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This easy Homemade Salisbury Steak recipe is so flavorful and rich, with a deep, robust mushroom gravy coating every bite. It all comes together in just 30 minutes! Serve your mouth watering Salisbury steak and gravy with fluffy, buttery potatoes for a classic American meal that the whole family will love.
Is there any dish more classically American than a plate of Salisbury steak and gravy? I certainly don’t think so, and today I’ll share how to make a homemade Salisbury steak that goes above and beyond what you’d get in the freezer aisle. This family loved version of salisbury steak patties is a great recipe my mom used to make us when I was a kid and it always brings back the memories when I make it today.
If you’ve never tried them, think of them as a cross between a steak, meatloaf, and a hamburger: richly seasoned ground beef patties seared to perfection.
So what makes mine the best Salisbury steak recipe? It’s moist, hearty, and utterly overflowing with flavor. Plus, these steaks are incredibly easy to prepare and then freeze for later. Let thaw in the refrigerator and throw them in the pan for an easy Salisbury steak meal any day of the week!
I recommend serving your homemade salisbury steak and gravy over mashed potatoes. That’s really all you need for a filling, comforting dinner that your family won’t be able to get enough of!
INGREDIENT NOTES AND SUBSTITUTIONS
- Ground Beef – Salisbury steaks are generally made with lean ground beef.
- Onions – We’ll be doubling down on the onion: to dice into the ground beef and within the mushroom gravy.
- Dijon Mustard – Creamy, spicy, and tangy. We’ll work this sauce into the ground beef for an extra kick.
- Ketchup – Adding a touch of sweetness to the meat, as well as acidity and moisture.
- Worcestershire Sauce – Sweet, savory, sour, spicy — the whole package. It does a fantastic job of flavoring the beef without overpowering it, really highlighting its natural taste and bolstering the other seasonings.
- Egg & Panko Breadcrumbs – These ingredients bind our patties and add both moisture and flavor, soaking in all of those delicious seasonings and sauces.
- Bacon Fat – Searing the patties in bacon fat will make it easy for each Salisbury steak to get deliciously crisp, and it gives the mushroom gravy a robust depth. If you prefer, you could use olive oil in its place.
- Mushrooms – The delicious pan gravy for the steaks is heightened with the earthy, savory flavor of the mushrooms. I wouldn’t recommend substituting with another ingredient.
- Beef Broth – To serve as the base of the mushroom gravy.
HOW TO MAKE HOMEMADE SALISBURY STEAK
- Make the Patties. Knead together the beef, diced onion, egg, ketchup, mustard, Worcestershire, panko, salt, and pepper in a bowl by hand until everything is well combined. Shape them into oval steak patties, indenting the center with your thumb to keep them flat.
- Sear. Prepare a large skillet or cast iron pan for searing. Get it to a very high heat and add the bacon fat. Place the patties into the pan and sear each side for 3-5 minutes until they become crisp. Cover and seat aside.
- Saute. Lower the temperature to medium heat and add another tablespoon of fat along with the sliced onion. Caramelize until it becomes aromatic, then add the mushrooms, mustard, and Worcestershire. As the mushrooms release their juice, continue to saute and allow the liquid to cook down. Sprinkle in salt and pepper to taste.
- Make the Gravy. Add the flour while stirring and cook for another minute. Pour in the beef stock, mixing continuously, and bring the contents to a boil. Finally, lower the heat and simmer while the gravy thickens.
- Add the Steaks. Add the patties to the gravy and heat for 2-3 minutes.
- Serve. Serve your homemade Salisbury steak and gravy over mashed potatoes, garnish with fresh parsley, and enjoy!
What kind of meat is in Salisbury steaks?
The patties are made with ground beef. It’s best to use leaner beef, closer to 90%, to avoid excessive drippings in the pan that might weigh down the meat.
How do you keep homemade Salisbury steak from falling apart when cooked?
The binding agents in this recipe — the egg and the panko — do an excellent job of holding everything together. Kneading the mixture properly, making sure all ingredients are well incorporated, is also very important.
You also want to be sure to sear well. Try not to disturb them once they’re in the pan, just letting them rest while they sear and flipping after 3 to 5 minutes.
What is the difference between Salisbury steaks, hamburgers, and meatloaf?
The biggest difference is how the meat is prepared. Hamburger meat is generally just seasoned with certain spices and seasonings, while Salisbury steaks are mixed with eggs and breadcrumbs for a more moist, meatloaf-like consistency.
But these steaks aren’t the same as meatloaf, either! Meatloaf is slowly baked in a loaf, while this quick and easy Salisbury steak is seared quickly in the pan. The whole process takes just 30 minutes, while meatloaf can take over an hour.
Variations of this recipe
- You could easily form these into smaller patties and stack them for a Salisbury Burger using a brioche bun
- Form the meat into meatballs for a delicious skillet dinner
- Try using ground turkey instead of ground beef for a change
How to store Salisbury Steaks
- Transfer leftover Salisbury steaks to an airtight container and store in the refrigerator for 3-4 days.
- Freeze them – transfer them to an airtight container. Make sure the steaks are fully cooled before freezing. Your Salisbury steaks will last 2-3 months frozen.
What side dishes to serve with Salisbury steak
Of course my favorite would be potatoes, like roasted mashed potatoes or my brown butter mashed potatoes, but scalloped potatoes are always a hit, too! My Creamy cheese grits or French’s green bean casserole and this 3 Cheese Mac and Cheese.
This recipe first appeared on Kevin Is Cooking January 2017 and has been updated with new content, photos and video.
Best Salisbury Steak Recipe
- 1.5 lbs ground beef (90/10 preferred)
- 1/4 cup onion diced (See Note 1)
- 1 large egg beaten
- 2 tbsp ketchup
- 2 tbsp dijon mustard (separated)
- 2 tbsp Worcestershire sauce (separated)
- 1/3 cup Panko bread crumbs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp bacon fat or olive oil (separated)
- 1 large white onion sliced thin
- 8 oz mushrooms sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- parsley to garnish chopped
- In a bowl combine the ground beef, onion, egg, ketchup, one tablespoon of mustard, one tablespoon of Worcestershire sauce, Panko breadcrumbs and salt and pepper. Knead by hand until combined. Form into 4 oval patties to give them a "steak" appearance (See Note 2).
- Heat a cast iron pan or large skillet until very hot. Add 1 tablespoon of bacon fat or oil and then patties. Sear patties to a crispy brown, 3-5 minutes per side. Remove from pan and set aside on a paper towel lined plate and cover to keep warm or a casserole dish if serving later.
- Add the other tablespoon of bacon fat or oil to the pan and sauté the onion until golden brown over medium heat. Add the mushrooms, remaining tablespoon of mustard and Worcestershire sauce and cook for several minutes. Mushrooms will release water so cook mixture down for several minutes. Season with salt and pepper.
- Sprinkle flour over all and stir, cooking for another minute. Slowly add the beef stock, stir to mix and bring to a boil. Lower heat to simmer for several minutes, sauce will thicken. Season to taste.
- Add the “steaks” back to the pan, cover and cook for 2-3 minutes to heat through. If in casserole dish to serve later: cover and cook 10 minutes in 350°F oven to heat through.
- Serve over mashed potatoes and pour mushroom onion gravy over each salisbury steak. Sprinkle with parsley to garnish.
- You can also substitute 1 tablespoon onion powder for the 1/4 cup diced in the patties.
- Also, use your thumb or index finger to make a little indention in the middle of each hamburger steak. This will help them lay flat rather than rising up in the middle like regular hamburgers typically do.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.