Salisbury Steak

These juicy Salisbury Steaks are quick and easy comfort food for busy nights. Make the patties ahead, then sear them off and finish the mushroom and onion gravy in 30 minutes or less.

A salisbury steak on a plate with mashed potatoes, gravy, and green beans.

I grew up eating On-cor brand salisbury steaks that came in a box from the freezer, and I’m not sorry about it at all. They were absolutely delicious at the time! Unfortunately I just can’t seem to enjoy them like I used to, and I’d rather cook from scratch anyway. So here we are.

These salisbury steaks are one of the most delicious ways to use that pound of ground beef in your refrigerator. Serve them with mashed potatoes, egg noodles, or even baked rice Whatever the gravy can drench with its mushroom-y goodness.

Recipe ingredients:

Labeled ingredients in bowls for salisbury steak.

Ingredient notes:

  • Bread crumbs: Homemade breadcrumbs or plain store-bought work well. Or, substitute your favorite GF breadcrumbs or even instant potato flakes.
  • Mushrooms: White button mushrooms are fine, or substitute baby portobellos or your favorite wild mushrooms.
  • Red wine: Just a basic, unfussy red wine for the sauce: cabernet, merlot, or pinot noir. Buy what you like so you can enjoy the rest with dinner.

Step-by-step instructions:

  1. Make the Salisbury patties first. Whisk the bread crumbs and the milk together in a large bowl to form a panade. Then add the ground beef, salt, and pepper and gently knead to combine everything.
    Ingredients for salisbury steaks in a bowl.
  2. Next, form the patties. The patties should be about 1/2” thick, and an oval or round shape to help them stay together while they cook.
    Uncooked salisbury steak patties on a plate.
  3. 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.
    Browned salisbury steaks in a skillet
  4. 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.
    Mushrooms and onions cooking in a skillet.
  5. Next, stir in some tomato paste and flour and stir, browning the flour. Pour in the beef broth and wine and bring the gravy to a simmer so the gravy can thicken. 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.
    Salisbury steaks in a skillet with mushrooms, onions, and gravy.

Recipe tips and variations:

  • Ground beef cooking temperature: The patties are cooked through when they register 160 degrees on the inside.
  • Wet hands: To keep the meat mixture from sticking to your hands while you form the patties, wet your hands with water (this works for cookie dough too).
  • Make ahead: This recipe comes together fast, but you can form the ground beef into patties beforehand, store in the fridge, and break them out when you’re ready to cook. It’s important to chill the patties so they hold their shape while you fry them.
  • Cream of mushroom gravy: If you prefer a creamy gravy instead of onion gravy, use cream of mushroom soup. I make homemade condensed mushroom soup out of easy-to-find pantry ingredients, but you can grab a can at the store, too. Add a half can (or a whole can if you want extra sauce) to the recipe as written, but omit the flour in this recipe because the soup already has thickeners in it.

A salisbury steak on a plate with mashed potatoes, gravy, and green beans.

Serve Salisbury steak with:

A salisbury steak on a plate with mashed potatoes, gravy, and green beans.

Salisbury Steak

These juicy Salisbury Steaks are quick and easy comfort food for busy nights. Make the patties ahead, then sear them off and finish the mushroom and onion gravy in 30 minutes or less.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Patties
Calories: 534kcal
Author: Meggan Hill

Ingredients

  • 1/2 cup milk
  • 1/2 cup bread crumbs (see note 1)
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 4 tablespoons butter divided
  • 1 medium onion halved and thinly sliced
  • 1 pound mushrooms thinly sliced (see note 2)
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme minced, plus more for garnish (optional)
  • 1 3/4 cups beef broth
  • 1/4 cup red wine (see note 3)

Instructions

  • Line a plate with parchment or wax paper. In a large bowl, whisk together milk and bread crumbs. Add beef and salt and pepper to taste (I like 1 teaspoon salt and 1/4 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, thyme, 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 red wine, 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 (I don't usually anymore). Garnish with fresh thyme if desired.

Notes

  1. Bread crumbs: Homemade breadcrumbs or plain store-bought work well. Or, substitute your favorite GF breadcrumbs or even instant potato flakes.
  2. Mushrooms: White button mushrooms are fine, or substitute baby portobellos or your favorite wild mushrooms.
  3. Red wine: Just a basic, unfussy red wine for the sauce: cabernet, merlot, or pinot noir. Buy what you like so you can enjoy the rest with dinner.
  4. Ground beef cooking temperature: The patties are cooked through when they register 160 degrees on the inside.
  5. Wet hands: To keep the meat mixture from sticking to your hands while you form the patties, wet your hands with water (this works for cookie dough too).
  6. Make ahead: This recipe comes together fast, but you can form the ground beef into patties beforehand, store in the fridge, and break them out when you're ready to cook. It's important to chill the patties so they hold their shape while you fry them.
  7. Cream of mushroom gravy: If you prefer a creamy gravy instead of onion gravy, use cream of mushroom soup. I make homemade condensed mushroom soup out of easy-to-find pantry ingredients, but you can grab a can at the store, too. Add a half can (or a whole can if you want extra sauce) to the recipe as written, but omit the flour in this recipe because the soup already has thickeners in it.

Nutrition

Serving: 1patty with gravy | Calories: 534kcal | Carbohydrates: 22g | Protein: 28g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 750mg | Potassium: 890mg | Fiber: 3g | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Comments

Your email address will not be published. Required fields are marked *

Recipe Rating




This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Dave

    Sooooooooooooooo yummy! If Meggan makes it, it’s great!5 stars

  2. Ken

    This is an absolutely wonderful recipe. Will make again! 5 stars

  3. Mark Hale

    Hi Meggan, I love your quick and easy recipes!! How do I turn the Salisbury Steak into a Meatloaf??5 stars

  4. Denise Barker

    My husband is in love with every one of the recipes I have tried he loves the Salisbury steak !! I have to eat gluten free so I really love those recipes !! I have also been to eat the foods I missed having till I found your wonderful site !! Thank You so very much !!5 stars

Scroll to top