Salisbury Steak
Salisbury steak is a seasoned ground beef patty, bound with breadcrumbs and egg, seared for a brown crust and then finished in onion and mushroom gravy. The gravy is made in the same skillet, so the browned bits from the patties flavour it, and the patties stay juicy because they finish cooking gently in the sauce instead of over high heat.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 30 mins
- Total Time
- 40 mins
- Servings
- 4 servings
How do you make Salisbury Steak?
Mix 500 g ground beef with breadcrumbs, an egg, ketchup, Worcestershire sauce, mustard and seasoning, and shape 4 oval patties. Sear them for 3-4 minutes per side and set aside. Cook sliced onion and mushrooms in butter, stir in garlic, tomato paste and flour, then add 500 ml beef broth. Return the patties, cover and simmer for about 10 minutes, until they reach 71°C (160°F).
- Total time
- 40 mins
- Calories
- 440 per serving
- Protein
- 29 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Patties
Gravy
To serve
Equipment
Large deep skillet with a lid · Mixing bowl · Wooden spoon · Instant-read thermometer
Quick Directions
Mix the patties
Put the beef, breadcrumbs, egg, ketchup, 2 tsp Worcestershire sauce, mustard, garlic powder, onion powder, salt and pepper in a bowl.
Sear the patties
Heat the oil in a large deep skillet over medium-high heat.
Cook the onion and mushrooms
Lower the heat to medium and add the butter.
Make the gravy
Sprinkle the flour over the vegetables and stir for 1 minute.
Simmer the patties in the gravy
Return the patties and any juices from the plate to the skillet and spoon some gravy over them.
Serve
Serve the patties over mashed potatoes with plenty of the onion and mushroom gravy spooned on top, and sprinkle with parsley.
Step-by-Step Instructions
Follow these detailed steps to make the perfect salisbury steak.
Mix the patties
Put the beef, breadcrumbs, egg, ketchup, 2 tsp Worcestershire sauce, mustard, garlic powder, onion powder, salt and pepper in a bowl. Mix gently with your hands until just combined, then shape into 4 oval patties about 1.5 cm thick. Press a shallow dent into the centre of each one so they stay flat as they cook.
Sear the patties
Heat the oil in a large deep skillet over medium-high heat. Add the patties and sear for 3-4 minutes per side, until a deep brown crust forms. They will not be cooked through yet. Move them to a plate and pour off all but about 1 tbsp of fat, leaving the browned bits in the pan.
Cook the onion and mushrooms
Lower the heat to medium and add the butter. Add the onion and mushrooms and cook for 7-8 minutes, stirring now and then, until the onion is soft and the mushrooms are golden and their liquid has cooked off. Stir in the garlic and tomato paste and cook for 1 minute.
Make the gravy
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the broth, stirring and scraping up the browned bits so no lumps form, then add the 1 tbsp Worcestershire sauce and the thyme. Bring to a simmer and cook for 2 minutes, until the gravy starts to thicken.
Simmer the patties in the gravy
Return the patties and any juices from the plate to the skillet and spoon some gravy over them. Cover, lower the heat and simmer gently for 8-10 minutes, turning the patties once, until the centre of a patty reaches 71°C (160°F) on an instant-read thermometer. Taste the gravy and season with salt and pepper.
Serve
Serve the patties over mashed potatoes with plenty of the onion and mushroom gravy spooned on top, and sprinkle with parsley.
Recipe Tips
- Mix the meat only until the seasonings are spread through. Overworking makes the patties dense and tough.
- Do not crowd the pan when searing. If your skillet is small, sear the patties in two batches so they brown instead of steaming.
- If the gravy gets too thick while the patties simmer, stir in a splash of broth or water.
- Ground beef can stay pink inside even when it is safe, and turn brown before it is, so check the centre with a thermometer rather than by colour.
Variations
- Without mushrooms: leave them out and use 2 onions. Cook the onions for 10-12 minutes, until deep golden, for a sweeter onion gravy.
- Turkey Salisbury steak: use ground turkey instead of beef and simmer until the patties reach 74°C (165°F).
- With a fried egg: top each patty with a fried egg just before serving. Spooned over rice instead of mashed potatoes, it comes close to Hawaiian loco moco.
Nutrition (per serving)
| Calories | 440 |
|---|---|
| Protein | 29 g |
| Carbs | 18 g |
| Fat | 27 g |
| Saturated fat | 10.5 g |
| Fibre | 1.5 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the patties in their gravy within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze the cooked patties covered in gravy for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered in a skillet over medium-low heat with a splash of broth, or in the microwave, until hot to 74°C (165°F) in the centre.
Salisbury Steak FAQs
What is the difference between Salisbury steak and hamburger steak?
The names overlap, but Salisbury steak is usually made with fillers and seasonings mixed into the beef, such as breadcrumbs, egg and Worcestershire sauce, and served in a brown gravy, often with mushrooms. Hamburger steak is often plain seasoned ground beef served with onion gravy.
Why is it called Salisbury steak?
It is named after James Salisbury, a 19th-century American doctor who recommended eating minced beef as part of his diet advice. Over time the name came to mean a seasoned ground beef patty served in gravy.
How do you keep Salisbury steak from falling apart?
The egg and breadcrumbs bind the meat, so do not leave them out. Chill the shaped patties for 15 minutes if they feel soft, sear them without moving them until a crust forms, and turn them gently with a wide spatula.
What temperature should Salisbury steak be cooked to?
Cook ground beef patties until the centre reaches 71°C (160°F) on an instant-read thermometer. In this recipe they are seared first, then finish cooking while they simmer in the gravy for 8-10 minutes.
What do you serve with Salisbury steak?
Mashed potatoes are the classic choice because they soak up the gravy. Egg noodles or rice work well too, with green beans, peas or a green salad on the side.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
