Salisbury steak turns boring ground beef into a gourmet meal. The recipe is quick and easy too. The meat is seasoned, shaped, and seared, then a delicious mushroom sauce is made all in the same pan.
Affordable comfort food packed with flavor
High-quality cuts of meat can get expensive, but this salisbury steak recipe creates a gourmet meal without blowing the budget or sacrificing on flavor. It just takes a few simple pantry ingredients to elevate the taste of ground beef. The formed patties are seared just like you would a steak and cooks just as fast.
The pan-fry method creates a flavorful, deep golden-brown crust that forms on each piece. To complement the protein, I saute onion and mushrooms in the butter to develop the base for an irresistible savory sauce. Serve this with creamy mashed potatoes and crisp vegetables, then generously spoon the gravy on top.
What is Salisbury steak?
Salisbury steak is ground beef combined with seasonings and binders to create oval patties. The meat cooks similar to traditional steaks by searing in a hot skillet until a flavorful crust forms. It has a meatloaf-like texture but portioned into individual servings, something that can’t be achieved when baked in the oven inside a loaf pan. The dish is served with a flavorful pan gravy.
Ground beef selection
There are a lot of different types of ground beef to choose from. I recommend a 90% lean product, which is typically the sirloin cut from the cow. This selection provides just the right combination of beefy flavor that has enough fat to keep the steak patties juicy.
Seasoning the beef
Unlike classic hamburgers that are very simply seasoned with salt and pepper, we can be a little more creative here. To make Salisbury steak more flavorful use soy sauce to boost the umami notes and enhance the beef’s natural savory taste.
Ensuring the meat stays together
To make sure the ground beef holds its characteristic steak-like appearance after cooking, I add breadcrumbs and eggs as binders. The bread creates a starchy panade, locking in the flavorful juices and preventing the meat from shrinking. The eggs add extra fat from the yolk to keep the meat moist, while the albumin in the egg whites set and help to keep the oval shape.
Gently mix and chill the patties before cooking
It’s important not to overwork the meat mixture for Salisbury steak patties. The more you mix it, the tighter the beef will contract during cooking, making for tougher bites. After you form the ½-inch thick oval patties, chill them before cooking. This technique helps to solidify the fat after mixing and helps to further hold the shape when cooking in the hot pan.
Searing the steaks
The patties cook over medium-high heat. I like to use a cast iron skillet or nonstick pan for searing. The nonstick material reduces the chance of clinging, but I enjoy a slightly thicker crust texture that’s created by cast iron since it retains heat so well.
When the beef hits the hot olive oil in the pan, it quickly changes from a soft mushy surface to a crisp crust that takes on rich brown colors. The Maillard browning reaction gives that sought-out seared surface just like fancier cuts, without paying the higher price tag.
Make a tasty mushroom sauce in the same pan
After the patties cook, it’s time to make a sauce loaded with depth and flavor. To complement the savory dish, I reach for ingredients loaded with glutamates like thick-sliced brown mushrooms, beef stock, and tomato paste.
Saute them with aromatic alliums like onions and garlic. To change the one-dimensional sauce, a splash of balsamic vinegar adds acidity and aged notes that brighten up the taste. To finish the sauce, I use all-purpose flour to thicken the consistency so that it better clings to the meat like a gravy.
Tasty side dishes to serve this with
Cook to a safe temperature
Typically for ground beef products like burgers, you can cook them to as low as medium-rare doneness. However, since the patties contain eggs, it’s best to cook them between 144 and 158°F (62 to 70ºC), taking into account carryover cooking. This will make it that there’s no pink in the center, but it ensures that the harmful bacteria in the raw egg is destroyed.
Salisbury Steak
Ingredients
Salisbury Steak
- 1 pound ground beef, 90% lean, ground sirloin or chuck
- ¼ cup breadcrumbs
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons soy sauce
- 1 tablespoon olive oil
Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 cup sliced yellow onion, ¼-inch thick
- 12 ounces brown mushrooms, ½-inch thick slices
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 tablespoon balsamic vinegar
- 1 ½ cups beef stock
- 2 teaspoon chopped parsley
Instructions
- In a medium bowl gently mix the ground beef, breadcrumbs, egg, salt, pepper, and soy sauce until just combined, do not overmix.
- Divide the beef mixture into 4 even mounds. Form into ½-inch thick oval patties, about 5-inches long and 2 ½-inches wide. Cover and chill the patties in the refrigerator for 15 minutes.
- Cut the onion into ¼-inch thick slices. Cut the mushrooms into ¼-inch thick slices. Mince the garlic. Set aside to use for the sauce.
- Heat olive oil in a 12-inch cast iron skillet or nonstick pan over medium-high heat. Once the oil is hot, add the beef patties.
- Cook until golden brown, 3 to 4 minutes. Flip and reduce the heat down to medium. Cook until the internal temperature reaches 140 to 145ºF (60 to 63ºC) for medium-well, or 150 to 155ºF (65 to 68ºC) for well-done, about 3 to 5 minutes. There will be some carryover cooking of the meat after resting. Transfer to a clean plate.
- Carefully wipe the pan clean or keep the drippings for a more flavorful sauce. Heat the butter in the skillet over medium heat. Once melted add the onions. Saute until softened, about 3 minutes. Add the mushrooms, salt, and pepper. Saute until the mushrooms are tender, 3 minutes. Add the garlic and saute for 30 seconds.
- Add the tomato paste and flour, stir and cook for 30 seconds. Add the balsamic vinegar, stir and cook for 15 seconds. Slowly pour in the beef stock, stir and cook until thickened, about 2 minutes.
- Place the steaks back in the pan, turning to coat in the sauce to warm.
- Garnish with parsley.
Recipe Video
Notes
- For a softer texture similar to meatballs, use ½ cup of bread crumbs.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
AMD says
Entire family loved this dish served with mashed potatoes. Per some reviews, I added some Worcestershire sauce to the meat and deglazed the pan with red wine prior to adding the tomato paste. I’d never heard of Salisbury steak before but will make this again for sure.
Jessica Gavin says
I love that you bumped up the flavor with Worcestershire sauce and red wine!
Suzanne says
I love this recipe, you knocked it out of the park. You brought humble Salisbury steak to a whole new level. Simple to make, loaded with flavor, brought back such happy memories of TV dinners with my family as a child. Makes ground meat elegant!!
Mir says
This has become a regular in our dinner rotation. To make a vegetarian version, we substituted Beyond Burger ground. We also discovered that deglazing the pan with a couple light splashes of Port before adding the tomato paste adds a nice richness.
Jessica Gavin says
Thanks for sharing your recipe modifications! I love that you make it vegetarian, and the port to deglaze the pan sounds delicious!
Gregg Effisimo says
Wow Jessica, made your Salisbury Steak recipe and honestly have to say its now one of my favorite recipes ever. I did however change one thing, I had (alway have) Bison burger on hand and used it instead of ground sirloin. Thank you for expanding our culinary education. Your the BEST
Jessica Gavin says
That you, Gregg! Wow, I’ll definitely have to try the recipe with bison, sounds delicious! Do you have a favorite brand?
Gene says
After taste testing I added 1/2 glass of cabernet wine and dash of Worchester. Texture was delightful not over mixing. Overall a 5 star
Jessica Gavin says
I love the addition of the wine and Worcestershire sauce!
Michele Hyson says
Thank you! Another great recipe! I will definitely use the mushroom sauce for other dishes, too!
Jessica Gavin says
Thank you, Michele! Great idea to pair the sauce with other meals!
Marco says
Hi Jessica, the recipe was on point. I used your mashed potato and green bean recipe to go along with the Salisbury steaks. I needed more servings so I cooked double of everything. Everything was great and every one loved it! The best Salisbury steaks I’ve ever had! Thank you!
Diana Wilson says
Jessica – do you think that you could use a 50/50 blend of ground beef and ground turkey to make it a bit healthier? Any changes to cooking time or other adjustments?
Jessica Gavin says
Yes, you can use a mixture of ground beef and turkey. I would just monitor doneness a little sooner since turkey may cook quicker. Just make sure it’s no longer raw in the center.
Vicky says
I have never been a fan of salisbury steak until now. I tried this recipe because my husband is a huge fan. This one knocks the ball out of the park, I make it on a routine basis now!
Jessica Gavin says
Whoo hoo! So glad to hear that the family is enjoying the steal, great job Vicky!
Carolyn says
Very yummy. Only change I made was to add some fresh thyme with the mushrooms.
Jessica Gavin says
Thank you, Carolyn! I love the addition of thyme with the sauce, yum!
Mimi says
This recipe is a keeper! My husband loved it too! Easy to prepare and the the flavor outstanding!!
Jessica Gavin says
Thank you for your feedback!
Linda says
Please clarify the amount of beef stock . In the video you add 1/2 cup of stock and in the recipe it is 1 1/2 cups.
Jessica Gavin says
Hi there! It’s 1 1/2 cups of beef stock, sorry about the confusion.
Robyn Newton says
I have a question about the breadcrumbs. The video says to use 1/2 Cup and the printed recipe uses 1/4 cup. Which did you use?
Jessica Gavin says
Use 1/4 cup, however you can use 1/2 cup of breadcrumbs for a softer texture, similar to meatballs.
Judy Caywood says
This looks beautiful and sounds so tasty. Now that I have introduced my husband to your recipes you would not believe how often your name comes up when he is looking at a recipe. It is so cute and I love when I hear him refer to you Jessica. We will definitely be trying this recipe.
Xo. Judy.
Jessica Gavin says
I can’t wait to hear what your husband thinks about this dinner Judy!
Lynnz says
I made this a couple of times using ground turkey. I also made the sauce without mushrooms and it came out good. Family love it!
Thanks Jessica
Jessica Gavin says
Thank you for your feedback! Great to hear that the recipe worked well with turkey too.
Maria Terry says
You took the Salisbury Steak from my childhood, widely as awful from TV dinners and school cafeterias, and made it wonderful. The sauce was full bodied from the beef stock and deep and tangy from the Balsamic and tomato paste. The onions provided sweetness. I could’ve kept the whole pan for myself, I shared. I don’t think there’s anything to do to make it better. Husband loved it too. It’s going in the recipe binder.
Jessica Gavin says
Thank you for sharing your experience! You are becoming quite an experienced cook Maria!
Maria Terry says
After I made your elevated Salisbury Steak, which I still dream about because it’s that good, I thought the recipe and technique for the hamburger patties would make good cheeseburgers. I was right. I did that tonight and the results were delicious. I thought these were the best burgers I ever made. Moist with a nice crust and not too much of anything to change the flavor of the meat. I’m very fussy about burgers because I was fed the worst burgers in the world when I was growing up. I thought I’d become a vegetarian until I discovered beef could taste good. I will make Salisbury Steak again soon. I’ve handed this recipe out for others to try because it is that good.
Jessica Gavin says
I’m thrilled to hear that this recipe makes yummy burgers too, you’re a genius!
Lisa Slater says
Made this for dinner tonight. Thumbs up all around! I have yet to be disappointed by a recipe from you. Thanks!
Jessica Gavin says
Thank you for your feedback Lisa!
Tom Cwikla says
Just delicious home style recipe! Everyone gave it a 5+. Thanks again Jessica.
Jessica Gavin says
You’re welcome Tom!
Jim says
I took the recipe off of Instagram. Glad I did! It is quite delicious and easy to prepare. Even my Uber fussy 10 year old son ate it.
Goes great with some wide noodles and a glass of sweet tea. 5 stars!
Jessica Gavin says
Thank you for your feedback, Jim! It sounds like a winning combination with the steak, noodles, and sweet tea!
Dave says
I read this recipe – studied the photo and I swear, I can smell it cooking! This looks amazing (like all your recipes
I’ve made) and I will make this one as well.
Keep ’em coming kid!
Jessica Gavin says
Thanks Dave, I can’t wait for you to try it!
Mark Penchinar says
Can I use ground turkey?
Jessica Gavin says
Yes! just make sure to cook it to 165-degrees.