EASY SALISBURY STEAK RECIPE

I’ll never forget the time my grandpa tried to teach me how to flip pancakes – they ended up stuck to the ceiling! It was a disaster, but we laughed so hard, and he always followed it up with his famous, comforting Meatloaf, and sometimes, when we were lucky, Salisbury Steak. Today, I’m going to share a recipe so simple and delicious that even a pancake-flipping novice can nail it every time, guaranteeing a hearty and satisfying meal.

What is Salisbury Steak?

Alright, let’s talk Salisbury Steak. It’s basically the unsung hero of comfort food. Think of it as a super flavorful, amped-up hamburger steak, simmered in a rich, savory gravy. It’s not actually steak in the traditional sense like a Ribeye, but rather ground beef (or a mix of ground beef and other ground meats) shaped into patties and cooked to juicy perfection. The gravy is the real star, usually made with beef broth, onions, mushrooms, and a touch of Worcestershire sauce for that deep, umami flavor. It’s seriously the ultimate cozy dinner that will have everyone asking for seconds.

Why You’ll Love This Salisbury Steak Recipe

Trust me, this isn’t your grandma’s bland Salisbury Steak (no offense, Grandma!). This recipe is all about flavor and simplicity. Here’s why you’ll be making this on repeat:

• Easy to Make: Seriously, if you can brown ground beef, you can make this.
• Packed with Flavor: The combination of seasonings in the patties and the rich gravy creates an explosion of savory goodness.
• Comfort Food at Its Finest: Perfect for a chilly evening or when you just need a hug in a bowl.
• Budget-Friendly: Made with affordable ingredients you probably already have in your pantry.
• Customizable: Easily adapt the recipe to your taste preferences. More on that later!

Ingredients You’ll Need

Let’s gather our ingredients! Here’s what you’ll need for the patties:

• Ground Beef: I recommend using 80/20 ground beef for the best flavor and juiciness. You can also use a mix of ground beef and ground pork or ground turkey.
• Breadcrumbs: Panko breadcrumbs work great, but regular breadcrumbs are fine too. They help bind the patties together.
• Egg: Another binder that adds moisture and richness.
• Onion: Finely chopped onion adds flavor and moisture to the patties. I like to use yellow onion, but white onion works as well.
• Garlic: Because everything is better with garlic! Mince it finely for the best flavor distribution.
• Worcestershire Sauce: This is the secret ingredient that adds a ton of umami flavor. Don’t skip it!
• Ketchup: Adds a touch of sweetness and tanginess.
• Dried Thyme: Adds a subtle earthy flavor.
• Salt and Pepper: To taste, of course!

And for the gravy:

• Beef Broth: The base of our delicious gravy. Use low-sodium beef broth to control the saltiness.
• Onion: Sliced onion adds flavor and texture to the gravy.
• Mushrooms: Sliced mushrooms add an earthy and savory element. I like to use cremini mushrooms, but button mushrooms are a good substitute.
• Garlic: More garlic! Because why not?
• Butter: For sautéing the vegetables and adding richness to the gravy.
• All-Purpose Flour: To thicken the gravy.
• Worcestershire Sauce: More umami!
• Dijon Mustard: Adds a touch of tanginess and complexity.
• Dried Thyme: To complement the thyme in the patties.
• Salt and Pepper: To taste.

Step-by-Step Instructions: Making Salisbury Steak

Okay, let’s get cooking! Here’s how to make this amazing Salisbury Steak:

Part 1: Preparing the Salisbury Steak Patties

1. Combine Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, ketchup, dried thyme, salt, and pepper.
2. Mix Gently: Use your hands to gently mix the ingredients until just combined. Be careful not to overmix, as this can make the patties tough.
3. Shape into Patties: Divide the mixture into 4-6 equal portions and shape them into oval-shaped patties, about ¾ inch thick.

Part 2: Cooking the Salisbury Steak

1. Sear the Patties: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the patties and sear them for 2-3 minutes per side, until browned. Don’t worry about cooking them all the way through at this point; we’ll finish cooking them in the gravy.
2. Remove Patties: Remove the patties from the skillet and set them aside.

Part 3: Making the Gravy

1. Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Then, add the sliced mushrooms and minced garlic and cook until the mushrooms are tender and browned, about 5-7 minutes.
2. Make a Roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This step is important for thickening the gravy and getting rid of the raw flour taste.
3. Add the Liquids: Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet. Add the Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
4. Simmer the Gravy: Bring the gravy to a simmer, then reduce the heat to low and let it simmer for 5-7 minutes, or until it has thickened to your desired consistency.
5. Return Patties to Skillet: Gently place the seared patties back into the skillet with the gravy.
6. Simmer Together: Cover the skillet and let the patties simmer in the gravy for 10-15 minutes, or until they are cooked through and the gravy has thickened even more. Make sure the internal temperature of the patties reaches 160°F (71°C).

Tips for the Perfect Salisbury Steak

Want to make sure your Salisbury Steak is a total success? Here are a few tips and tricks:

• Don’t Overmix the Patties: Overmixing can lead to tough patties. Mix the ingredients just until combined.
• Don’t Overcrowd the Skillet: If you’re making a large batch, cook the patties in batches to avoid overcrowding the skillet. Overcrowding can lower the temperature of the skillet and prevent the patties from browning properly.
• Adjust the Gravy Thickness: If you prefer a thicker gravy, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the gravy during the last few minutes of simmering. If you prefer a thinner gravy, add a little more beef broth.
• Taste and Adjust Seasoning: Always taste the gravy and adjust the seasoning as needed. You may need to add more salt, pepper, Worcestershire sauce, or Dijon mustard to achieve your desired flavor.

Variations and Substitutions

This recipe is a great starting point, but feel free to get creative and customize it to your liking! Here are a few ideas:

• Use Different Ground Meats: Try using a mix of ground beef and ground pork, ground turkey, or even ground lamb.
• Add Different Vegetables: Sliced bell peppers, carrots, or celery would be delicious additions to the gravy.
• Spice it Up: Add a pinch of red pepper flakes to the patties or gravy for a little heat.
• Use Different Herbs: Try using fresh thyme, rosemary, or parsley instead of dried thyme.
• Add Wine: For a richer gravy, add a splash of red wine to the skillet after sautéing the vegetables. Let it simmer for a few minutes to reduce before adding the beef broth.
• Creamy Gravy: Stir in a dollop of sour cream or heavy cream at the end for a richer, creamier gravy.

Serving Suggestions

Salisbury Steak is delicious served with a variety of side dishes. Here are a few of my favorites:

• Mashed Potatoes: A classic pairing!
• Rice: White rice, brown rice, or even wild rice would be great.
• Noodles: Egg noodles or buttered noodles are a comforting option. And if you’re a pasta fan, you might also enjoy Philly Cheesesteak Pasta for a different twist on a classic.
• Green Beans: A simple and healthy side dish.
• Peas: Another classic vegetable side dish.
• Corn on the Cob: A summery and delicious side dish.
• Roasted Vegetables: Roasted carrots, potatoes, or Brussels sprouts would be a great addition. You could even roast some vegetables with a maple glaze, similar to what I use on my Maple Glazed Salmon.

Make Ahead and Storage Instructions

Want to get ahead of the game? Here’s how to make this Salisbury Steak in advance:

• Make the Patties: You can prepare the patties up to 24 hours in advance and store them in the refrigerator. Just make sure to cover them tightly to prevent them from drying out.
• Make the Gravy: You can also make the gravy up to 24 hours in advance and store it in the refrigerator. Reheat the gravy before adding the patties.
• Store Leftovers: Store leftover Salisbury Steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.

Freezing Instructions

Salisbury Steak freezes well, making it a great option for meal prepping. Here’s how to freeze it:

• Freeze Patties: You can freeze the uncooked patties. Place them on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or airtight container and freeze for up to 2-3 months. Thaw them in the refrigerator before cooking.
• Freeze Cooked Salisbury Steak: Allow the cooked Salisbury Steak to cool completely. Then, transfer it to a freezer bag or airtight container and freeze for up to 2-3 months. Thaw it in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

Q: Can I use ground turkey instead of ground beef?
A: Yes, you can definitely use ground turkey! Just keep in mind that ground turkey is leaner than ground beef, so you may need to add a little extra moisture to the patties. Q: Can I make this recipe gluten-free?
A: Yes! Simply use gluten-free breadcrumbs and a gluten-free all-purpose flour blend to thicken the gravy. Q: Can I make this recipe in the slow cooker?
A: Absolutely! Sear the patties as directed, then transfer them to your slow cooker. Pour the gravy over the patties and cook on low for 4-6 hours, or on high for 2-3 hours. Q: My gravy is too thin. How can I thicken it?
A: You can thicken the gravy by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the gravy during the last few minutes of simmering. Q: My patties are dry. What did I do wrong?
A: Dry patties are usually caused by overmixing the ingredients or using ground beef that is too lean. Make sure to mix the ingredients just until combined and use 80/20 ground beef for the best results. Q: Can I add wine to the gravy?
A: Yes! For a richer gravy, add a splash of red wine to the skillet after sautéing the vegetables. Let it simmer for a few minutes to reduce before adding the beef broth.

Let’s Get Cooking!

So there you have it – my foolproof Salisbury Steak recipe. It’s a guaranteed crowd-pleaser that’s perfect for any night of the week. So grab your ingredients, put on your apron, and let’s get cooking! I promise you’ll be amazed at how easy and delicious this recipe is. And if you’re looking for other comforting ground beef recipes, be sure to check out my Shepherd’s Pie – it’s another family favorite! Happy cooking!

Easy Salisbury Steak

This Salisbury Steak recipe is a flavorful and comforting twist on the classic hamburger steak. Simmered in a rich, savory gravy made with beef broth, onions, and mushrooms, it’s an easy and satisfying meal perfect for any night of the week.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds ground beef 80/20
• 1/2 cup breadcrumbs panko or regular
• 1 large egg
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ketchup
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 large yellow onion, sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Equipment

• Large bowl
• large skillet
• measuring cups and spoons
• knife
• cutting board
• whisk
• spatula
• Lid for skillet

Method

 

1. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, ketchup, dried thyme, salt, and pepper.
2. Use your hands to gently mix the ingredients until just combined. Be careful not to overmix.
3. Divide the mixture into 4-6 equal portions and shape them into oval-shaped patties, about ¾ inch thick.
4. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
5. Once the oil is hot, add the patties and sear them for 2-3 minutes per side, until browned. Don’t worry about cooking them all the way through at this point.
6. Remove the patties from the skillet and set them aside.
7. In the same skillet, melt the butter over medium heat.
8. Add the sliced onion and cook until softened, about 5 minutes.
9. Then, add the sliced mushrooms and minced garlic and cook until the mushrooms are tender and browned, about 5-7 minutes.
10. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
11. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
12. Add the Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
13. Bring the gravy to a simmer, then reduce the heat to low and let it simmer for 5-7 minutes, or until it has thickened to your desired consistency.
14. Gently place the seared patties back into the skillet with the gravy.
15. Cover the skillet and let the patties simmer in the gravy for 10-15 minutes, or until they are cooked through and the gravy has thickened even more. Make sure the internal temperature of the patties reaches 160°F (71°C).

Notes

Don’t overmix the patties. Adjust the gravy thickness by adding a cornstarch slurry for a thicker gravy or more beef broth for a thinner gravy. Taste and adjust seasoning as needed. For a richer gravy, add a splash of red wine after sauteing the vegetables. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the patties or the cooked Salisbury steak for up to 2-3 months.