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.
Recipe Variations
- 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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Homemade Salisbury Steak
Ingredients
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
For Serving
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Other Notes
Stumbled on your recipe when faced w/another lb of ground beef. SO very glad I did. After browning the steaks, I slowly sautéed a sliced sweet onion, then made gravy to recipe, but added a can of sliced mushrooms (no fresh). Nestled steaks and put on low flame for 30 mins. The best SS ever! Served w/mashed potatoes and buttered carrots. Ty.
I have very differing tastes in my family. Everyone LOVED this!
Very good. Switched out to GF breadcrumbs and added a half of finely chopped shallot.
Great and easy recipe. I did add a can of mushroom soup because I didn’t have mushrooms. Will make this again.
We really liked this recipe and will add to the monthly rotation. Thank you!
Everyone loved this!!!
It was so good! I will definitely be making this again
My husband and I both loved this recipe!
Really good recipe, but I personally would leave out the oregano next time.
This was so good! It was easy to make. I did a few things different. I used ground sirloin instead of ground beef, regular table mustard instead of Dijon. For the gravy, however, I used a can of Campbell’s French onion soup with 1 cup of beef broth. I skip the onion powder, ketchup and Worcestershire sauce. I add a little more flour and a little more butter just to make quantity of gravy. I chopped up just some baby bella mushrooms. Awesome!!
Tastesl much better than the classic tv dinner and I used ground turkey. TY!
I’ve been cooking for my Family (plus) for more than 50 years, but I had never made Salisbury Steak until last night (Hamburgers? Sure. Meatloaf? Of course. Meatballs? Come on, guys, let’s not be ridiculous, K? Salisbury Steak? Ummm — I don’t know why, but no, I’ve just NEVER made Salisbury Steak). Anyway, I made this just last night — following the recipe EXACTLY — and served it up with my own recipe for Mashed Potatoes, YOUR recipe for Roasted Broccoli and Sour Cream as an aside “for those who my want it”. Absolutely DELICIOUS and a SPECTACULAR success! I will never look at a Hamburger in the same way EVER again!
This recipe didn’t need a thing. The whole family loved it!
I omitted the ketchup and added a teaspoon of beef bouillon paste. Fantastic recipe!
This has been a new favorite for us! The flavor is fantastic and it works just as good with ground turkey! Absolutely love it served over mashed potatoes.
Got high fives from teenage son and husband. I’m really glad to add this to my weeknight list of favorites.
EZ delicious and my family loved it. I didn’t have crimini mushrooms so I use Portobello. I don’t believe it change the recipe. Next time I’ll plan ahead and use cremini mushrooms.
Flavorful and easy!
Super easy, so good. Definitely making this one again.
Just made this! Turned out so good! Will definitely be making again!
This is a classic for a good reason and your recipe was foolproof. Quick, easy, and on the table in 40 minutes with two sides.
Easy to make and delicious!
I’ve always wanted to make Salisbury Steak and this did not disappoint, in fact it was much more flavourful than I expected and super simple to make. Delicious, try it. My whole family loved it!
GREAT!!!
It was delicious!
Very tasty – but the real plus is that my hubs with his health-caused poor appetite ate one entire portion and raved about it! Anything that encourages him to clean his plate is a winner! Of course I, too, enjoyed it.
Surprised that I just got an OK to make this, so it is in our near future.
Just like Mom used to make!
I love Salisbury Steak but have never made it. It was a constant in our dinner rotation when I was growing up. Thanks for the recipe!
I hope you and all your family are healthy and doing well.
Take good care.