Easy Homemade Salisbury Steak Recipe

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

In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
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.
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.
Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
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.)
Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.

Nutrition