This Homemade Salisbury Steak Recipe is a throwback to the 50’s TV dinner, but a million times better and still so easy. On the table in 30 minutes for a great family friendly dinner option!
My freezer is never without chicken breasts, thighs, and ground beef. Such staples for each weeknight dinners, including one of our favorite comfort meals – Salisbury Steak.
Most people know Salisbury Steak from the popular 50’s TV dinner, but you can easily make it at home and a million times better, of course!
What is Salisbury Steak?
Well, it’s not steak at all. It’s basically seasoned hamburger patties formed into the shape of steaks. But then they’re taken up 10 notches by cooking in a luscious gravy and served over mashed potatoes. No bun, unlike a hamburger sandwich. It gets its name from James Henry Salisbury who was a doctor during the Civil War and served the original version to the soldiers.
All you really need to know, though, is that Salisbury steak is a delicious way to use ground beef for a family-friendly, easy 30 minute meal!
Key Elements for Salisbury steak
- Breadcrumbs and an egg are needed to hold the patties together. You need breadcrumbs and an egg to act as a binder for the beef so they hold their shape while cooking.
- Brown the patties first, then use the drippings to flavor the gravy. Once the patties have been browned, you’ll transfer them to a plate, using the pan drippings for added flavor while making the gravy and cooking the mushrooms.
- Flour is used to thicken the sauce. Flour is added to the drippings, beef broth, and seasonings to create a rich and wonderful gravy!
- The partially cooked steaks are returned to the pan. Once the mushrooms are tender, the steak patties are returned to the pan, simmering in the gravy until cooked through.
- You can use ground turkey instead of beef. Traditionally this is an all-beef recipe, but you can use ground turkey and chicken stock, if you prefer.
- Onions are a great addition. Saute some onions along with the mushrooms for another layer of flavor.
- Turn these into meatballs! I’ve used this recipe for meatballs and then freeze them. Really great for last minute dinner!
Can I Freeze the Salisbury Steaks?
Yep! You can freeze uncooked steaks or cooked steaks along with the gravy, as follows:
- To Freeze Uncooked Steaks – place the steaks on a lined baking sheet in a single layer, then flash freeze for about 2 hours until solid. Transfer them to freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator and proceed with the recipe as written.
- To Freeze Cooked Steaks – allow to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan or in the oven until warmed all the way through.
What to serve with salisbury steak
This is pure stick-to-your-ribs old school comfort food with a lot of different options for side dishes. These are some of our favorites:
- Mashed Potatoes (the best!)
- Roasted Broccoli (a.k.a. Broccoli Crack!)
- Creamy Cornbread Casserole (so good!)
- Rice Pilaf (but not just any rice pilaf!)
With simple pantry ingredients and one pan, you’re on your way to an easy dinner that never disappoints!
Watch the video for Salisbury Steak
Easy Homemade Salisbury Steak
For The Steaks
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg , beaten
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (for the skillet)
For The Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces sliced cremini mushrooms
- Salt and pepper , to taste
- In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
- Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
- In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.
- Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
- Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
- Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
- Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
- Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.
- For recipe variations, please refer to the full article.
- To Freeze Uncooked Steaks - place the steaks on a lined baking sheet in a single layer, then flash freeze for about 2 hours until solid. Transfer them to freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator and proceed with the recipe as written.
- To Freeze Cooked Steaks - allow to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan or in the oven until warmed all the way through.