The first time I made Salisbury Steak Recipe I remember standing at my small apartment stove feeling unsure, the smell of caramelizing onions filling the kitchen and the sound of a skillet that felt like a friend coaxing the dish into something comforting and reliable, I found the method gentle and steady and it became a go to weeknight dinner for quiet evenings.
Why You’ll Love It
This Salisbury steak is a simple, forgiving dish that fits right into weeknight routines, it uses pantry staples and basic techniques so even first time cooks can make a meal that looks and tastes like it took more time, families and leftover lovers appreciate the rich brown gravy and the approachable flavors that pair with mashed potatoes or rice.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 1 pound 80 20 ground beef
- 1 large egg, beaten
- 1 2 cup breadcrumbs
- 1 4 cup milk
- 1 small onion, divided, one half finely chopped for patties and one half thinly sliced for gravy
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce for gravy
- 1 pound russet potatoes, peeled and cut for mashing
- 8 ounces green beans, trimmed
- Fresh parsley for garnish
Instructions
- Start the mashed potatoes by placing potatoes in a pot of cold salted water, bring to a boil and simmer until tender about 15 minutes, drain and mash with a tablespoon of butter and a splash of milk, season with salt and pepper, keep warm.
- While potatoes cook, mix ground beef, beaten egg, breadcrumbs, 1 4 cup milk, finely chopped half of the onion, minced garlic, 1 tablespoon Worcestershire, Dijon mustard, salt and pepper in a bowl until just combined, do not overmix.
- Form the mixture into four even oval patties and set on a plate.
- Heat 1 tablespoon of butter in a large skillet over medium heat, add patties and brown 4 to 5 minutes per side until cooked through, remove to a warm plate and tent lightly with foil.
- In the same skillet add the remaining tablespoon of butter and the thinly sliced onion, cook until softened and lightly browned about 4 minutes, sprinkle the flour over the onions and stir to form a roux, cook 1 minute.
- Gradually whisk in the beef broth and 1 tablespoon Worcestershire for the gravy, simmer until thickened about 3 to 5 minutes, taste and adjust salt and pepper.
- Return the patties to the skillet and spoon gravy over them, simmer together 2 to 3 minutes to meld flavors.
- Meanwhile steam or boil the green beans for 4 to 5 minutes until bright and tender crisp.
- Plate a scoop of mashed potatoes beside two Salisbury steaks, spoon extra gravy over the steaks and potatoes, add green beans and garnish with chopped parsley.
Tips & Tricks
- Do not overmix the meat mixture, gentle mixing keeps patties tender.
- Brown the patties well for flavor, even if you finish them in the gravy the browning adds depth.
- Use warm beef broth for the gravy so it comes together faster and you avoid lumps.
- If gravy is too thin whisk a small amount of cornstarch with cold water and add a little at a time until desired thickness.
- Taste the gravy before serving and adjust seasoning with a splash more Worcestershire or a pinch of salt as needed.
- Let the patties rest briefly after cooking so juices redistribute and they hold together when plated.
Serving Ideas
- Classic weeknight dinner with mashed potatoes and steamed green beans.
- Serve over buttered egg noodles for a homestyle plate.
- Spoon gravy over rice for a simple pantry meal.
- Plate alongside roasted carrots and a green salad for a family dinner.
- Make smaller patties for sliders at a casual gathering.
Frequently Asked Questions
Can I use leaner ground beef How will that change the recipe
Yes you can use leaner beef but the patties may be drier, add an extra tablespoon of oil or a splash of milk to the mixture and do not overcook the patties to keep them moist.
Can I make the gravy without flour
Yes use a cornstarch slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk into simmering broth until thickened for a gluten free option.
How do I store leftovers and how long will they keep
Store leftover steaks and gravy in an airtight container in the refrigerator for up to 3 days, reheat gently on the stove over low heat to avoid breaking the texture.
Can I freeze the cooked Salisbury steaks and gravy
Yes freeze in a freezer safe container for up to 2 months, thaw overnight in the refrigerator and reheat slowly on the stove.
Salisbury Steak Recipe
This Salisbury steak is a simple, forgiving dish that fits right into weeknight routines, it uses pantry staples and basic techniques so even first time cooks can make a meal that looks and tastes like it took more time, families and leftover lovers appreciate the rich brown gravy and the approachable flavors that pair with mashed potatoes or rice.
Ingredients
- 1 pound 80 20 ground beef
- 1 large egg, beaten
- 1 2 cup breadcrumbs
- 1 4 cup milk
- 1 small onion, divided, one half finely chopped for patties and one half thinly sliced for gravy
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce for gravy
- 1 pound russet potatoes, peeled and cut for mashing
- 8 ounces green beans, trimmed
- Fresh parsley for garnish
Instructions
- Start the mashed potatoes by placing potatoes in a pot of cold salted water, bring to a boil and simmer until tender about 15 minutes, drain and mash with a tablespoon of butter and a splash of milk, season with salt and pepper, keep warm.
- While potatoes cook, mix ground beef, beaten egg, breadcrumbs, 1 4 cup milk, finely chopped half of the onion, minced garlic, 1 tablespoon Worcestershire, Dijon mustard, salt and pepper in a bowl until just combined, do not overmix.
- Form the mixture into four even oval patties and set on a plate.
- Heat 1 tablespoon of butter in a large skillet over medium heat, add patties and brown 4 to 5 minutes per side until cooked through, remove to a warm plate and tent lightly with foil.
- In the same skillet add the remaining tablespoon of butter and the thinly sliced onion, cook until softened and lightly browned about 4 minutes, sprinkle the flour over the onions and stir to form a roux, cook 1 minute.
- Gradually whisk in the beef broth and 1 tablespoon Worcestershire for the gravy, simmer until thickened about 3 to 5 minutes, taste and adjust salt and pepper.
- Return the patties to the skillet and spoon gravy over them, simmer together 2 to 3 minutes to meld flavors.
- Meanwhile steam or boil the green beans for 4 to 5 minutes until bright and tender crisp.
- Plate a scoop of mashed potatoes beside two Salisbury steaks, spoon extra gravy over the steaks and potatoes, add green beans and garnish with chopped parsley.
Conclusion
This Salisbury steak recipe is a friendly place to start for cooks who want a satisfying, hands on dinner that feels like comfort without being fussy, the steps are forgiving and you are encouraged to adapt seasonings and sides to your taste, make it once and you are likely to return to it whenever you want an easy, hearty meal that comforts like a warm kitchen memory.
