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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.
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.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Bread crumbs: Homemade bread crumbs or plain store-bought work well.
- Mushrooms: White button mushrooms are good, or substitute baby portobellos or your favorite wild mushrooms.
- Beef broth: I always keep a jar of “Better than Bouillon” beef base in the fridge, a paste which is similar to bullion cubes and you dissolve it in boiling water. It is widely available and tastes delicious. You can substitute chicken broth, too.
- 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
- 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 ¼ 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 ½ 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 (personally I don’t think it needs more at this point). Garnish with fresh thyme if desired.
Recipe tips and variations
- Yield: This recipe makes 4 hearty patties and plenty of gravy for each, enough for 4 generous servings of Salisbury Steak.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The patties can be formed and refrigerated up to 4 hours in advance. It’s important to chill the patties so they hold their shape while you fry them.
Recipe FAQs
To keep the ground meat mixture from sticking to your hands while you form the patties (or meatballs or anything else), wet your hands with water. This works for cookie dough, too.
If you prefer a creamy gravy instead of onion gravy with your Salisbury Steak, 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.
Ground beef is cooked through when it registers 160 degrees for 15 seconds when tested at the thickest part.
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Salisbury Steak
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 (see note 3)
- 1/4 cup red wine (see note 4)
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 ¼ 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 ½ 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 (personally I don't think it needs more at this point). Garnish with fresh thyme if desired.
Recipe Video
Notes
- Bread crumbs: Homemade bread crumbs or plain store-bought work well.
- Mushrooms: White button mushrooms are good, or substitute baby portobellos or your favorite wild mushrooms.
- Beef broth: I always keep a jar of “Better than Bouillon” beef base in the fridge, a paste which is similar to bullion cubes and you dissolve it in boiling water. It is widely available and tastes delicious. You can substitute chicken broth, too.
- 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.
- Yield: This recipe makes 4 hearty patties and plenty of gravy for each, enough for 4 generous servings of Salisbury Steak.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The patties can be formed and refrigerated up to 4 hours in advance. It’s important to chill the patties so they hold their shape while you fry them.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made this for lunch today. It is very good, with lots of delicious gravy. We enjoyed it so much that my sister and I are going to make a double batch and freeze in individual servings. That way, we will have something already prepared for those times we need an easy meal. We will just put a potato in to bake, steam a bag of green beans and take out a jar of pickled beets. Voila! Quick, easy and enjoyable!
I’m so glad you both loved it, Carolyn! I love this idea! – Meggan
Throwing out our salisbury steak recipe we have been using for about 2yrs. The is the best salisbury steak I’ve ever had. So tender and delicious. We loved your turkey meatballs so tried this for the first time. It’s a keeper. So happy with both recipes can’t wait to try another. Thank You so Much for Sharing…
Its so yummy.
My husband is definitely a meat/potato/gravy man and loves your recipes. Please keep them coming!
Sooooooooooooooo yummy! If Meggan makes it, it’s great!
This is an absolutely wonderful recipe. Will make again!
Hi Meggan, I love your quick and easy recipes!! How do I turn the Salisbury Steak into a Meatloaf??
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 !!