Salisbury steak is one of those dishes that instantly evokes warmth, nostalgia, and comfort. Often associated with homestyle cooking and family dinners, it is a timeless recipe that transforms humble ingredients into a deeply satisfying meal. While it may resemble a simple hamburger steak at first glance, true Salisbury steak is much more than that: it is seasoned thoughtfully, shaped carefully, browned for flavor, and simmered gently in a rich mushroom gravy that infuses every bite with savory goodness.
This recipe stays true to the traditional flavors while offering modern tips and techniques to ensure your Salisbury steaks are juicy, tender, and packed with flavor. Whether you’re cooking for a weeknight dinner, a cozy Sunday meal, or meal prep for the week ahead, this dish delivers every time.
Ingredients
For the Salisbury Steaks
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1 ½ pounds ground beef (80/20 preferred for juiciness)
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½ cup bread crumbs (plain or seasoned)
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¼ cup milk
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1 large egg
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1 small onion, finely chopped
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1 teaspoon salt
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½ teaspoon black pepper
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1 tablespoon Worcestershire sauce
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1 tablespoon vegetable oil
For the Mushroom Gravy
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8 ounces mushrooms, sliced (button or cremini work best)
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1 can (10.5 ounces) condensed cream of mushroom soup
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½ cup beef broth
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1 tablespoon cornstarch
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1 tablespoon water
For Garnish
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Fresh parsley, finely chopped
Understanding Salisbury Steak
Salisbury steak dates back to the late 19th century and was popularized as a health food by Dr. James H. Salisbury, who promoted minced beef patties as part of a nutritious diet. Over time, the dish evolved into a beloved comfort food, commonly served with mashed potatoes and gravy.
What distinguishes Salisbury steak from a regular hamburger patty is:
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The inclusion of binders like breadcrumbs, egg, and milk
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The use of seasonings mixed directly into the meat
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The finishing step of simmering in gravy rather than serving on a bun
Step-by-Step Instructions
Step 1: Prepare the Meat Mixture
In a large mixing bowl, combine the bread crumbs and milk. Let them soak together for 1–2 minutes until the bread crumbs absorb the milk and form a soft, spongy mixture. This step, known as a panade, is crucial for keeping the steaks moist and tender.
Add the egg, finely chopped onion, salt, black pepper, and Worcestershire sauce to the bowl. Mix gently until just combined.
Next, add the ground beef. Using clean hands or a fork, mix everything together gently. Overmixing can result in dense, tough steaks, so stop as soon as the ingredients are evenly distributed.
Step 2: Shape the Steaks
Divide the meat mixture into 6–8 equal portions, depending on how large you prefer your steaks. Shape each portion into an oval patty about ¾-inch thick. Oval shapes are traditional for Salisbury steak and help differentiate it from burgers.
Place the shaped patties on a plate and let them rest for about 5 minutes. This allows the mixture to firm up slightly, making them easier to cook without falling apart.
Step 3: Brown the Steaks
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the steaks into the pan, leaving space between each one. You may need to work in batches.
Cook the steaks for about 3–4 minutes per side, or until they are well browned. At this stage, you are not cooking them all the way through—just developing a flavorful crust. Transfer the browned steaks to a plate and set aside.
Step 4: Sauté the Mushrooms
In the same skillet, reduce the heat to medium. Add the sliced mushrooms directly into the pan, using the remaining oil and beef drippings. This is where a lot of flavor develops.
Cook the mushrooms for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown. Lightly scraping the bottom of the pan helps incorporate the flavorful browned bits left behind by the steaks.
Step 5: Build the Gravy
Once the mushrooms are nicely cooked, add the condensed cream of mushroom soup and beef broth to the skillet. Stir well to combine, ensuring the soup dissolves evenly into the broth.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir this mixture into the gravy. This will help thicken the sauce as it simmers.
Bring the gravy to a gentle simmer, stirring frequently.
Step 6: Simmer the Steaks
Return the browned Salisbury steaks to the skillet, nestling them into the mushroom gravy. Spoon some of the gravy over the tops of the steaks.
Reduce the heat to low, cover the skillet, and let everything simmer for 20–25 minutes. This slow cooking process allows the steaks to cook through fully while absorbing the flavors of the gravy.
Check occasionally and gently stir around the steaks to prevent sticking.
Step 7: Final Touches
After simmering, the gravy should be thick, creamy, and rich, and the steaks should be tender and juicy. Taste the gravy and adjust seasoning if needed with additional salt or pepper.
Sprinkle freshly chopped parsley over the top just before serving for a touch of color and freshness.
Serving Suggestions
Salisbury steak is traditionally served with:
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Creamy mashed potatoes
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Buttered egg noodles
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Steamed green beans or peas
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Corn on the cob
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Biscuits or dinner rolls
The gravy pairs especially well with starches that can soak it up, making every bite comforting and indulgent.
Tips for Best Results
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Use 80/20 ground beef for the best balance of flavor and moisture.
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Do not overmix the meat, or the steaks will be tough.
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Brown, don’t rush – the caramelization adds depth.
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Simmer gently, not boiling, to keep the steaks tender.
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If gravy gets too thick, add a splash of beef broth to loosen it.
Variations and Customizations
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Add garlic: Sauté 1–2 cloves of minced garlic with the mushrooms.
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Use ground turkey: Substitute ground turkey for a lighter version.
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Homemade gravy: Replace condensed soup with a roux, milk, and beef stock.
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Onion gravy: Add sliced onions along with the mushrooms.
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Herbs: Thyme or rosemary adds a subtle aromatic note.
Storage and Reheating
Refrigeration
Store leftovers in an airtight container for up to 4 days.
Freezing
Salisbury steaks freeze well. Freeze with gravy in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a little broth if the gravy has thickened too much.
Final Thoughts
Salisbury steaks with mushroom gravy are a shining example of how simple ingredients, treated with care and patience, can create a dish that feels both hearty and special. This recipe delivers classic comfort, rich flavor, and satisfying texture in every bite. Whether you grew up eating Salisbury steak or are trying it for the first time, this version honors the tradition while ensuring modern, foolproof results.