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.
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.