Homemade Salisbury Steak Recipe

Bring new life to a delicious old-school classic with this tasty Salisbury Steak Recipe topped off with tasty mushroom gravy.

There is nothing like a good cut of beef for dinner.  While we don’t eat it very often weekly, we do love a good steak.  If you are looking to expand your beef recipe repertoire, then try my chicken fried steak or steak Diane.

Salisbury Steak

Salisbury steak is essentially a chopped steak with a few extra ingredients mixed in with the ground meat and then is served with pan gravy.  Since its birth during the civil war era by Dr. James Henry Salisbury, it has evolved by adding different ingredients to the chopped beef and the sauce.  The reason the Salisbury steak was created was that Dr. James believed the union soldiers needed a protein-rich diet, and this was an easy fix.

When it was first created, it was said to be mostly beef with some ground pork cut in, which I used in my recipe.  Here were the very basic ingredients included:

• Beef – Finely minced ground chuck or sirloin was used.
• Breadcrumbs – traditional breadcrumbs were used to help add carbs to the mix.
• Onion – Finely grated onions were blended in with the beef.
• Salt and Pepper – traditional seasonings for the beef and the gravy.
• Beef Stock – This would be used for the gravy, but you could use water or milk mixed with BBQ sauce as a substitute.

How to Make Salisbury Steak

Follow along with these easy step-by-step instructions for making this tasty Salisbury steak recipe:

In a large bowl, thoroughly mix together ground beef, ground pork, onion, garlic, eggs, breadcrumbs, Worcestershire sauce, salt, and pepper.

Form 8-10 ounce patties from the ground beef and set aside.

Cook the patties in some oil in a very large frying pan over medium to medium-high heat for 4-5 minutes per side or until very well browned and cooked.

Remove the patties and add the mushrooms and caramelize over high heat until well browned, about 10 minutes.

Add garlic and butter, and then mix in some flour to form a roux.

Pour in some beef stock and cook for 10 minutes until thick and then season with salt and pepper.

Add in the cooked beef patties and heat up for 1 to 2 minutes, and serve with chopped parsley.

Make-Ahead and Storage

Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked steaks in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.

How to Store: Cover and keep in the refrigerator for up to 4 days.  Cover and freeze for up to 3 months.  Thaw in the refrigerator for 1 day before reheating and serving.  Feel free to store the sauce separately from the cooked steaks.

How to Reheat: Add the desired amount of meat patties and sauce to a medium size pan and heat over low heat until warmed.  You can also heat it in the microwave.  Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more.

chef notes + tips

• You can use all beef instead of a combination of beef and pork.
• Feel free to use assorted wild mushrooms.
• If you want the sauce to be a little thicker, add a small amount of roux. 
• You will most likely need to cook the beef patties in batches.

More Beef Recipes

• Birria Tacos
• Corned Beef
• Steak Au Poivre
• Beef and Barley Soup
• Kofta Recipe

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Homemade Salisbury Steak Recipe

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4.99 from 78 votes

Bring new life to a delicious old-school classic with this tasty Salisbury Steak Recipe that is topped off with tasty mushroom gravy.

Servings: 8

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Ingredients 

• 2 pounds ground beef 85/15
• ½ pound ground pork
• 1 peeled small-diced yellow onion
• 4 finely minced garlic cloves
• 2 large eggs
• 1 egg yolk
• 1 cup breadcrumbs
• 2 teaspoons Worcestershire sauce
• ¼ cup cooking oil
• 4 cups sliced button mushrooms
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups beef stock
• Salt and pepper to taste
• finely minced fresh parsley for garnish

Instructions

• Add the beef, pork, onions, 2 finely minced garlic cloves, eggs, breadcrumbs, Worcestershire, salt, and pepper to a large bowl and mix thoroughly.
• Form 7-8 large beef patties and place on a platter, and set aside.
• Add the oil to a very large frying pan or rondeau pot over medium to medium-high heat.
• Once the oil is lightly smoking, which takes about 3-4 minutes, add in the beef patties and cook for 4 to 5 minutes per side or until well browned on each side and just about cooked through. You may need to cook the patties in batches depending on the size of your pot.
• Remove the hamburger patties and set them on a platter.
• Add the mushrooms to the pan with rendered fat and turn the heat up to high. Cook for 10 to 12 minutes, stirring occasionally until the mushrooms are very browned.
• Move the mushrooms to one side of the pan, and on the other side add in the remaining 2 finely minced garlic cloves and butter and cook for 30 to 45 seconds or until you smell the garlic.
• Mix everything together in the pan, then sprinkle in the flour and stir until completely combined and mixed in.
• Pour in the beef stock and cook for 10 minutes. The sauce will be thick and slightly reduced.
• Season the sauce with salt and pepper, and then add the precooked beef patties to reheat for about 1 to 2 minutes.
• Garnish with chopped parsley and serve.

Notes

Chef Notes:

Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked steaks in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.

How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cooked steaks.

How to Reheat: Add the desired amount of meat patties and sauce to a medium size pan and heat over low heat until warmed. You can also heat it in the microwave. Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more.

You can use all beef instead of a combination of beef and pork.

Feel free to use assorted wild mushrooms.

If you want the sauce thicker, add a small amount of roux.

You will most likely need to cook the beef patties in batches.

Course: Main

Cuisine: American

Author: Chef Billy Parisi