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Yield: 4 servings
Ready In: 50 mins
Ground beef is one of my favorite proteins to have on hand – it’s budget-friendly, thaws fast and there’s so many different things to make with it. Meatballs, meatloaf, spaghetti sauce, lasagna, tacos… And Salisbury Steak!What used to be a popular TV dinner is now an easy comfort food dinner made from scratch: Homemade ground beef steaks and covered in the best mushroom gravy, so good. My kids call these "mini meatloaves", and they are a dinner staple around here. Especially during winter, and we LOVE them with mashed potatoes, egg noodles or even rice – it’s such a versatile meal!
Recommended Equipment:
Ingredients
For the steaks
- 1 pound ground beef
- 1 green pepper (finely chopped)
- 1/4 cup bread crumbs
- 1 large egg
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried onion powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon oil
For the gravy
- 2 tablespoon butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 teaspoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried onion powder
- 1/2 pound brown button mushrooms (sliced)
Prep Time: 20 mins
Cook Time: 30 mins
Ready In: 50 mins
Instructions
- Make the steaks: Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well (I use an electric mixer with the hook attachment because it’s way less messy). Shape into 4-6 patties.
- Brown the steaks: Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.
- Make the gravy: In the same skillet (DON’T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown – do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well. Season with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.
- Finish cooking the steaks: Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.
Nora’s Tips
Meat: Traditionally, it’s an all-beef recipe. But if you want to change it up, you can also use a mix of pork and beef. Or even ground turkey, if you want.
Oven instructions: 30 minutes, covered, in the oven will cook your steaks, too.
Internal temperature: Remember, however you cook your steaks, make sure they reach in internal temperature of 160°F to be safe!
Make Ahead Instructions:
I like to buy lean ground beef on sale and make a bunch of meatloaves, meatballs and Salisbury steak patties for the freezer. So handy!TO FREEZE THE UNCOOKED PATTIES:
Place them on a lined baking sheet in a single layer, cover with foil and and freeze until firm (about 2 hours). Then transfer to labelled freezer bags or freezer friendly containers for up to 3 months. Defrost in the fridge overnight, then proceed with the recipe as directed.TO FREEZE THE COOKED PATTIES:
Freeze the cooked patties in gravy. Defrost in the fridge overnight and then reheat in a pan OR in the oven until piping hot all the way through.Nutrition
Calories: 306kcal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 126mg | Sodium: 580mg | Potassium: 831mg | Fiber: 1g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 25.1mg | Calcium: 39mg | Iron: 4.1mg
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WHY IS IT EVEN CALLED SALISBURY STEAK?
I asked myself for the longest time, and decided to finally look it up. Apparently it’s named after physician James H. Salisbury, who seems to have been one of the first low carb diet promoters.
Yes, he invented ground beef steaks in gravy as a means to control health issues. Seriously.
Also, the difference between Salisbury steak and hamburger steak?Simply that Salisbury steak usually has chopped onions and green peppers added to the meat.
Now all that’s left to figure out is why on earth it has become so popular. Probably because it tastes amazing – although I would never have it without a side of carbs 😉
LOOKING FOR MORE GROUND BEEF DINNER RECIPES?
P.S: Check out our collection of easy dinner recipes with ground beef for more ideas!
Ally
I’ve made these twice now, and they taste amazing!! However, my patties fall apart while browning them every time 🙁 can you give me some insight on what I’m doing wrong?
Nora Rusev
Ally, yes, I can definitely share a few tips. It might not necessarily be something you’re doing wrong, it could be the ingredients. Are you using extra lean ground beef? The lack of fat can make the patties more crumbly, so I would suggest to either use ground beef with a slightly higher fat content next time, or use another egg plus a few extra tablespoons of breadcrumbs to make the patties hold their shape better.
Furthermore, it’s important to combine the meat mixture really well until it looks quite uniform and sticks well together, and to shape really firm patties (really press them well into shape). Last but not least, you could always try freezing them for 10 minutes before browning them. You could also bake them instead of pan-frying them. 400°F for 15-20 minutes should do the trick, and lowers the chances of them falling apart if you’re using very lean beef or are otherwise concerned they could fall apart.
Hope that helps, please let me know if you have any other questions!
Karen Stilts
OMG best Salisbury steak ever! I used real onions chopped in the gravy along w/ jarred button mushrooms. The beef stock was made from Better than Beef Bouillon. Definitely a keeper!
Nora Rusev
I’m so glad to hear this, Karen! Thanks for coming back to leave a review, I appreciate it very much.
Sarah
Made this tonight for my family and everyone loved it! Even my 6 year old daughter who is picky about her meats said she LOVED it. I will definitely be making it again!
Nora Rusev
That’s so wonderful to hear, Sarah! My 5 year old daughter is picky about meat as well, but she loves this Salisbury Steak, too. Glad you enjoyed, and thanks for coming back to leave a review – I truly appreciate it very much.
Judy
PLEASE PLEASE PLEASE, add the name of the recipe along with your name to your photos!! If I save your recipe to make later I want to make your recipe not someone else’s. Thanks
Nora
Hi Judy, when you click the Pinterest Button in the recipe card, a photo with the name of the recipe should pop up to save to Pinterest! I hope that helps!
Ashley
Made this tonight and it was a huge hit with my family! Very delicious recipe and will definitely make it again soon!!
Nora
So happy to hear the Salisbury steak was a hit! And thanks for your review, Ashley. I appreciate it.
BeckyB
I only had red pepper on hand – but it was AWESOME! New recipe in my rotation. My husband LOVED it!!! Thank you!
Nora
So glad you enjoyed the recipe, Becky! Thanks for coming back to leave a review – I appreciate it!
Susan
Next time I’ll add more mushrooms, and probably a bit more ketchup to the gravy. Otherwise was great, served with mashed potatoes and salad, everybody loved.
Nora
Great suggestions, Susan! I’ll have to try adding more mushrooms next time.
Brenda
kids won’t touch anything with green peppers so used finely chopped celery instead. Was a hit! Def making again.
Nora
Love your substitution, Brenda! And glad your family enjoyed dinner that way. Thanks for coming back to leave a review!