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This Easy Salisbury Steak recipe is tender and juicy, swimming in a mouthwatering mushroom gravy. It's perfect with mashed potatoes and takes just over 30 minutes to prepare.
Here are a few sides to serve alongside: Boursin Mashed Potatoes, Baked Sweet Potato, Southern Green Beans, Instant Pot Collard Greens, Coconut Mashed Sweet Potatoes, and Southern Baked Mac and Cheese.
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Growing up eating salisbury steaks meant that mom or dad was taking the night off cooking. However, if you were like me as a kid, you always took the opportunity to eat dessert after dinner. And since that's how TV dinners were served, I welcomed it.
The unfortunate thing about my childhood was that since TV dinners were so convenient, nobody ever took the time to create a salisbury steak recipe that we could use whenever we had the craving.
So this is for anyone looking for a homemade salisbury steak recipe full of flavor, simple to make, and desiring to make everything from scratch. So, if you're looking for a recipe that uses French onion soup, Lipton onion soup mix, gravy mix, or cream of mushroom soup, you've come to the wrong place.
Those can items are loaded with preservatives to stay fresh on the grocery store shelves, and they do not even compete with the flavor bomb we're going to make from scratch.
My salisbury steak recipe uses ground beef, onion, garlic and onion powder, thyme, salt, black pepper, cayenne, and worcestershire sauce. Then it's baked in the oven in a homemade cream of mushroom soup. After 20 minutes in the oven, it produces a yummy and creamy dinner perfect for any night of the week.
Why is it called Salisbury Steak?
Salisbury steak is not steak. It was created in the United States in 1897 by James H. Salisbury, a meat-forward American physician who created molded ground beef patties in the shape of steaks for dinners he would serve to soldiers during the Civil War.
Then, once Swason served them as TV dinners in the 1950s, you could get them served with mashed potatoes, carrots, or peas; ever since then, it has become an American staple. Salisbury steak shouldn't be confused with hamburger steak. They're similar but different.
Salisbury Steak Key Ingredients
Here are the key ingredients you'll need to make a memorable dinner.
Ground Beef
You'll need an 80/20 blend of ground beef chuck. Make sure you buy your favorite blend, some of the best you'll find, or grass-fed organic ground beef. Please don't pick up the one that says "ground beef."
Onion
One yellow or white onion is needed in the salisbury steak patties and the mushroom gravy. Grated onions will go into the ground beef mixture, and diced onions will go for the gravy.
Bella Mushrooms
I love finding ways to get nutrients through my food, and baby bella mushrooms are rich in Vitamin D. It's a great way to sneak nutrients in for the kids.
Low-Sodium Beef Broth
You can use beef broth or stock, but make sure it's a low-sodium blend. Most broths are loaded with sodium, so I always call for low—or no-sodium versions.
Egg
Although bread crumbs and egg are common binding agents for salisbury steaks, I find that bread crumbs make them too dense and steal moisture from the salisbury steak patties, while only using egg adds moisture.
Herbs and Spices
You'll need kosher salt, black pepper, fresh thyme, cayenne pepper, and worcestershire sauce.
Flour
So you'll need all-purpose flour to coat the beef patties. This will create a gorgeous crust and do the same job bread crumbs would've in keeping the patty from falling apart. Then, you'll need it for the delicious gravy.
Heavy Cream
We will make a homemade mushroom soup with heavy whipping cream. The gravy will provide a rich flavor and a creamy gravy and help thicken the mushroom gravy.
How to Make Salisbury Steak with Mushroom Gravy
The key to making salisbury steaks is to use cold ground beef to help it hold its shape while cooking, so ensure your house is not hot. If it is, place a bowl of ice under the mixing bowl or place the mixing bowl in the freezer while you prep the ingredients before you make the patties.
Salisbury Steaks:
Preheat oven to 375°F/ 190°C. In a large mixing bowl, grate half an onion.
Mix ground beef, kosher salt, black pepper, onion powder, garlic powder, thyme, cayenne pepper, egg, and worcestershire sauce until combined.
Use a dry ½ cup to scoop out the meat mixture and roll it into an oblong tubular shape.
Shape, flatten, and mold into 1 ½ inch oval patties. The steak should be flat, not plump, like a hamburger.
Heat a large skillet over medium-high heat; add butter and oil. Dredge steaks in flour and shake off excess flour (don't discard).
Once the butter has melted, add steaks, reduce heat to medium, and cook for 3 minutes on each side until browned; set inside a 9 x 13 baking or casserole dish.
Mushroom Gravy:
In the same skillet, add butter and oil. Add sliced mushrooms once the butter has melted and cook for 2 minutes. Add onions, thyme, salt, and black pepper, and cook for 4 minutes until the mushrooms are brown.
Stir in minced garlic and excess flour, stirring to coat the vegetables evenly. Add worcestershire sauce, lemon juice, beef broth, and heavy cream until smooth.
Bring to a boil, pour over salisbury steaks, and bake for 20 minutes until gravy thickens.
Cool for 10 minutes before serving hot over mashed potatoes, egg noodles, or green beans.
How to Store Salisbury Steaks
After the salisbury steaks cool completely, place them and the mushroom gravy in an airtight container for seven days in the fridge. To freeze, pop in an airtight container for two months and thaw 24 hours before reheating. To reheat, bake in a 350°F/ 176°C oven for 12-15 minutes until hot or pop in the microwave for a few minutes.
Pro Recipe Substitutions, Tips & Tricks
Feel free to tweak substitute as needed when preparing your salisbury steak recipe.
- You can still make a wonderful gravy without mushrooms if you're not a fan.
- The lemon juice may seem out of place but it adds a brightness and balance to the mushroom gravy.
- Make this gluten-free by using gluten-free flour instead of all-purpose flour.
- Remember to keep your meat cold until you're ready to make your salisbury steak. You can even make them in advance and keep them wrapped in the fridge until you're ready to cook dinner.
- You can use lean ground beef instead of 80/20 ground. Don't eat beef? Swap the ground beef for ground turkey.
- Beef stock and beef broth can be used interchangeably.
- If you cannot handle spicy food, omit the cayenne pepper.
- It's best to use cooking oil with a high smoke point, like avocado, grapeseed, or canola oil. Olive oil is a healthy choice, but once it gets hot, all its health benefits go up in smoke.
- Feel free to add two tablespoons of yellow mustard or Dijon mustard to the ground beef mixture. You can even add one teaspoon of mustard powder to the gravy to add a bit of zing.
- You can skip adding the steaks to a separate casserole dish and bake it in an oven-safe skillet, like a large cast iron skillet.
FAQs
Here are the top questions readers have about making a homemade salisbury steak.
What is the difference between salisbury steak and hamburger steak?
Salisbury steaks are typically made with ground beef and other ingredients like breadcrumbs, diced onions, and seasonings. They are then shaped into patties and served with a mushroom gravy. Hamburger steaks are simpler. Usually, the hamburger patties are seasoned with salt and pepper with no binding ingredients and cooked with a rich brown gravy.
Is salisbury steak just a hamburger?
No, salisbury steak is not just a hamburger. While both are made from ground beef, salisbury steak includes additional ingredients like cooked onions, seasoned bread crumbs, and seasonings. It is typically served with a mushroom sauce, distinguishing it from a traditional hamburger patty.
What goes with salisbury steak?
Salisbury steak goes well with mashed potatoes, green beans, steamed vegetables, rice, or egg noodles. These sides complement the rich flavors of the meat and gravy.
Why does my salisbury steak fall apart?
Your salisbury steak may fall apart if the mixture needs more binding agents like eggs or breadcrumbs. Seasoned bread crumbs and panko breadcrumbs are great options. Mixing the ingredients thoroughly and letting the patties rest before cooking is essential to help them hold their shape.
What cut of meat is salisbury steak made from?
Salisbury steak is usually made from ground beef, which can come from various cuts of meat. It often includes a mix of chuck and round cuts to balance flavor and fat content, but ground chuck is my go-to for salisbury steak dinners.
More Comfort Food Recipes
Here are a few more yummy recipes to add to your recipe rotation:
- Louisiana Fried Chicken
- Southern Pot Roast
- Smothered Turkey Wings
- Smothered Turkey Necks
- New Orleans Red Beans and Rice
- Jamaican Oxtails
- Root Beer Braised Short Ribs
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Preheat oven to 375°F before pulling the ingredients out.
Step 2: Measure everything out into individual bowls.
Step 3: Start following the recipe and get ready for the best salisbury steak with mushroom gravy you've ever had.
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📖 Recipe
Salisbury Steaks Oven
Ingredients
Salisbury Steaks:
- 2 lbs. 80/20 chuck ground beef
- ½ medium onion grated
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dry thyme or 3 fresh thyme sprigs leaves chopped
- ½ teaspoon cayenne pepper
- 1 large egg beaten
- 2 tablespoons worcestershire sauce
- ½ cup all purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon avocado oil
Mushroom Gravy:
- 1 tablespoon unsalted butter
- 1 tablespoon avocado oil
- 8 oz. baby bella mushrooms washed, sliced
- ½ medium onion chopped
- 3 sprigs of thyme
- 1 ½ teaspoon kosher salt
- ¾ teaspoon black pepper
- 2 garlic cloves chopped fine
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- 3 cups low sodium beef stock
- ¼ cup heavy cream
Instructions
Salisbury Steaks:
- Preheat oven to 375°F/ 190°C. In a large mixing bowl, mix ground beef, grated onion, salt, black pepper, onion powder, garlic powder, thyme, cayenne pepper, egg, and worcestershire sauce until combined.
- Use a dry ½ cup to scoop out the meat mixture and roll it into an oblong tubular shape. Shape, flatten, and mold into 1 ½ inch oval patties. The steak should be flat, not plump, like a hamburger.
- Heat a large skillet over medium-high heat; add butter and oil. Dredge steaks in flour and shake off excess flour (don't discard). Once the butter has melted, add steaks, reduce heat to medium, and cook for 3 minutes on each side until browned; set inside a 9 x 13 baking or casserole dish.
Mushroom Gravy:
- In the same skillet, add butter and oil. Add sliced mushrooms once the butter has melted and cook for 2 minutes. Add onions, thyme, salt, and black pepper, and cook for 4 minutes until the mushrooms are brown. Stir in minced garlic and excess flour, stirring to coat the vegetables evenly.
- Add worcestershire sauce, lemon juice, beef broth, and heavy cream until smooth, bring to a boil, pour over salisbury steaks, and bake for 20 minutes until gravy thickens. Let cool for 10 minutes before serving hot over mashed potatoes, egg noodles, or green beans.
Video
Notes
- You can still make a wonderful gravy without mushrooms if you're not a fan.
- The lemon juice may seem out of place, but it adds brightness and balance to the mushroom gravy.
- Make this gluten-free by using gluten-free flour instead of all-purpose flour.
- Remember to keep your meat cold until you're ready to make your salisbury steak. You can even make them in advance and keep them wrapped in the fridge until you're ready to cook dinner.
- You can use lean ground beef instead of 80/20 ground. Don't eat beef? Swap the ground beef for ground turkey.
- Beef stock and beef broth can be used interchangeably.
- If you cannot handle spicy food, omit the cayenne pepper.
- It's best to use cooking oil with a high smoke point, like avocado, grapeseed, or canola oil. Olive oil is a healthy choice, but once it gets hot, all its health benefits go up in smoke.
- Feel free to add two tablespoons of yellow mustard or Dijon mustard to the ground beef mixture. You can even add one teaspoon of mustard powder to the gravy to add a bit of zing.
Dominique Fayson says
My whole family loved this meal. It was a feel good meal just like something my grandmother would have cooked on a Sunday. The Salisbury steaks were flavorful and juicy. I paired the steaks with garlic parm mashed potatoes and honey glazed carrots. This dish is a staple in New Orleans households, so glad I can share this with my family. Thank you chef for another amazing recipe.
Greg Davis says
I made this dish with Kenneth’s southern green beans and Boursin mashed potatoes. Huge hit. I even served at a dinner party in aluminum divided food trays. Well done Mr. Temple.
Mieka says
Easy preparations, standard staple ingredients ( heavy cream the exception). I made this and it was very flavorful…. My only personal adjustment when I make again will be reducing Worcestershire and lemon juice a little. It was bit much for me.
Again—Very much enjoyed this meal -served with garlic mashed potatoes and air fried French green beans.
Thank you chef.