Salisbury Steak

What is Salisbury Steak?

Salisbury steak is a beloved, comforting dinner consistent of ground beef patties in a rich and flavorful gravy. I’ve been making this Salisbury steak recipe since I was in college because it’s easy, inexpensive, and incredibly flavorful and comforting. 20 years of experience taught me the best way to make the patties tender and juicy and how to get the most flavor out of simple ingredients.

Did you know that Salisbury steak is not actually a “steak” but a dish made out of ground beef and served with gravy or brown sauce? The beef mixture is similar to my meatloaf, combined with a few other ingredients for the most flavor and tenderness.

Key Ingredients and Substitutions

Ground Beef – This is the star of the show! For the best results, try to use beef with a 85/15 or 90/10 meat to fat ratio. Don’t get any leaner ground beef than that or it will be too dry. You need the fat to cook the meat mixture juicy and tender and it adds more flavor to the patties.

Breadcrumbs – Panko breadcrumbs are my go-to. They are light and airy so they incorporate into the meat mixture very well.

Mushrooms – Any type of mushroom will work well here. You can keep it classic with baby bella or get adventurous with various other types.

Onion – A sweet Vidalia onion is best to bring in natural sweetness and because it has a milder onion flavor. A regular yellow onion will also work well if that’s what you have on hand.

Dijon Mustard – Use Dijon mustard (like Grey Poupon) for the very best results! Spicy gourmet mustard also works in a pinch. Just make sure not to use plain yellow mustard, it has a very different flavor pallet.

Beef Stock – feel free to use homemade beef stock or store-bought. If getting stock from the store, I recommend “low-sodium” or “no salt added” to better control the seasoning of the dish and I recommend bone broth or bone stock for a rich flavor in the gravy.

Gluten free substitutions – you will need to substitute the bread crumbs and the flour. Use gluten-free Panko breadcrumbs and 1:1 gluten free all purpose flour.

How to Make Salisbury Steak

In a medium mixing bowl, combine all ingredients for the beef patties and mix very well. Any time you are mixing a ground meat mixture for meatballs, meatloaf, burger, or patties, it’s important to mix fast and not to overmix. The heat from your hands will start to melt the fats in the meat and you need to keep all those fats intact for the actual cooking process. It’s also important to remember that over-mixing leads to tougher patties.

Divide the meat into 6 or 8 even balls and roll them into the patties. Roll the patties first, before cooking, so that you can add all of them at the same time to the pan. So that first doesn’t cook longer than the last. Place them on the parchment covered cutting board until ready to cook.

Preheat oil in the large skillet, over medium heat. Place steak patties in the skillet and cook for about 5 minutes on each side. Take the patties out and set aside (just the meat patties). You don’t need to make sure to cook them through yet because the patties will cook more in gravy.

In a small bowl, mix together beef stock, tomato paste, Worcestershire sauce, pressed garlic, Dijon mustard, thyme, salt, and pepper. Set it aside until ready to add to pan.

Time to make the gravy: Sauté the onions until soft and golden. Golden brown seared veggies will add more flavor to the gravy. Add the mushrooms and cook just until tender.

Sprinkle the flour over the top and mix it in. Coating the veggies in flour will help prevent lumps from forming in the gravy.

Start pouring in the broth mixture slowly while you stir continuously. I often like to switch over to a whisk during this step to help mix the flour and liquid and break up the lumps if any are forming.

Heat the gravy mixture through, while slowly stirring, and once it starts to thicken, add the beef patties back into the pan. Nestle them so they are mostly covered in gravy.

Bring mixture to a gentle simmer and then lower the heat to medium-low. Do not actually bring the gravy to a boil, just a gentle bubble and then lower the temperature. Cover and simmer for about 15 minutes flipping the patties half way through.

PRO TIP: You can cut into the thickest patty to make sure it’s done.

Storing, Freezing, and Reheating Instructions

Storing: Make sure to let the meat and gravy cool to room temperature prior to storing! Transfer everything into an airtight food storage container and store in the refrigerator. Properly stored, it should stay good for about 3-4 days. 

To reheat, you can simply reheat individual portions in the microwave for 30 seconds at a time until heated through. Try not to overheat or the meat will get tough!

As another option, you can reheat the Salisbury steaks in a pan over medium-low heat. Cover the pan with the lid as the steaks are reheating for the best results.

To freeze: make sure to cool the cooked steaks and gravy to room temperature. Then, transfer it all into an airtight freezer container with a lid. Get as much air out as you can, label, and freeze for up to 2 months. To thaw, it’s best to slow-thaw it in the refrigerator overnight or for up to 24 hours. Reheat them in a pan over medium to medium-low heat. 

What I Best to Serve with Salisbury Steak?

The best 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 and so many other veggies would be ideal sides. Just don’t forget the potato rolls to soak up all of that extra gravy!

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More Beef Recipes To Try

• French Onion Salisbury Steak
• Instant Pot Pot Roast
• Salisbury Steak Stuffed Peppers
• Swedish Meatballs
• Red Wine Steak Sauce

Originally published on Will Cook For Smiles in November 2015.