Best Salisbury Steak Recipes with Ground Beef – A Comfort Classic Done Right
If you grew up on TV dinners or cozy Sunday suppers, chances are you’ve met Salisbury steak before. It’s that nostalgic, gravy-drenched dish that somehow feels both humble and hearty. The first time I made salisbury steak recipes with ground beef from scratch, I realized why this old-fashioned meal never goes out of style—it’s pure comfort in every bite. You don’t need fancy cuts of steak or hours in the kitchen; just a pound of ground beef, a few pantry staples, and the magic of a good brown gravy to make something that tastes like home.
There’s something about the way the savory meat mingles with rich onion-mushroom gravy that makes you slow down and savor dinner again. This recipe brings that feeling back to your table—easy enough for a weeknight, yet satisfying enough for a Sunday dinner spread.
What Is Salisbury Steak? – The All-American Comfort Meal
Despite the “steak” in its name, Salisbury steak is made from ground beef—not an actual cut of steak. It dates back to the 1800s, named after Dr. James Salisbury, who believed minced beef was the key to a healthy diet. Over time, it evolved into a beloved American comfort dish: seasoned ground beef patties browned in a skillet, then simmered in a thick, savory gravy until tender and juicy.
Think of it as the best parts of a hamburger and meatloaf combined, dressed up in a rich brown gravy that’s begging to be poured over mashed potatoes or buttered egg noodles. When you crave something hearty and classic, this dish hits the mark every single time.
Print
Best Salisbury Steak Recipes with Ground Beef
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These classic Salisbury steak recipes with ground beef deliver pure comfort in every bite. Juicy ground beef patties are simmered in a rich onion-mushroom gravy, creating a hearty, homestyle meal perfect for weeknights or Sunday dinners.
Ingredients
For the Patties:
1 lb (450 g) ground beef (80/20 or 85/15 blend)
1 egg, beaten
¼ cup breadcrumbs
2 tbsp milk
1 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
For the Gravy:
2 tbsp butter
1 medium onion, thinly sliced
1 cup sliced mushrooms
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp soy sauce
½ tsp Dijon mustard
Salt and pepper to taste
Instructions
Form the patties: Combine all patty ingredients in a bowl and mix gently. Shape into oval patties about ¾ inch thick.
Brown the patties: Heat a skillet over medium-high heat, add a little oil, and sear patties for 3–4 minutes per side until browned. Remove and set aside.
Cook the onions and mushrooms: In the same pan, melt butter, then sauté onions for 5 minutes. Add mushrooms and cook until softened.
Make the gravy: Sprinkle in flour, stir for 1 minute, then slowly whisk in beef broth, soy sauce, and Dijon mustard. Scrape up any browned bits.
Simmer everything: Return patties to the pan, reduce heat, cover, and simmer for 10–12 minutes, or until cooked through and the gravy thickens.
Serve: Spoon the gravy over the steaks and serve hot with mashed potatoes, rice, or noodles.
Notes
Avoid overmixing the meat to keep patties tender.
For a deeper flavor, add a splash of red wine to the gravy.
This dish freezes well—store cooked patties with gravy in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 115 mg
Key Ingredients & Ground Beef Tips
To make the best salisbury steak recipes with ground beef, you’ll want ingredients that balance flavor and tenderness. Here’s what you’ll need for about four servings:
For the Patties:
- 1 lb (450 g) ground beef, 80/20 or 85/15 for perfect juiciness
- 1 egg, beaten
- ¼ cup breadcrumbs (plain or seasoned)
- 2 tbsp milk
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Gravy:
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 1 cup sliced mushrooms (optional but highly recommended)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp soy sauce
- ½ tsp Dijon mustard
- Salt and pepper to taste
A few quick notes: using beef with too little fat can make your patties dense and dry. Go for an 80/20 blend if possible. Breadcrumbs and milk act as the binder—they keep the meat soft instead of tough. Worcestershire and soy sauce bring that umami depth that gives Salisbury steak its signature flavor.
Step-by-Step Cooking Method (Classic Version)
Shape and Sear
In a large bowl, mix all the patty ingredients gently with your hands. Don’t overwork the meat—it should feel soft, not compacted. Shape into oval patties about ¾ inch thick.
Heat a skillet over medium-high and drizzle a bit of oil. Sear the patties for about 3–4 minutes per side, just until browned. They don’t need to cook through yet; you’ll finish them in the gravy.
Build the Gravy
Remove the patties and reduce heat to medium. In the same pan, melt butter and add the onions. Let them caramelize for about 5 minutes before tossing in the mushrooms. Cook until softened.
Sprinkle in the flour and stir for 1 minute—it’ll form a roux that thickens your gravy. Slowly whisk in beef broth, soy sauce, and Dijon mustard, scraping up all those golden bits from the bottom of the pan.
Combine and Simmer
Return the patties to the skillet, nestling them into the bubbling gravy. Cover and let them simmer on low heat for 10–12 minutes, or until the internal temperature hits 160°F. The gravy should thicken beautifully as it cooks.
One-Pot & Weeknight Variations
When time’s short, you can adapt this recipe to fit your schedule.
One-Pan Ground Beef Salisbury
Instead of shaping patties, brown the ground beef directly in a skillet. Drain excess fat, then follow the same steps to create the gravy. Once the sauce thickens, fold the beef back in—perfect for a quick, family-style dinner that still tastes like the real deal.
Slow Cooker Salisbury Steak
Brown the patties lightly first for flavor, then layer them in your slow cooker with sliced onions and mushrooms. Pour in your broth mixture, cover, and cook on low for about 4–5 hours. The result? Ultra-tender beef and a velvety gravy that tastes like you spent all day in the kitchen.
Dietary Variations & Substitutions
This comfort classic can easily fit a variety of dietary needs.
Gluten-Free
Swap the breadcrumbs for gluten-free crumbs or crushed rice crackers. For the gravy, use cornstarch instead of flour to thicken it.
Low-Calorie or Lower Fat
Use leaner ground beef (90/10 or 93/7) and reduce the butter in the gravy. You can also replace some beef broth with low-sodium vegetable broth for a lighter touch.
Halal or Kosher
Use halal-certified or kosher beef and ensure your Worcestershire sauce doesn’t contain anchovies. Sub in a bit of soy sauce for flavor if needed.
Vegan or Vegetarian
Replace ground beef with plant-based meat alternatives like Beyond Beef or lentil-mushroom patties. Use vegan butter and vegetable broth for the gravy. The result still carries that same savory satisfaction—without the meat.
Serving Suggestions & Pairings
Few dishes pair as naturally with mashed potatoes as Salisbury steak. That creamy mash soaks up the onion gravy like a dream. If you’re craving something different, serve it over white rice or buttery egg noodles.
Balance out the richness with something green—steamed broccoli, sautéed green beans, or roasted carrots all add color and freshness. For a nostalgic diner vibe, a scoop of creamy coleslaw on the side never hurts.
Storage, Reheating & Make-Ahead Tips
Salisbury steak keeps beautifully, which makes it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep the gravy smooth.
You can also freeze both the cooked patties and gravy together for up to 2 months. Just thaw overnight in the fridge before reheating. The flavors deepen even more after a day or two, making it one of those dishes that’s somehow better the next time around.
You don’t need a fancy cut of steak or an expensive night out to enjoy something truly comforting. With a handful of everyday ingredients, salisbury steak recipes with ground beef bring back that home-cooked feeling that’s both timeless and deeply satisfying. Whether you serve it with mashed potatoes or noodles, this is one of those dinners that makes everyone slow down, smile, and ask for seconds.
FAQ
Can I use turkey instead of ground beef for Salisbury steak?
Yes, you can! Ground turkey makes a lighter version of Salisbury steak recipes with ground beef. Just add a bit of olive oil or a tablespoon of milk to keep the patties moist since turkey is leaner.
Why does my Salisbury steak fall apart while cooking?
This usually happens when there isn’t enough binder. Make sure you include an egg and breadcrumbs to hold everything together. Mixing the beef too much can also make it crumbly—handle it gently for the best texture.
Can I make Salisbury steak ahead of time?
Absolutely. You can shape and brown the patties a day in advance, then store them in the fridge. When ready, just prepare the gravy, add the patties, and simmer until heated through. It’s a great time-saver for busy weeknights.
How can I make Salisbury steak gluten-free?
To make gluten-free Salisbury steak recipes with ground beef, use certified gluten-free breadcrumbs and thicken your gravy with cornstarch instead of flour. The taste and texture stay just as rich and hearty.
What’s the best side dish for Salisbury steak?
Mashed potatoes are the classic choice—they soak up the gravy perfectly. But you can also serve it with buttered noodles, rice, or even cauliflower mash for a lighter twist.
What Are Our Readers Saying?
There are no reviews yet. Be the first one to write one.
