There’s nothing more comforting than a plate of Best Ever Salisbury Steak smothered in rich, savory gravy. This homestyle classic is easy to make, packed with flavor, and perfect for a satisfying dinner any night of the week. Juicy, tender beef patties are seared to perfection, then simmered in a deeply flavorful onion-mushroom gravy that’s downright irresistible. Plus, it comes together in just one pan, making cleanup a breeze!
Did you know Salisbury steak actually dates back to the 1800s? It was created by Dr. James Salisbury, who promoted a high-protein diet for health benefits. Over time, this humble dish evolved into the comfort food favorite we know today—a hearty, flavorful meal that’s stood the test of time.
Whether you serve it with buttery mashed potatoes, fluffy rice, or egg noodles, this dish delivers big, satisfying flavors in every bite. And the best part? It’s made with simple pantry staples, so you can whip it up anytime. Get ready to fall in love with this classic—one bite at a time!
Recipe Yield: 4 servings
INGREDIENTS
For the Salisbury Steaks:
1 lb ground beef (80/20 for best flavor and juiciness)
1/3 cup plain breadcrumbs
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp milk
1/4 tsp black pepper
1/2 tsp salt
1 large egg
1 tbsp olive oil
For the Gravy:
1/2 small onion, thinly sliced
1 cup cremini or white mushrooms, sliced
1 3/4 cups beef broth (low-sodium)
2 tbsp unsalted butter
1 tbsp Worcestershire sauce
one tbsp ketchup
1 tbsp cornstarch (mixed with 2 tbsp water to thicken)
Salt & black pepper, to taste
INSTRUCTIONS
1. Mix and shape the patties: In a large bowl, mix ground beef, breadcrumbs, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, pepper, egg, and milk. Gently mix until just combined—overmixing makes the steaks tough. Shape into 4 oval patties, about ¾-inch thick.
2. Sear the patties: Heat olive oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side until golden brown but slightly undercooked in the center. Remove and set aside.
3. Sauté the onions and mushrooms: In the same skillet, reduce heat to medium. Add butter, then sauté the onions and mushrooms for 5 minutes until softened and lightly browned.
4. Make the gravy: Pour in beef broth, Worcestershire sauce, and ketchup. Stir and bring to a simmer. Slowly whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy thickens. Taste and season with salt and pepper as needed.
5. Finish cooking the patties: Return the Salisbury steaks to the skillet, spooning gravy over the top. Cover and simmer on low heat for 10-12 minutes until fully cooked (internal temperature reaches 160°F).
6. Serve and enjoy: Spoon extra gravy over the steaks and serve hot with mashed potatoes, buttered noodles, or rice.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use milk in the patties: Adding a bit of milk ensures ultra-tender steaks that stay juicy.
- Don’t skip the sear: Browning the patties first creates a deep, caramelized crust that adds major flavor.
- Balance the gravy: Adjust seasoning at the end. If the gravy tastes too rich, add a splash of water or a dash of Worcestershire sauce to brighten it up.
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