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This Salisbury Steak Recipe 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. SO delicious served with buttery mashed potatoes, maple glazed carrots and peas for good measure! For a healthier version of this classic try my Healthy Turkey Salisbury Steak Recipe.
Salisbury Steak | A Classic TV Dinner
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 tastes amazing! I fed this to my own family, plus a group of extended family and it got glowing reviews. I hope you all love it just as much!
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.
What is the Difference Between Hamburger Steak and Salisbury Steak?
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.
Main Ingredients Needed
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 Mushroom Gravy
The gravy for this Salisbury Steak is a classic one made with butter and mushrooms, thickened with flour and flavored with beef consomme, worcestershire sauce and dijon mustard. Sounds like a weird combination but I PROMISE you will love this Salisbury Steak recipe!!
- 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. If mushrooms aren’t your thing, omit them.
- All-Purpose Flour – this is to thicken the gravy. Cornstarch is a good substitute here too.
- 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!
Form Salisbury Steak Patties
Combine the ground beef with the onion, eggs, bread crumbs, Worcestershire, milk, salt and pepper. Divide mixture into portions and form into oval patties. I made 8 patties.
How Thick to Make the Steaks:
The thickness of your steaks will determine how long it will take to cook them through. Try to aim for no more than 1 inch thick.
Why does Salisbury Steak Fall Apart?
Salisbury Steaks don’t hold their shape for a number of reasons, but here are the two main ones: (1) they aren’t formed well and/or (2) they have been overcooked.
If you don’t think the patties are firm enough or are not staying together, consider adding in another egg. Freezing for 10 minutes and then getting a good sear on them once they hit the pan will also help them hold their shape. Overcooking can also lead to the patties falling apart. The eggs are in the Salisbury Steaks to help hold them together and keep their shapes. The protein from the egg whites are what are holding all the ingredients together. Overcooking can actually break down that protein after spending too much time cooking, so once they are done, just keep them warm before serving.
Brown the Formed Salisbury Steaks + Cook the Mushrooms
Brown the formed steaks in a hot skillet in olive oil. You’re just browning each side, not cooking all the way through at this point. Remove from the pan and set aside. Add in the mushrooms and cook in the remaining pan juices. Remove mushrooms from pan and set aside.
Make the Gravy
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.
For a thicker gravy:
Use 1 cup of beef broth. For a thinner gravy, add in more beef broth until desired consistency is reached.
Add Steaks + Mushrooms Back Into the Pan
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.
How do I know if my steaks are done?
When Salisbury steaks reach an internal temperature of 160 degrees F.
What to Serve with this Salisbury Steak Recipe
Here are a few of my favorite recipes that my family loves to serve with this recipe!
- 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.
Storing Salisbury Steak
Leftover Salisbury Steak can be stored 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.
Freezing + Reheating
To freeze, allow steak to cool and transfer to a airtight freezer safe container. It will stay fresh for up to 3 months! To reheat, transfer to an oven-safe dish and cover with aluminum foil. Reheat at 325 degrees for about 30 minutes.
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 below. Enjoy, friends!
Salisbury Steak Recipe
- 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.