This easy Salisbury Steak recipe is simple, delicious, and packed with rich flavors from the beef, mushrooms, and Worcestershire sauce! Whether you’re feeding the whole family or cooking for picky eaters, this dish is the perfect comfort food for any night of the week with its tender beef patties and savory gravy!
Table of Contents
Salisbury steak has a fun history that dates back to the late 1800s and has German roots. It was created by Dr. James Henry Salisbury, an American physician during the Civil War who believed that a meat-centered diet was key to good health. This classic comfort food, also known as hamburger steak, quickly became a staple in American homes and was a popular choice for TV dinners, offering a hearty and satisfying meal. It’s got that nostalgic appeal, even if it’s not exactly glamorous or gourmet fare.
What makes this homemade salisbury steak recipe so great (and 1,000x better than any reheated TV dinner version) is the combination of real, simple ingredients and rich flavors! And love, of course, since we always cook with love.
The ground beef patties are juicy, the rich mushroom gravy is thick and savory, and the whole meal comes together in just one large skillet. No need to make a big mess in the kitchen, which means it’s perfect for busy weeknights when you still want a homemade dinner that feels special!
Got a thing for effortless one-pot beef recipes? You’ve got to try my Homemade Hamburger Helper, Dutch Oven Pot Roast, Crockpot Cubed Steak, Traditional Beef Stew Recipe, and Cowboy Stew!
Why We Love This Recipe
- The combination of beef broth, Worcestershire sauce, and mushrooms creates a savory gravy that pairs perfectly with the tender Salisbury steak patties.
- Picky eaters will enjoy this dish, and it’s easy to adjust the recipe to fit the preferences of your loved ones, whether they prefer extra onions, mushrooms, or a different side dish.
- You can store this dish in a freezer-safe container for up to three months, making it perfect for meal prep or busy weeknights when you need a quick and delicious meal.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Lean Ground Beef – The base for our Salisbury steak patties. Use lean ground beef for a less greasy result, or substitute with ground bison or ground turkey for a lighter option.
- Large Eggs – These help bind the patties together, keeping everything intact while cooking.
- Italian Breadcrumbs – Adds texture and flavor to the patties. If you’re out of Italian breadcrumbs, panko breadcrumbs or regular breadcrumbs work just fine.
- Kosher Salt – Enhances the flavor of the meat mixture.
- Black Pepper – A staple spice to give the patties a mild kick. Freshly ground black pepper is always best.
- Worcestershire Sauce – Adds a savory depth to both the patties and gravy.
- Salted Butter – Used to create that rich and indulgent base for our onion gravy. Unsalted butter can be used too; just adjust your salt accordingly.
- Brown Mushrooms – Adds a hearty texture to the gravy. White button mushrooms are a good alternative.
- Sweet Onion – The onions bring sweetness and depth to the gravy. If you don’t have sweet onions, yellow onions will do the trick.
- Garlic – Because everything’s better with garlic, right? Freshly minced garlic adds a punch of flavor.
- Tomato Paste – A secret ingredient to boost the umami flavor in the gravy. I like to buy this in the tubes to squeeze out exactly the amount I need and then refrigerate the rest. But if you have top open a can of tomato paste, you can always freeze the extras in tablespoon-size portions for easy cooking the next time you need it.
- All-Purpose Flour – Helps thicken the gravy to that perfect consistency.
- Beef Broth – The foundation of our rich gravy. For an even richer flavor, you can use beef stock instead.
- Red Wine Vinegar – Just a splash for balance and acidity. Don’t skip this—it takes the gravy from good to great.
- Fresh Parsley – Optional, but a sprinkle of chopped parsley gives a bright, fresh finish to the dish.
How to Make the Best Salisbury Steak
- Prepare meat mixture. In a large mixing bowl, combine the lean ground beef, breadcrumbs, eggs, salt, pepper, and 1 teaspoon of Worcestershire sauce. Use your hands to gently mix everything together, being careful not to overmix. Shape the mixture into four rectangular-ish patties—each should hold about ½ to ¾ cup of the meat mixture.
- Sear patties. Heat olive oil in a large skillet over medium-high heat. Place the patties in the pan and cook for about 3-5 minutes on each side, until golden brown. Remove the patties and set them aside on a plate. Drain any excess fat from the skillet but leave any delicious brown bits on the bottom of the pan. This is called “fond” and it adds so much wonderful flavor!
- Cook onions. In the same skillet, melt butter and add the sliced onions. Cook for about 10 minutes, stirring occasionally to pick up all those tasty browned bits stuck on the bottom.
- Add garlic. Next, add in the garlic and cook for another 1-2 minutes.
- Add mushrooms. Then toss in the mushrooms and cook for about 5 minutes until they soften and release some of the liquid.
- Create sauce. Stir in the tomato paste and flour, cooking for another 5 minutes to caramelize the tomato paste and get rid of the raw taste of the flour. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the remaining Worcestershire sauce and red wine vinegar. Let the sauce simmer until it thickens.
- Simmer steaks. Add the browned Salisbury steak patties back into the skillet, nestling them into the gravy. Cover and let them cook for another 15 minutes, spooning the gravy over the tops to keep them moist and flavorful. Cook until the patties reach an internal temperature of 160°F.
- Serve. Once everything’s done, garnish with fresh parsley and serve with mashed potatoes and green beans, or your favorite veggies for a complete meal.
Recipe FAQ’s
Absolutely! Ground turkey is a great leaner option if you’re looking to lighten up the dish. Just make sure to season it well to keep those flavors rich and savory.
No worries! Soy sauce or even a bit of fish sauce will give you that salty umami punch. Just keep in mind that fish sauce is stronger, so use it sparingly.
Yes! Salisbury steaks can be prepared in advance. Just cook everything up, let it cool, and store in an airtight container for up to 3-4 days in the fridge. Perfect for busy weeknights!
After cooking, let the steaks cool completely. Store them with the gravy in a freezer-safe container for up to 3 months. When you’re ready to eat, just thaw them overnight in the fridge and reheat gently on the stove.
Mashed potatoes and green beans are a classic combo, but you can also serve these steaks with egg noodles, rice, or even a nice crusty bread to soak up that delicious gravy.
Tips for Success
- For a deeper flavor, don’t skip the step of cooking down the onions and mushrooms. This adds richness to the gravy.
- Make sure not to overmix your meat mixture—handling the ground beef too much can make the patties tough.
- Use a meat thermometer to ensure the patties are cooked to 160°F for the perfect level of doneness.
- When reheating, always add a bit of extra gravy or broth to keep the steaks juicy and tender.
- If the gravy thickens too much while cooking, just add a splash more beef broth to reach your desired consistency.
What to Serve with Salisbury Steaks
Salisbury steak is best served with sides that can soak up all that rich, savory gravy. Classic Homemade Mashed Potatoes are a no-brainer, but Egg Noodles or creamy polenta are also excellent options. For some freshness, steamed or Roasted Green Beans, sautéed spinach, or a crisp side salad round out the meal perfectly.
Substitutions and Variations
- Ground turkey or a mixture of ground beef and pork can be used instead of lean ground beef for a different texture and flavor.
- Panko breadcrumbs or even crushed crackers can work as a substitute for Italian breadcrumbs in a pinch.
- Instead of kosher salt, regular table salt is fine if that’s what you have, but you may want to adjust the quantity slightly.
- White button mushrooms or even portobello mushrooms are good alternatives to brown mushrooms for a meatier bite.
- Beef stock or even chicken broth can be used, though beef broth gives that classic depth of flavor.
- Balsamic vinegar or even apple cider vinegar can be used in place of red wine vinegar for a slightly different tang.
More Easy Dinner Recipes You’ll Love
- Creamy Sausage Gnocchi
- Easy Jambalaya Recipe (One Pot)
- Georgian Chicken Stew with Tomatoes and Herbs (Chakhokhbili)
- Sheet Pan Shrimp Fajitas in 30 Minutes
- One Pot Bruschetta Chicken Pasta
- Skillet Lemon Chicken & Rice
- Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken
- One-Pan Chicken, Green Bean, & Potato Dinner
Salisbury Steak
Ingredients
- 3 Tablespoons olive oil
- 2 pounds lean ground beef
- 2 large eggs
- 1/2 cup Italian breadcrumbs
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Worcestershire sauce divided
- 4 Tablespoons salted butter
- 1 large sweet onion sliced
- 4 cloves garlic minced
- 16 ounces brown mushrooms sliced
- 2 teaspoons tomato paste
- 4 Tablespoons all-purpose flour
- 5 cups beef broth
- 1 teaspoon red wine vinegar
- Chopped fresh parsley for garnish
Instructions
- Add the ground beef, breadcrumbs, eggs, salt and pepper and 1 teaspoon of Worcestershire Sauce to a large mixing bowl.2 pounds lean ground beef, 2 large eggs, ½ cup Italian breadcrumbs, 1 teaspoon coarse kosher salt, ½ teaspoon black pepper, 2 teaspoons Worcestershire sauce
- Using your hands mix the meat mixture until combined (don’t overmix though). Shape into rectangular(ish) shapes. Each steak will have about ½ – ¾ Cup of the meat mixture.
- Add the olive oil to a large 12” (or bigger) skillet and heat over medium-high heat. Add the steaks and cook for about 3-5 minutes on each side, then remove to a plate. Drain any juices that came from the steak patties.3 Tablespoons olive oil
- Add the butter to the pan. Once it has melted, add the sliced onions. Cook for about 10 minutes, scraping up the stuck bits on the bottom of the pan, until the onions have softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.4 Tablespoons salted butter, 1 large sweet onion, 4 cloves garlic
- Add the sliced mushrooms and cook for 5 minutes, stirring occasionally until the mushrooms have released some of their liquid.16 ounces brown mushrooms
- Add the tomato paste and flour and cook for 5 more minutes while stirring occasionally to allow the tomato paste to caramelize slightly and the flour to lose its raw taste.2 teaspoons tomato paste, 4 Tablespoons all-purpose flour
- Slowly pour in the beef broth while stirring, then add the remaining Worcestershire sauce and vinegar.5 cups beef broth, 1 teaspoon red wine vinegar
- Add the steak patties back to the gravy and cook, covered, for 15 minutes, spooning the gravy over the tops of the steaks. Cook the salisbury steaks until they reach an internal temperature of 160°F when tested with a digital meat thermometer (affiliate link).
- Sprinkle with chopped parsley (for garnish) then serve with mashed potatoes and favorite veggies.Chopped fresh parsley
Notes
- Store: Once cooled, store Salisbury steaks and gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze: To freeze, place the cooled steaks and gravy in a freezer-safe container or wrap individually for up to 3 months.
- Reheat: Reheat the steaks in a skillet over low heat, adding a bit of broth or water to thin out the gravy if needed.
Hi Amy – you list 2 teaspoons Worcestershire Sauce in the ingredient list but only one in the instructions. Does the second teaspoon go in the gravy?
Sheila
Yes it does! Sorry about that. You add it to the beef broth with the red wine vinegar. I fixed the instructions, thank you!