Recipe
This Salisbury steak recipe is hands-down the best I’ve ever made—rich, savory, and packed with flavor that beats any frozen TV dinner. The secret? A blend of ground beef and pork for extra juiciness, paired with a homemade mushroom gravy that’s so velvety, you’ll want to lick the plate clean.
Growing up, this was my mom’s go-to comfort meal, and I’ve tweaked it just enough to make it even more irresistible. Picture tender, perfectly seasoned patties smothered in a silky gravy, with caramelized onions and earthy mushrooms adding depth to every bite.
Trust me, one bite and you’ll feel like you’re dining in a cozy, old-school diner—except it’s even better because it’s homemade. This recipe is simple, foolproof, and guaranteed to become a family favorite.
Let’s get cooking!
Ingredients
- Ground beef (80/20 blend) – The fat keeps the patties moist and flavorful.
- Breadcrumbs – Use panko for a lighter texture or traditional for a denser bite.
- Large egg – Acts as the binder to hold everything together.
- Worcestershire sauce – Adds umami; don’t skip it!
- Dijon mustard – Brings a tangy kick; yellow mustard works in a pinch.
- Yellow onion (finely chopped) – Adds sweetness and moisture to the patties.
- Garlic (minced) – Fresh is best, but jarred works in a bind.
- Beef broth (low-sodium) – The base for the rich gravy.
- All-purpose flour – To thicken the gravy smoothly.
- Unsalted butter – For sautéing onions and adding richness to the gravy.
- Olive oil – For browning the patties; vegetable oil works as a substitute.
- Salt and black pepper – Essential for seasoning; adjust to taste.
- Optional: Mushrooms – Sliced cremini or button mushrooms elevate the gravy.
- Optional: Fresh thyme or parsley – Adds a fresh, herbal finish.
Pro tip: If you’re out of breadcrumbs, crushed saltine crackers or oats can step in.
For a richer gravy, swap a tablespoon of butter with beef drippings after browning the patties. These little tweaks make all the difference!
How to Make the Best Juicy Salisbury Steak Recipe
Serve immediately.
Plate the Salisbury steaks and spoon plenty of gravy over the top.
Pair with mashed potatoes or steamed vegetables for a comforting meal.
Double the gravy recipe if you love extra sauce—it’s the best part!
Nutrition
Homemade Salisbury steak provides a hearty meal with a balance of proteins, fats, and carbohydrates. Below is the nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Chef Tips
For the best results with this Salisbury steak, I recommend using freshly ground beef with a higher fat content—around 80/20—to keep the patties juicy. Don’t overmix the meat or the patties’ll toughen.
Sear them until deeply browned for added flavor. Let them rest in the gravy so they soak up the savory goodness.
Finally, adjust seasoning at the end to balance the dish perfectly.
Frequently Asked Questions
Can I Freeze Salisbury Steak?
Yes, I can freeze Salisbury steak. I’ll let it cool completely, then wrap it tightly in plastic or foil, or store it in an airtight container. It’ll last up to three months, and I’ll thaw it overnight before reheating.
Is Salisbury Steak Gluten-Free?
It’s not inherently gluten-free since it’s typically made with breadcrumbs or flour. If I’m cooking gluten-free, I’ll use almond flour or gluten-free breadcrumbs and check that all sauces and ingredients are certified gluten-free.
What Sides Pair Well With Salisbury Steak?
I’d pair Salisbury steak with creamy mashed potatoes and steamed green beans or roasted carrots. A side of buttery corn or fluffy rice works too. Add a simple salad to balance the hearty flavors.
Can I Use Ground Turkey Instead of Beef?
Yes, I can use ground turkey instead of beef. It’s a leaner option and works well with the same seasonings. Just keep in mind it might be slightly drier, so I’ll add extra moisture if needed.
How Long Does Salisbury Steak Last in the Fridge?
Salisbury steak lasts about 3 to 4 days in the fridge if stored properly. I always keep it in an airtight container or tightly wrapped in foil. If it smells off, I don’t risk eating it.
