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Salisbury steak is the dish that a whole generation met in a compartmented foil tray, with the corn steaming in one corner and the brownie going soggy in the other. Some mothers bought the trays. Others refused, made the real thing in a skillet in twenty minutes, and made sure everybody at the table knew it. The children who ate the tray version sometimes still say it was better. They were eight. They were wrong.
The real thing is simple. Ground beef mixed lightly with breadcrumbs, an egg and Worcestershire, shaped into oval patties and browned hard so they get a crust. Then onions and mushrooms cook in the same pan, a little flour goes in, beef broth turns it into gravy, and the patties go back in to finish under the lid. Over mashed potatoes, with the gravy running into them. It takes less time than heating the tray took.
Why this Salisbury steak works
- Light hands on the beef. Mixing just until combined keeps the patties tender. Overworked beef turns dense and bouncy.
- Browned first, simmered second. A hard sear gives the patties their flavor; the gentle finish in the gravy keeps them juicy.
- Gravy from the pan. The browned bits left by the patties and the onions are the base of the gravy. Nothing is wasted.
- Ketchup and Worcestershire. A spoonful of each in the gravy gives the faint sweet-savory note that makes it taste the way you remember.
Ingredients
Makes 6 patties, serves 4 to 6 with mashed potatoes. US cups with grams in brackets.
For the patties
- 1 1/2 pounds ground beef, 85/15 (680g)
- 1/2 cup plain breadcrumbs (55g)
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon neutral oil, for the pan
For the gravy
- 1 large yellow onion, sliced
- 8 ounces cremini or white mushrooms (226g), sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (480ml)
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons milk or cream (optional)
To serve
- Mashed potatoes
- Chopped parsley
Use 85/15 beef. Leaner beef makes dry patties; fattier beef leaves too much grease in the gravy.
How to make Salisbury steak
- In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire, salt, pepper and onion powder. Mix gently with your hands just until it comes together.
- Divide into 6 portions and shape each into an oval patty about 3/4 inch thick. Press a slight dip in the center of each so they stay flat.
- Heat the oil in a large skillet over medium-high. Brown the patties for 3 minutes per side until deeply browned; they will not be cooked through. Transfer to a plate.
- Lower the heat to medium. Add the onion and mushrooms to the same skillet and cook, stirring occasionally, for 6 to 8 minutes, until browned and soft, scraping up the browned bits.
- Sprinkle the flour over the vegetables and stir for 1 minute.
- Whisk in the beef broth, ketchup and Worcestershire. Bring to a simmer and cook, stirring, until the gravy thickens, about 3 minutes.
- Return the patties and any juices to the skillet, spooning gravy over them. Cover and simmer on low for 12 to 15 minutes, until the patties are cooked through (160°F, 71°C).
- Taste the gravy for salt and pepper. Stir in the milk or cream if you want the paler, creamier gravy of the foil tray. Serve over mashed potatoes with parsley.
Tips that make the difference
- Do not move the patties for the first 3 minutes. That is how the crust forms.
- If the gravy is too thick, add broth a splash at a time; too thin, simmer uncovered a few minutes more.
- Make the mashed potatoes first and keep them warm. The steak is ready faster than you expect.
- Egg noodles or white rice work in place of potatoes; the gravy is the point.
Variations
- Onion only. Skip the mushrooms and use 2 onions for the pure onion gravy some families prefer.
- Turkey. Ground turkey with 2 tablespoons of butter added to the pan for browning.
- Smothered. Add a cup of frozen peas to the gravy for the last 5 minutes.
- Make-ahead patties. Shape the patties and refrigerate them up to a day ahead, or freeze them raw between sheets of parchment.
Storage and make-ahead
Leftovers keep in the refrigerator for 4 days, patties and gravy together. Reheat gently in a covered skillet with a splash of broth.
Freeze the cooked patties in their gravy for up to 3 months. Thaw overnight and reheat on the stove.
Frequently asked questions
What is Salisbury steak made of?
Seasoned ground beef shaped into oval patties, browned and simmered in brown gravy, usually with onions and mushrooms. It was named after a 19th-century American doctor who recommended minced beef, and became famous through frozen dinners.
What is the difference between Salisbury steak and a hamburger steak?
They are close cousins. A hamburger steak is plain ground beef, seasoned and pan-fried, often served with onions. Salisbury steak has breadcrumbs and egg in the mix and is always finished in gravy.
Why did my patties fall apart?
Usually the mixture was too wet or the patties were moved too early. The egg and breadcrumbs bind them; give them 3 minutes untouched per side so a crust forms before turning.
Can I make it in the oven?
Brown the patties and make the gravy as written, then put everything in a baking dish, cover with foil and bake at 350°F for 25 minutes. Handy for a crowd.
Twenty minutes, one skillet, and no foil tray. The brownie you will have to make separately.
Salisbury Steak with Mushroom and Onion Gravy (Better Than the Foil Tray)
Homemade Salisbury steak in twenty minutes: seasoned ground beef patties browned in a skillet, then simmered in a mushroom and onion gravy that soaks into mashed potatoes. The from-scratch version of the TV dinner, in cups and grams.
Ingredients
- 1 1/2 pounds ground beef, 85/15
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon neutral oil, for the pan
- 1 large yellow onion, sliced
- 8 ounces cremini or white mushrooms (226g), sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons milk or cream
- Mashed potatoes
- Chopped parsley
Instructions
- In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire, salt, pepper and onion powder. Mix gently with your hands just until it comes together.
- Divide into 6 portions and shape each into an oval patty about 3/4 inch thick. Press a slight dip in the center of each so they stay flat.
- Heat the oil in a large skillet over medium-high. Brown the patties for 3 minutes per side until deeply browned; they will not be cooked through. Transfer to a plate.
- Lower the heat to medium. Add the onion and mushrooms to the same skillet and cook, stirring occasionally, for 6 to 8 minutes, until browned and soft, scraping up the browned bits.
- Sprinkle the flour over the vegetables and stir for 1 minute.
- Whisk in the beef broth, ketchup and Worcestershire. Bring to a simmer and cook, stirring, until the gravy thickens, about 3 minutes.
- Return the patties and any juices to the skillet, spooning gravy over them. Cover and simmer on low for 12 to 15 minutes, until the patties are cooked through (160°F, 71°C).
- Taste the gravy for salt and pepper. Stir in the milk or cream if you want the paler, creamier gravy of the foil tray. Serve over mashed potatoes with parsley.
