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up close of homemade Salisbury Steak on mashed potatoes
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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!
Prep Time 25 minutes
Cook Time 25 minutes
Servings 4 servings

Ingredients

FOR THE STEAKS

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 1/2 teaspoon onion powder)
  • 4 garlic cloves, minced (may sub 1 tsp garlic powder)
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup + 1/2 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 1/2 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.