An easy Salisbury Steak recipe! Juicy patties seared for flavor and smothered in a mushroom and onion sauce to finish cooking. Classic comfort food. Your whole family is going to love this recipe!
Tender, ground beef patties—more like a large meatball, really—simmered in a rich and velvety mushroom and onion gravy…quite possibly the end all, be all of classic comfort food. Made from scratch. And all in about half an hour. Really!
Instructions for stovetop, oven, Instant Pot, and slow cooker are all included below, so you officially have no excuse not to make it.
It’s one of the most delicious recipes for that pound of ground beef in your refrigerator. Serve it with mashed potatoes, egg noodles, Mac and cheese, or mashed cauliflower to keep it low-carb. Serve it with something that the gravy can drench with its mushroom-y goodness.
Making Salisbury Steak for two, or twenty? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Salisbury Steak origin:
Dr. James Henry Salisbury is the brains behind the original Salisbury Steak recipe. An army physician during the Civil War, he developed one of the first fad diets in the country. His belief that vegetables and starches were responsible for a variety of illnesses, and should be limited to only 1/3 of a person’s daily intake.
Thus Salisbury Steak was born! By the way, according to the good doctor, we should be eating this meal three times a day, and washing it down with lots of hot water. Hmmmm.
While this recipe for homemade Salisbury Steak is really good, you might want to make it only once or twice a week, just for the sake of variety.
How to make Salisbury Steak from scratch:
- Make the Salisbury patties first. Whisk the mashed potato flakes and the milk together in a large bowl. Then add the ground beef, salt, and pepper and gently knead to combine everything.
- Next, form the patties. Wet hands keep things from sticking! The patties should be about 1/2” thick, and an oval or round shape to help them stay together while they cook.
- Then cook the patties in butter, browning each side. Take them out of the pan and transfer them to a plate while you make the gravy.
- To make the Salisbury Steak gravy, add the remaining butter to the pan and sauté the onion until softened. Then add the mushrooms and a little salt and cook until they release their liquid.
- Next, stir in some tomato paste and flour and stir, browning the flour. Pour in the beef broth and port and bring the gravy to a simmer so the gravy can thicken.
- Finally, return the patties to the pan and cover. Keep simmering over medium-low heat until the gravy is where you want it and the patties are cooked through. Before serving, season to taste with salt and pepper.
What is the difference between Salisbury Steak and meatloaf with gravy?
Salisbury steaks are formed into patties and pan fried. In contrast, meatloaf is formed into a loaf, baked, and cut into slices.
Salisbury Steak is typically served with a brown sauce or gravy, often including mushrooms, onions, or (fingers crossed) both. Meatloaf can be served with a similar sauce or with ketchup or barbecue sauce which thickens over the top as it bakes.
Salisbury Steak, slow cooker:
Crockpot Salisbury Steak is a super easy meal—it just takes a little longer.
- First, assemble the patties and brown them in a skillet beforehand.
- Next, arrange the mushrooms and onions in the bottom of the crock pot.
- Combine flour, tomato paste, port, and broth together and carefully pour it into the slow cooker.
- Then cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours. Adjust for seasoning before serving.
Salisbury Steak, Instant Pot:
Making Salisbury Steak in an electric pressure cooker is easy.
- First, you have to brown the patties. You can use the sauté function to brown the patties, but truthfully, it’s faster to do this on the stove.
- Next, arrange the mushrooms and onions in the bottom of the Instant Pot. Place the browned patties on top.
- Then mix together the the port, broth, flour, and tomato paste, and gently add it to the pot.
- Close and seal the lid and steam vents and set the pressure cooker to 18 minutes on HIGH pressure. Use a quick release to open the pressure cooker.
- Finally, adjust for seasoning and serve.
Salisbury Steak in the oven:
Baked Salisbury Steak is easy to finish off in the oven as a casserole, as long as you start things off in the stove.
- To begin, brown the steaks in a skillet and proceed with the recipe instructions up until step 7 in the recipe (where you cover and continue to cook.) Preheat the oven to 350 degrees.
- Then transfer the patties to a shallow casserole and carefully pour the brown gravy over them. If you like, you can cover the casserole with foil.
- Bake Salisbury Steak for 30 minutes at 350 degrees.
How to make Salisbury steak with Cream of Mushroom Soup:
If you’ve always preferred creamy gravy as opposed to onion gravy, you can use cream of mushroom soup as part of the recipe. Make your own here out of easy-to-find pantry ingredients, or grab a can at the store.
You can add a half can (or a whole can if you want extra sauce) to the recipe as written, but omit the flour in the recipe because the soup has thickeners already in it!
- 1/2 cup milk (not fat free)
- 7 tablespoons instant potato flakes (not granules)
- 1 pound 90/10 lean ground beef
- Salt and freshly ground black pepper
- 4 tablespoons butter divided
- 1 medium onion halved and thinly sliced
- 1 pound white button mushrooms thinly sliced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 3/4 cups beef broth
- 1/4 cup ruby port or tawny port or dry sherry
- Line a plate with parchment or wax paper.
- In a large bowl, whisk together milk and potato flakes. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined.
- Using wet hands, shape the mixture into four 1/2-inch thick oval patties and transfer to lined plate. Chill at least 30 minutes or up to 4 hours.
- In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming. Add patties and cook until well browned, about 5 minutes per side. Transfer to a plate and reserve fat in skillet.
- To the skillet, add onion and remaining 3 tablespoons butter and cook until softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until the liquid has evaporated, about 5 to 7 minutes.
- Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in beef broth and port and bring to a simmer.
- Return patties to the skillet and cover. Simmer over medium-low heat until cooked through, about 12 to 15 minutes. Season the sauce to taste with salt and pepper.