This The Ultimate Salisbury Steak Recipe is tender, savory, and full of bold flavors. It's the kind of recipe that makes any dinner feel special without requiring hours in the kitchen. Simple ingredients, amazing results — let's get cooking!
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Storage & Meal Prep
Frequently Asked Questions
1. What is Salisbury steak?
Salisbury steak is a seasoned ground beef patty smothered in rich mushroom and onion gravy. Named after Dr. James Salisbury who promoted ground beef as a health food in the 1800s.
2. What makes Salisbury steak different from a hamburger?
Salisbury steak uses breadcrumbs, egg, and seasonings mixed into the ground beef for a more tender texture. It is always served with gravy — never on a bun.
3. What ground beef ratio is best?
80/20 ground beef gives the juiciest, most flavorful patties. Leaner beef produces drier results. The breadcrumbs and egg help retain moisture in the patty.
4. How do I make the mushroom gravy?
Saute sliced mushrooms and onions in the pan drippings, sprinkle with flour, stir in beef broth and Worcestershire sauce, and simmer until thick and glossy.
5. What type of mushrooms work best?
Cremini (baby bella) mushrooms have the best flavor for gravy. White button mushrooms work too. Sliced thick so they maintain texture in the rich sauce.
6. How do I keep the patties from falling apart?
Mix in a beaten egg and breadcrumbs as binders. Do not overwork the meat. Refrigerate shaped patties for 15 minutes before cooking to help them hold together.
7. Should I use Worcestershire sauce?
Yes — Worcestershire sauce is essential to Salisbury steak. Its complex umami flavor (fermented anchovies, tamarind, vinegar) gives the gravy its signature deep, savory taste.
8. What sides go with Salisbury steak?
Creamy mashed potatoes are the classic pairing — essential for soaking up the mushroom gravy. Egg noodles, rice, or mashed cauliflower also work perfectly.
9. Can I make Salisbury steak in the slow cooker?
Sear the patties first on the stove, then transfer to the slow cooker with gravy for 4-6 hours on low. The patties become incredibly tender and the gravy develops deep flavor.
10. How do I store and reheat Salisbury steak?
Store patties in gravy for up to 4 days refrigerated or 3 months frozen. Reheat gently on the stovetop or in a 350 degree oven, adding extra broth if the gravy thickens too much.
Watch How to Make This
The Ultimate Salisbury Steak Recipe
Ingredients
Method
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In a large mixing bowl, combine the lean ground beef, garlic powder, onion powder, beef bouillon powder, egg, dried parsley, Worcestershire sauce, breadcrumbs, salt, and freshly ground black pepper. Mix thoroughly with your hands until well combined.
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Shape the mixture into about eight oval-shaped beef patties.
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Heat a skillet over medium-high heat and add the extra-virgin olive oil. Sear the beef patties on both sides for a couple of minutes until they are browned. They don't need to be cooked all the way through at this stage. Once seared, remove the patties from the skillet and set aside.
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In the same skillet, melt the unsalted butter. Add the thinly sliced onion and sliced mushrooms. Stir and cook until the onion becomes translucent and the mushrooms begin to soften. Season with a pinch of salt and freshly ground black pepper.
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Add the minced garlic to the skillet and cook for an additional couple of minutes until fragrant.
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Sprinkle the all-purpose flour over the onion, mushroom, and garlic mixture. Stir to incorporate the flour and cook for about three minutes to remove the raw flour taste.
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Pour in the beef broth and Worcestershire sauce. Reduce the heat to medium-low.
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Return the seared beef patties to the skillet. Cover and let the mixture simmer for about 45 minutes, allowing the flavors to meld and the patties to cook through.
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After 45 minutes, remove the lid and garnish with fresh chopped Italian parsley.
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Serve the Salisbury steak patties with the flavorful onion and mushroom gravy on top.
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Feel free to add your own personal touches and any additional information you'd like to include on your website.
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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