Last updated on January 27th, 2022
I made a Salisbury Steak Dinner yesterday for three important reasons: One, it was so cold and rainy outside, all I could think about was comfort food. Two, I didn’t have anything better to do. And finally…I was hungry! Here’s the recipe for this rib-sticking meal that comes together easily and freezes perfectly:
Salisbury Steak Dinner
Ingredients
For the "steaks":
- 3 Lbs. lean ground beef
- 3 large eggs, beaten
- 1 1/2 cups seasoned dry bread crumbs (gluten-free crumbs work well here)
- 2 tablespoons vegetable oil, for browning the steaks
For the onions and mushrooms mixture:
- 3 tablespoons butter
- 3 large onions, thinly sliced into half-moons
- 12 ounces sliced mushrooms
For the gravy:
- 3 cups water (or mushroom broth or beef stock)
- 3 generous tablespoons cornstarch
- 1/4 cup Worcestershire sauce
Suggested accompaniments:
- Mashed potatoes
- Le Sueur peas
Instructions
Mixing, forming, and browning the steaks:
- In a large bowl, thoroughly mix together the beef, eggs, and bread crumbs. Form the mixture into 8 oval-shaped patties or "steaks."
- In a wide, fairly-deep skillet, warm the vegetable oil over medium heat. Add the steaks, and let them sit, undisturbed, until they develop a richly-browned crust -- 4-5 minutes per side. Transfer the meat to a platter or plate. Drain off the fat in the pan.
Cooking the onions and mushrooms:
- Melt the butter in the skillet over medium heat. Add the onions, and toss to coat. Add more butter or oil if necessary. Then cover the skillet, reduce the heat to "low," and let the onions cook (give them a stir from time to time) until they soften and begin to caramelize -- about 8 minutes. Scrape up any bits of meat that have stuck to the bottom of the skillet, and stir them into the onions.
- Stir the mushrooms into the onions in the skillet. Cover and let cook over low heat until the mushrooms soften -- about 5 minutes.
Making the gravy:
- In a bowl or 4-cup glass measure, whisk together the water, cornstarch, and Worcestershire sauce.
To finish:
- Tip the gravy mixture into the onions and mushrooms in the skillet. Then increase the heat to "high," and stir slowly and constantly until the gravy bubbles and thickens -- 30 seconds to 1 minute. Lower the heat so that the gravy is only simmering, not boiling. Return the steaks to the skillet, and let them cook in the gravy until they achieve 160°F when checked with a digital thermometer -- 10-20 minutes. The steaks will cook faster if you cover the skillet.
Serving:
- Serve hot or warm, with such accompaniments as mashed potatoes and baby (Le Sueur) peas. Make a well in the potatoes to hold the wonderful onion-mushroom gravy.
Mind keeping me company while I make this scrumptious dinner? Watch the video recipe above. As a bonus, you’ll learn about the doctor for whom “Salisbury Steak” is named. Watch all the way to the end, and you’ll meet a vicious dog that loves Salisbury Steak as much as Mr. Fox and I do.
Salisbury Steak Dinner: Recipe Notes
I always use 90% lean ground beef for Salisbury Steaks. Why? Because lean meat doesn’t shrink measurably as it cooks. If you prefer more fat in your steaks, then go ahead and select ground beef that is 80-85% lean.
To make a vegetarian version of this dish, substitute “Beyond Beef” for the meat component. Mix and form the Beyond Beef as described for the real meat in the recipe above, but cook the patties for only 4 minutes on each side. The patties will be fully-cooked at this point. Rewarm them in the hot gravy mixture just before serving time. Related recipe: Vegetarian ‘Beyond Beef’ Loaf.
A note for the gluten-avoiding: Use 4-C gluten-free dry, seasoned bread crumbs in the meat mixture. These crumbs work out gloriously-well for Salisbury Steak!
How to Freeze and Reheat Salisbury Steaks
First, let the steaks and gravy cool to room temperature. Then transfer the goods to glass freezer containers with tight-fitting lids. Before reheating, let the steaks thaw in the refrigerator overnight. Then reheat in the same container, with the lid slightly ajar, in the microwave on the “Defrost” setting (30% power) for 8-10 minutes.
And here, in case you need it, is the recipe in photographic steps:
Throw the beef, eggs, and bread crumbs into a large bowl, and thoroughly mix them together by hand.
Form the meat mixture into oval-shaped “steaks.”
Warm the vegetable oil in a large, deep skillet…
And add the steaks. Let the steaks sit, undisturbed, until they develop a richly-caramelized crust — 4-5 minutes per side. (The meat will finish cooking in a later step.)
Transfer the steaks to a clean platter or baking sheet. Also, drain the fat from the skillet.
Over medium heat, melt the butter in the skillet.
Add the onions, and toss them to coat with the butter (add more butter or oil if necessary). Cover the skillet, lower the heat, and let the onions cook until they soften and color lightly — about 8 minutes.
Stir the mushrooms into the onions. Then cover the skillet, and cook just until the mushrooms have softened — about 5 minutes.
Meanwhile, make the gravy: In a 4-cup measure or a medium-size bowl, violently whisk together the water and cornstarch. Then whisk in the Worcestershire sauce.
Tip the gravy mixture into the skillet, crank up the heat, and stir slowly and constantly until the gravy bubbles and thickens — 30 seconds to 1 minute.
Return the steaks to the skillet. Then lower the heat, and cook until the steaks until they achieve 160°F when checked with a digital thermometer — 10-20 minutes.
Serve hot or warm, with mashed potatoes and baby peas on the side.
And for dessert? Well, you can’t go wrong with this feather-light, 2-ingredient 1960s Jello confection! Click here to watch/get the recipe.
I hope you will give this classic dinner a try. xKevin
Raine D. says
Well, this was an education! LOL! I’ve been eating what was called Salisbury steak all my life, and not once have I ever eaten it made of ground beef. The version I’ve been eating for 60+ years up here in western Canada has always been made of a slice of tenderized flank or round steak (maybe 1/2″ thick) smothered in the same mushroom & onion gravy you make here & served the same way (mashed potatoes & carrots, peas or green beans). Then again, I always thought it was named after Salisbury Plain in England for some weird reason (as my mother & g’mother were English), never having heard of Dr. Salisbury before tonight. A glance through Google suggests one could make a lifetime career studying the combinations, permutations & variations of this recipe as it moves from north to south & east to west & still never get them all. My dad always said it was a sad day when you didn’t learn something new & I often think of how he’d have loved the internet — and blogs such as yours. And for the record, yes, I will definitely be trying this recipe, just as presented, & I will be calling it Salisbury Steak. What I’ll now call “my” version, I have no idea! Have a great weekend, Kevin. And thank you for a fun evening.
patti panuccio says
thank you for another winner
Christi Schmidt says
Looks interesting and I intend to try it. But fix the error in step 1 for the onions and mushrooms. Should say onions instead of mushrooms in this step.
Kevin Lee Jacobs says
Hi Christi – Thanks for catching the typo. All fixed now.
Liz says
Kevin, I love your recipes! But what can I use in place of Worcestershire sauce? I have a family member who is allergic to fish, and Worcestershire sauce has anchovies in it.
MARYANN FERENCAK says
Why in the world do people rate recipes without making the dish???
Max says
Thanks again for reminding us that good food does not have to be expensive or complicated!
Colette says
Why do you put plastic gloves on? You are putting plastic and all of its toxins into your food. Your hands are no disgrace. Hands have been used to prepare food for thousands of years. I am certain, Kevin, that your hands are pristine clean. Thank you for all your recipes and all of your tips. Your home is quite cozy! Your recipes are good!
Jean says
Hi Kevin! This Salisbury looks delish! HOWEVER…I have been searching through all your recipes this morning for the Salisbury steak recipe that your mom used to make. You used easy to by minute steaks and maybe some canned mushroom soup…I have forgotten. I have the tenderized flank steak in my freezer and today was inspired to make this quick version. Eeeek! Where are you hiding the recipe?
Point me there and I will find it.
Thanks for all you wonderful food…I have a mailbox dedicated to your recipes that I save. Just not the minute steak!
CHRISTY says
Question: do you really recommend replacing 1 1/2 cups of regular bread crumbs with 4 cups of gluten-free bread crumbs? Seem like a lot of bread crumbs to me.
Kevin Lee Jacobs says
Hi Liz – Good news: There are several brands of vegan Worcestershire sauce. All are fish-free!
Hi Jean – Do you mean the cube steak recipe? It is on my YouTube channel. Click here to view it: 1930s Cube Steak Dinner.
The written recipe is below the video (click “show more”). It’s a very delicious dinner — hope you enjoy it!
Hi Christy – “4-C” is the brand name of the gluten-free bread crumbs I used. It does not refer to 4 cups.
Joan Dreyer says
Kevin,I just made your recipe for Salisbury steak with onions and mushrooms gravy. Oh my! Easy Peasy, and heavens was it tasty. I made extras, although it will not last very long. Have you used a hot cup of coffee in making gravy? My Scandinavian g’ma used it instead of or in addition to hot water, depending on the quantity of gravy needed. I think it was used to add a deep color to dark gravy, but the flavor it imparts is unique. It’s a hit with my sons-in-law. Thank you so much for being an inspiration as we enjoy our first plowable snow here in northern Minnesota.
Happy thanksgiving to you, Mr Fox, Avery, and yours.
Kevin Lee Jacobs says
Hi Joan – I’m so glad this Salisbury Steak recipe was a hit for you! Coffee instead of water for gravy sounds wonderful to me. I must try it!
Jean says
Hi Kevin!
Your recipe for braised cube steak has been located and is already printed out and ready to go! Thanks for your speedy reply!
As to the coffee suggestions above, my goodness, I add coffee to tons of my recipes: Anything chocolate; gravy, etc. Especially at Thanksgiving and Christmas for both Turkey and Roast Beef gravy! Also, a shot of bourbon doesn’t hurt…
Happy Thanksgiving to you and Mr. Fox and all your assorted, cherished pets!
Jan says
I made this delicious recipe last night with one modification: my husband does not eat beef, so I used ground Turkey breast. So yummy! He even took a picture of his plate!
Kevin Lee Jacobs says
Hi Jan – I’m so glad!!!
Liz says
Thank you for suggesting the vegan Worcestershire sauce! I took your advice and immediately order some. WOW! I made this tonight for dinner and it was amazing!