You’re gonna love my old-fashioned Salisbury Steak Recipe! Imagine the juiciest Salisbury steak you’ve ever had, drenched in a lusciously thick mushroom gravy. The minced garlic and onion powder infuse the beef patties with a rich aroma, while the mushrooms and red wine give the gravy a depth that’s out of this world. Now, pair that with the creamiest mashed potatoes, and green beans sautéed to crisp-tender perfection, and you have a true finger-licking meal!
I know many of you might have flashbacks of those iconic TV dinners of Salisbury steak, mashed potatoes, green beans, and a chocolate brownie (oh gosh, does that make me sound old?!). But trust me, this homemade version is going to knock those Hungry-Man trays right out of the park! One bite of this Salisbury steak with gravy, and you’ll immediately notice its meaty, rich, and hearty flavor profile.
Don’t get me wrong, frozen meals are nostalgic, but they just can’t compare to the magic of fresh ingredients and the whole lotta love you pour into home cooking. So, if you’re ready to elevate your classic dinner game, this Salisbury steak is the way to go. Let’s get started!!
The Heart & Soul Of This Salisbury Steak Recipe
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Key Flavor: Beefy & Earthy
Skill Level: Easy
Sweet Spots
- Easy Prep: Good news – you don’t need to be a chef to make this old fashioned salisbury steak! The steps are pretty simple, and in just about 35 minutes, you’ll have a meal that looks and tastes like you’ve been in the kitchen all day.
- Big on Flavor: I’ve tried my fair share of Salisbury steak recipes. But this one? It’s in a league of its own. Every bite is meaty, rich, and smothered in that mouthwatering mushroom gravy. Pure savory comfort!
- Pairs With Just About Anything: While mashed potatoes and green beans are my go-to, this Salisbury Steak fits snug with egg noodles, roasted veggies, or even some buttery garlic bread.
- Crowd Pleaser: Be it late-night family dinners, gatherings, or a cozy dinner for two, this dish never disappoints. It’s got that meaty goodness everyone loves!
Ingredients You’ll Need To Make Salisbury Steak From Scratch
For The Patties
- Breadcrumbs: One of the binding agents that ensures our patties hold together while keeping them tender.
- Egg: The other binding agent that mixes the meat and the other ingredients into a cohesive patty.
- Garlic Cloves & Garlic Powder: Together, they layer in that unmistakable, aromatic garlic kick that complements the beef so well.
- Onion Powder: Introduces a subtle hint of oniony zest.
- Kosher Salt & Black Pepper: Essential seasonings that elevate and balance the taste of the meat.
- Ground Beef (80/20): The heart of this Salisbury steak recipe. The 80/20 blend ensures the right balance of lean meat to fat for max flavor.
- Vegetable Oil: For that delightful, golden-brown sear!
For The Mushroom Gravy
- Drippings and/or Butter: The essence of our gravy, grabbing all the flavors from the pan-fried patties and offering a rich, buttery base.
- Onion: It adds a little sweetness to balance out the savory ingredients in the gravy.
- Mushrooms: One of the best additions to any beef-based gravy. Provides both earthy and umami flavors.
- Dried Thyme Leaves: They give a warm, slightly peppery flavor to the mix.
- All-Purpose Flour: As in many classic gravies, it acts as the thickening agent, ensuring a silky-smooth consistency.
- Dry Red Wine: A splash of this enhances the gravy’s flavors, adding layers of richness. The alcohol content will cook off, of course!
- Beef Broth: This is our liquid gold! It’s what deepens the gravy’s color and infuses it with a meaty richness.
- Tomato Paste: Gives a subtle tang and an even deeper color.
- Worcestershire Sauce: This sauce brings a deep, umami-packed tanginess, making the gravy all the more irresistible.
- Dijon Mustard: This is my secret for making the best salisbury steak recipe! With its sharp and tangy notes, it adds a hint of zing to the gravy, making it pop with flavor.
- Kosher Salt & Black Pepper: Just a pinch to also elevate and balance the taste of the gravy.
- Minced Parsley: To add a pop of color to the finished dish!
How To Make This Salisbury Steak Recipe
Making The Patties
- Add breadcrumbs, egg, garlic, garlic powder, onion powder, salt, and pepper to a bowl.
- Mix into a paste.
- Add ground beef to the paste.
- Mix until thoroughly combined.
- Divide into 4 equal portions and shape into round disks.
- Using your thumb, place a dimple in one flat side of each patty.
- In a skillet, heat vegetable oil. Once hot, place patties in skillet.
- Cook until a thin crust has developed on each side of the patties. Then, remove the patties from the pan.
Making The Gravy
- Leave some of the drippings in the pan. Then, add onion, mushrooms, thyme, and cook until onions turn translucent and mushrooms begin to brown.
- Sprinkle flour over vegetables, and stir.
- Add in red wine, stirring continuously, creating a paste.
- Add beef broth, stirring to ensure a smooth texture. Do not add all the liquid at once.
- Once all the broth is incorporated, add in tomato paste, Worcestershire sauce, Dijon, salt, and pepper.
- Stir until all the ingredients are fully combined.
- Return patties to gravy.
- Cook until patties are cooked through and gravy is thickened. Stir in parsley.
Tips For Making The Best Salisbury Steak Recipe
- Don’t Overmix the Meat: When combining your ground beef with the breadcrumbs, egg, and spices, mix just until everything is well incorporated. Overmixing can lead to patties that are tough and dense rather than juicy and tender.
- Deglaze the Pan: When you add the red wine to the gravy, make sure to scrape up all the browned bits from the bottom of the pan. These bits are packed with flavor and will add incredible depth to your Salisbury steak with gravy!
- Create a Good Sear: Make sure your skillet is nice and hot before adding the patties. You’re looking for a deep, golden crust on each side. This not only adds flavor but also helps lock in those delicious juices.
- Stir Gently and Often: Once the patties are back in the pan, give them a gentle stir now and then. This ensures the gravy thickens evenly and the patties are perfectly coated, soaking up all the flavors.
Substitutions & Additions
- Flavored Breadcrumbs: Switch out the plain breadcrumbs for an Italian or herb-flavored version. They will add even more flavor to the patties.
- Ketchup: If you find yourself out of tomato paste, just reach for the ketchup. That’s what I do when I forget to stock up on tomato paste! However, keep in mind that ketchup is sweeter and tangier.
- Ground Turkey: For a lighter version of this Salisbury steak recipe, feel free to replace the ground beef with ground turkey. It’s leaner but still delicious and will soak up all the gravy goodness.
- Portobello Mushrooms: If you’re looking to amp up the mushroom flavor in your gravy, try using thick, meaty Portobello mushrooms. They add a fantastic depth and richness to the dish.
- Smoked Paprika: A pinch of smoked paprika in the meat mixture or the gravy is a great addition for those who love a subtle smoky flavor on their dishes. So, add as much as you like!
What To Serve With Old Fashioned Salisbury Steak
- Mashed Potatoes: Let’s start with a classic. Creamy, buttery mashed potatoes make the perfect bed for your Salisbury Steak, ensuring you get a bit of that rich gravy with every bite. They’re the best match for this recipe – I said it!
- Rice: For all my rice lovers out there, a bed of perfectly cooked, fluffy rice makes a great alternative to mashed spuds. It also soaks up all that gravy goodness!
- Green Beans: You can’t go wrong with green beans, they’re a classic pairing to any Salisbury steak recipe as well. They bring some crunch and a burst of bright color to your plate. Plus, they’re just darn tasty!
- Creamed Corn: For a sweet and creamy side, try serving your old fashioned Salisbury Steak alongside some delightful creamed corn. It’s a southern favorite!
- Dinner Rolls: And we can’t forget about the bread, y’all! These cheddar and rosemary dinner rolls are just begging to be used to mop up any remaining gravy. The sharpness of the cheddar and the fragrant rosemary bring a whole new level of delicious to this dish.
How To Store & Reheat
To keep your Salisbury Steak tasting as good as the day you made it, pop any leftovers in an airtight container and stash them in the fridge. Yup, as simple as that!
When you’re ready for round two, you can reheat individual servings in the microwave, checking and stirring every 30 seconds until it’s just hot enough. But if you’re warming up a larger batch, a covered skillet over medium heat on the stovetop will do the trick. Just give the gravy a good stir every now and then to make sure it heats evenly.
How Long Will This Salisbury Steak Recipe Last In The Fridge?
Your Salisbury Steak with gravy is gonna keep its meaty flavor and stay fresh for about 3-4 days in the fridge when stored properly. Make sure it’s in a tightly sealed container, and you’re all set for a few days of yummy, hearty meals!
Can I Freeze Salisbury Steak With Gravy?
If you’ve got more Salisbury Steak than you can handle in the next few days, freezing is a fantastic option. Simply pack your steak and gravy in a freezer-safe bag or container, making sure to squeeze out any excess air. It’ll stay good for about a month. The texture of the gravy might change a bit once frozen, but don’t you worry—a quick stir on the stovetop and it should be as velvety as before!
Frequently Asked Questions
Can I use this recipe for making meatballs?
You sure can, and let me tell you, it’s a fantastic idea! Just shape the meat mixture into balls instead of patties, and follow the rest of the cooking instructions as is. They’ll soak up that gravy and be just as delicious, perfect for a weeknight pasta.
Is Salisbury steak an actual steak?
Fun fact for those new to the dish: Salisbury Steak isn’t actually steak. Surprise! Think of it as a burger’s sophisticated cousin – seasoned and shaped like a burger patty, minus the bun, and drenched in a silky, rich mushroom gravy.
Do I have to use 80/20 ground beef?
80/20 ground beef is preferred for this recipe because it has a good amount of fat, which keeps the patties juicy and flavorful. However, if you want something leaner, you can absolutely use a 90/10 mix. Just keep in mind that the patties might be a tad less juicy.
Now that you know how to make this Salisbury Steak Recipe, you’ve got a ticket straight to comfort food heaven! With those juicy patties bathed in a rich, savory gravy, you’re in for a treat that’s heartwarming and downright delicious. So go on and give it a try! Oh, and I can’t stress this enough: don’t forget the mashed potatoes! Because trust me, you’ll want something to soak up every last drop of that heavenly mushroom gravy.
More Beef Dinner Recipes
- Salisbury Steak Meatball Noodle Skillet
- Beef Tips
- Best Meatloaf Recipe
- Southern Rice And Gravy Recipe
- Smothered Steak
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Salisbury Steak
Ingredients
Salisbury Patties:
- ¼ cup breadcrumbs
- 1 large egg
- 2 garlic cloves minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound 80/20 ground beef
- 1 teaspoon vegetable oil
Mushroom Gravy:
- 4 tablespoons drippings and/or butter
- ½ cup onion diced small
- 4 ounces mushrooms sliced thin
- 1 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- ¼ cup dry red wine
- 2 ¼ cup beef broth
- 1 teaspoon tomato paste
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon minced parsley
Instructions
For the Patties:
- To make patties, in a large bowl, mix breadcrumbs, egg, garlic, garlic powder, onion powder, salt, and pepper into a paste. Add ground beef and mix until thoroughly combined. Do not overwork meat mixture.
- Divide into 4 equal portions and shape into round disks, about ½ inch thick. Using your thumb, place a dimple in one flat side of each patty.
- In a large nonstick skillet, heat vegetable oil over medium-high heat. Once hot, place patties in skillet and cook for 3-4 minutes on each side until a thin crust has developed. Remove patties from the pan and place on a paper towel-lined plate to drain.
For the Gravy:
- Reduce heat to medium. Pour off all but 4 tablespoons of drippings (or if you don’t have 4 tablespoons, supplement with butter).
- Add onion and mushrooms. Cook until onions turn translucent and mushrooms begin to brown, about 4-5 minutes. Add thyme and cook an additional minute.
- Sprinkle flour over vegetables, stirring continuously. Cook for 1-2 minutes. Add in red wine, stirring continuously, creating a paste. About ½ cup at a time, add beef broth, stirring to ensure a smooth texture. Do not add all the liquid at once.
- Once all the broth is incorporated, add in tomato paste, Worcestershire sauce, Dijon, salt, and pepper.
- Return patties to gravy and cover with lid. Reduce heat to medium-low and cook until patties are cooked through and gravy is thickened, about 5-6 minutes. Stir occasionally to ensure gravy doesn’t overthicken. (You may thin out with a tablespoon or two of beef broth or water.)
- Remove lid, stir in parsley, and serve over rice or mashed potatoes.
Notes
- Don’t Overmix the Meat: When combining your ground beef with the breadcrumbs, egg, and spices, mix just until everything is well incorporated. Overmixing can lead to patties that are tough and dense rather than juicy and tender.
- Deglaze the Pan: When you add the red wine to the gravy, make sure to scrape up all the browned bits from the bottom of the pan. These bits are packed with flavor and will add incredible depth to your Salisbury steak with gravy!
- Create a Good Sear: Make sure your skillet is nice and hot before adding the patties. You’re looking for a deep, golden crust on each side. This not only adds flavor but also helps lock in those delicious juices.
- Stir Gently and Often: Once the patties are back in the pan, give them a gentle stir now and then. This ensures the gravy thickens evenly and the patties are perfectly coated, soaking up all the flavors.
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This was my first successful attempt to make Salisbury steak. I tried another recipe from the web with poor results. This recipe is fantastic; the ingredients, instructions, and everything are on point. Thank you, I will make it again and again.
I haven’t had salisbury steak in forever, so I could not wait to give this recipe a try and it certainly did not disappoint! It was so tasty and amazing!
I have always wanted to try salisbury steak, but never knew how to make it. This came at the perfect time, thanks for sharing this recipe 🙂
I love a good Salisbury steak and your recipe looks amazing!! I can’t wait to make it.