The Very Best Salisbury Steak
Seriously the BEST Salisbury Steak Recipe of all time, a true winner in my house. This easy one-pot Salisbury Steak with Mushroom Gravy is quick, simple and loaded with meaty goodness. A great dinner for every night of the week.
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Classic comfort food and we’re taking it retro here with Salisbury steak! We used to buy this frozen at the supermarket but it’s so easy to make at home in just about the same time.
One of the best ground beef recipes around, this easy Salisbury steak is made with a rich, savory mushroom gravy that cooks up with the pan drippings.
Homemade Salisbury Steak
So, I was craving a little Salisbury Steak a few days ago….my mom used to make it all the time when I was little. The frozen Salisbury Steaks were the bomb and I remember wanting that whole tray for myself. I mean, what’s better than thin little hamburger steaks smothered in gravy, am I right?
But I was so lazy, I didn’t feel like driving to the store so I created my own version at home….in minutes….the VERY BEST Salisbury Steak Recipe on the planet. Really, with ingredients I just had around the kitchen. And they were dreamy….completely blowing away anything in a box.
The flavor is completely amazing, better than a burger and I threw in a little concentrated tomato paste to boost the yum factor even more.
How to Make It From Scratch
This easy Salisbury steak recipe is made with simple ingredients you probably already have in your kitchen.
Blend together the beef, bread crumbs, tomato paste, worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined.
Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick.
Heat olive oil over medium heat in a large cast iron (I LOVE this one!!!) or heavy bottomed skillet.
Add the patties to the pan and cook until browned. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm.
Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Add the beef stock scraping the bottom of the pan to loosen the brown bits.
Stir in the worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste.
Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle.
Sprinkle with parsley or chives, if desired. Serve immediately
What Meat To Use
I like to use a high quality ground beef and stick to around an 80/20 mix. Since the meat is blended together with other seasonings and ingredients you don’t need a higher fat beef to retain the flavor.
This Homemade Salisbury steak recipe is fairly lean and a total hit with the whole family.
Hamburger Steak vs. Salisbury steak
The difference between Hamburger Steak and Salisbury steak is fairly minimal but it’s all in the ingredients. Hamburger Steak is seasoned with just salt and pepper while Salisbury steak will have other ingredients mixed in like onion, pepper and seasonings.
This simple Salisbury steak recipe is topped with a quick, superbly epic mushroom gravy that cooks in the same pan you just browned your steaks in. Then you toss the steaks back into the pan so they can soak up all that wonderfulness you just created with your few simple ingredients.
The whole deal is ready in under 30 minutes and if you have some leftover potatoes from Sunday supper and some easy green vegetables, your family will be eating dinner in no time flat.
What To Serve It With
- Country Mashed Potatoes….because they go together like Mac and cheese.
- Speaking of Mac and cheese…this Mac and cheese is on the table in just 10 minutes.
- Roasted potatoes are always a hit.
- Need something green? These Green Beans are always a winner.
- I can never say no to a Twice Baked Potato!
More Ground Beef Recipes
- Easy Stuffed Cabbage Soup
- Taco Pasta Skillet Dinner
- Quick Cabbage Roll Casserole
- Easy Cuban Picadillo Skillet
- The BEST EVER Stuffed Cabbage Recipe
Want more easy family friendly dinner ideas? Be sure to follow us over on Instagram!
Get the Recipe: The Very Best Salisbury Steak Recipe
Ingredients
- 1 pound lean ground beef
- 1/4 cup panko bread crumbs
- 2 tablespoons tomato paste
- 1 teaspoon worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh ground pepper
- pinch of salt
- For the gravy:
- 1 large vidalia onion, diced
- 4 ounces sliced white mushrooms
- 1 teaspoon fresh chopped thyme leaves
- 1/2 teaspoon garlic powder
- 2 1/2 tablespoons flour or cornstarch
- 3 cups beef stock
- 1 teaspoon worcestershire sauce
- 1 tablespoon butter
- kosher salt and pepper, to taste
- Chopped fresh parsley or chives
Instructions
- In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick.
- Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm.
- Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute. Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste.
- Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle.
- Sprinkle with parsley or chives, if desired. Serve immediately
176 Comments on “The Very Best Salisbury Steak”
This reminds me of my mom’s home cooking. Looks delicious and is not something I think of making often!
My husband would go crazy for this salisbury steak! Beef and mushrooms are his favorite, I can’t believe I’ve never thought to make this for him. Can’t wait to give it a try!
I have been wanting to try this. I wondered how you got such a rich deep color gravy using that much flour. Well, mine did not turn out that color. I have been cooking for over 20 years and cook anything well. I always follow the recipe first. My color after it was finished is no where near this dark. I used the flour and not the cornstarch because you normally only use half the amount of cornstarch to flour and I didn’t trust using that much cornstarch so I went with the flour. It was an okay dish. I might try it again and tweak it a bit.
I’m so sorry your’s did not turn out with the deep, rich color, Janet. It may have been because of the flour but I’m not sure because I’ve only used cornstarch in my recipe. Also, in my experience, I actually have to use more cornstarch than flour when replacing it. The flour always ends up much thicker than the cornstarch.
I used better than bullion to make the beef stock called for in this recipe. The color was very rich brown.
Thanks for sharing your tip!
Yes, I just made this & used flour & beef base Better than Bouillon. It made a nicely brown sauce. The recipe is delicious, definitely a keeper! I stayed pretty close to the recipe, just adding extra worchestershire (1 T instead of 1 t) & Montreal Steak spice instead of the onion powder, salt & pepper. Yummy!
i used that too. It gave it amazing flavor
Thank you!
1 Tbls growing sauce, which is usually found in a bottle in the Caribbean section of the grocery store, would produce the lovely brown color of the sauce without altering the taste of the recipe much at all
Browning sauce, dang autocorrect
Thank you I was wondering
Great tip! And I curse autocorrect every single day. LOL!
Guys you could use gravey master that’s what I use for that deep rich color an flavor I use it in beef stew its wonderful
I use Gravy Master all the time….love it! It doesn’t alter the flavor either!!
Kitchen bouquet works good too 🙂
I think it may have to do with how much the person caramelized the meat and the onions.
Did you use beef stock or beef broth ? Broth will make it a lighter color and stock will be dark and rich.
I used beef stock as stated in the recipe.
Hello from México!
I see my mistake now, I used beef broth.
It did turn lighter but my husband just came to the kitchen and told me it smells delicious!
xoxo
Hello to Mexico!!! I’m so glad you tried the recipe and I’m sure it was just as amazing with beef broth. The stock just gives it a bigger boost of flavor and that rich, dark color.
I’m not a meat eater. My husband asked me how someone who dislikes red meat so much could make such delishes meat entrees. I explained to him you don’t have to like sweets to make an awesome batch of chocolate chip pecan cookies. He understood the analogy and wondered when he will get a batch of cookies! MEN. . .gotta love em!
Thank you for your comment! Men. LOL!
It does come out a much darker color using corn starch. Mine came out great.
Thank you!
Too much onion! Probably half or even quarter would’ve been better. Had to go back and strain quite a bit of onion from the pan and add 3 beef bullion to bring back the beef flavor. Ran the recipe exactly as stated. Ended up adding cornstarch as well to thicken.
Thanks for trying and returning with your comments. I hope you enjoyed it.
Use kitchen bouquet to make it as dark as you want
Great tip!
I used only 1-1/2 Tbsp and got a very nice color. Also added 1/4 cup good Cabernet to stock.
Now that’s a fantastic idea!!! Thank you for sharing!
Anyone who has cooked for 20 years should know you use cornstarch for a more translucent gravy! Just made this and it was excellent with a beautiful rich brown gravy. Other than a little red wine I made it as written. EXCELLENT!
I have cooked for over 20 years and I don’t think I knew that. 🙂 I just prefer the consistency of sauces/gravies made with cornstarch over flour. Thank you so much for commenting and I’m so glad you enjoyed the recipe. This is definitely a reader favorite!
Made this tonight. Even though I accidentally left out the bread crumbs, it was delish! I can’t wait to make it again. Definitely need to double the recipe though, the 4 patties was not enough. Everyone wanted seconds. I did need to add a bit more flour with a small amount of stock since my sauce didn’t thicken up like I wanted. Glad I went with this recipe and not the others I looked at.
Thank you so much, Gayle! This is definitely one of our favorite recipes and I, often, have to double it myself. Plus, it’s always nice to have some for lunch the next day, too! I’m so glad your family enjoyed it.
I’m going to try this recipe with Moose burger!
That’s a great idea!
Just finished cooking this and I must say it is delicious!! I doubled the recipe and used broth and stock for my liquid. My gravy turned out rich, thick and dark brown like the picture showed. Hoping the husband and kids like it as much as I do so we can add it to our meal plans.
Thank you so much for sharing, April!
Made this last night and it was a sure hit!! Made sure i used beef stock for starters and the sauce came out the rich dark brown. Used 8oz fresh mushrooms since, well, we love mushrooms! Did have to add an additional 2 tsp cornstarch to thicken since it remained kind of soupy (could have been due to the extra mushrooms). Served it with mashed potatoes and garlic green beans. This one is a keeper!!
I’m so glad you enjoyed the recipe, it’s one of my favorites. And thank you for sharing your tips!
I just made this and followed the exact recipe… Ohh ok, I added I added fresh garlic…. But it was delicious. Perfect amount of gravy. With smashed redskins, it was the perfect cool night meal!
Thank you so much, Barb! I’m so glad you loved it and great pairing with the redskins!
Turned out amazing! Didn’t have potatoes on hand, mashed a butternut squash instead. I’ll be making this again, thanks!
ABSOLUTELY delicious. Tonight was our second time having it for dinner. So glad I found this recipe. It is what my hubby calls “A Keeper”.
Thanks so much! It’s always a hit with the men! 🙂
On the instructions it says serve immediately. Can this dish not be reheated for later if there are leftovers?
Absolutely! Just for best results I like to serve it soon after it’s made.
We loved it! Easy to follow recipe and perfect results! Rich and absolutely delicious!
I’m so glad you love it! It’s one of my favorites! Thank you so much for coming back to comment, I appreciate hearing your feedback.
Can extra be made and frozen?
It’s funny you just asked this because I did freeze some to test it and just reheated it today. Turned out great! I reheated in the oven with the gravy. I froze it in a single layer in a ziplock bag with gravy and then “peeled” it out of the bag and put it in a baking dish. They’re probably a better way to do it but that’s all I have for right now. 🙂
I have always loved Salisbury Steak…I don’t know why but I do.
I must say, this was really good. I tend to not use powder I like fresh ingredients, with that said…delicious!
I only added some powder because it’s pantry friendly. Sometime my garlic sprouts prematurely and I wasn’t prepared with a backup bulb. 🙂
This was excellent for a change I like to add a little horseradish to the gravy
I made it exactly as printed other than doubling the mushrooms. This recipe is definitely a keeper. There is certainly enough gravy to increase the recipe to make six patties. The gravy could be used for roast beef or meatloaf as well.
So glad you loved it!
Greetings! Salisbury steak has ALWAYS been one of my favorite ground beef recipe so making it is a happy event.
This is my second time making this, it was that wonderful. This time I plan to whip up polenta though I;m not certain if I want it creamy or lightly grilled (upon cooling of course.
Love using my iron skillets so once again, well done and you made me make it. DELICIOUS!
Made this tonight, and it has a great flavor profile. I opted this recipe over one I seen that called for French onion soup because I thought, well jeez, the dish would taste like the soup then. I read some of the reviews before going to the store, but stupid me, I accidentally grabbed the beef broth when I knew I wanted the stock or at least beef consomme. But I remedied it, I think, by instead of using flour or corn starch, I used a beef gravy packet. It turned out very, very good — my guy loves it. I also used a yellow onion instead of the one listed and opted for the parsley. Thank you for this recipe! Next time, I’m going to make more sauce, though.
I love you.
I made this last nite, and it truly is the best EVER!!! Followed the recipe except for a few things. I used 4 cups of beef stock (for more of that yummy gravy), Wondra Flour (that’s The only thing I’ll use for gravies), extra mushrooms, onions, worchestershire sauce and fresh thyme (well, because!) and it was amazing!!! This recipe will be in my rotation and the only one I’ll ever make! Thank you sooooo much for sharing 😉
I made this for the third time with slight alterations.
I used some Italian season as I did not have fresh thyme at hand and fresh onion instead of onion powder.My entire family enjoyed it.This recipe is surely a keeper.
I’m still licking my lips after finishing dinner. This was quite yummy – anyone thinking about making it, do it!
Thank you so much for your comment! This recipe is always a hit with anyone I make it for. So glad you enjoyed it!
This was delicious and we will definitely make it again. Served with mashed potatoes and peas. Had leftovers so served with rice and green beans. Thanks so much for posting the recipe.
Tried it and enjoyed it a great deal.
Added 1teaspoon unflavored to beef stock made with a beef base to enrich it.
Agree with other comments about the use of cornstarch.
This recipe is comfort food for me and a throw back to a recipe I used to get at a local eatery years ago.
Thanks for making it available.
Made this tonight..followed recipe and used cornstarch..it was so good and looked exactly like picture!
Awesome! I’m so glad to hear that! This is on our weekly rotation….a big favorite here. 🙂 Thanks so much for commenting!
I have made this several times this year. First 4 times with beef, the next 4 times with ground turkey. Of course beef is better, but turkey is better for you. I love how it all comes together. Easy to make and never any leftovers (I don’t know if that’s a good thing…). Thanks for a great recipe. I have passed this on to family and friends. 5 Stars
Thank you so much for your comment! This is definitely one of my favorites and I’m going to have to try it with ground turkey, I bet it’s fantastic! I appreciate you coming back with your experience….this is definitely a hit with just about everyone who tries it. Have a great day!
I made this yesterday with half ground beef and half venison, doubling the recipe. I added a bit of anchovy paste to the meat and the gravy base for a bit more umami, and it was AMAZING. Hubby says it’s a definite do-over! I paired it with mashed potatoes and mixed veggies, and put five divided plates in the freezer for our own version of tv dinners. This, however, blows the boxed stuff out of the water! Thank you so much for the awesome recipe.
Thank you for coming back with your fun tweaks! I love the addition of venison and your suggestion for homemade TV dinners is absolutely genius. Thank you again for following!
Everybody just loved this and said “we have to have this again!” A lot can be pre-prepared. Premium mince is a must. Used chicken stock because it was all I had. Also used granulated garlic and red onion. Thanks heaps, enjoyed immensely! Will follow you.,
Thank you so much, Jane! I’m so thrilled you liked it!
Made this for dinner tonight and the whole family loved it! Made me feel very nostalgic!
I can’t even think of the last time I had salisbury steak, but this makes me want to make some right now!
It’s so good!
Turned out great. Love the rich dark gravy. I used the cornstarch rather than flour which allows the gravy to stay dark. I also added 1/4 teaspoon of kitchen bouquet which kicked up the flavor a notch. I would definitely make this again.
Family loved this!!
Our favorite, too!
Just made this, now my only choice for Salisbury steak!! Stayed pretty close to the recipe, doubling it, just used more Worcestershire (2 Tbsp instead of 2 teas) & Montreal Steak spice instead of the onion powder, salt & pepper. I will definitely make it my go to recipe for Salisbury Steak!!
I LOVE when you all share your tweaks to the recipes!!! Thank you so much for your comment!
The best!!
Thank you so much!
Made this tonight for dinner and the family loved it! Will definitely make it again. Thank you.
The gravy looks incredible!! I want this now!
Can’t wait to try this for dinner soon! I’m sure it will be a hit at my house!
Kids love it!
This looks super duper good!
Thank you!
Mushroom gravy is one of my favorites! I can just eat that with the potatoes!
I love these flavors together! This sounds so amazing!
We’ve only made salisbury steak once or twice but I love how easy this recipe of yours is to put together; thanks so much for sharing!
Thanks, Dan!
Such a classic! Looks so rich and flavorful.
This looks divine!
I love mushroom gravy! It goes well with so many things!
It really does!
This was a great recipe. Plated the mashed potatoes and put the steak and gravy over them. My wife and daughter we impressed with the meal and so was I!
This is a great recipe. I made if for my family last evening and my wife and daughter loved it as did I. I would not change a thing when I make it again.
Thanks, Nick!
This is an excellent recipe. I used it last night for dinner for my family and my wife daughter and I all enjoyed it. When I make it next time I will not change a thing.
This is definitely a hit with a lot of readers….I’m glad you are now a lover of my favorite dinner, too! 🙂 Thank you!
This is a very good recipe we loved it….we had it over mashed potatoes and toast…
Ahhh, I love the toast idea! So smart! Thank you for sharing!
While this is quite a lot of work and ingredients for a single woman, I want to make this and freeze some of it for future meals. There’s something I’ve seen in Walmart’s produce section that I’ll be using in the recipe, and that is garlic that is already mashed and is in a squeeze tube. Since I cannot stand the smell of garlic on my hands (and I’m a very seasoned cook, having been taught 57 years ago by Mom and Dad), the tube kind will be my “go to.” I really, really, REALLY like pierogies, so will be serving this to myself over pierogies and mashed potatoes, along with my favorite vegetable combination (too numerous to list them all).
Oh! Thank you for your tips….this is a great freezer meal and if you love pierogies you’ll love my homemade recipe….they’re freezer friendly, too!
My Mother made the very best Salibury Steak using Chuck Roast. She simmered it for hours then made mac and cheese. I told my sister I wish I had gotten that recipe. I would stand by the stove and watch my Mom is how I learned to cook. Looks like more then 1 pound gr beef for the size of those patties.
That’s a little more than a pound in the video but the nutrition facts are based on a 1 pound of ground beef.
Really enjoyed this recipe. l did tweek the gravy by adding a tbsp of the tomato paste.
Thank you so much! I’m so glad you loved it!
That was the worst Salisbury steak recipe I have ever tasted. I thought the ingredients listed would make a great patty…..wrong! The gravy was okay, but the meat was awful. It’s just one persons opinion.
Actually, there are over 100 comments on this recipe and all are favorable. I’m sorry the recipe didn’t work out for you but I do want to point out it’s not just one person’s opinion.
*** FANTASTIC *** Was told I can make it every week. I used half of the Tyme and added an egg to the meat mixture. *It was Great!* Thank you for a keeper recipe.
I LOVE to hear that! So glad you liked them!
Hi from the UK, making this tonight for dinner, cant wait. looking at the picture is making so hungry lol
I’ll post back and let you all know how it turned out.
Great! Thank you so much!
I have used this recipe so many times now, always a treat for us. I do add eggs to the meat though, makes it hold together more, made it for my daughter one time, she said the gravy is good enough to eat on its own.
This was the best Salisbury steak recipe ever! My kids even loved it! New family recipe for sure!
If the kids love it….then it’s a definite win!!! Thanks for commenting, it’s one of my favorites!!!
02/21/2020 great recipe-few changes-used only 2 cups of beef broth and 8 oz of mushrooms
Thank you!
I made this tonight, and the whole family loved it. Of course, I had to pretty much quadruple the recipe because there are seven of us (and I like leftovers). I added some onion flakes in the meat and used leftover gravy/broth from a pot roast I made last night (they ate all the meat but left tons of gravy so this was a perfect way to use that up). It’s definitely going in my recipe tin.
Love that you utilized leftovers!
My husband and kids are picky eaters. They loved the Salisbury steak!!!! We made baked potatoes on the grill. We had a good family meal!!!!
Thank you
I’m so glad you loved it! Thank you for your comment!
Tried it tonight, it was a hit!. Wish I would have made a fresh loaf of bread to go along with it, would have been delish with it. I bet these would taste great cooked on the grill and then added to beef gravy…Next time I will try that.
They are fabulous on the grill! So glad you enjoyed them, thank you for your comment!
The flavors were good, but I had to thicken it some more with extra cornstarch; Way too much liquid. I think 3 cups of beef broth was a bit much, next time I will use 2 cups instead.
So glad you liked it…..thank you for your tip!
Was decent however felt like it was missing something…the gravy was a little bit bitter
I’m sorry to hear that…..maybe read the reader tips below. This is a popular recipe so I’m not sure what happened but I’d love to help troubleshoot the issue.
I made this tonight and it was great! I too used corn starch as to not alter the flavor and got the deep rich brown color. I used no salt added beef stock so that I could add my own and used garlic salt, celery salt, and beef bouillon for extra flavor. It was delicious!
Thank you for your tips…..I’m so glad you loved it. It’s one of our favorites!
I made the Salisbury Steak for our supper. It was delicious. I used Italian bread crumbs, ketchup instead of tomato paste, and a regular white onion.
So glad you loved it!
Made this tonight Kellie, really delicious and have enough for one more dinner. My husband raved about how wonderful it is. Easy to fix as well. Thank you for sharing.
That makes me so happy! Thank you so much for your comment and I’m happy you both enjoyed it.
So tasty!!! Served with noodles and green beans. Loved it!
Love it with noodles! Thank you for your comment!
Sooooooo good!!! Going on my regular rotation!!!
I’m so glad you liked it!
OMG! This recipe is a HOME RUN! I did make a few changes. I thought that Salisbury Steak was dredged in flour. So, after it was already in the skillet, we put some flour on only one side. When we added the beef stock, we also added a few teaspoons of the Better Than Bullion. When we tasted the gravy, it needed more of the bullion and a few more splashes of Worcestershire sauce. This is something that was pretty easy to make and tasted like you worked on it all day. Thank you for this recipe! Got any more?
Thank you so much! I’m so happy you liked it….if you want to give my Hamburger Steaks a try, they’re my husband’s favorite!
I was surprised at the lack of flavor. The recipe sounded amazing but I found it bland.
I’m sorry you didn’t enjoy it. Others haven’t found it to be bland at all.
Easy to make and delish! Gravy in recipe was very flavorful. Paired with mashed potatoes.
I’m so happy you liked it! Thank you for your comment.
This looks much better than the recipes that just call for a few cans of condensed soup! Can’t wait to try it!
It’s so good! I’m not a fan of all canned ingredients so I hope you enjoy it!
These Salisbury steaks turned out great! Made the meat mostly as written (did a little “seasoning with my heart,” as they say, LOL). I did NOT make the gravy–mostly out of laziness, but also because I’m not a fan of mushrooms, and my husband isn’t into onions. So I just deglazed the pan with some water and incorporated that into a package gravy mix. I like that this recipe doesn’t require an egg in the meat mixture like some others I’ve read. Will definitely make it again!
Thank you so much for your comment! I’m so glad you enjoyed them.
Simple and excellent recipe.
Thank you!
Just made it and it tasted delicious! Only change I would make is to use a little less breadcrumbs. I used very lean beef and it came out a little dense. Flavor was great though!
Yes, if you swap out a leaner beef you can use less breadcrumbs for sure. So happy you enjoyed it!
My steak completely fell apart since there’s no binder to hold the meat together but the flavor was good
I’m sorry you had some trouble with it, you do need to press them together pretty well and take your time flipping them. It’s no different than a hamburger because they don’t have any filler, either.
Thanks for the lovely recipe
You’re welcome!
Really good. My husband is a mid west meat and potatoes man and he loved it.
Great! Thank you so much!
I made this recipe exactly like it said and it turned out great. I loved putting all the spices and herbs in it. This is what made the difference. Thank you.
Thank you so much! I’m so happy you liked it!
Delicious! I doubled the ingredients to start then I followed the recipe as far as seasoning the meat. For the gravy is where I cheated. I used a can of Campbell’s Beef Consomme and a cup of water with two pkgs of low sodium brown gravy. I added a sprig of fresh thyme added the patties and let it simmer. My house smelled awesome!! The best Salisbury steak I’ve made to date!! Absolutely loved this!
I’m so happy you loved it and thank you for sharing your timesaving tip!
Deglaze with brandy for bonus points. Cornstarch and flour are not used in equal amounts for thickening BTW. 2 1/2 t CS will make you paste.
I don’t get that result when I swap out cornstarch and flour. But thank you for your tip.
I would recommend using fresh ground beef as opposed to thawed frozen beef which I did. While frying the hamburger it was close to falling apart but I saved it – it’s fine now. I did add an egg because the ground beef mixture was dry probably from freezing and thawing. The gravy was to die for and plenty. I’ll be freezing the leftover gravy for another salisbury steak meal in the future. I used the flour method for the gravy and after cooking the salisbury steaks through, I took them out and did a reduction in the gravy to thicken it.
Everything is definitely better with fresh ground beef but it does work with frozen, thawed. If you use extra lean ground beef it will fall apart because it needs the fat to help hold it together.
Made this for supper tonight. It’s the best Salisbury steak I’ve ever eaten, even tho I couldn’t put the mushrooms in it
I’m so happy you liked it!
This is a very tasty dish. I will definitely be keeping this recipe.
Yay! I’m so happy you liked it!
You’re forgot to include an egg in the recipe so the hamburger fell apart! Also reduce the broth to 2 cups, the gravy was too thin.
I didn’t forget, we never use an egg and haven’t had a problem with them falling apart. If you feel your meat mixture is a little loose, pop them in the freezer for 10 minutes before adding to the pan.