Homemade Salisbury Steak, smothered in rich mushroom gravy, is classic comfort food. This easy one-pot recipe is budget-friendly and makes a delicious family dinner any night of the week.
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What's the Story on Salisbury Steak?
The fifth flavor - umami - can be defined as a ‘pleasant savory taste.’ When I first learned about umami, I remember initially flashing on the egg foo yung of my childhood, from Chin’s Kitchen in the Hollywood District of NE Portland. Immediately following came a second memory: the savory, meaty flavor of Swanson’s Salisbury steak.
I have to admit; even as a kid, I loved Salisbury steak. Every once and awhile when my mom was working an evening shift at the hospital, Dad and I would go to the grocery store and pick out a TV dinners from freezer aisle. Then we’d go home, turn on the oven, and wait the hour-plus they took cook in pre-microwave America.
I almost always chose Salisbury steak, because a single patty came with mashed potatoes, corn, and a small, unfrosted chocolate cake... and no peas. TV Dinner nights were always a real treat, even if I did have to eat it at the kitchen table and not in front of the television. (Dad, you are missing the whole point!)
Even today, one bite of this Salisbury steak recipe takes me back to that yellow formica table, sharing dinner with my Dad.
(I still have the table.)
What is Salisbury Steak?
Salisbury steak is basically a seasoned hamburger patty cooked in rich mushroom gravy. The patty is formed from a savory mixture of ground beef, grated onion, bread crumbs, egg, and herbs and spices; similar to what makes up Swedish or German meatballs. The formed patties are first seared in a hot skillet, and then simmered in gravy until fully cooked.
Why You Will Love this Recipe
This easy Salisbury steak recipe is classic comfort food, and makes a budget-friendly family dinner any night of the week. Prep is done with just a skillet and a mixing bowl, and it can be ready to serve in around 30 minutes. You can even premake and freeze the patties to have on hand for quick meals. Rich and delicious, these hamburger steaks are so much better than anything from the store!
Salisbury Steak Ingredients
Ground Beef Patties
- Ground beef: Use lean ground beef (80/20 lean-to-fat ratio) for the best flavor and texture. If you use ground beef leaner than 89%, use an extra egg for binding.
- Breadcrumbs: We use Panko crumbs because they have a consistent texture and neutral flavor. Use any kind of breadcrumbs you want (fresh, canned, boxed) but be aware that seasoned breadcrumbs will affect the flavor of the patties.
- Onion: Use a yellow or sweet onion. Grate half the onion for the hamburger patties, and chop the remaining onion for the sauce.
- Egg: We use a large or extra-large (US) egg.
- Ketchup: We use Portland Ketchup.
- Oil: Use a neutral cooking oil like lightly flavored olive oil or canola oil.
- Garlic: Use fresh garlic, or ¼ teaspoon garlic powder in place of each clove.
- Worcestershire sauce
- Dry mustard
- Kosher salt
- Ground pepper
Mushroom Gravy
- Mushrooms: We usually use Cremini mushrooms or Baby Bellas for this recipe. (Cremini mushrooms are more mature than white button mushrooms, and have a deeper umami flavor.) White button mushrooms will also work just fine.
- Flour: You can use all-purpose flour; however, we recommend using Wondra. Wondra (i.e., instant flour) dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free sauces.
- Beef broth: Use a good quality canned or boxed low-sodium beef broth, or the equivalent amount of water and Beef-flavored Better than Broth.
- Butter: Use salted or unsalted butter.
- Garlic: Use fresh garlic, or ¼ teaspoon garlic powder in place of each clove.
- Worcestershire sauce: We love the rich umami flavor that Worcestershire sauce adds, so we tend to add a little extra to the gravy mixture. Season to your own tastes.
- Dry mustard
- Kosher salt
- Ground pepper
See recipe card for quantities.
How to Make this Easy Hamburger Steak Recipe
In a small bowl, whisk together beef broth, ketchup, Worcestershire, and dry mustard. Set aside.
In a large mixing bowl, combine grated onion, onion juice, and bread crumbs. Allow them to set for a few minutes so the breadcrumbs can fully absorb the onion juice. This is an old cook’s trick for infusing flavor and moisture into meaty mixes. (I use it to make meatloaf and meatballs, too.) - A
To the onion and breadcrumbs, add a lightly beaten egg, ketchup, Worcestershire, dry mustard, salt, and pepper. - B
Mix with a fork to combine thoroughly. - C
Add the ground beef into the breadcrumb mixture, mixing lightly by hand, as you would a meatloaf. (Don't overwork the mixture, or your patties can become tough and rubbery.) - D
Shape the mixture into six equal patties ½- to ¾-inch thick. Salisbury steak patties are traditionally oval-shaped. (This shape allows all six patties to fit into a standard 12-inch enameled cast iron skillet.)
Preheat a large skillet over medium-high for a few minutes, until very hot. Add the olive oil and swirl to coat the entire bottom of the pan.
Add the prepared hamburger steaks and cook for 2-3 minutes on each side. You want them to sear and brown, but not cook in the middle yet. Reduce the heat if necessary to avoid over-browning.
Reduce the heat to medium-low and remove the seared steaks to a plate. Set aside.
Add the butter and chopped onions to the dripping in the skillet, and cook on medium-low for 4-5 minutes.
Sprinkle in the flour and whisk it into the onions and drippings. Whisk for one minute, and then add the beef broth mixture all at once. Whisk to combine.
Stir in the sliced mushrooms, and simmer for 5-7 minutes, until the mushrooms have cooked down about halfway. Season the gravy to taste with salt, pepper, and additional Worcestershire if needed.
Place the seared hamburger steaks into the gravy. I like to nestle them into the gravy a little.)
Cover the skillet and simmer on low for 12-15 minutes.
The patties should register an internal temperature of between 160°-165℉ (71°-74℃) on an instant-read thermometer when they are done.
Serve Salisbury steaks smothered in mushroom gravy. Sprinkle with a little chopped parsley for color and freshness, if desired.
Substitutions
- Ground beef: For a lighter, healthier option, try using ground turkey or ground chicken instead.
- Ketchup: You can use tomato paste in place of ketchup in this recipe.
- Dry Mustard: You can substitute 1 teaspoon Dijon mustard for the dry mustard in both the patties and the gravy.
Variations
Salisbury meatballs: Form the meat mixture into meatballs instead of patties. Cook as directed, and serve over egg noodles or rice.
Equipment
The skillet you use can have a big impact on the outcome of this homemade Salisbury steak recipe. We recommend using a heavy enameled cast iron or non-stick skillet, or an electric skillet. (A regular cast iron skillet will also work, but you will need to be careful not to scorch the gravy.) Avoid using light-weight, aluminum skillets.
Leftovers
Store any leftover Salisbury steak in an air-tight container in the refrigerator for 3-4 days (as per USDA guidelines).
To Reheat:
- Microwave: 30-second intervals until hot.
- Stovetop skillet: Heat over medium-low until warm and bubbly. You may need to add a little additional beef broth or water to the gravy to thin it down and keep it from sticking.
- Oven: Place in an oven-safe dish in a preheated 350°F (176°C) oven for 15-20 minutes, or until warm and bubbly.
Top Tip
Make Your Own Frozen Dinners
It’s easy to make your own frozen Salisbury steak dinners! Prepared hamburger patties can go in the freezer uncooked or precooked.
Uncooked (Recommended)
Place the formed patties in a single layer on a parchment-lined baking sheet and freeze for 2-3 hours, until solid. Place the frozen patties in an air-tight container or reusable freezer bag. To preserve the steaks’ flavor and texture and avoid freezer burn, store in freezer for no more than 3 months. (Be sure to always date your frozen items.)
To cook, thaw the patties overnight in the refrigerator and proceed with the recipe as directed.
Precooked
Fully cook the hamburger steaks and gravy as directed in the recipe. Allow them to cool completely, and then place them – along with the gravy - in an air-tight container or reusable freezer bags. Thaw overnight in the refrigerator.
To Reheat:
- Microwave: 30-second intervals until hot
- Stovetop skillet: Heat over medium-low until warm and bubbly. You may need to add a little additional beef broth or water to the gravy to thin it down and keep it from sticking.
- Oven: Place in a preheated 350°F (176°C) oven for 15-20 minutes, or until warm and bubbly.
FAQ
Salisbury steak (and ground meat mixtures in general) will fall apart if it doesn't have enough binding ingredients in it, or if it has too much. It is a balance.
When making Salisbury steak, use ground meat that is 80-89% lean. If the ground meat is leaner than that, you will need additional binders to hold it together. Do this by adding an extra egg and another 2 tablespoons of bread crumbs to the ground meat mixture.
Salisbury steak originated in the US as a more highly seasoned version of Hamburg steak (i.e., hamburger), a dish made popular by immigrating Germans in the 19th century. It is named for Doctor James H. Salisbury (1823–1905), who advocated a meat-centered diet to promote health and recommended the recipe for the treatment of digestive disorders.
More Comfort Food Recipes
- Rice Cooker Steel Cut Oats with Apples & Cinnamon
- Vegas Quickie Wedding Soup
- Easy Spaghetti Pie
- Pop's Beef Vegetable Soup
What to Serve with Salisbury Steak
Serve Salisbury steak over rice, noodles, spätzle, or - for an authentic blast from the past - with mashed potatoes, corn, and a nice little square of unfrosted chocolate cake on the side.
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Salisbury Steak
Equipment
- 1 Enameled Cast Iron Skillet or heavy skillet
- 1 metal spatula
Ingredients
Salisbury Steak
- 1½ pounds ground beef
- ½ large onion grated, liquid reserved
- ⅓ cup Panko crumbs
- 2 cloves garlic
- 1 large egg
- 2 tablespoons ketchup
- 1½ tablespoons Worcestershire sauce
- 2 teaspoons dry mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoon olive oil for frying
Salisbury Steak Gravy
- 1 tablespoon butter
- ½ large onion finely chopped
- 2 cloves garlic minced
- ½ pound cremini mushrooms or Baby Bellas, sliced
- 3 tablespoons flour or Wondra
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce or more, to taste
- 1 teaspoon dry mustard
- kosher salt to taste
- pepper to taste
Instructions
- In a small bowl, whisk together beef broth, ketchup, Worcestershire, and dry mustard. Set aside.
- In a large mixing bowl, combine grated onion, onion juice, and bread crumbs. Allow them to set for a few minutes so the breadcrumbs can fully absorb the onion juice.
- To the onion and breadcrumbs, add a lightly beaten egg, ketchup, Worcestershire, dry mustard, salt, and pepper. Add the ground beef, and mix lightly by hand, as you would a meatloaf. (If you work the mixture too much, your patties can become tough and rubbery.)
- Shape the mixture into six equal patties, ½- to ¾-inch thick. Salisbury steak patties are traditionally oval-shaped.
- Preheat a large skillet over medium-high for a few minutes, until very hot. Add the olive oil and swirl to coat the entire bottom of the pan.Add the prepared hamburger steaks and cook for 2-3 minutes on each side. You want them to sear and brown, but not cook in the middle yet. Reduce the heat if necessary.Reduce the heat to medium-low and remove the seared steaks to a plate. Set aside.
- Add the butter and chopped onions to the dripping in the skillet, and cook on medium-low for 4-5 minutes.Sprinkle in the flour and whisk it into the onions and drippings. Whisk for one minute, and then add the beef broth mixture all at once. Whisk to combineAdd the sliced mushrooms, and simmer for 4-5 minutes, until the gravy is just beginning to thicken. Season the gravy to taste with salt, pepper, and additional Worcestershire if needed.
- Place the seared hamburger steaks into the gravy and cover the skillet. Cook on low for 12-15 minutes. When done, the patties should register an internal temperature of between 160°-165℉ (71°-74℃) on an instant-read thermometer.
- Serve Salisbury steaks smothered in mushroom gravy. Sprinkle with a little chopped parsley for color and freshness, if desired.
Notes
Make Your Own Frozen Dinners
It’s easy to make your own frozen Salisbury steak dinners. The hamburger patties can go in the freezer uncooked or precooked. Uncooked (Recommended) Place the formed patties in a single layer on a parchment-lined baking sheet and freeze for 2-3 hours, until solid. Place the frozen patties in an air-tight container or reusable freezer bag. To preserve the steaks’ flavor and texture and avoid freezer burn, store in freezer for no more than 3 months. (Be sure to always date your frozen items.) To cook, thaw the patties overnight in the refrigerator and proceed with the recipe as directed. Precooked Fully cook the hamburger steaks and gravy as directed in the recipe. Allow them to cool completely, and then place them – along with the gravy - in an air-tight container or reusable freezer bags. Thaw overnight in the refrigerator. To Reheat:- Microwave: 30-second intervals until hot
- Stovetop skillet: Heat over medium-low until warm and bubbly. You may need to add a little additional beef broth or water to the gravy to thin it down and keep it from sticking.
- Oven: Place in a preheated 350°F (176°C) oven for 15-20 minutes, or until warm and bubbly.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Food safety
- Cook to a minimum temperature of 165°F (74°C).
- Do not use the same utensils on cooked food that previously touched raw meat.
- Always wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
- Store food in suitable, covered containers.
Tara says
Oh yum! This Salisbury steak looks so good. You had me at the rich mushroom gravy. Such a wonderful meal.
Stephanie says
Yum! This Salisbury steak recipe turned out exactly as you described. It was simple to put together and a great combination of flavors and textures. This is one of those recipes I am adding to my recipe box to make again.
Amanda Wren-Grimwood says
Great way to use ground beef and that mushroom gravy is so delicious too. Definitely make this again.
Anjali says
This really was total comfort food for our family! The steak turned out tender and delicious!
Julie says
Oh gosh this is the best salisbury steak we have made so far, thank you!