This Easy Homemade Salisbury Steak recipe is a timeless classic that brings comfort and fond memories to the dinner table. The recipe features juicy ground beef patties smothered in a rich mushroom and onion gravy. Seriously, this comfort food dish is like a hug on a plate! It’s easy to make, and perfect for any meal. For sure, this nostalgic recipe will quickly become a family dinner favorite. Also, be sure to check out my unique way to use leftovers.
What is Salisbury Steak
Salisbury steak is a dish crafted from ground beef or a blend of ground meats. Typically, the beef mixture is shaped into oval or rectangular patties reminiscent of hamburgers.
One distinguishing aspect of Salisbury Steak, is the flavorful gravy or sauce that accompanies it. This hearty gravy, commonly prepared with mushrooms, onions, beef broth and various seasonings, is poured generously over the cooked patties.
Ingredients for Easy Homemade Salisbury Steak
- Ground Beef: Ground turkey, ground chicken, or a plant-based ground meat alternative can substitute for ground beef.
- White Onion: Yellow onions or shallots can be used instead of white onions.
- White Bread: Breadcrumbs can substitute for white bread. If using breadcrumbs, not need for the cream.
- Heavy Whipping Cream: Milk or half-and-half can be used instead.
- Worcestershire Sauce: Soy sauce or tamari can provide a similar umami flavor.
- Fresh Parsley: Substitute with dried parsley (use less than fresh), or other fresh herbs like thyme or chives.
How to Make Salisbury Steak
Here’s how to easily make Homemade Salisbury Steak from scratch:
- Break the bread into a bowl and pour in the heavy cream. Stir to combine.
- While the bread is soaking, sauté the minced onions in butter. Allow the onions to cool slightly.
- Add the ground beef, salt, black pepper, garlic powder, Worcestershire sauce, beaten egg, fresh parsley and cooled onions to the soaked bread.
- Mix gently, ensuring not to overwork the mixture. Shape the beef mixture into small oblong patties.
- Heat the oil in a pan. Fry the beef patties in batches until they’re browned on all sides, and fully cooked. Once done, transfer the cooked patties to a platter.
- Reserve about a tablespoon of fat in the pan. Add the sliced mushrooms and cook for a few minutes.
- Add the butter and onions to the mushrooms. Cook for another few minutes to soften.
- Sprinkle the vegetables with the flour and beefy onion soup mix powder.
- Cook for a few minutes to eliminate the raw flour taste.
- Pour in beef stock. Turn up the heat to a heavy simmer.
- Mix in the Worcestershire sauce and Dijon.
- Reduce the heat and allow the mixture to thicken to a gravy-like consistency.
- Season with salt and black pepper, to taste.
- Return the cooked patties to the pan with the gravy, along with the chopped parsley.
- Allow the hearty beef patties to warm through.
How to Serve and Store Salisbury Steak
Serving Salisbury Steak:
- Arrange the cooked Salisbury steak patties on a serving platter or individual plates.
- Spoon the savory mushroom onion gravy generously, ensuring the patties are well coated.
- Garnish with freshly chopped parsley.
- Serve hot alongside creamy mashed potatoes, rice or buttered noodles to soak up the delicious gravy.
- Accompany with steamed vegetables or a side salad for a well-balanced meal.
Storing Salisbury Steak:
- Refrigeration: Allow any leftovers to cool completely before transferring them to an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 3-4 days.
- Freezing: To freeze, place the cooked Salisbury steak patties and gravy in a freezer-safe container or resealable freezer bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: To reheat, gently warm the Salisbury Steak and Gravy on the stovetop over medium-low heat or in the microwave at intervals, stirring occasionally until heated through. Add a splash of beef broth or water if the gravy thickens too much upon reheating.
Homemade TV Dinner – Salisbury Steak
Storing Salisbury Steak in 4-compartment aluminum containers to create a TV dinner-style meal offers a convenience, and ease for future meals.
- Portion the leftover salisbury steak into separate compartments.
- Divide the remaining creamy mashed potatoes and vegetables into sections of the aluminum containers.
- Add a dessert, like fried apples.
- Ensure each component is arranged neatly in its own section within the aluminum compartment containers.
- Seal the containers securely to maintain freshness and prevent freezer burn.
- Add the TV dinner tray to a freezer bag, for added freshness.
- Label each container with its contents and the date of preparation for easy identification.
- Place in the freezer.
- When ready to enjoy, bake in a 350° oven for 45-50 minutes.
For a delightful dessert addition, consider including fried apples. These can be prepared separately by sautéing sliced apples in butter, cinnamon, and a touch of brown sugar until they’re caramelized and tender. Once cooled, add the fried apples to a separate compartment in the aluminum container, providing a sweet ending to the TV dinner.
More Classic Recipes to Love
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Easy Homemade Salisbury Steak
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Easy Homemade Salisbury Steak recipe is a timeless classic that brings comfort and fond memories to the dinner table. The recipe features juicy ground beef patties smothered in a rich mushroom and onion gravy.
Ingredients
- 2 pounds ground beef (80/20)
- 1 tablespoon olive oil
- 1/2 white onion, minced
- 2 tablespoons butter
- 2 slices white bread
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 2 to 3 dashes Worcestershire sauce
- 1 egg, beaten
- 1 1/2 tablespoons fresh parsley
For the Gravy:
- 1 pound sliced button mushrooms
- 1/4 white onion, thinly sliced
- 1 tablespoon butter
- 2 tablespoons flour
- 1 package beefy onion soup mix (only the powder)
- 2 1/2 cups beef stock, plus
- 2–3 dashes Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Break the bread into a bowl and pour in the heavy cream. Stir to combine.
- While the bread is soaking, sauté the minced onions in butter. Allow the onions to cool slightly.
- Add the ground beef, salt, black pepper, garlic powder, Worcestershire sauce, beaten egg, fresh parsley, and cooled onions to the soaked bread.
- Mix gently, ensuring not to overwork the mixture. Shape it into small, oblong patties.
- Heat the olive oil in a pan. Fry the patties in batches until they’re browned on all sides and fully-cooked. Once done, transfer the cooked patties to a platter to keep them warm.
- Reserve about a tablespoon of fat in the pan. Add the sliced mushrooms and cook for a few minutes.
- Add the butter and onions to the mushrooms. Cook for a few minutes to soften.
- Sprinkle the vegetables with the flour and the beefy onion soup mix powder.
- Cook for a few minutes to eliminate the raw flour taste.
- Pour in beef stock. Turn up the heat to a heavy simmer.
- Mix in the Worcestershire sauce and Dijon.
- Reduce the heat and allow the mixture to thicken to a gravy-like consistency.
- Season with salt and pepper, to taste.
- Return the cooked patties to the pan with the gravy, along with the chopped parsley.
- Allow the patties to warm through.
- Serve the Salisbury Steak with the savory mushroom gravy alongside creamy mashed potatoes.
- ENJOY!
Notes
- As an alternative to soaking bread in heavy cream, replace with 1/3 cup breadcrumbs (no need for the cream if using breadcrumbs).
- Sauté the minced onions until they’re soft and translucent.
- Allow the onion and butter mixture to cool slightly before adding it to the beef mixture to prevent cooking the egg when combining.
- Gently incorporate the ingredients into the ground beef mixture without over mixing to avoid making the patties tough.
- Shape the meat into small oblong patties to resemble traditional Salisbury Steak shapes.
- Fry the beef patties in batches to ensure even cooking and a nice brown crust on the exterior.
- Reserve some fat in the pan for cooking the mushrooms and onion to enhance the gravy’s flavor.
- Substitute the beefy onion soup mix powder with a beef bouillon cube, or two teaspoons of Better Than Bouillon Beef
- Gradually add the beef stock while stirring to prevent lumps in the gravy, allowing it to thicken to desired consistency.
- If the gravy is too thick, add a touch more stock.
- Adjust the seasoning of the gravy with salt and pepper according to taste before adding the patties back to warm through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy to Moderate
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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