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.
Jessica’s Recipe Science
- Use 90% lean ground beef for balance of flavor and fat. It has enough richness to keep the patties juicy without becoming greasy.
- Breadcrumbs and eggs act as binders to create an oval steak shape for the steak, while ensuring juicy bites of meat.
- The Maillard browning reaction gives that sought-out seared surface just like fancier cuts of steak, without the higher price tag.
Featured Comment 44
“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!!”—Suzanne
Why It Works
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 mushroom gravy on top. A stunning weekday meal that even kids love, or serve for special occasions like Christmas!
Jump To a Section
Ingredients You’ll Need
- Ground Beef: 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.
- Binders: To make sure the ground beef holds its characteristic steak-like appearance after cooking, I add traditional fine 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 retain moisture in the meat, while the albumin in the egg whites set and help to keep the oval shape.
- Seasoning: Unlike classic stovetop burgers 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.
- Mushroom Sauce: To complement the savory dish, I reach for ingredients loaded with glutamates like thick-sliced brown mushrooms, beef stock, and tomato paste. The sauce is thickened with a roux of butter and flour. Sauteed onions, minced garlic, a splash of balsamic vinegar, salt, and pepper season the gravy.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This easy salisbury steaks recipe is a great base to customize! Try these tasty options:
- Beef Swaps: There are a lot of different types of ground beef to choose from. I would not go below 85% lean ground beef, or it will be very greasy. You can even add ground pork sausage, or make a poultry version with ground turkey or chicken.
- Bread Crumb Options: Other types of bread crumbs can be used, like flaky panko for a less dense texture. You can make gluten-free bread crumbs, or crush up crackers.
- Mushroom Substitutes: Try other types of mushrooms like white button, shiitake, portobello, or mix in porcini mushrooms for an intense umami flavor.
- Seasoning: Instead of soy sauce, use gluten-free tamari or Worcestershire sauce for a tangier flavor. Tomato paste can be swapped for ketchup, but it will have a sweeter taste. Add some Dijon mustard for pungency in the sauce.
How to Make Salisbury Steak
Step 1: Mix the Beef
Combine ground beef with the binders and savory seasonings. 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.
Step 2: Form the Patties
After you form the ½-inch thick oval patties, chill them before cooking. This technique helps solidify the fat after mixing, further holding the shape when cooking in a hot pan.
Step 3: Cook the Steaks
The patties cook over medium-high heat. I like to use a cast iron skillet or nonstick frying 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.
Tips for Perfect Execution: 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.
Step 4: Cook the Vegetables
After the patties cook, it’s time to make a sauce loaded with depth and flavor. You can wipe out the dripping, but I like to leave some in to maximize the beefy flavor of the gravy. Sauté the aromatic alliums, such as sliced onions and minced garlic, along with the hearty mushrooms in melted butter.
Step 5: Thicken the Sauce
To finish the sauce, I use all-purpose flour and tomato paste to thicken the consistency. To change the one-dimensional sauce, a splash of balsamic vinegar adds acidity and aged notes that brighten up the taste. The beef stock is whisked in a cooked until it can cling to the meat.
Step 6: Warm the Steaks
I like to add the steaks back to the pan to warm up the pieces right before serving. It also infuses the meat with more flavor from the delicious sauce.
Step 7: To Serve
Serve the Salisbury steaks with a generous scoop of the savory mushroom sauce, then garnish with fresh parsley for a pop of color and brightness. It’s a simple yet gourmet-style dish you can make right at home. Comforting, impressive, and surprisingly affordable! My family always looks forward to any leftovers.
Frequently Asked Questions
Salisbury steak gets its name from Dr. James Henry Salisbury, a 19th-century American physician. He believed that ground beef patties could be part of a healthy diet and even used them as a type of “prescription food” for his patients. Over time, what started as a medical recommendation turned into the classic comfort dish we know today—seasoned beef patties smothered in rich mushroom gravy.
Salisbury steak is ground beef combined with seasonings and binders to create oval patties. The meat cooks similarly to traditional steaks by searing in a hot skillet until a flavorful crust forms. It has a meatloaf-like texture but is 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.
Salisbury steak isn’t just a hamburger in disguise. It’s a comforting beef patty that’s mixed with breadcrumbs, egg, and seasonings, then shaped to look more like a steak and served with a rich mushroom gravy. A hamburger steak, on the other hand, is usually just ground beef with a little salt and pepper. Served on its own or with a bun.
Traditionally a brown gravy. I make it right in the same pan used to sear the patties so all those flavorful browned bits (fond) mixes into the sauce. A base of beef broth or stock, onions, and mushrooms thickened with a little butter and flour creates that rich, savory texture. A dash of soy sauce or Worcestershire sauce adds extra umami, vinegar for tanginess, and sometimes I’ll stir in a splash of cream for richness. The result is a hearty, beef-forward mushroom gravy.
Serve This With
If you tried this Salisbury Steak, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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 yellow onions, ¼" thick slices
- 12 ounces brown mushrooms, ½" 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
- Mix the Beef – In a medium bowl gently mix the ground beef, breadcrumbs, egg, salt, pepper, and soy sauce until just combined, do not overmix.
- Form the Patties – 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.
- Cook the Steaks – 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.
- Cook the Vegetables – 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.
- Thicken the Sauce – 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.
- Warm the Steaks – Place the steaks back in the pan, turning to coat in the sauce to warm.
- To Serve – Serve the salisbury steaks topped with the mushroom sauce. Garnish with parsley.
Recipe Video
Notes
- Softer Steaks: For a softer texture similar to meatballs, use ½ cup of bread crumbs.
- Storing: Refrigerate for up to 4 days.
- Reheating: Reheat in 15 to 30-second increments in the microwave until the steaks are hot on both sides.
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.
Bob Barry says
“great, teriffic, couldn’t be improved upon” even though it took me 1 1/2 hours, read and re-read, and read again the instructions. well worth the effort
Jessica Gavin says
That means so much—thank you, Bob! I’m thrilled you enjoyed it and found the step-by-step worth the time. I love hearing that the effort paid off when making the salisbury steak!
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!