Salisbury steak

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Salisbury steak is the ultimate comforting, retro diner classic. Featuring tender, seasoned beef patties smothered in a rich, savory mushroom and onion gravy, it delivers all the deep satisfaction of a pot roast or gourmet burger in an easy, skillet-friendly meal.

Here is a foolproof recipe for making a delicious, scratch-made Salisbury steak and gravy:

Ingredients

For the Beef Patties:

  • The Meat: 1.5 lbs lean ground beef (or a mix of ground beef and ground chuck).

  • The Binder & Seasoning:

    • 1/3 cup breadcrumbs (or crushed pork rinds for a low-carb/keto option).

    • 1 large egg.

    • 1 tablespoon Worcestershire sauce.

    • 1 teaspoon Dijon mustard.

    • 1 clove garlic, minced.

    • 1/2 teaspoon onion powder.

    • 3/4 teaspoon salt and 1/2 teaspoon black pepper.

  • The Sear: 1 tablespoon avocado oil or butter.

For the Rich Mushroom & Onion Gravy:

  • The Veggies: 8 oz cremini (baby bella) mushrooms, sliced, and 1 large yellow onion, sliced into thin half-moons.

  • The Liquid: 2.5 cups rich beef bone broth (or beef broth).

  • The Flavor Boosters: 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce.

  • The Thickener: 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option) mixed with 2 tablespoons cold water to make a smooth slurry.

  • Fresh Herbs: 2 sprigs of fresh thyme.

Step-by-Step Instructions

1. Form and Sear the Patties

  1. In a large bowl, gently combine the ground beef, breadcrumbs (or pork rinds), egg, Worcestershire sauce, Dijon mustard, minced garlic, onion powder, salt, and pepper. Do not overmix, or the patties will become tough.

  2. Divide the mixture into 4 equal portions and shape them into oval patties roughly the same shape and thickness as a steak.

  3. Heat oil in a large skillet (cast iron works wonderfully) over medium-high heat. Add the patties and sear for 3 to 4 minutes per side until nicely browned. (They don’t need to be fully cooked through yet). Remove the patties and set them aside on a plate.

2. Sauté the Mushrooms and Onions

  1. In the same skillet with the leftover beef drippings, turn the heat down to medium. Add the sliced onions and mushrooms.

  2. Cook, stirring occasionally, for 6 to 8 minutes until the mushrooms are golden brown and the onions are soft and caramelized. Stir in the minced garlic and tomato paste for the last 1 minute.

3. Build the Gravy

  1. Pour the beef bone broth and Worcestershire sauce into the skillet, scraping up any delicious browned bits stuck to the bottom of the pan. Drop in the fresh thyme sprigs.

  2. Bring the liquid to a gentle simmer.

  3. Whisk in your flour (or cornstarch) slurry, stirring continuously until the sauce thickens into a glossy, rich gravy.

4. Simmer the Steaks

  1. Nestle the seared beef patties back into the simmering mushroom and onion gravy.

  2. Spoon the gravy generously over the top of each patty, cover the skillet with a lid or foil, and let it simmer on low heat for 10 to 12 minutes until the patties are cooked through and tender.

5. Serve

Spoon the tender Salisbury steaks onto plates, and blanket them with a generous ladleful of those savory mushrooms, onions, and rich gravy. It pairs brilliantly with creamy mashed potatoes or cauliflower mash!

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