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Salisbury Steak is a classic dinner that just got better! Flavorful and tender beef patties cooked in a comforting mushroom gravy. It’s a comforting, stick-to-your-ribs meal that everyone will love.
I am so so thrilled to be sharing this Salisbury Steak Recipe with you all today! I’ve been working on this one for a while (and not mad about it!) This is an easy-to-make, family favorite kind of meal! Inexpensive, pretty fast to throw together and SO delicious served with buttery mashed potatoes, maple glazed carrots and peas for good measure!
But First, What is Salisbury Steak?
Salisbury Steak is an American dish made from ground beef, onion and breadcrumbs, formed into patties and cooked in a brown gravy. Mushrooms are traditionally added in as well.
Isn’t that just Hamburger Steak?
You are right my friend! Salisbury Steak is actually a version of Hamburger Steak (technically Hamburg Steak as the German’s would say). Although Salisbury Steak differs from Hamburger Steak in that it allows for other filling and flavorful ingredients (very similar to meatloaf) whereas Hamburger Steak is just meat and seasonings.
Salisbury Steak Ingredients
Now because Salisbury Steak can be mixed with all sorts of other ingredients I made sure that the ones I included added to the flavor while also making sure these babies stay moist. So here’s everything you’ll need to make the steaks:
- Ground Beef – the main ingredient for our steaks. If you are looking for something a little healthier consider switching this out for ground turkey. I used a lean 93/7 ground beef.
- Onion – to add some subtle onion flavor. Don’t worry if you don’t like onions, you’ll barely notice them in there.
- Eggs – this is to help bind all of the ingredients together.
- Garlic and Herb Breadcrumbs – you can also use plain breadcrumbs here and add garlic powder and Italian seasoning to it to get the same kind of flavor.
- Worcestershire Sauce – for its savory flavor and for moisture.
- Whole Milk – mainly used to keep the salisbury steaks tender, but also adds more moisture. Yes, you can use any kind of milk.
- Salt and Pepper – seasoning, while you go, is so important for flavor so don’t skip out on these two.
- Olive Oil – this is to cook the onions and steaks.
Salisbury Steak wouldn’t be what it is without a thick savory gravy to smother it and to make it even better, I added mushrooms! Here’s everything you’ll need for the gravy:
- Butter – to add flavor and to saute the mushrooms.
- Mushrooms – the earthy flavor really lends itself to the gravy mix and is the perfect addition to Salisbury steak.
- All-Purpose Flour – this is to thicken the gravy.
- Beef Consomme – this is basically clarified beef broth that is concentrated in flavor! It’s one of my favorite ingredients ever.
- Beef Broth – also containing beef flavor but is thinner than the consomme.
- Worcestershire Sauce – I use this for extra umami.
- Dijon Mustard – gives a teeny tiny kick to the gravy.
- Salt and Pepper – season to taste.
How to Make Salisbury Steak
The hardest part of this recipe is the time it takes to make it. However, I purposely made this recipe a big one so you will be able to enjoy the leftovers days later! (And you’re going to want leftovers.) Just be sure to use a large, deep skillet, like this cast iron one, so you have enough room for all that gravy!
- Make the meat mixture by combine the ground beef with the onion, eggs, bread crumbs, Worcestershire, milk, salt and pepper. Divide mixture into portions and form into oval patties.
- Brown the formed steaks in a hot skillet in olive oil. Remove from the pan and set aside.
- Cook the mushrooms in the remaining pan juices.
- Make the gravy by making a roux (butter and flour melted together) and whisking in the beef consommé and broth. Add in Worcestershire sauce and dijon mustard.
- Add steaks and mushrooms back into the pan to coat in gravy and cook until salisbury steaks and cooked all the way through.
- Serve hot with any desired side dishes.
To round out this hearty dish consider serving Salisbury Steak with these side dishes.
- Mashed Potatoes or Mashed Sweet Potatoes – these go along with the comforting aspect of the dish and are perfect to eat with leftover gravy.
- Roasted Asparagus or Roasted Cauliflower – these are healthier options that can be baked in the oven while the Salisbury steaks are cooking away. Top with a little parmesan, salt, and pepper.
- Potato Rolls or Whole Wheat Dinner Rolls – consider some carbs to eat alongside this meaty dish. Spread soft butter over warm rolls and scoop up some of the gravy while you’re at it.
If you have any leftover Salisbury Steak store in an airtight container in the fridge for up to 3 days. This dish is really the perfect meal to make ahead since everything stays moist because of all the gravy. Especially great for meal prepping.
More Ground Beef Recipes to Try!
- Hamburger Soup
- The Best Lasagna Recipe Ever
- Hungarian Goulash Recipe
- *BEST* Sloppy Joe Recipe
- Simple Shepherd’s Pie Recipe
If you liked my Salisbury Steak recipe you’re going to love my other recipes that use ground beef! Give ’em a try and let me know what you think.
Printable recipe card is below, enjoy friends! 🙂
- 2 pounds ground beef as lean as you can find 93/7
- 1 cup onion finely chopped
- 2 large eggs
- 1/2 cup garlic and herb bread crumbs
- 1 tablespoon Worcestershire Sauce
- 1/4 cup whole milk
- salt and pepper to taste
- 3 tablespoons olive oil divided
- In a large bowl, measure and combine the ground beef with the onion, eggs, bread crumbs, Worcestershire, milk, salt and pepper. Divide mixture into 8 even portions and form into oval patties.
- In a large, deep skillet, heat 1 1/2 tablespoons olive oil over medium heat. Brown four patties evenly, about 4-5 minutes each side and remove. Add remaining 1 1/2 tablespoons olive oil and repeat browning the next four patties. Remove from pan and set aside.
- In remaining pan juices, cook mushrooms until tender, about 3 minutes. Remove from pan. (If there isn't enough grease left, add in another tablespoon of olive oil.)
- For the gravy, melt butter in same hot pan. Sprinkle in flour and whisk to create a paste. Cook one minute. Whisk in beef consommé and beef broth and bring to boil to thicken. Reduce heat to simmer and stir in Worcestershire sauce and dijon mustard. Taste and add salt and pepper as needed.
- Add in mushrooms and cooked steaks. Coat in gravy, cover and cook on low until salisbury steaks are cooked completely through, 15 minutes or so. Serve hot with any desired side dishes.