My easy Salisbury steak recipe combines tender, juicy ground beef patties with rich, savory onion gravy for the ultimate comforting meal. The patties are perfectly seasoned with a combination of flavors, including umami notes from Worcestershire sauce, tangy Dijon mustard, ketchup, garlic, and black pepper. Stir in some panko bread crumbs to ensure moist and tender steaks, and then the patties are ready to book into a delicious dinner.
The flavor-packed Salisbury steak patties are pan-seared to form a deliciously crisp outer crust while maintaining a tender and moist interior. Then, they are simmered in a buttery mushroom and onion gravy for a silky, indulgent finishing touch. Serve this decadent main with your favorite sides for a full home-cooked meal. For more beef dinner recipes, try my Beef Bourguignon, Shepherd’s Pie, or Beef Straganoff.
What Is Salisbury Steak?
Salisbury steak is a classic Southern dish made from seasoned ground beef shaped into patties that are browned in a skillet and then cooked in a rich mushroom gravy. This dish is often served with sides like mashed potatoes or mac and cheese.
What You Need To Make This Recipe
Ground Beef — use 85% lean ground beef for a good balance of flavor and moisture so the steaks don’t turn out dry or tough.
Panko Breadcrumbs — these breadcrumbs lighten the texture of the patties so they are tender and absorb moisture to keep the steaks juicy. Regular breadcrumbs will also work but provide a slightly different texture.
Ketchup — this pantry staple adds a light sweetness and tang to the patties.
Dijon Mustard — brings a mild, tangy kick that helps balance the richness of the beef.
Worcestershire Sauce — enhances the savory patties and gravy with an umami-rich flavor.
Garlic — fresh garlic cloves give the patties and gravy a robust, aromatic flavor. If fresh garlic is unavailable, you can substitute with ½ teaspoon of garlic powder in a pinch.
Large Egg — acts as a binder for the patties to keep them together while cooking. Beat it before mixing it with the beef to prevent overworking the mixture, which can result in tough steaks.
Unsalted Butter — gives the gravy a rich flavor and luscious texture and helps brown the onions and mushrooms.
Onion — use a yellow or white onion to provide a subtle sweetness and depth for the gravy. Choose onions with smooth skin that feel heavy for their size.
Mushrooms — Adds an earthy flavor and hearty texture to the gravy. You don’t need anything unique here for a delicious gravy–white mushrooms like cremini or button mushrooms work very well.
Beef Stock or Beef Broth — this creates the base of the rich brown gravy. Use stock for a more robust, rich flavor or broth for a lighter gravy.
Olive Oil — Ads a rich flavor that helps develop a crisp outer crust on the patties when pan-searing. If preferred, substitute with vegetable oil or butter.
How To Make Salisbury Steak
1. Mix all of the steak ingredients (except for the oil) in a large bowl until well combined.
2. Shape the meat mixture evenly into four oval patties, about ¾-inch thick.
3. Heat the oil in a large skillet over medium-high heat. Add the patties and cook until well browned on each side, about 3 minutes per side. Remove from skillet and set aside.
4. Add the butter to the same skillet and melt over medium heat. Add the onion, mushrooms, and garlic. Cook, stirring frequently, until the onion is softened, about 5 minutes.
5. Add the flour and stir constantly for 1 minute.
6. Gradually stir in the stock.
7. Stir in the Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce the heat to low.
8. Return the patties to the skillet, nestling them among the gravy. Cook until the patties are cooked through and the gravy has thickened, about 5 to 7 minutes. Serve garnished with chopped parsley.
What To Serve With Salisbury Steak
Enjoy Salisbury steak with classic comfort sides like mac and cheese, garlic mashed potatoes, or Instant Pot mashed potatoes. For a twist, you can serve the beef over steamed rice or rice pilaf. Southern collard greens or classic French green beans also make great vegetable pairings.
Recipe Variations
- Turkey Patties: Use ground turkey instead of beef for a lighter option.
- Cheesy Patties: For an added creamy and savory element, mix ½ cup of shredded cheese, such as Cheddar, Swiss, or blue cheese, into the meat mixture.
- Meatballs: Turn the ground beef mixture into meatballs and serve over egg noodles for a fun twist.
- Herb Gravy: To add extra aromatic flavor to the gravy, stir in fresh herbs, like 2 teaspoons of chopped thyme or rosemary, just before adding the flour.
- Wine-Infused Gravy: To level up the gravy, replace ½ cups of the beef stock with dry red or white wine.
Can I Freeze Salisbury Steak?
Yes, these easy Salisbury steaks freeze well and are great for meal prep! Place individual portions of cooked patties and gravy in an airtight freezer-safe container and freeze for up to 3 months. Defrost in the fridge overnight or in the microwave. When ready to serve, reheat in a large skillet, covered, over medium heat, or microwave until warmed through.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat or the microwave until warmed through.
Pro Tips For Making Homemade Salisbury Steak
- Avoid overmixing the meat. Beat the egg first to help it easily incorporate, then gently mix the ground beef and seasonings until just combined to avoid tough or dense meat patties.
- Shape patties evenly. Form the patties into uniform ¾-inch thick oval shapes to ensure they cook evenly and at the same rate.
- Sear to lock in flavor. Searing the patties over medium-high heat in the skillet develops a flavorful crust before simmering in the gravy. This helps lock in the juices and adds depth of flavor to the final dish.
- Adjust gravy consistency. If your gravy seems thin, thicken it by simmering for longer after adding the beef stock. If needed, you can also mix a small amount of cornstarch with water and add it to the gravy while simmering to thicken it.
- Don’t crowd the skillet. If needed, cook the patties in batches to avoid overcrowding, which can lead to steaming rather than searing.
- Adjust seasonings to taste. Once the gravy has thickened, taste it and add more seasonings to taste as needed to suit your preferences.
Frequently Asked Questions
The main difference is in the components of the steaks. Salisbury steak patties are made with ground beef and other fillers like breadcrumbs, eggs, and several seasonings. Hamburger steak is typically much simpler with ground beef and a few basic seasonings like salt and pepper. Both are cooked in a skillet and served with a mushroom and onion gravy or brown onion gravy.
Yes! If you prefer a plain onion gray, you can simply skip the mushrooms or double the amount of onion and follow the rest of the recipe as outlined.
If your patties don’t hold their shape, it could be due to overworking the meat mixture. Mixing it too much can break down the protein strands and create a crumbly texture. Try to mix until just combined. Also, ensure you thoroughly distribute the binding ingredients–egg and breadcrumbs–throughout the meat mixture to hold everything together.
Finally, avoid cooking the patties at a temperature that is too low. A cooler pan means the patties won’t sear and form a nice crust on the outside, so they can easily fall apart or stick to the pan when you try to flip them.
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Salisbury Steak Recipe
Ingredients
For the Steaks:
- 1 pound lean ground beef (450g)
- ¼ cup panko breadcrumbs (14g)
- 1 tablespoon ketchup
- 2 teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves minced
- 1 large egg beaten
- 1 tablespoon olive oil
For the Gravy:
- 2 tablespoons unsalted butter
- 1 small onion diced (165g)
- 6 ounces mushrooms sliced (170g)
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1½ cups beef stock or beef broth (360mL)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
For the Steaks:
- In a medium bowl, mix all of the steak ingredients except the oil together until well combined combined.
- Shape the meat mixture evenly into 4 oval patties, about ¾-inch thick.
- Heat the oil in a large skillet over medium-high heat. Add the patties and cook until well browned on each side, about 3 minutes per side. Remove from skillet and set aside.
For the Gravy:
- Add the butter to the same skillet and melt over medium heat. Add the onion, mushrooms, and garlic. Cook, stirring frequently, until the onion is softened, about 5 minutes. Add the flour and stir constantly for 1 minute.
- Gradually stir in the stock. Stir in the Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce the heat to low.
- Return the patties to the skillet, nestling them among the gravy. Cook until the patties are cooked through and the gravy has thickened, about 5 to 7 minutes. Serve garnished with chopped parsley.
Notes
- Avoid overmixing the meat. Beat the egg first to help it easily incorporate, then gently mix the ground beef and seasonings until just combined to avoid tough or dense meat patties.
- Shape patties evenly. Form the patties into uniform ¾-inch thick oval shapes to ensure they cook evenly and at the same rate.
- Sear to lock in flavor. Searing the patties over medium-high heat in the skillet develops a flavorful crust before simmering in the gravy. This helps lock in the juices and adds depth of flavor to the final dish.
- Adjust gravy consistency. If your gravy seems thin, thicken it by simmering for longer after adding the beef stock. If needed, you can also mix a small amount of cornstarch with water and add it to the gravy while simmering to thicken it.
- Don’t crowd the skillet. If needed, cook the patties in batches to avoid overcrowding, which can lead to steaming rather than searing.
- Adjust seasonings to taste. Once the gravy has thickened, taste it and add more seasonings to taste as needed to suit your preferences.
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