Salisbury Steak

I know many of you might have flashbacks of those old school TV dinners with salisbury steak, mashed potatoes and green beans. But trust, my version is the straight up truth. I keep those beef patties juicy and add all types of flavor to the gravy to elevate it a bit. Trust me when I say these hit better than any frozen meal you remember. Serve these up with some cream cheese mashed potatoes and green beans and get all the nostalgic feels again.

How To Make Salisbury Steak

Make The Patties

1. Add breadcrumbs, egg, garlic, garlic powder, onion powder, salt, and pepper to a bowl.
2. Mix into a paste.
3. Add ground beef to the paste.
4. Mix until thoroughly combined.
5. Divide into 4 equal portions and shape into round disks.
6. Using your thumb, place a dimple in one flat side of each patty.

7. In a skillet, heat vegetable oil. Once hot, place patties in skillet.
8. Cook until a thin crust has developed on each side of the patties. Then, remove the patties from the pan.

Make The Gravy

1. Leave some of the drippings in the pan. Then, add onion, mushrooms, thyme, and cook until onions turn translucent and mushrooms begin to brown.
2. Sprinkle flour over vegetables, and stir.
3. Add in red wine, stirring continuously, creating a paste.
4. Add beef broth, stirring to ensure a smooth texture. Do not add all the liquid at once. 
5. Once all the broth is incorporated, add in tomato paste, Worcestershire sauce, Dijon, salt, and pepper.
6. Stir until all the ingredients are fully combined.

7. Return patties to gravy.
8. Cook until patties are cooked through and gravy is thickened. Stir in parsley.

Salisbury Steak Recipe

This Salisbury Steak recipe has the juiciest steak you’ve ever had, drenched in a lusciously thick mushroom gravy.

5 from 26 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 35 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 4 servings

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

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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

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!

Nutrition

Calories: 500kcal | Carbohydrates: 13g | Protein: 25g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 1957mg | Potassium: 598mg | Fiber: 1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 4mg

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Recipe Tips

1. Don’t Overmix the Meat: Just mix until everything comes together. Overmixing can lead to patties that are tough and dense.
2. 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 hook your gravy up.
3. 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. It will lock in the flavor too.

Ingredient Notes

• Flavored Breadcrumbs: Switch out the plain breadcrumbs for an Italian or herb-flavored version.
• Ketchup: If you find yourself out of tomato paste, just reach for the ketchup. It will end up sweeter overall however.
• Ground Turkey: For a lighter version of this Salisbury steak recipe, feel free to replace the ground beef with ground turkey.

Recipe Help

Can I use this recipe for making meatballs?
Yep boos. Just shape the meat mixture into balls instead of patties, and follow the rest of the cooking instructions as is.

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.

More Beef Dinner Recipes

• Salisbury Steak Meatball Noodle Skillet
• Beef Tips
• Best Meatloaf Recipe
• Southern Rice And Gravy Recipe
• Smothered Steak
• Hamburger Steak

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