Everyone needs a good Salisbury Steak recipe for their weekly dinner rotation! While it tastes like an absolute treat, this meal is made with a simple ground beef patty and a rich mushroom gravy. In this recipe you’ll find instructions on how to turn this into a freezer meal for your busiest nights.
If it’s doused in sauce, especially a sauce loaded with golden brown onions and mushrooms, I’ll be all over over it. This is the type of meal I just can’t get enough of! As an additional bonus, it’s a classic meat-and-potatoes style meal that my husband goes crazy for. Win win!
There are many ways you can zhuzh up your Salisbury steak. Adding mustard, hot sauce, fresh, herbs, etc. Today I have a classic and basic recipe that will be show stopping all on its own, but will give you tons of leeway to make changes here and there to make it perfect for your family.
What is Salisbury steak?
This classic dish, dating back to the late 1800s, adopted its name from James Salisbury. This American physician spent his career promoting a meat-centered diet and thus, the Salisbury steak was born.
At a time when ground meats were gaining popularity with their affordable prices, American families quickly found love for this recipe with its simple and delicious gravy.
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
For the Salisbury steak
- Ground beef – I used extra lean.
- Breadcrumbs – Any type will work.
- Egg – Use a large egg.
- Worcestershire – Use more or less as you prefer.
- Seasoning salt & pepper – Season to taste.
- Olive oil – Sunflower, canola, safflower, or avocado oils will work instead.
- Butter – I used unsalted.
For the gravy
- Onion – White or yellow will work best.
- Mushrooms – I used cremini, aka baby bellas. White button mushrooms can be used instead.
- Beef broth – Low sodium. If you only have chicken or veggie broth, that will work instead.
- Tomato paste – You can add more or less if you’d like.
- Soy sauce – Regular or low sodium.
- Worcestershire – Like the steak, use more or less as you prefer.
- Cornstarch – This is what will thicken your gravy.
- Salt & pepper – Season to taste.
How to make Salisbury steak
- Make the meat mixture: Mix the beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large bowl. Use your hands to shape the mixture into 6 equal sized oval patties.
- Cook the patties: Heat the oil and butter in a large skillet over medium-high heat. Add the patties, cooking in batches if need be, and cook for about 5 minutes per side. Transfer the patties to a plate.
- Make the gravy: Reduce the heat to medium and add the onions. Cook until they soften, 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes until the onions turn golden brown. Add the beef broth, tomato paste, soy sauce, and Worcestershire, then stir. Whisk the cornstarch with a tsp of water and add to the skillet. Stir well and cook until thickened, about 2 minutes.
- Finish: Add the patties back to the skillet and spoon the gravy liberally over them. Keep the heat on for another 2 minutes, or until the patties are heated through. Garnish with freshly chopped parsley and serve.
How to serve Salisbury steak
We all know Salisbury steak goes best with some warm, buttery mashed potatoes! You can also serve it over some rice or egg noodles. If you’d like to include some sides, give these recipes a try:
- Garlic Parmesan Roasted Brussels Sprouts
- Roasted Green Beans
- Garlic Herb Roasted Carrots
- Italian Parmesan Roasted Potatoes
How to store leftovers
Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. Since the beef is full cooked through and you don’t have to worry about over-cooking, you can reheat in the microwave at 20 second intervals until hot.
You can also reheat on the stovetop in a skillet over medium heat if you prefer. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.
Can I freeze Salisbury steak?
If you have leftovers and you’re hoping to extend their life, transfer them to an airtight container. Make sure they’re fully cooled before freezing. Your Salisbury steak will last 2-3 months frozen. You can thaw your leftovers directly in the microwave, or let them thaw in the fridge overnight before reheating on the stovetop.
If you want to freeze your Salisbury steak as prep for future dinners, I suggest freezing the uncooked patties on a parchment paper lined baking sheet for 2 hours. Transfer them to a large freezer bag or airtight container. Then, transfer the prepared gravy to a separate container.
To cook, let the patties and gravy thaw overnight in the fridge. Cook the patties as instructed in the recipes, add the gravy, and enjoy!
Looking for more drool-worthy saucy recipes?
- Salisbury Steak Meatballs
- Chicken and Mushrooms in Creamy Dill Sauce
- Meatballs with Mushroom Sauce
- Honey Garlic Chicken
- Stout Meatballs with BBQ Sauce
- French Onion Chicken Meatballs
Looking for more recipes? Follow on…
- In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire sauce, salt and pepper, using your clean hands. Divide into 6 equal pieces and form each one into oval patties.
- In a large skillet add the olive oil and butter and heat until melted over medium-high heat. Add the meat patties and fry on both sides until no longer pink in the middle, about 5 minutes per side. Transfer the patties to a plate.
- Reduce the heat to medium and add the sliced onions and cook until softened. Add the mushrooms, if using, and cook for a few more minutes until the onions are golden brown.
- Add the beef broth, tomato paste, soy sauce, and Worcestershire sauce and stir. In a small bowl whisk the cornstarch with a bit of water or beef broth and add to the skillet. Whisk until the sauce thickens, for about 2 minutes.
- Add the meat back to the pan and spoon gravy over the top. Cook for another minute until the meat patties warm through.
- Garnish with parsley and serve over mashed potatoes.
- Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. Since the beef is full cooked through and you don’t have to worry about over-cooking, you can reheat in the microwave at 20 second intervals until hot.