Salisbury Steak
Salisbury Steak is what I make when I want warm, hearty comfort food that comes together in one pan without any fuss. Juicy beef patties with a caramelized crust sit in rich mushroom gravy that soaks into every bite, while grated onion mixed right into the meat keeps everything moist and flavorful. I serve it for busy weeknights, Sunday dinners, and family gatherings because it's budget-friendly and reheats well for leftovers and meal prep. Store in the fridge for 3 days or freeze in the gravy for up to 3 months.
Equipment
Ingredients
For the Steaks:
- ⅓ cup breadcrumbs
- 1 large egg
- ¾ cup yellow onion grated
- Salt and black pepper to taste
- 1 pound lean ground beef about 80/20
- 1 tablespoon olive oil
For the Mushroom Gravy:
- 2 tablespoons butter
- 8 ounces fresh mushrooms sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- Kosher salt to taste
- Black pepper to taste
- Fresh herbs for garnish
Instructions
- In a large mixing bowl, combine the grated onion, breadcrumbs, egg, salt, and pepper. Mix until well blended. Add the ground beef and gently mix until just combined. Shape into 6–8 oval patties, about 1 inch thick.⅓ cup breadcrumbs, 1 large egg, ¾ cup yellow onion, Salt and black pepper, 1 pound lean ground beef
- Heat a large skillet over high heat for about 2 minutes. Add the olive oil and swirl to coat. Cook the patties for 2 minutes per side, until nicely browned. Transfer to a plate and set aside.1 tablespoon olive oil
- Reduce the heat to medium and add butter to the same skillet. Once melted, stir in the mushrooms and cook for about 2 minutes, until golden.2 tablespoons butter, 8 ounces fresh mushrooms
- Sprinkle the flour over the mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the beef broth, stirring constantly until smooth. Bring to a gentle simmer. Season with salt and pepper.2 tablespoons all-purpose flour, 2 cups beef broth, Kosher salt, Black pepper
- Return the patties to the skillet and simmer 5–7 minutes, uncovered, until the beef is cooked through and the gravy thickens.
- Garnish with fresh herbs and serve hot with mashed potatoes, rice, or buttered noodles.Fresh herbs
Video
Notes
Here are my top tips for making the best Salisbury Steak:
- Don't overmix the meat: Mix the beef just until combined with the other ingredients, or the patties will turn out dense and tough instead of tender.
- Grate the onion finely: Finely grated onion distributes moisture throughout the patties and keeps them juicy without big onion chunks that can fall apart during cooking.
- Boost the flavor: Add minced garlic, a tsp of Worcestershire sauce, paprika, and Dijon mustard to the beef mixture for a deeper, savory flavor, or stir Worcestershire sauce, ketchup, and tomato paste into the gravy for a richer, more complex taste.
- Stir the gravy constantly: When you add the beef broth, keep stirring to prevent lumps from forming and to create a smooth, silky sauce.
- Use an instant-read thermometer: Check the internal temperature to ensure the beef reaches 160°F, avoiding overcooking and drying out the patties.
- Flash-freeze for meal prep: If freezing multiple portions, place patties and gravy in individual containers so you can thaw just what you need, instead of the whole batch.
Nutrition
Calories: 334kcalCarbohydrates: 14gProtein: 31gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 126mgSodium: 652mgPotassium: 720mgFiber: 2gSugar: 3gVitamin A: 235IUVitamin C: 3mgCalcium: 51mgIron: 4mg
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