Salisbury Steak
Perfectly caramelized, ultra-flavorful beef patties, pan-seared until browned, then braised in a satiny mushroom gravy. This iconic meal of yesteryear has been revamped and perfected, and you can enjoy it with ease any night of the week.
This recipe was written for the Arizona Republic.
Why is this dish called Salisbury steak? Salisbury steak is named after its inventor, Dr. James Henry Salisbury, a Civil War era, American physician and chemist with a keen interest in dietary studies. Dr. Salisbury’s recipe of ground beef, onions, and spices – shaped into patties and cooked until tender – was crafted not as a delicacy, but as a health food designed to aid digestion and provide nutrition to the soldiers. Thanks to its deliciousness, by the late 19th and early 20th centuries, Salisbury steak moved beyond military encampments and into American households, where it’s been a staple ever since.
What’s the difference between Salisbury steak and hamburger steak? Salisbury steak often features a blend of ground beef, breadcrumbs, and seasonings, and it’s served with a rich brown gravy. Hamburger steak is more like a seasoned hamburger (just salt and pepper) and is served with a variety of toppings.
From humble beginnings to a show-stopping meal. Salisbury steak may have its roots in wartime sustenance, but it’s evolved to become one of America’s favorite comfort foods. Savory beef patties smothered in rich mushroom gravy – the ultimate cozy meal. Even better? This hearty meal is made with budget-friendly, pantry staples.
Here’s what you need for these Salisbury steaks
- Ground beef. I prefer lean ground beef for this recipe, anything above 85% lean will work. Fattier cuts of beef may produce a greasy gravy.
- Breadcrumbs and egg. We use a combination of panko breadcrumbs and egg as the binding ingredients to turn the ground beef into a “steak”, a patty that holds its shape during cooking (without crumbling). In addition, adding breadcrumbs and egg to the beef keeps the meat moist and tender as it cooks.
- Ketchup and mustard. Ketchup and mustard add great flavor to the steaks, while adding moisture to the meat. I prefer Dijon mustard for its pungency, but you can also use yellow mustard if desired.
- Seasonings. There’s likely no need for you to run to the store since we use pantry staples to season the steaks (and the gravy). Italian seasoning, garlic powder, onion powder, salt, and black pepper are used to transform plain ground beef into savory steak patties. Onion powder, garlic powder, and Worcestershire sauce are used to enhance the flavorful mushroom gravy.
- Olive oil. We use olive oil two times in this recipe, first to sear the steaks, and next to sauté the onion and mushrooms for the gravy.
- Onion. Sweet yellow onion is used as the base of the gravy, and it adds a wonderful aromatic quality.
- Mushrooms. Salisbury steak is often served with a mushroom gravy, and I prefer cremini mushrooms for their earthiness. If desired, you can use button mushrooms or your favorite mushroom variety instead.
- Butter and flour. The commingling of butter and flour is used to create a roux, the thickener for the gravy.
- Broth. Beef broth is the liquid used to craft the gravy, and since it’s the only liquid we use, choose a good-quality brand for the best flavor.
What should you serve with your Salisbury steaks? There’s a decent amount of gravy in this Salisbury steak recipe, so serve the dish with something to soak it up. Great options include mashed potatoes, egg noodles, rice, couscous, quinoa, and/or your favorite grain. Add steamed or roasted vegetables, or a green salad on the side and dinner is ready to serve.
How should you store your leftover Salisbury steak? Cool your Salisbury steaks and gravy completely and then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a large saucepan until hot all the way through, adding more broth if necessary.
Salisbury Steak
Ingredients
For the Steaks
- 1 1/4 pounds lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
For the Gravy
- 1 tablespoon olive oil
- 1/2 cup sliced yellow onion
- 6 ounces cremini, baby bella mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Chopped fresh parsley for serving
Instructions
- To make the steaks, in a large bowl, combine all the ingredients for the steaks (except the olive oil), using 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands to combine. Shape the mixture 4 oval patties, each about 1-inch thick.
- Heat the oil in large skillet over medium-high heat. Add the steaks and cook until browned on both sides, about 3 minutes per side. Transfer the steaks to a plate and set aside.
- To make the gravy, heat the oil in the same pan over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the mushrooms and cook for 5 minutes, until soft and releasing liquid.
- Add the butter to the pan. When the butter is melted, stir in the flour. Once the flour is completely incorporated, add the broth, ketchup, Worcestershire sauce, onion powder, and garlic powder. Bring to a simmer.
- Return the partially cooked steaks to the pan with any juices on the plate. Return to a simmer and simmer for 15 minutes, until the steaks are cooked through (160 degrees on an instant-read thermometer) and the sauce thickens.
- Top with parsley and serve.