This homemade Salisbury steak recipe will be a family favorite all year long.
Ground beef patties are simmered in a creamy onion gravy for a classic comforting dish that goes from the stove to the table in one pan.
You’ll Love This Savory Salisbury Steak Because…
- It’s an easy recipe for every day but upscale enough for guests or Sunday dinner.
- Using basic pantry ingredients and one pan makes cleanup quick and easy. Add a simple salad and a hunk of homemade bread to soak up all that rich gravy.
- Budget-friendly and filling Salisbury steaks are delicious served over rice, garlic mashed potatoes, or egg noodles.
What’s in Salisbury Steak?
Beef: 80/20 ground beef has just the right amount of fat to keep the hamburger patties juicy, but you can use half ground beef and half ground pork too. Short on time? Use ready-made cube steaks, frozen burgers, or meatballs, be sure they’re thawed first. Ground chicken and turkey are also great options.
Soup: No need to buy the name brand of French onion soup or the soup mix, any brand will do.
Breadcrumb Mixture: Panko and an egg bind the beef together and keep the patties from becoming too dense.
Seasonings: Ketchup and Worcestershire sauce round out the rich and creamy gravy. A little Dijon mustard or some minced garlic will add more depth of flavor. Feel free to experiment with other savory seasonings like oregano, garlic powder, or thyme.
Variations: This recipe is perfect for adding sauteed onions or mushrooms in Step 6.
How to Make Salisbury Steak
- Form beef mixture into patties (full recipe below) and brown. Remove and set aside.
- Stir in gravy ingredients and cook until thickened.
- Add patties back to the pan and cook through, adding water if needed.
Leftovers?
Keep leftover Salisbury steak with the gravy in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or on medium heat on the stovetop.
Freeze portions in zippered bags for up to one month and thaw in the refrigerator before reheating.
More Great Ground Beef Recipes
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Salisbury Steak Recipe
Equipment
Ingredients
- 1 egg beaten
- 10.5 ounces condensed French onion soup divided, 1 can
- ½ cup dry Italian breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds ground beef
- 3 Tablespoons onion soup mix 1 ounce, 1 packet
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce or ½ teaspoon soy sauce
- 1 Tablespoon all purpose flour
- ¼ cup water
Instructions
- In a large bowl, combine egg, ⅓ cup of soup, breadcrumbs, salt, and pepper. Add beef and using a large spoon or your hands, mix to combine. Do not over-mix.
- Divide meat mixture evenly to create six patties.
- In a large skillet on medium heat, brown patties for 3-4 minutes per side (they will not be fully cooked). Remove patties from the skillet and set aside.
- Drain excess grease. To the same skillet on medium heat, add remaining soup, French onion soup mix, ketchup, and Worcestershire sauce, and mix to combine.
- In a small bowl, combine flour with water to create a slurry. Pour slurry into the skillet and stir. Cook 2-3 minutes to thicken. Once the sauce thickens, remove about 1 cup of the gravy and set aside.
- Add meat patties to the skillet and top with reserved gravy. Cover and cook on low for 15-20 minutes, or until beef patties are fully cooked. Check occasionally to make sure the patties are not sticking. Add ¼ cup water if needed.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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