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!
Salisbury Steak is named after the physician James Henry Salisbury, M.D.
Dr. Salisbury believed that vegetables and starches were poisonous for people in large quantities and should be limited to 1/3 of a person’s diet.
He developed a Salisbury Steak recipe with the hopes of encouraging more people to eat meat. People were meant to eat meat, he believed, and one should consume Salisbury Steak 3 times daily.
Please send me back to 1888 when all this made sense!
How do you make Salisbury Steak from scratch?
Starting by making 4 meat patties thickened with dried potato flakes (instant mashed potatoes).
Fry until browned, then remove from the skillet. Soften mushrooms and onions in butter, then thicken with flour and tomato paste. Finally, add beef broth and tawny port, add back the beef patties and simmer until cooked through.
What is the difference between Salisbury Steak and meatloaf with gravy?
Salisbury steaks are formed into patties while meatloaf is, obviously, a loaf that is generally cut into slices.
Salisbury Steak is typically served with a brown sauce or gravy, often including mushrooms, onions, or both. Meatloaf can be served with a similar sauce or with ketchup, barbecue sauce, or anything else.
- 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.