Best Salisbury Steak Recipe

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 addicting.  It uses everyday ingredients to create ground beef patties shaped into a 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 eating mostly 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 looked forward all month to purchasing it with my $1.25 ($1.50 if I splurged for chocolate milk).

Or perhaps you remember this dish from TV dinners? It was one of the most popular TV dinners in its compartmentalized tray along with mashed potatoes, green beans and some sort of 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 really tasted Salisbury Steak! This recipe is a million times better! It will bless you with the cozy satisfaction of comfort food like you’ve never tasted 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 every day ingredients, but there’s nothing poor about the rich flavors in this recipe!  The steaks are infused with dried onions, Italian herbs, Dijon, Worcestershire and ketchup so they emerge independently flavorful, succulently juicy and extremely addictive. It’s SO hard not to eat an inappropriate number 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 so they 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 other recipes for better proportions of steak to gravy – because you’re going to 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 of their flavor and worse, becoming squishy!  
• 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 will love that the beef patties can be assembled and 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

• Ground beef: use lean ground beef so the steaks will be tender but not greasy. I use 85/15 percent lean.
• Panko: is a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. Panko breadcrumbs are larger than normal breadcrumbs so they help the meat stay looser/less dense when cooked and soak up more beefy flavor.
• Dried minced onion: I love using dried minced onion because they deliver concentrated flavor without the raw onion bite. You can find dried minced onions with all the other seasonings at your grocery store.
• Egg: 1 large egg will do the trick to bind all the ingredients together.
• Worcestershire sauce: is tribute to the original recipe in the 1800s.  It is used in both the ground beef patties and the gravy so please don’t skip! 
• Ketchup and mustard:  add a subtle complex tanginess but you won’t be able to tell it’s from these everyday condiments.
• Beef bouillon:  is also used in the gravy for an extra punch of beefy flavor.  You can use granulated bouillon or crumble up 1 bouillon cube without dissolving in water first.
• Seasonings:  bring the dimension of flavor!  Dried parsley, dried oregano, dried basil, garlic powder, salt and pepper round out the flavor profile.

THE GRAVY

• Cremini mushrooms: AKA baby bella mushrooms boast a deep, savory flavor.  See my notes below on the types of mushrooms you can use in this dish. 
• Shallot: one shallot will do the trick. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains. If you’re feeling lazy, then substitute with ½ teaspoon onion powder.
• Garlic:  4 cloves garlic or you may also use 1 teaspoon garlic powder – but the real stuff is so much better.
• Beef broth: is a must for the mushroom gravy to deliver that rich, beefy flavor to complement the caramelized mushrooms. Please use reduced sodium beef broth so we have the luxury of adding concentrated beef bouillon. Please do not use chicken broth or vegetable broth because they not have the same richness of beef broth.
• Beef bouillon:  a secret ingredient that adds a complex depth of flavor that fools your palate into thinking the gravy has been simmering for hours.  You can use granulated beef bouillon, 1 1/2 beef bouillon cubes or better than bouillon. If using cubes, crush and add directly to the sauce, don’t dissolve in water first.
• Worcestershire sauce: is a flavor bomb all packed into one bottle.  Just a splash deepens the complexity of the gravy with its intense umami flavor from the soy mingled with sour from tamarind and vinegar, sweetness from molasses and sugar, and dimension from the cloves, celery seed, and chili pepper extract.
• Soy sauce:  also enhances the umami of the sauce.  Please use  reduced sodium soy sauce so we can control the salt.
• Dijon mustard: adds a slight tanginess to complement the robust mushrooms and cut through the richness.
• Flour: I used all-purpose flour, but I’m sure a gluten-free substitution would work. 
• Seasonings: red pepper flakes, dried parsley, dried oregano, and dried thyme infuse the gravy with dimension. 
• Butter: use unsalted butter so we can control the salt.
• Olive oil: use extra virgin olive oil for the best flavor. 

WHAT MUSHROOMS are best in THIS RECIPE?

You can use virtually any flavorful mushrooms for this easy Salisbury Steak recipe other than white mushrooms (unless you would like a super mild flavor).  I chose to use easy-to-find cremini/baby bella mushrooms and elevate them with the cooking technique.

Cremini mushrooms are the “middle child’ mushroom.  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 a portobello. 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 mushrooms such as 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 simply omit them and continue with the recipe for the gravy. This can come in handy if you’re short on time or haven’t made it to the grocery store.

Homemade Salisbury Steak Recipe variations 

• Use another mushroom variety. Use more exotic mushrooms such as maitake, oyster, and/or shiitake for the most intense mushroom flavor.  
• Omit the mushrooms. Don’t have mushrooms on hand, don’t like mushrooms or don’t have time for this step?  No problem, you don’t have to add them!  Or if only a few of the household likes mushrooms, cook them per directions then add to individual servings.
• Alternate protein. Swap the ground beef for ground turkey, ground pork or a combination.  If using ground turkey or ground pork, you may want to add one additional teaspoon beef bouillon to the patties to amp up the beefy flavor.
• Make it creamy.   Remove the steaks form the pan and whisk in ¼ cup heavy cream.  Cook a minute or so just to heat through. 
• Use fresh herbs. Add some fresh herbs to the gravy instead of dried.  You will need 3X the amount fresh herbs to dried.
• Swap spices.  If you have a favorite seasoning blend, you can use that instead, keeping in mind it will change the flavor somewhat.
• Add caramelize onions.  Use my French onion chicken or gourmet grilled cheese sandwiches as a guide to add caramelized onions.  So good!
• Add veggies. Swap the mushrooms for any chopped vegetables such as asparagus, broccoli, bell peppers, green beans, etc. and sauté them in in the butter and olive oil with the shallots.
• Spice it up. Amp up the heat with additional red pepper flakes. I always add at least ⅛ teaspoon red pepper flakes but if you want to really taste the kick, add ¼ teaspoon. You can also add additional red pepper flakes to individual servings to keep recipe family friendly.  
• 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.

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

• The beef patties are super quick to whip together.  I find it easiest to whisk all of the ingredients together before adding the beef for the most even distribution. Combine the panko, egg, Worcestershire, Dijon, ketchup, dried onions, and Italian seasonings and then gently combine with the beef.

• Divide the ground beef mixture into 4 even portions and pat firmly into oval patties around 3/4” inch thick.  I know the photographs are for 5 patties but unless you have a super large skillet, only 4 will fit comfortably.
• Next, my trick for even cooking, no-bulging steaks: make a shallow depression in each oval patty so the outer border is about a ¼ inch higher than the middle. 

• The beef patties can be formed, covered and refrigerated up to 24 hours in advance.

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, you must cook the mushrooms in two batches; second, cook the mushrooms in an even layer. Cook for a few minutes until the bottom side of the mushrooms are 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.  Make sure the shallots are tender before 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, Dijon and all 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 your pan size, 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 like E. coli or 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 egg and breadcrumbs to bind the ingredients together.  If you don’ 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 and make the patties roughly the same size, or at least the same thickens 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 up.  This allows the flavors to build and meld, and the protein relax resulting into 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 will not sear and you’ll end up with grey 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.  Resist the urge to move the Salisbury Steak as they sear or to flip them 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 and slice your mushrooms so they are similar in size so they cook evenly.
• 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 in contact with the sizzling butter in the hot pan so they can 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 loose 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!  Make sure to scrape up the bits while you sauté 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 in between at 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 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.

Homemade Salisbury Steak storage

• To store: Homemade Salisbury Steak should be stored 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.

How to serve this Recipe for Salisbury Steak

My favorite side to serve with this Salisbury Steak recipe is mashed potatoes – it just doesn’t get any better! Homemade Salisbury Steaks are also tasty with buttered egg noodles, rice or low carb alternatives such cauliflower mashed “potatoes,” cauliflower rice, zucchini noodles or spaghetti squash.

As far as veggies, we love this recipe with honey roasted carrots, glazed carrots, broccoli, or green beans. If you go the carrot route, consider pairing the steaks with a fresh salad such as green bean salad, tomato cucumber salad, apple salad,  Fall salad or beet salad.

For fruit, go as simple as melon or grapes or as flirty as Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad and Berry Salad in Honey Mascarpone.

Lastly, we love a side of Garlic Bread or Dinner Rolls to ensure no gravy is left behind! 

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:

Tools Used in This Recipe

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Salisbury Steak

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!

Servings: 4 servings

Prep Time: 25 minutes mins

Cook Time: 25 minutes mins

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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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