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    Home » Recipes » Main Dishes

    Homemade Salisbury Steak

    Published: Jun 2, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Plated Salisbury steak with gravy, plated with a green salad and mashed potatoes. Pin text reads: Homemade Salisbury steak / classic comfort food • one pot prep • budget-friendly

    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.

    Plated Salisbury steak with gravy, plated with a green salad and mashed potatoes.
    Jump to:
    • What's the Story on Salisbury Steak?
    • Salisbury Steak Ingredients
    • How to Make this Easy Hamburger Steak Recipe
    • Substitutions
    • Variations
    • Equipment
    • Leftovers
    • Top Tip
    • FAQ
    • More Comfort Food Recipes
    • What to Serve with Salisbury Steak
    • Salisbury Steak
    • Food safety

    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.

    Divided foil tray with mashed potatoes, corn, chocolate cake, and one salisbury steak.

    (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

    Photo of individual ingredients that go into this Salisbury steak recipe (patties), measured and prepped.
    • 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

    Photo of individual ingredients that go into this Salisbury steak recipe (gravy), measured and prepped.
    • 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

    4-panel collage showing how to mix ground beef mixture.

    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.)

    Uncooked hamburger steak patties on a parchment-lined tray.

    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.

    2-panel collage: Patties searing in pan; removed to plate.

    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.

    Mushroom gravy cooking in skillet.

    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.

    2-panel collage of mushroom gravy being made.

    Place the seared hamburger steaks into the gravy. I like to nestle them into the gravy a little.)

    Hamburger steak patties placed in mushroom gravy to cook.

    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.

    Hamburger steak patties simmering in mushroom gravy.

    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

    Why are my Salisbury steaks falling apart?

    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.

    Why is it called Salisbury steak?

    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.

    Plated Salisbury steak with gravy, plated with a green salad and mashed potatoes.

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    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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    Plated Salisbury steak with gravy, plated with a green salad and mashed potatoes.
    5 from 5 votes

    Salisbury Steak

    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.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Dish
    Cuisine: American
    Diet: Low Lactose
    Prep Time:15 minutes minutes
    Cook Time:25 minutes minutes
    Total Time:40 minutes minutes
    Servings: 6 servings
    Calories: 428kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Enameled Cast Iron Skillet or heavy skillet
    • 1 metal spatula
    • 1 wire whisk
    • 1 Mixing Bowl

    Ingredients

    US Customary - Metric
    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 combine
      Add 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

    Serving: 1serving | Calories: 428kcal | Carbohydrates: 12g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 760mg | Potassium: 666mg | Fiber: 1g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    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.

    See more guidelines at USDA.gov.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 5 votes

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    1. Tara says

      June 16, 2023 at 5:18 am

      5 stars
      Oh yum! This Salisbury steak looks so good. You had me at the rich mushroom gravy. Such a wonderful meal.

      Reply
    2. Stephanie says

      June 16, 2023 at 4:54 am

      5 stars
      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.

      Reply
    3. Amanda Wren-Grimwood says

      June 16, 2023 at 12:17 am

      5 stars
      Great way to use ground beef and that mushroom gravy is so delicious too. Definitely make this again.

      Reply
    4. Anjali says

      June 16, 2023 at 12:00 am

      5 stars
      This really was total comfort food for our family! The steak turned out tender and delicious!

      Reply
    5. Julie says

      June 15, 2023 at 11:44 pm

      5 stars
      Oh gosh this is the best salisbury steak we have made so far, thank you!

      Reply

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