This Salisbury Steak Recipe Is What TV Dinner Dreams Are Made Of

Juicy beef patties are seared on both sides before being topped with a savory mushroom gravy. This Salisbury steak recipe transforms humble ground beef into a swoon-worthy meal in just 30 minutes flat!

Skip the Frozen Dinner and Make Salisbury Steaks at Home!

Homemade salisbury steaks are right up there with meatloaf and stroganoff as being one of the most comforting and hearty beef dinners around.

When combined with a blend of fresh and dried herbs, soft white breadcrumbs, egg, and a splash of milk, lean ground beef is transformed into succulent patties. My recipe takes its cue from the 1950s TV dinners by smothering the steaks in a deliciously savory mushroom sauce.

This is an easy, no-frills meal that comes together in about 30 minutes in just one skillet.

Enjoy!

The Main Ingredients for the Steaks and Mushroom Gravy

The full recipe, with amounts, can be found in the recipe card below.

• Ground beef — 85% lean ground beef is my preference. Avoid using anything too lean or else your steaks will be dry.
• Eggs — We’re using one whole egg and one egg yolk to bind the steaks together.
• Breadcrumbs — You’ll want to buy a loaf of soft white sandwich bread, place a few pieces into a food processor, and pulse until you’ve got breadcrumbs.
• Broth or milk — Both work well to add moisture to the steaks, so use whichever you prefer.
• Herbs and spices — My trick to making super flavorful Salisbury steaks is to use both dried and fresh herbs. I like a combination of fresh parsley, dried thyme, and ground mustard, plus salt and pepper.
• Mushrooms — Cremini mushrooms have a mild flavor that won’t overpower the sauce.
• Ketchup — Is already packed full of vinegar, sugar, and spices that makes for a flavorful gravy.
• Worcestershire sauce — Just 2 teaspoons packs in a bold, savory flavor.
• Cornstarch — Helps thicken the gravy without making it clumpy.

How to Make Salisbury Steaks with Mushroom Gravy

1. Make the hamburger mixture. Add the ground beef, herbs and spices, eggs, breadcrumbs, and aromatics to a large bowl and gently combine using your hands.

1. Form the steaks. You’ll get six Salisbury steaks from this recipe. Try to pat them down so they’re about ¾-inch thick.
2. Brown the steaks on both sides. This should take about 8 minutes in an oiled skillet. Flip the steaks halfway through, and transfer them to a plate while you make the gravy.

1. Cook the mushrooms and onion until softened. Use the same skillet you browned the steaks in so that none of those delicious pan drippings go to waste.

1. Finish the gravy. Add the remaining ingredients to the skillet and whisk until thickened.
2. Return the steaks to the skillet. They should be fully cooked already, so you just need to let them hang out in the gravy long enough to warm up.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Salisbury Steak Recipe

Juicy beef patties are seared on both sides before being topped with a savory mushroom gravy. This Salisbury steak recipe transforms humble ground beef into a swoon-worthy meal in about 30 minutes!

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Course Main Course

Cuisine American

Keyword ground beef Salisbury steak, homemade Salisbury steak

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 505kcal

Ingredients 

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For the steaks:

• 1 egg
• 1 egg yolk
• ½ cup fresh soft white bread crumbs
• 3 tablespoons chicken broth or milk
• 2 pounds 85% lean ground beef
• 1 cup minced yellow onion
• 3 garlic cloves, pressed or minced
• 2 tablespoons Italian flat leaf parsley, minced
• 1 ½ teaspoons dried thyme, crushed
• ½ teaspoon dry mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons canola oil

For the mushroom sauce:

• 3 tablespoons butter
• 8 ounces cremini mushrooms, sliced
• ⅓ cup diced yellow onion
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons cornstarch
• ⅓ cup ketchup
• 2 teaspoons Worcestershire sauce
• 2 cups chicken broth
• 1 teaspoon lemon juice, optional
• minced parsley for garnish

Instructions

• Flavor and mix the hamburger mixture. In a large bowl, whisk 1 egg and 1 egg yolk and stir in ½ cup fresh white bread crumbs and 3 tablespoons chicken broth or milk until moist. Add 2 pounds lean ground beef, 1 cup minced yellow onion, 3 pressed garlic cloves, 2 tablespoons minced parsley, 1 ½ teaspoons crushed dried thyme, ½ teaspoon dry mustard, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Wet your hands in cool water and mix the beef with the spices and bread crumb mixture until well combined.

• Form the meat into steaks. Divide the meat into 6 equal portions then flatten into oblong shapes about ¾-inch thick. Place on a baking sheet lined with parchment, then use your fingertips to gently dimple the tops so the meat doesn’t bulge when cooked.

• Cook the steaks. In a large cast iron skillet or heavy bottom pan, heat 2 tablespoons canola oil over medium-high. Add 3 of the beef steaks and cook for 5 minutes or until browned, then flip and cook the other side. Continue cooking for 3 minutes, or until the steaks register 145°F internal temperature. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining ground beef steaks.

• Start the mushroom sauce. Wipe out any burned or browned bits from the skillet. Melt 2 tablespoons of butter over medium. Add 8 ounces sliced mushrooms and cook for 5 minutes or until beginning to soften, scraping up any flavor bits from the skillet. Add ⅓ cup diced onion, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper and cook for 2 minutes, stirring.

• Add the sauce emulsifiers and flavor builders. Sprinkle the mushroom mixture with 2 tablespoons cornstarch and stir through to coat. Whisk in ⅓ cup ketchup and 2 teaspoons Worcestershire sauce until smooth then add 2 cups chicken broth. Whisk well to combine and cook for 5 minutes, stirring occasionally, until the sauce thickens, reducint by one-third, and the sauce coats the back of a spoon. Taste for seasoning and adjust salt and pepper. If desired, add 1 teaspoon lemon juice to brighten the gravy.

• Add the steaks back to the mushroom gravy. Return the steaks to the pot with any accumulated juices and spoon the sauce over. Cook until warmed through, garnish with fresh minced parsley, and serve.

Notes

Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently in a skillet over medium heat or in the microwave at 30-second intervals. 

Nutrition

Calories: 505kcal | Carbohydrates: 15g | Protein: 32g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 179mg | Sodium: 1226mg | Potassium: 778mg | Fiber: 1g | Sugar: 6g | Vitamin A: 454IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 4mg

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