Classic Salisbury Steak dish that’s fast, easy, and perfect for a big family dinner. Juicy ground beef steaks made with mushrooms, onions, and delicious gravy.
Salisbury Steak is a beloved, classic dish that’s perfect for weeknight and weekend dinners alike. It’s very easy to make and can be served with a variety of vegetables, mashed potatoes, or pasta. Traditionally, Salisbury steak is made out of ground beef and served with gravy or brown sauce. Through the years, I’ve always added a little extra when making this dish for us and a while ago, shared a delicious French Onion Salisbury Steak.
Beautiful part about this juicy “steak” is that it goes with so many different sides. A traditional way to serve it is with mashed potatoes or pasta but really, any side will be great here. Roasted potatoes, asparagus, green beans, zucchini, and squash, all would be great. Just don’t forget the dinner rolls to soak up extra gravy.
This is truly the ultimate comfort food, especially if served with homemade mashed potatoes.
HOW TO MAKE SALISBURY STEAK
To prepare the patties, simply mix all ingredients together until everything is evenly incorporated. Shape patties and lay them out on a sheet of parchment paper. Spread flour in a wide, shallow bowl and coat the patties lightly in flour. Preheat a large skillet over medium heat and add steak patties, sliced mushrooms, and onions into it. Cook for about 5 minutes on each side.
Take the patties out and set them aside while preparing the sauce.
For the sauce, melt butter in the pan and sprinkle flour over the top. Mix well and slowly pour in beef stock, while stirring slowly but constantly. Add pressed garlic, tomato paste, Worcestershire sauce, thyme, salt and pepper. Mix until all smooth and simmer until the sauce thickens.
Add the patties back into the skillet, flip them around to coat in sauce, and then lower the heat to medium-low. Cover and simmer for about 15 minutes flipping the patties half way through.
WHAT TO SERVE WITH SALISBURY STEAK
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Mushroom and Onion Salisbury Steak
- 2 lbs ground beef 85/15 or 90/10 meat to fat ratio
- 1/4 cup minced Vidalia onion
- 2 Tbsp minced fresh parsley
- 3 large garlic cloves
- 1/2 cup Italian bread crumbs
- 1 egg
- Fresh-ground black pepper
- 3 Tbsp vegetable oil for cooking
- 1/4 cup all purpose flour for coating steaks
- 1 large Vidalia onion sliced
- 8 oz mushrooms sliced (more if needed)
- 2 Tbsp unsalted butter
- 2 Tbsp all purpose flour
- 1 1/2 cups beef stock
- 2 tsp Worcestershire sauce
- 1/2 Tbsp tomato paste
- 2 large garlic cloves
- 1/2 tsp thyme
- Pinch red pepper flakes
- In a medium mixing bowl, combine all ingredients for steak and mix very well (except four and sliced mushrooms and onions).
- Place flour into a wide bowl. Separate ground beef mixture into eight even balls. Place the on a sheet of parchment paper. Flatten the balls of meat into patties and lightly coat with flour.
- Preheat oil in the large skillet, over medium heat. Place steak patties, sliced mushrooms, and onions into the skillet and cook for about 5 minutes on each side.
- Take the patties out and set aside (just the meat patties).
- Add butter to the pan and once butter is melted, sprinkle flour over the top. Mix well and slowly pour in beef stock, while stirring.
- Add pressed garlic, tomato paste, Worcestershire sauce, thyme, salt and pepper. Mix until all smooth and evenly incorporated.
- Bring the meat back into the skillet. Bring mixture to boil and then lower the heat to medium-low. Cover and simmer for about 15 minutes flipping the patties half way through. (You can cut into the thickest patty to make sure it's done.)
Originally published on Will Cook For Smiles on December 4, 2015. Updated September 28, 2019.