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BY Karina | 57 Comments
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Classic Salisbury Steak is smothered in a mushroom and onion gravy and is ready in just 30 minutes!
One of those comfort food favorites that never goes out of style. It’s quick to make, inexpensive, and is popular with kids and adults alike! This homemade version is WAY better than the kind you’ll typically find in the freezer section of your grocery store.
Salisbury steak
Salisbury steakThe first step to making Salisbury steak is to form your meat patties. I like to use a 90% lean ground beef, because it has a lot of flavor but it’s not overly greasy. The meat is mixed with breadcrumbs and seasonings, then formed into oval shaped “steaks”.
The patties are cooked to golden brown, and then a simple gravy is made with onions, mushrooms, beef broth and a little cornstarch which is used as a thickener. I typically use white button mushrooms, but other mushroom varieties like cremini mushrooms would also be a great choice. I make it easy on myself by purchasing the pre-sliced mushrooms to save on some prep time.
The end result is tender flavorful patties that are just smothered in rich gravy. You can even make a double batch of this recipe and freeze half for another night! You can either freeze the uncooked patties then thaw and proceed with the rest of the recipe, or freeze the cooked patties in their gravy. If you choose to freeze the cooked patties, simply defrost in the fridge then simmer in a pan until warmed through.
The absolute best way to serve salisbury steak is over mashed potatoes. I also add a vegetable side like asparagus or broccoli.
Looking for more comfort food classics? I’ve got you covered with my easy hamburger soup and chicken noodle casserole!
Once you try homemade salisbury steak, you’ll never go back to the store bought version. I make this recipe at least once a month during the colder months and it’s always a hit.
Looking for more steak recipes? Try Karina’s , or these!
This classic salisbury steak is smothered in a mushroom and onion gravy and is ready in just 30 minutes!
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Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Serves: 4 serves
Ingredients
For the steaks:
- 1 1/4 pounds ground beef, 90% lean
- 1/3 cup breadcrumbs
- 2 tablespoons minced onion
- 1 teaspoon Italian seasoning, or equal parts dried basil, dried oregano and dried thyme -- OPTIONAL
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 large egg, beaten
- salt and pepper to taste
- 2 teaspoons olive oil
For the gravy:
- 1 tablespoon butter
- 1/2 cup sliced onion
- 8 ounces sliced mushrooms
- salt and pepper to taste
- 1 1/2 cups beef broth
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon chopped parsley
Instructions
In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.
Form the meat mixture into 4 equal sized oval shaped patties.
Heat the olive oil in a large pan over medium high heat.
Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through.
Remove the meat from the pan. Place on a plate and cover with foil.
Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.
Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.
Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.
Notes
RECIPE BY SARA from Dinner At The Zoo.
Nutrition
Calories: 507kcal | Carbohydrates: 16g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 155mg | Sodium: 645mg | Potassium: 747mg | Fiber: 2g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 4mg
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Comments
Leslie Thilges says
Absolutely fabulous Salisbury Steak! My husband raved about it. I served over egg noodles and it was wonderful – I can only imagine how good it will be with mashed potatoes.Reply
RP23 says
AMAZING recipe! The whole family loves it. It’s so easy and requires so few ingredients to make that it’s a part of our regular weeknight rotation. I don’t eat red meat, so we make it with dark meat ground turkey and turkey stock. If I don’t have breadcrumbs on hand I use 1/4 cup white wheat flour instead, and sometimes thicken the sauce with it too (throw 2 tablespoons into the pan for a few minutes after the vegetables are soft, and then add the broth). Seriously, this dish is so good.Reply
Katie D. in RI says
Wonderful recipe! I make it for two of us and freeze half, and it freezes beautifully.Reply
Terri says
Absolutely delicious!! I did add Kitchen Bouquet to darken the sauce, though.Reply
John Thoe says
Bravo!!! I always add the sauce to gravy!!! Even tomorrow “THANKSGOVIMG!”Reply
LeeAnne Bloye says
I made this and followed exact recipe. O-M-G! SOOOOo good! This will be a regular in our house.Reply
Carol says
This was fabulous. I gently reheated a leftover patty and sauce in the microwave the next day for lunch and it was absolutely great! I’m looking forward to trying more of your recipes soon. Thanks!Reply
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