Salisbury Steak Recipe

Salisbury Steak is a classic dinner that just got better! Flavorful and tender beef patties covered in a comforting mushroom gravy.

Course Dinner

Cuisine American

Keyword salisbury steak, salisbury steak recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 477kcal

In a large bowl, measure and combine the ground beef with the onion, eggs, bread crumbs, Worcestershire, milk, salt and pepper. Do not over mix.
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, then 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.

For a thicker gravy, use 1 cup of beef broth. Add more beef broth for a thinner gravy until desired consistency is reached.

Your steaks’ thickness determines how long cooking them takes. Aim for no more than 1 inch thick

Make ahead: You can shape and brown the patties ahead of time. Store them covered in the fridge for up to 2 days.

Refrigerate: Leftovers will keep in an airtight container for 3-4 days.

Freeze: Let everything cool completely, then freeze in portions. Thaw in the fridge and reheat on the stove.

Reheat: Warm low and slow in a skillet with a splash of broth or water to loosen up the gravy.