DELISH Salisbury Steak

Let’s talk Salisbury steak: juicy, pan-seared beef patties lounging in a glossy onion-mushroom gravy like they pay rent. It’s the comfort classic we all remember from TV dinners, except this one doesn’t come in a foil tray with a mysterious cobbler that could burn through steel. My version is weeknight-fast, pantry-friendly, and cozy in a way that makes you nod like, “Yes, this is exactly what I wanted,” even if your day was sponsored by chaos and lukewarm coffee.

I made this last week when my husband “helped” by turning the mushrooms into confetti because he thought “thinly sliced” meant “paper-thin until they vanish.” The kids looked at the patties and asked if they were “flat meatballs,” which, honestly, accurate. I used a pan clearly too small, declared it “fine,” and created a grease geyser. Did I switch pans? Absolutely not. I soldiered on, splatter and all, and dinner still slapped. Moral of the story: you don’t need perfection—just a good gravy and the confidence of a raccoon in a dumpster.

Time-Saving Hacks

– Substitute fresh onion with onion powder and a spoonful of minced onion from a jar. Is it cheating? Yes. Do I care? Not today.
– Mix your patties right in the bowl you’ll use for the gravy mise en place—cross-contamination police, look away. Wash fewer dishes, live more life.
– Bake or broil the patties on a sheet pan and finish in the gravy. Less splatter, fewer regrets.
– Use beef bouillon paste for broth. It’s flavor concentrate for the impatient.
– Pre-slice mushrooms and freeze them. Toss straight into the pan like you’re a meal-prep wizard.

Serving Ideas

– Mashed potatoes, obviously. If you whip them with too much butter, I salute you.
– Buttered egg noodles—the toddler crowd goes suspiciously quiet. Bliss.
– Green beans with lemon so you can pretend balance exists.
– Garlic bread if you’re chaos-positive. Yes, with gravy. No, I won’t apologize.
– Red wine if the kids asked “what’s for dinner” while staring at it.
– Or just a seltzer because we’re all trying our best.

What to Serve It With

– Creamy mashed potatoes or cauliflower mash if you’re being virtuous for 11 minutes.
– Roasted carrots or Brussels sprouts (don’t burn them; ask me how I know).
– A crisp salad with a tangy vinaigrette to cut the richness and your guilt.
– Pickles. Sounds weird, tastes perfect—the snap + gravy is elite.
– Rice or quinoa if your carb loyalty is “whatever cooks fastest.”

✔Tips & Mistakes

– Don’t overwork the meat. Mix until it just holds—overmixing = hockey pucks.
– Sear in batches. Crowding the pan steams the patties and makes them sad.
– Season aggressively. Between the beef and the gravy, salt is your friend.
– If the gravy’s too thick, splash in broth. Too thin? Simmer or whisk in a little cornstarch slurry.
– Brown the mushrooms well before adding liquids. Color = flavor = victory.
– Let the patties rest a few minutes in the gravy so they soak up all that goodness.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Fridge: 3–4 days in an airtight container.
Freezer: Up to 3 months. Freeze patties in gravy for maximum weeknight smugness.
Reheat: Low and slow on the stove with a splash of broth or water.

✔Variations and Substitutions

– Use ground turkey or chicken and add a touch of Worcestershire and extra oil for richness.
– Gluten-free breadcrumbs or crushed GF crackers work great; thicken gravy with cornstarch instead of flour.
– Dairy-free? Use oil instead of butter; skip the splash of cream if you use it.
– Add sautéed bell peppers or a handful of frozen peas if you’re feeling vegetable-adjacent.
– Make it spicy with a pinch of chili flakes or hot sauce. Salisbury Steak with a kick? Why not.
– Shortcut: packet of onion soup mix in the patties. Is it old-school? Yes. Is it delicious? Also yes.

Frequently Asked Questions

DELISH Salisbury Steak

Classic diner-style Salisbury steak: juicy beef patties simmered in a rich mushroom-onion gravy. Comforting, weeknight-easy, and always crowd-pleasing.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb Ground beef, 85% lean
• ▢ 0.5 cup Breadcrumbs
• ▢ 0.25 cup Milk
• ▢ 1 large Egg
• ▢ 1.5 tbsp Worcestershire sauce for patties
• ▢ 1 tbsp Ketchup
• ▢ 0.5 cup Yellow onion, finely minced
• ▢ 2 clove Garlic, minced
• ▢ 1.25 tsp Kosher salt
• ▢ 1 tsp Black pepper, freshly ground
• ▢ 1 tbsp Olive oil for searing
• ▢ 2 tbsp Unsalted butter
• ▢ 8 oz Cremini mushrooms, sliced
• ▢ 1 cup Yellow onion, thinly sliced
• ▢ 1 tbsp Tomato paste
• ▢ 1 tsp Dijon mustard
• ▢ 2 cup Beef broth, low-sodium
• ▢ 1 tbsp Worcestershire sauce for gravy
• ▢ 1.5 tbsp Cornstarch for slurry
• ▢ 2 tbsp Water for slurry
• ▢ 2 tbsp Fresh parsley, chopped for garnish

Instructions

Preparation Steps

• In a bowl, combine breadcrumbs and milk; let sit 3 minutes to form a panade.
• Add ground beef, minced onion, garlic, egg, Worcestershire, ketchup, salt, and pepper. Mix gently until just combined.
• Shape the mixture into 6 oval patties about 0.75 inch thick.
• Heat olive oil in a large skillet over medium-high. Sear patties 3 to 4 minutes per side until well browned. Transfer to a plate.
• Reduce heat to medium. Add butter, sliced mushrooms, and onions to the skillet; cook, stirring, until softened and lightly browned, 6 to 8 minutes.
• Stir in tomato paste and Dijon; cook 30 seconds. Pour in beef broth and Worcestershire, scraping up browned bits.
• Whisk cornstarch with water to make a slurry. Stir into the skillet and bring to a simmer until slightly thickened.
• Return patties and accumulated juices to the pan. Cover and simmer on medium-low until patties are cooked through (160°F) and gravy is silky, 8 to 10 minutes. Adjust salt and pepper to taste.
• Garnish with parsley and serve with mashed potatoes or buttered noodles.

Notes

For extra tenderness, avoid overworking the meat. Make ahead: Form patties up to 24 hours in advance and refrigerate; reheat gently in the gravy, adding a splash of broth as needed.