Salisbury Steak bathed in a rich, savory gravy served over a bed of creamy mashed potatoes. This elevated classic is one of the most comforting, addictive foods on the planet!
This Salisbury Steak recipe is a must-make, inexpensive, flavor-packed, comfort food favorite that your entire family will LOVE! Tender, juicy, seasoned beef patties are seared then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. These Homemade Salisbury Steaks are extremely adaptable and can be made with or without mushrooms and with beef or turkey. Best of all, you can prep the steaks ahead of time and even freeze them for later! Serve these Salisbury Steaks over a bed of mashed potatoes with honey roasted carrots and apple salad and everyone will be clamoring for more!
Ground beef recipes make for quick and easy favorites. Don’t miss Ground Beef Stroganoff, Ground Beef Baked Tacos, Ground Beef Enchiladas, Crockpot Chili, Spaghetti Bolognese or Honey Buffalo Meatballs.
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Watch how to make Homemade Salisbury Steak
WHAT IS Salisbury steak?
Salisbury Steak is American comfort food at its most addictive. It uses everyday ingredients to create ground beef patties shaped into steak-like ovals, swaddled in rich, brown mushroom gravy.
•The Steaks: The steak patties are made with similar ingredients to meatloaf or meatballs: ground beef, breadcrumbs, onions, ketchup, Dijon, and Italian seasonings. The mixture is then combined to form oval, steak-like patties, much like mini smashed meatloaves.
•The Gravy: What truly distinguishes Salisbury Steak from meatloaf or other recipes is the gravy. The seared steak patties finish cooking in the rich, brown mushroom gravy or plain brown gravy, so they soak up the umami flavor and stay incredibly tender. Salisbury Steak is then served over a bed of mashed potatoes, although noodles or rice are sometimes used.
Where is Salisbury Steak From? Why is it called salisbury steak?
Salisbury Steak was invented in America in the late 1800s. It is named after Dr. James Salisbury (1823–1905), an American physician and chemist who promoted a meat-centered diet. He believed that mainly eating ground meat was healthy and better for your digestive health than fruits and root vegetables.
Dr. Salisbury tested his theories during the Civil War, treating chronic diarrhea among Union soldiers with a diet primarily consisting of meat. After 30 years of research, he published his findings and recipe: lean beef pressed into cakes about half an inch to an inch thick, broiled slowly, then seasoned with Worcestershire sauce, mustard, and/or horseradish.
It might be said that Dr. Salisbury was the first to start American fad diets! Of course, we now know that moderation is the key to healthy living. So, round out your Salisbury Steak with a salad or veggies and enjoy this great American classic.
This is the Best Salisbury Steak Recipe!
Did you grow up on Salisbury Steak?
I always brought my lunch to elementary school except for Salisbury Steak Day. I’d circle that blessed day in black Sharpie on the lunch calendar and look forward to it all month, purchasing it with my $1.25 ($1.50 if I splurged for chocolate milk).
Or do you remember this dish from TV dinners? It was one of the most popular TV dinners, served in a compartmentalized tray, along with mashed potatoes, green beans, and a 2-inch square dessert, often eaten while watching TV on a collapsible TV tray.
If a cafeteria version or frozen TV dinner has been your only experience with the classic, you haven’t tasted Salisbury Steak! This recipe is a million times better! It will bring you the cozy satisfaction of comfort food like you’ve never experienced before.
what makes this the Best Salisbury Steak Recipe:
•Flavorful ground beef patties. Salisbury Steak is often called a poor man’s steak because it uses everyday ingredients, but there’s nothing poor about the rich flavors in this recipe! The steaks are infused with dried onions, Italian herbs, Dijon, Worcestershire sauce, and ketchup, so they emerge independently flavorful, succulently juicy, and highly addictive. It’s SO hard not to eat an inappropriate number of these steaks!
•Tender beef patties. Too often, the steaks are hard, compact pucks, but not this recipe! They are knock-your-socks-off tender and juicy in ways only frozen TV dinners can dream about. Here’s how: the patties use the perfect ratio of meat to egg to liquid, are indented in the center for faster cooking, and are cooked in more gravy than other recipes, allowing them to soak up all the flavor and moisture.
•Plenty of thick, luscious gravy. The gravy in this Homemade Salisbury Steak cannot be beat – no thin, watery, bland gravy here! Additionally, there is more gravy than in other recipes, providing better proportions of steak to gravy, because you’ll want all the gravy. The gravy is rich, unapologetically flavorful, and boasts tantalizing, buttery caramelized mushrooms with crispy edges. Additionally, the mushrooms are sautéed and then set aside while you prepare the gravy, so they retain their pleasing texture and robust flavor instead of losing all their flavor and, worse, becoming mushy.
•Versatile. Mushrooms not your thing? No problem! You can easily omit the mushrooms, swap the beef for turkey, and serve over low-carb sides. I’ve included plenty of recipe variations below.
•Make-ahead friendly. You’ll love that the beef patties can be assembled, refrigerated, or frozen for up to 3 months.
Salisbury Steak Recipe ingredients
Homemade Salisbury Steak is 2 parts – the steaks and the gravy. While the ingredient list may look long, many of the same ingredients are used in both the steaks and the gravy and are just dumped into a bowl or saucepan. Here’s what you’ll need for this easy recipe (as always, full measurements at the bottom of the post in the recipe card):
SALISBURY STEAKS:
THE GRAVY
WHAT MUSHROOMS are best in THIS RECIPE?
You can use virtually any flavorful mushrooms for this easy Salisbury Steak recipe, except for white mushrooms (unless you prefer a mild flavor). I chose to use easy-to-find cremini baby bella mushrooms and elevate them with a cooking technique.
Cremini mushrooms are the “middle child’ of mushrooms. They are a more mature version of the white button mushroom and, therefore, heartier, earthier, and overall, more flavorful. They are also younger than the next mature variety, the portobello, and that is why they are often called “baby bella” or “baby portobello” mushrooms. Once they reach about 4″ – 6″ in diameter, they are deemed portobellos. The younger cremini mushrooms still boast a deep, savory flavor.
You are also welcome to use other flavorful mushrooms, such as portobello, shiitake, or oyster mushrooms, or more exotic varieties like chanterelle, morel, enoki, or king oyster mushrooms. You can even mix and match different varieties of mushrooms.
Do I have to add mushrooms?
Nope! You do not have to use mushrooms in this recipe. You can omit them and continue with the recipe for the gravy. This can be particularly helpful if you’re short on time or haven’t had a chance to visit the grocery store.
Homemade Salisbury Steak Recipe variations
HOW TO make SALISBURY STEAK
The beauty of Salisbury Steak is how quickly they cook! Here’s how to make this humble yet exquisite recipe:
STEP 1: form the beef patties
STEP 2: sear beef patties
- We will sear the beef patties briefly, then let them finish cooking IN the gravy so the gravy can infuse them with flavor and moisture.
- To sear, add the steaks to a hot skillet and brown them for just 1-2 minutes per side. Searing not only flavors the steaks, it leaves behind brown drippings in the pan to flavor the gravy. Additionally, we’ll reap all the juices that seep out of the steaks while they finish cooking to flavor the gravy.
STEP 3: CARAMELIZE THE MUSHROOMS
- This method is the best way to achieve tantalizing caramelized mushrooms that are slightly crispy on the sides! I didn’t like mushrooms for years, but this method changed all of that.
- First, cook the mushrooms in two batches; second, cook them in an even layer. Cook for a few minutes, until the bottom side of the mushrooms is deeply golden, before flipping. Then, flip over and cook the other side.
- Wait to season with salt and pepper until the mushrooms are fully cooked, then remove to a plate.
STEP 4: MAKE THE GRAVY
- Now that the mushrooms are out of the way, the actual gravy is super quick to whip together. To the now-empty skillet, sauté the shallots, then the garlic and red pepper flakes. Ensure the shallots are tender before proceeding to the next step, so you don’t end up with crunchy pieces in the gravy.
- Next, add the flour and cook for about one minute to remove the raw flour taste and smell. The mixture will seem dry, but if it’s extra dry, you can add a splash of olive oil.
- Next, whisk in the beef broth, beef bouillon, soy sauce, Worcestershire sauce, Dijon mustard, and all the seasonings.
STEP 5: simmer the gravy with steaks
- Add the partially cooked steaks back to the skillet and nestle them into the gravy. Depending on the size of your pan, the gravy may cover most of the steaks, which is perfectly fine.
- Bring to a simmer over high heat, then reduce to medium. Cook for about 5-7 minutes or just until the steaks are done.
STEP 6: add mushrooms
- Once the steaks are done, stir in the mushrooms.
- Waiting to stir in the mushrooms until the end preserves their flavor and texture. Additionally, you can hold them for those who don’t like mushrooms!
STEP 7: Serve
- Serve Salisbury Steaks topped with the mushroom gravy over mashed potatoes (the BEST), noodles, or rice. Season with freshly cracked salt and pepper to taste.
how do I know when salisbury steak is done?
The FDA recommends ground beef be cooked to an internal temperature of 160 degrees F to be considered safe for consumption. This temperature will kill harmful bacteria, such as E. coli and enterococcus, including some strains that are resistant to multiple antibiotics.
I highly recommend an instant-read thermometer; otherwise, you won’t know the temperature of the Salisbury Steaks without breaking one open and losing valuable juices. You can purchase an inexpensive instant-read thermometer at any grocery store, Target, Amazon, etc. , although I highly suggest a digital probe thermometer as they are the most accurate.
Homemade Salisbury Steak Recipe tips
How do I prevent the Salisbury Steaks from falling apart?
There are a few reasons Homemade Salisbury Steak can fall apart. Here’s what to pay attention to:
- Salisbury Steaks require eggs and breadcrumbs to bind the ingredients together. If you don’t have enough of either ingredient compared to the ratio of meat and liquid, the patties can fall apart. This recipe uses enough breadcrumbs to ensure the meat doesn’t fall apart and the steaks stay juicy.
- Form the meat portions into a compact ball before flattening them into an oval. If the meat is too loose, then the steaks will fall apart.
- Make sure your spatula is long enough to fit the entire length of the patty so it is supported while being handled, otherwise they will break at the end of the spatula.
- Take the time to sear the steaks. This will bind the exterior ingredients together, making them firm enough to withstand the simmering gravy.
- Don’t move the steaks until they are done searing and naturally release from the pan, otherwise they can stick, tear and crumble.
Tips for the Beef Patties
- Don’t forget the shallow depression. You don’t need to be too technical about it, just press down the middle of the patties once formed so the edges are higher than the center. Making this indentation helps the patties cook more quickly, evenly, and prevents them from bulging.
- Make uniform patties: try to make the patties roughly the same size, or at least the same thickness, so they cook evenly. You don’t want some perfectly cooked steaks and some overcooked/dry steaks.
- Let the patties rest. Time permitting, let the ground beef patties rest after you form them for up to 30 minutes at room temperature. This allows the flavors to build and meld, and the protein relaxes, resulting in more flavorful, tender steaks.
- Use a hot pan. Add the Salisbury Steaks only once the pan is hot – you should hear them sizzle the second they touch the pan. If you add them to a lukewarm pan, they’ll not sear, and you’ll end up with gray steaks instead of brown steaks, which will taste exactly as bland as they look. Note that hot doesn’t mean high heat, but it means it’s reached full temperature (medium-high in this case).
- Only flip the steaks once. Please resist the urge to move the Salisbury Steak as it sears or to flip it more than once. The patties need to stay in the same place for a continuous amount of time to brown. When the patties have browned, they will naturally release from the pan.
- Don’t overcook the Salisbury Steak. Overcooked ground beef is tough ground beef. Cook the steaks just to 160 degrees F. Use an instant-read meat thermometer for accuracy.
Tips for the carmalized Mushrooms
- Don’t wash the mushrooms. You should never rinse your mushrooms, or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
- Slice mushrooms to a uniform size. As with all cooking vegetables, try to slice your mushrooms so they are similar in size to ensure even cooking.
- Don’t crowd mushrooms in the pan. This is key! Mushrooms need enough space so they can sear instead of steam. If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized. By spreading them out in a single layer, the entire surface area of the mushrooms comes into contact with the sizzling butter in the hot pan, allowing them to caramelize and become crispy around the edges.
- Don’t cook mushrooms with the gravy. Once the mushrooms are golden, remove them from the pan and don’t continue to cook them with the gravy or the mushrooms lose color, flavor, and texture.
- Salt mushrooms at the end. Add salt and pepper when instructed at the end of cooking the mushrooms. If you salt your mushrooms while cooking, it will prevent them from browning in the pan.
Tips for Gravy
- Scrape up golden bits. After you sear the steaks, there will be golden bits on the bottom of the pan – these caramelized bits are flavor magic! Be sure to scrape up the bits while sautéing the shallots.
- Use more or less flour. If you prefer a very thick gravy, use ⅓ cup flour. If you typically like a thinner gravy, use ¼ cup flour. I’ve kept the recipe between ¼ cup plus ½ tablespoon. Keep in mind the gravy will thicken as it cooks.
- How do I thin the Gravy? If the gravy becomes too thick, simply whisk in additional beef broth.
- How do I thicken the gravy? If your gravy isn’t as thick as you’d like by the time the steaks are done, you can either: 1) remove the steaks and continue to simmer until thickened or 2) make a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons cold water. Remove the steaks, stir the slurry into the gravy and bring to a simmer for 2 minutes or until thickened to your liking.
How to make the Best Salisbury Steak Recipe ahead of time
You can prep portions of this Salisbury Steak recipe in advance so the final dish comes together quickly.
•Make beef patties. Form the patties and line them in a single layer. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
•Chop aromatics. Dice the shallots and mince the garlic, and store them in separate plastic bags in the refrigerator.
•Slice mushrooms. Mushrooms can be sliced and stored in an airtight container in the fridge until ready to use. Remember to brush the mushrooms clean, don’t wash them!
•Start gravy. You can even make the gravy up to the point of adding the steaks and store it in an airtight container in the refrigerator.
Homemade Salisbury Steak storage
•To store: Store in an airtight container in the fridge for up to 5 days.
•to prevent freezer burn. Alternatively, transfer them to an airtight freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator completely before reheating.
• To freeze uncooked steaks: Line patties on a parchment paper-lined baking tray in rows so they aren’t touching. Place the tray in the freezer and freeze until solid, about 1-2 hours. Using kitchen shears, cut along the imaginary grid to separate the patties; this way, each patty will have its own parchment square. Stack patties separated by parchment paper into a freezer bag. Squeeze out as much air as possible to prevent freezer burn, then seal and label the container. Freeze for up to three months.
• To reheat in the microwave: Heat for 90 seconds, then at 30-second intervals until warmed through. You may want to add a splash of water or broth to thin the gravy out.
• To reheat on the stove: Transfer the Salisbury Steaks to a skillet and heat over medium heat, flipping them halfway through cooking. Heat just until warmed through, adding additional water/broth as needed.
• To reheat in the oven: Transfer the skillet or oven-safe dish to a preheated oven and cover with foil. Bake at 350°F for 10-15 minutes, or until warmed through. Stir in additional broth/water as needed.
How to serve this Recipe for Salisbury Steak
Homemade Salisbury Steak FAQs
This Salisbury Steak recipe is pretty straightforward, but below you’ll find answers to commonly asked questions to satisfy your curiosity and guarantee success:
This Salisbury Steak recipe will serve between 2 and 4 adults depending on their appetites and the sides being served. The steaks become more filling over a bed of potatoes with a hearty salad.
Yes, you can double this recipe but you will need to use two skillets. Only four to five steaks will fit in one skillet at a time.
Yes! Contrary to popular belief, eggs do not add moisture to ground beef patties. Instead, their role is to help bind the ground meat, breadcrumbs, and herbs together. As the steaks cook, the eggs cook which helps all the ingredients stick together instead of crumble apart. Typically, you don’t want more than 1 egg per pound of meat, otherwise the patties can be dense instead of soft.
Yes, breadcrumbs serve two purposes: 1) help bind the ingredients together so the ground beef doesn’t fall apart and 2) helps the steaks stay moist by absorbing and trapping the meat juices as they cook.
Yes, please don’t skip this step. The steaks should be seared first in the skillet to 1) prevent them from falling, 2) helps them stay juicy by sealing in the juices and 3) creating the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor.
Technically, raw patties can be refrigerated for three, stored in an airtight container or covered tightly in plastic wrap. Still, I recommend using them within 24 hours for optimal freshness and juiciness.
The number one reason Salisbury Steak is tough is because they are overcooked. Use a meat thermometer and cook just to 160 degrees F.
Chopped Steak is very similar to Salisbury Steak. Both are ground beef cuts combined with breadcrumbs, etc. to form patties. The main difference is Chopped Steak is made of ground top sirloin whereas Salisbury Steak is almost always made of ground beef. Additionally, Chopped Steak can be topped with anything, although caramelized onions and mushrooms are the most popular. Salisbury Steak is always served with rich mushroom gravy.
Quality Hamburger patties are made with nothing more than quality ground beef and seasonings. Salisbury steak, however, are more like meatloaf and include breadcrumbs, onions, Worcestershire sauce, ketchup, etc. Salisbury Steak is also synonymous with being served with brown gravy.
Swiss steak and Salisbury steak are both popular “steak” dishes, but they use different cuts of beef, ingredients and preparation:
Cut of beef: Salisbury Steak is made from ground beef mixed with breadcrumbs, onions, and seasonings; whereas, Swiss steak is made from a tender cut of beef, such as round or chuck.
Preparation: Salisbury steak is shaped into patties, similar to hamburger patties, then cooked by pan-frying, then simmering in a brown gravy or mushroom sauce. Swiss steak is pounded with a rolling pin or meat tenderizer (a technique known as “Swissing,) dredged in flour, then braised in a rich tomato-based sauce, often with vegetables like onions, carrots, and celery.
Salisbury steak is made using ground beef. The specific cut of beef can vary, but it often includes lean ground beef, such as ground sirloin, or ground round. I recommend 85/15, meaning 85% meat, 15% fat for the juiciest steaks without being greasy. The ground beef is then mixed with onions, ketchup, Dijon, and Italian seasonings and formed into steak-like patties.
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Salisbury Steak
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Ingredients
FOR THE STEAKS
- 1 large egg
- 2 tablespoons dried minced onion
- 1/3 cup panko breadcrumbs
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon granulated beef bouillon, or 1 cube, crumbled*
- 1 tsp EACH dried parsley, dried oregano
- ½ tsp EACH salt, pepper, garlic powder, dried basil
- 1 pound lean ground beef
FOR THE GRAVY
- 6 tablespoons unsalted butter, divided (less if not using mushrooms)
- 3 tablespoon olive oil, divided (less if not using mushrooms)
- 12 ounces baby bella/cremini mushrooms, sliced ¼-inch thick (optional)
- 1 shallot, minced (may sub ½ teaspoon onion powder)
- 4 garlic cloves, minced (may sub 1 tsp garlic powder)
- 1/8 teaspoon red pepper flakes
- 1/4 cup + ½ tablespoon flour
- 3 cups reduce sodium beef broth
- 1 tablespoon reduced sodium soy sauce
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons granulated beef bouillon, better than bouillon or 1 ½ cubes, crumbled
- 1 teaspoon dried parsley
- ½ tsp EACH dried oregano, dried thyme
- Salt and pepper to taste
Instructions
For the Steaks
- Add all of the steak ingredients to a large bowl EXCEPT the ground beef. Whisk together with a fork until thoroughly combined. Add the ground beef and combine with your hands.
- Divide the mixture into 4 equal portions, and pat firmly into oval patties around 3/4”-inch thick. Make a shallow depression/dimple in each patty so the outer border is about a ¼ inch higher than the middle (see pics). This will help them cook more evenly/quickly/not bulge.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks on each side, about 3 minutes total. Transfer steaks to a plate (use a long enough spatula! so they don't fall apart!) but leave the drippings behind. Note: the steaks will NOT be cooked through but will finish cooking in the sauce.
For the Mushrooms (Skip if not using)
- Melt 1 tablespoons butter with 1 tablespoon olive oil over medium heat in the leftover drippings. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 2-3 minutes per side or until golden.
- Remove mushrooms from skillet with a slotted spoon and repeat with remaining mushrooms; transfer all mushrooms to a plate.
For the Gravy
- To the now empty skillet, melt 2 tablespoons butter with 1 tablespoon oil. Add shallots and sauté over medium-high heat for 2-3 minutes to soften.
- Reduce heat to low, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan.
- Slowly whisk in beef broth and all remaining gravy ingredients. Whisk until most of the lumps are gone.
To cook
- Add the partially cooked steaks back to the skillet (use a long enough spatula) and nestle into the gravy (it’s okay if most of the gravy covers them).
- Bring to a simmer over high heat then reduce to medium. Cook for 5-7 minutes or until the internal temperature of the steaks reaches 160 degrees F, stirring occasionally around the steaks. If the gravy thickens too quickly, add additional broth.
- Once the steaks are done, stir in the mushrooms.
To Serve
- Serve Salisbury Steaks topped with the mushroom gravy over mashed potatoes (the BEST), noodles or rice. Season with freshly cracked salt and pepper to taste.
Video
Notes
- *Beef bouillon: you can use beef bouillon cubes (crush, don’t dissolve first), granulated bouillon or better than bouillon. The amounts will be the same.
- Swap the ground beef for ground turkey if you’d like. You may want to add one additional teaspoon beef bouillon to the patties to amp up the beefy flavor.
- Make it gluten free. Swap the soy sauce for tamari, use gluten free flour and gluten free panko breadcrumbs. Also, double check that your Worcestershire sauce is gluten free.
- Make sure your spatula is long enough to fit the entire length of the patty so it is supported while being handled, otherwise it will break.
- How do I thicken the gravy? If your gravy isn’t as thick as you’d like by the time the steaks are done, you can either: 1) remove the steaks and continue to simmer until thickened or 2) make a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons cold water. Remove the steaks, stir the slurry into the gravy and bring to a simmer for 2 minutes or until thickened to your liking.
PREP AHEAD
You can prep portions of this Salisbury Steak recipe in advance so the final dish comes together quickly.- Make beef patties. Form the patties and line in a single layer, cover tightly with plastic wrap and refrigerate for up to 24 hours.
- Chop aromatics. Dice the shallots and mince the garlic and store in separate plastic bags in the refrigerator.
- Slice mushrooms. Mushrooms can be sliced and stored in an airtight container in the fridge until ready to use. Remember to brush the mushrooms clean, don’t wash them!
- Start gravy. You can even make the gravy up to the point of adding the steaks and store in an airtight container in the refrigerator.
HOW TO STORE AND REHEAT
- To store: store in an airtight container in the fridge for up to five days.
- To freeze: let the skillet cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator completely before reheating.
- To freeze uncooked steaks: line patties on a parchment paper lined baking tray in rows so they aren’t touching. Place the tray in the freezer and freeze until solid, about 1-2 hours. Using kitchen shears, cut along the imaginary grid to separate the patties, this way each patty has its own parchment square. Stack patties separated by parchment paper into a freezer bag. Squeeze out as much air as possible in order to prevent freezer burn then seal and label. Freeze for up to three months.
- To reheat in the microwave: heat for 90 seconds, then at 30-second intervals until warmed through. You may want to add a splash of water or broth to thin the gravy out.
- To reheat on the stove: transfer to a skillet and heat over medium heat, flipping the Salisbury Steaks halfway through cooking. Heat just until warmed through, adding additional, water/broth as needed.
- To reheat in the oven: transfer the skillet or oven safe dish and cover with foil. Bake at 350 degrees F for 10-15 minutes or until warmed through. Stir in additional broth/water as needed.
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Katherine A Dietz says
In the recipe explanation you said we can use better than bouillon but did not say what amount?
Thanks
Katherine
Jen says
I Katherine, an equal amount of better than bouillon, granulated bouillon or bouillon cubes can be used.
Maryann says
Loved the recipe. It was the perfect hearty meal I was looking for on a colder evening. I loved trying something new. My second recipe I made from you in two days. First was honey mustard chicken :). Love your creative recipes. I just discovered your site in the last month. Very happy I did. My favorite so far are the chicken fajitas.
Jen says
Welcome to my site Maryann, I’m so pleased you are loving my recipes! I hope you continue to enjoy exploring and finding new favorites!
Ashli says
This was delicious, thank you!
Jen says
You’re so welcome!
Becca Rose says
Made this tonight – so good!! Didn’t have mushrooms unfortunately but it wasn’t difficult to make with pantry friendly ingredients and it was a big hit with everyone including all the kids. I haven’t seen them this excited about dinner for a while! Thank you! Gravy was super good and I will have to get mushrooms for the next time I make it and do a bigger batch of potatoes .
Jen says
Thank you so much for taking the time to comment Becca Rose! I love hearing this recipe had your kids excited for dinner – the ultimate complement! It’s also great to hear it was delish without the mushrooms!
Kena says
Made the gravy and served over chunks of chuck roast seared and cooked in the crock pot. Served with mashed potatoes. Didn’t have any mushrooms, but it was good without. Hubby loved it!
Jen says
That sounds incredible, so pleased it was a winner!
Barb says
Very good. Thick rich gravy. Served over mashed cauliflower, was a big hit .
Jen says
I love hearing that, thanks Barb!
Annette says
Made this last night & recipe was outstanding! Loved how the mushrooms retained some crispiness following your directions. I made the recipe as directed & it was perfect! Another recipe spot on!
Jen says
I love hearing that Annette, thank you! Thanks for making my recipes!
Darice says
Jen I made this last night and both the Salisbury steak and the gravy were delicious! You have such a talent for combining seasonings. Husband (who told me he didn’t like Salisbury Steak) loved it! What’s not to love? So happy we have leftovers for tonight! Thanks for another great recipe.
Jen says
Thanks for the glowing review Darice, I love hearing you both loved it so much! Thanks for making my recipes and taking the time to comment!
Sandy says
THIS.IS.AMAZING! Truly the best Salisbury steak and gravy I’ve ever had (that includes from home style restaurants). Served with mashed potatoes. I look forward to making soon.
Jen says
Thank you so much, Sandy! I am so happy you enjoyed it! Thanks for taking the time to comment!
Annette says
Have made this twice now & it is so flavorful & delicious. Entire family enjoyed this meal! Great recipe!
Jen says
Thank you! I’m so glad that it’s something the whole family enjoys!
Brenda says
Delicious! I haven’t had Salisbury steak in a long time , simple to make and put together quick for a weeknight meal
Jen says
Thanks Brenda! I’m so glad it made for a quick and tasty dinner!
JM says
I’m reluctant to say but my husband and I feel this particular recipe was too salty despite using low sodium beef broth and low sodium soy sauce as instructed. The sources of salt from the Worcestershire sauce, beef bouillon, and table salt in the meat as well as the low sodium beef broth, low sodium soy sauce, Worcestershire sauce, and beef bouillon in the gravy, was too much. I will repeat this recipe and reduce the measurements of each ingredient above to reduce the salt flavor and tweak it from there. Otherwise, the herbs, mushrooms, other flavors and techniques were perfect.
Jen says
Hi JM! Thank you for your feedback. I’m sorry that it was too salty for you guys. I hope your tweaks will help. I know that adding more dairy (like cream or sour cream) can help when a food tastes too salty.
Cindy dV says
This was absolutely delicious! The perfect comfort food paired with mashed potatoes and honey roasted carrots. I formed the patties and refrigerated them overnight. I also sautéed the mushrooms the day before. It was easy to finish the dish for a hearty cozy Sunday lunch. All my adult kids requested the recipe! 5 Stars!
Jen says
Aw – thanks so much Cindy! That sounds like the perfect Sunday with good food and being together with family!
Sharon Hill says
I can’t remember if I’ve reviewed this recipe before but it’s a favorite of mine. I live alone but make a double Gluten Free batch each time. Then I freeze individual patties topped with the mushroom GF gravy in small freezer containers. I also make a large batch of your Garlic Mashed Potatoes, and flash-freeze, large ice cream scooped mounds onto a baking sheet. Then seal in a freezer bag, since I go through those more quickly. Anyway, thank for emailing me the recipe again, I am undoubtedly low on my stash.
Jen says
Hi Sharon! I love double positive reviews! The more the merrier! I love hearing about your system in making this recipe! I’m so glad you love this and it has become a favorite! Thank you for leaving such a sweet review!
Laura says
When prepping ahead, you mentioned we could do all the prep ahead of time, does that include searing the patties also and put them in frig to continue cooking later? Then, continue sauteing the mushrooms as directed in same pan, set them aside to add later. Continue with same pan with prior dripings in it with the gravy recipe with the shallots, etc, scraping up all the browned bits on bottom of pan, etc.Then, add everything back together and continue with instructions? I’m trying to do most of the prepping a couple of hours before finalizing.
Jen says
Yes! You can do all of that ahead of time!