBURY STEAK?
Technically, they are not steaks at all. They are flavored hamburger patties that are elevated and are served with a mushroom onion gravy that is served over mashed potatoes.
The name comes from James Henry Salisbury, who, during the Civil War, served the original version to the soldiers. The rest is history, literally!
ANY ADDITIONS?
Bring on the variety! It’s great to try out new things, isn’t it?
- Tomato Paste: Mix in a tablespoon of tomato paste with the ketchup for a deeper tomato flavor in the meat mixture.
- Green Peas: Add a cup of green peas to the gravy for a pop of color and a slight sweetness.
- Red Wine: Deglaze the pan with a splash of red wine before adding the beef stock for an added depth of flavor to the mushroom gravy.
- Sautéed Bell Peppers: Include sautéed bell peppers with the onions and mushrooms for a veggie boost.
- Fresh Thyme: Sprinkle fresh thyme leaves into the gravy for a fresh, herby touch.
- Sliced Carrots: Add thinly sliced carrots to the gravy for extra texture and sweetness.
- Smoked Paprika: Add a teaspoon of smoked paprika to the meat mixture for a slight smoky flavor.
- Sour Cream: Stir a dollop of sour cream into the gravy before serving for a creamy twist.
- Bacon Bits: Sprinkle cooked, crumbled bacon over the top before serving for a crispy finish.
ANY SUBSTITUTIONS?
Just a few ideas here to get you on your way.
- Oatmeal for Panko Breadcrumbs: Use finely ground oatmeal as a binder instead of panko breadcrumbs for a gluten-free option.
- Turkey or Chicken for Ground Beef: Substitute lean ground turkey or chicken for a lighter version of the Salisbury steak patties.
- Vegetable Stock for Beef Stock: Use vegetable stock in the gravy for a twist, though this will significantly change the traditional flavor profile.
- Tamari Sauce for Worcestershire Sauce: Use tamari sauce instead of Worcestershire for a gluten-free and slightly different savory flavor.
HOW TO STORE:
This Salisbury Steak Recipe can be stored in an airtight container or ziptop bag in the refrigerator for up to 3-4 days.
These can also be frozen, to do this let the steaks cool completely then place them in a freezer bag with gravy and they should keep for up to 2 months in the freezer.
Defrost in the refrigerator overnight and reheat in a skillet until steaks and gravy are heated through.
DANA’S TIPS AND TRICKS:
- If you are not a huge fan of mushrooms, you can leave them out of the gravy, but the mushrooms and onions really make this a traditional recipe.
- You can serve this over whatever you like, we like to serve over mashed potatoes or egg noodles.
- You can skip the step of finishing off the steaks in the oven and cook on the stovetop, but the steaks tend to get too brown.
- The beef bouillon cube gives an extra depth of flavor to the steaks. I place the cube in a plastic baggie then crush it with a rolling pin.
- These can be frozen, see my tips above.
- We like to use panko breadcrumbs, but regular will work as well.
Want a perfectly filling and comforting meal?
Then you have to make my Salisbury Steak. You won’t regret it!
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If you’ve tried this SALISBURY STEAK, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Salisbury Steak
Ingredients
- 2 pounds lean ground beef
- 1 large egg beaten
- 1/2 cup panko breadcrumbs
- 3 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 crushed beef bouillon cube
For the gravy:
- 1/2 cup unsalted butter
- 1 small onion thinly sliced
- 8 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup all-purpose flour
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1/2 teaspoon black pepper
- kosher salt to taste
- fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. In a large bowl add together the ground beef, egg, breadcrumbs, ketchup, dijon mustard, Worcestershire sauce, black pepper, salt, and crushed beef bouillon.2 pounds lean ground beef, 1 large egg, 1/2 cup panko breadcrumbs, 3 tablespoons ketchup, 1 tablespoon dijon mustard, 1 tablespoon Worcestershire sauce, 3/4 teaspoon black pepper, 1/2 teaspoon kosher salt, 1 crushed beef bouillon cube
- I like to mix by hand, do not over mix.
- Divide the mixture into 8 even portions and form the portions into flat oval shapes.
- Heat an oven-safe 12-inch skillet (I like to use cast iron) with deep sides over medium heat. Add the steaks directly into the pan, no need to add any extra oil. Brown on both sides, about 2-3 minutes per side, then place the pan into the oven for 10-15 minutes until an internal temperature reaches 165°F. Take the steaks out of the pan and place them on a plate and cover them with foil, set aside.
- Wipe out any excess grease from the pan. Over medium heat, add the butter and let it melt. Add the onion and mushrooms and cook, stirring occasionally, for about 5 minutes until the onions are softened.1/2 cup unsalted butter, 1 small onion, 8 ounces baby bella mushrooms
- Add the garlic and stir it in until fragrant, 30 seconds.2 cloves garlic
- Add the flour and stir it in, coating the veggies, cook stirring constantly for 2 minutes.1/2 cup all-purpose flour
- Slowly whisk in the beef stock, making sure there are no lumps. Add the Worcestershire sauce, dijon mustard, and black pepper, whisk it in. Taste and add additional seasoning if needed. Let the gravy simmer for 3 minutes, stirring occasionally.4 cups beef stock, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/2 teaspoon black pepper, kosher salt to taste
- Add the steaks back to the pan and cover in the sauce, let simmer for 5 more minutes or until the steaks are heated through. Garnish with optional parsley and serve.fresh chopped parsley for garnish
Notes
- If you are not a huge fan of mushrooms, you can leave them out of the gravy, but the mushrooms and onions really make this a traditional recipe.
- You can serve this over whatever you like, we like to serve over mashed potatoes or egg noodles.
- You can skip the step of finishing off the steaks in the oven and cook on the stovetop, but the steaks tend to get too brown.
- The beef bouillon cube gives an extra depth of flavor to the steaks. I place the cube in a plastic baggie then crush it with a rolling pin.
- These can be frozen, see my tips above.
- We like to use panko breadcrumbs, but regular will work as well.
Nutrition
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