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Salisbury Steak

Salisbury Steak

This homemade Salisbury Steak recipe transforms ground beef into tender, flavorful oval patties smothered in rich brown gravy—without mushrooms. Combining simple pantry ingredients like Worcestershire sauce, breadcrumbs, and beef broth, it creates a comforting diner-style meal that's perfect for weeknight dinners yet special enough for Sunday supper.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

For the Steaks

  • 1½ pounds ground beef 85/15 lean-to-fat ratio works best
  • 1/3 cup breadcrumbs plain or panko
  • 1 large egg lightly beaten
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard Dijon or yellow
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 small onion finely diced (about 1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil for cooking

For the Gravy

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ketchup
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: 1 small onion thinly sliced (for onion gravy)
  • Optional: 1 tablespoon tomato paste for deeper color and flavor

Instructions
 

  • Prep your meat mixture. In a large bowl, combine ground beef, breadcrumbs, beaten egg, ketchup, Worcestershire sauce, mustard, garlic powder, onion powder, diced onion, salt, and pepper. Mix gently with your hands until just combined—overmixing will make the steaks tough.
  • Shape your steaks. Divide the mixture into 4 equal portions and shape into oval patties about 3/4-inch thick. Use your thumb to create a slight depression in the center of each patty (this prevents them from puffing up in the middle).
  • Heat your skillet. Place a large skillet over medium-high heat and add the vegetable oil. When the oil is shimmering but not smoking, it's ready.
  • Cook the steaks. Carefully add the patties to the hot skillet and cook for about 4-5 minutes on each side until they're nicely browned and cooked through (internal temperature of 160°F/71°C). Don't overcrowd the pan; cook in batches if necessary.
  • Rest the cooked patties. Remove the steaks to a plate and cover loosely with foil to keep warm while you make the gravy.
  • Start the gravy base. In the same skillet (don't clean it—those browned bits add flavor!), melt the butter over medium heat. If using sliced onions for the gravy, add them now and cook until softened and lightly caramelized, about 5-7 minutes.
  • Create your roux. Sprinkle the flour over the butter (and onions if using) and whisk constantly for about 1-2 minutes to cook out the raw flour taste. The mixture will look like a thick paste.
  • Add the liquids. Slowly whisk in the beef broth, ensuring there are no lumps. Add the Worcestershire sauce, ketchup, and garlic powder. If using, add the tomato paste now too.
  • Simmer to perfection. Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.
  • Reunite steaks and gravy. Return the Salisbury steaks to the skillet, nestling them into the gravy. Simmer gently for 2-3 minutes, spooning the gravy over the steaks to coat them.
  • Serve with pride. Plate each steak with a generous spoonful of gravy on top. Additional gravy can be served on the side for mashed potato pooling purposes.

Notes

  • For extra-tender steaks, handle the meat mixture as little as possible and avoid pressing down on the patties while cooking.
  • If you prefer a thicker gravy, you can increase the flour to 3 tablespoons. For a thinner gravy, use just 1 tablespoon.
  • Make-ahead tip: The uncooked patties can be shaped and refrigerated for up to 24 hours. Let them come to room temperature for about 20 minutes before cooking.
  • For a richer flavor, you can use a combination of ground beef and ground pork (3:1 ratio).
  • The classic accompaniments are mashed potatoes and green peas, but these also pair beautifully with egg noodles or rice.
  • Freezer-friendly: Cooked Salisbury steaks freeze well for up to 3 months. Freeze the gravy separately in a container with a bit of headspace.
  • For a more traditional look, you can score the tops of the uncooked patties with a knife to create grill mark-like lines.