Salisbury Steak is old-fashioned comfort food at it’s best! Beef patties simmered in and smothered with a simple, delicious onion and mushroom gravy.
I found this particular recipe for the first time a couple of months ago online and decided to try making this version, to check it out. My husband and I loved it! Trust me, THIS is comfort food at it’s very best, my friends!
Since then, I’ve made it many, many times. It’s just plain and simply “GOOD” salisbury steak. Easy… and quick to prepare with ground beef, and the onion and mushroom gravy that tops it all off is wonderful!
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The Origins Of Salisbury Steak
DID YOU KNOW? Wikipedia states that Salisbury Steak was invented by American physician Dr. J.H. Salisbury (1823-1905). The name “Salisbury steak” has been in use in the United States since 1897. It’s become a very popular “comfort food” style dish in the U.S., where it is traditionally served with gravy and mashed potatoes, or noodles.
Easy And Budget Friendly
The cost of the ingredients is fairly low, so you can feed friends or family for a fraction of what eating out would cost! I really hope you will give this recipe a try, and trust you will enjoy it like we do. The original recipe for this version of salisbury steak is from Ree Drummond, the Pioneer Woman. I have all of her cookbooks, so I knew I could count on this old-fashioned classic being a GREAT recipe!
This really is such an easy recipe to prepare…it only takes about 30 minutes, from start to finish. I like “those” kind of meals, because the prep work doesn’t take too much time out of an already busy day.
How To Make Salisbury Steak
The ground beef and ingredients are mixed together, and the salisbury steak beef mixture is shaped into oblong patties. Place olive oil and butter into a large skillet. Heat on medium high heat. When oil and pan are hot, add the meat patties to the hot skillet.
Cook the first side for 3-4 minutes, then carefully turn patties over and continue cooking the other side. Cook until the salisbury steak patties are no longer pink in the middle (another couple of minutes, usually).
Remove the patties from the skillet, and place on paper towels to absorb grease. Set the patties aside. Pour off the excess grease from the skillet, but do NOT wipe it clean.
Preparing The Salisbury Steak Sauce
Add the beef stock, mushrooms, corn starch/beef broth paste, Worcestershire sauce, and ketchup to skillet. Stir well to combine. Cook until sauce comes to a slight boil and thickens (1-2 minutes).
Gently add the beef patties back into the skillet. Spoon the gravy, onions and mushrooms over the top of the meat and let them simmer on medium heat until heated through (just 2-3 minutes).
Time To EAT!
Once the salisbury steak has finished cooking, transfer a beef patty to each serving plate. Top each piece of salisbury steak with the onion/mushroom sauce. We love to have this dish with good, old-fashioned mashed potatoes on the side. It’s easy to use some of the onion/mushroom sauce as gravy for the potatoes. YUM!
See how easy it is to make homemade Salisbury steak? I really hope you will enjoy this classic comfort food meal! We LOVE it, and have enjoyed it many, many times in our home! Have a wonderful day, friends. Make it a GOOD one!
Looking For More BEEF Recipes?
You can find all of my beef recipes in the Recipe Index at the top of the page. A few of our family favorites you might enjoy are:
- Mom’s Swiss Steak
- Classic Beef Stew
- Beef Stroganoff
- Beef Short Ribs with Parmesan Polenta
- Mom’s Swedish Meatballs and Rice
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Recipe Source: http://tastykitchen.com/recipes/main-courses/salisbury-steak-4/
- 1 1/2 lbs. lean ground beef
- 1/2 cup bread crumbs
- 2 teaspoon dry mustard
- 1 cube beef bouillon , crumbled (or use a powdered beef base)
- 4 dashes Worcestershire sauce
- 1 Tablespoon ketchup
- Salt and pepper
- 1 whole brown onion , halved, then thinly sliced
- 2 cups beef broth
- 1 small can sliced mushrooms (*optional)
- 4 dashes Worcestershire sauce (additional)
- 1 Tablespoon ketchup (additional)
- 1 teaspoon corn starch , mixed with a little bit of the beef broth (to blend into a thin paste)
- Salt and pepper , to taste
- 1 Tablespoon olive oil , for frying
- 1 Tablespoon butter , for frying
In a large bowl, combine the ingredients for the meat mixture. Mix until well combined. Using hands, form meat into 5-6 oval patties. Try to make them all about the same size.
- Place olive oil and butter into a large skillet. Heat on medium high. When oil and pan are hot, add meat patties to the skillet.
- Cook first side for 3-4 minutes, then carefully turn patties over and continue cooking the other side until no longer pink in the middle (another couple of minutes, usually).
- Remove patties from the pan and place on paper towels to absorb grease. Now pour off excess grease from pan, but do not wipe pan clean.
- Reduce heat to medium and add sliced onions to the skillet. Cook onions, stirring occasionally, for several minutes until they begin to turn golden brown and have softened slightly.
- Add the beef stock, mushrooms, corn starch/beef broth paste, Worcestershire sauce, and ketchup to skillet. Stir well to combine. Cook until sauce comes to a slight boil and thickens (1-2 minutes). Gently add the beef patties back into the skillet. Spoon the gravy, onions and mushrooms over the top of the meat and let patties simmer on medium heat until heated through (just 2-3 minutes). To serve, spoon some of the onions and sauce over the top of the patties (and even the mashed potatoes if they are a side dish!) when you put them on the serving plate, and ENJOY!
*Recipe serves 5-6, depending on the size of the patties you make. Caloric calculation based on 5 total servings.
Here’s one more to pin on your Pinterest boards!