This homemade Salisbury steak is “lick-the-plate” good. A great Salisbury steak begins and ends with a great gravy. The real highlight comes from all the flavors that simmer into the meat from our delicious gravy recipe. Be sure to check out the video below to see how it all comes together effortlessly.
Makes 4 servings
Prep Time: 10 minutes
Total Time: 50 minutes
- 1 pound ground beef
- 1 egg
- 1 Tablespoon tomato paste
- 1 Tablespoon yellow mustard (or 1 teaspoon dry mustard powder)
- 2 Tablespoons Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ cup dry breadcrumbs
- ½ teaspoon ground black pepper, or to taste
- kosher salt, to taste
- 2 Tablespoons butter
- 1 large onion, diced (about 2 cups)
- 6 oz Mushrooms Sliced (optional)
- 2 – 3 Tablespoons flour
- ½ teaspoon dried thyme
- 1½ cups beef broth
- 1 Tablespoon soy sauce
- 3 Tablespoons chopped fresh parsley (optional garnish)
- In a large mixing bowl, combine the ground beef, egg, tomato paste, yellow mustard, Worcestershire Sauce, garlic powder, breadcrumbs, pepper, and salt. Mix well to combine all of the ingredients. Shape the meat mixture into four oval-shaped patties.
- Heat a large skillet over medium heat for about a minute, then add the butter. Place the meat patties in the skillet and cook them for about 4 to 5 minutes on each side, or until they’re well-browned. Remove the patties from the skillet and set them aside.
- Prepare the gravy: add the chopped onions to the skillet and reduce the heat to medium-low. Cook the onions until they are translucent and caramelized, about 15 to 20 minutes. Sprinkle 2 to 3 tablespoons of flour over the caramelized onions and stir to coat. (Use 2 tablespoons of flour if you like your gravy on the thinner side, or 3 tablespoons of flour for a thicker gravy). Cook the flour-coated onions for another minute, until the flour starts to smell toasty. Add the dried thyme and cook until fragrant, about 30 seconds. Gradually stir in the beef broth and soy sauce and raise the heat back to medium.
- Add the seared patties back to the skillet. Bring to a gentle simmer, cover, and cook the patties for 10 to 15 more minutes, or until they’re cooked through. Taste the gravy for seasoning (it will thicken more as it cools). Remove the Salisbury steaks from the heat and serve them warm.
Homemade Salisbury steak from scratch is worlds away from what you’ll find in the freezer aisle. We’re reviving the traditional recipe for an easy weeknight dinner dish focused on freshness, with all the comforting flavor you’d expect if you ordered this at a down-home diner.
Making Salisbury steak is so simple: our recipe starts with well-seasoned ground beef mixed with Worcestershire sauce and breadcrumbs, shaped into oval patties, then pan-fried in butter on both sides and smothered in rich, glossy onion gravy. Waiting for the onions to get really nice and caramelized is well worth the extra minutes — they add a depth of flavor that’ll make you forget the school cafeteria Salisbury steaks of your childhood.
Did you know that Salisbury steak is named after the American Civil War physician who invented it in 1888? Yep, Dr. J. H. Salisbury. He was an early supporter of the low-carb diet, and believed that Salisbury steaks should be eaten for breakfast, lunch, and dinner. We’re not willing to go quite that far — but if we did have to eat a Salisbury steak three times a day, we’d want it to be this one.
Put together a perfect nostalgic meal with a side of creamy mashed potatoes, buttered green peas, and an extra helping of that gravy.
Recipe adapted from Taste of Southern.