A nod to the 1950s TV meal, this homemade salisbury steak recipe is a million times tastier and still incredibly simple. Ready in half an hour, making it a fantastic family-friendly supper choice!
Crucial Ingredients in Salisbury Steak
- An egg and breadcrumbs are needed to keep the patties together. To help the beef keep its shape during cooking, you need to bind it with breadcrumbs and egg.
- Use the drippings to flavour the gravy after browning the burgers. After the patties are fried, you should move them to a plate and sauté the mushrooms and sauce in the pan drippings for flavour.
- The sauce is thickened with flour. The combination of flour, beef broth, and seasonings results in a delicious and thick gravy!
- Return the partly cooked steaks to the pan. The steak patties are put back into the pan and simmered in the mushrooms until they are soft.
Recipe Variations
- You can use ground turkey instead of beef. Traditionally this is an all-beef recipe, but you can use ground turkey and chicken stock, if you prefer.
- Onions are a great addition. Saute some onions along with the mushrooms for another layer of flavor.
- Turn these into meatballs! I’ve used this recipe for meatballs and then freeze them. Really great for last minute dinner!
Can I Freeze the Salisbury Steaks?
Yep! You can freeze uncooked steaks or cooked steaks along with the gravy, as follows:
- To Freeze Uncooked Steaks – place the steaks on a lined baking sheet in a single layer, then flash freeze for about 2 hours until solid. Transfer them to freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator and proceed with the recipe as written.
- To Freeze Cooked Steaks – allow to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan or in the oven until warmed all the way through.
Ingredients
For The Steaks
- one pound lean ground beef
- 1/4 cup panko breadcrumbs
- one large egg , beaten
- Two teaspoons ketchup
- one teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (for the skillet)
For The Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces sliced cremini mushrooms
- Salt and pepper , to taste
Instructions
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In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
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Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
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In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they’re browning too much.) Transfer to a plate.
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Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
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Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
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Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
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Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
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Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.