Salisbury Steak is a one pan meal the entire family will love! Tender ground beef patties with a savory beef and mushroom gravy made easily in under 1 hour.
Salisbury steaks are often listed under delicious home-cooked comfort meals, and it’s not hard to see why. They’re cheap, easy, filling, warm, and go great with several other affordable side dishes.
These easy Salisbury steaks are made from scratch, which truly adds to the flavor and tenderness of the dish. You can’t buy Salisbury steaks like this from the grocery store, but you can freeze leftovers for an incredible future dinner! Just place everything in a covered baking tin and thaw before cooking.
What is Salisbury steak made of?
Here is a sneak peek into what ingredients you’ll need on hand to make Salisbury Steaks for dinner tonight! Exact measurements can be found in the recipe card below.
- Ground beef
- Condensed French onion soup
- Seasoned bread crumbs
- Small yellow onion
- Beef broth
- Au jus seasoning
- Worcestershire sauce
- Dried parsley
How to make Salisbury steak
Heat a large skillet to medium heat while following along with the next step.
Making the Salisbury steak patty
In a large bowl, mix the ground beef, 2 tbsp of French onion soup, egg, bread crumbs, salt, and pepper. I personally like to do this with my electric hand mixer, that way I can keep my hands a little cleaner. 😉 Once the mixture is combined, divide the meat into 8 sections and form each one into equal-sized patties.
Place a tablespoon of butter in the hot pan and place the patties into the pan, you may have to do this in batches if your skillet isn’t large enough. Brown each side for approximately 5 to 10 minutes per side until the internal temp reaches 165 (cooking time varies depending on the thickness of the patties and how hot the pan is). I always recommend checking the internal temperature of the meat with an instant read thermometer. This is the thermometer I have and love if you are in the market. When the patties reach temp, remove them from the pan and set aside and allow them to rest.
If needed, drain excess grease.
Creating the Salisbury steak Gravy
Add the sliced onion and mushrooms to the pan and saute for a few minutes, until tender. Once tender, push the sauteed veggies to the back of the pan, and in the front of the pan we are going to make a roux for our gravy. Melt the remaining butter in the front of the pan, once the butter is melted, whisk in 2 tablespoons of flour, and let the roux cook for 1 to 2 minutes.
Whisk in the beef broth, au jus seasoning, Worcestershire sauce, and dried parsley while incorporating the veggies. Allow the gravy to boil until thickened. Return the patties to the gravy, dress with parsley (if desired) and serve.
What goes good with Salisbury steak?
Salisbury steak goes great being served over egg noodles or mashed potatoes. Optional side dishes can include corn, green beans, asparagus, or a simple side salad to help offset the saltiness of the dish.
What is the difference between Salisbury steak and hamburger steak?
Salisbury steak and hamburger steak share a few simulators, including the main ingredients and shapes, but both are served very differently. Salisbury steak is often served in gravy, but hamburger is served in the form of a sandwich between bread or buns.
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- 1 1/2 lbs ground beef
- 1 10.5 oz can condensed french onion soup
- 1 egg
- 1 cup seasoned bread crumbs
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 tbsp butter divided
- 1 small yellow onion cut in half, then sliced
- 6 -8 mushrooms sliced
- 2 tbsp flour
- 2 cups beef broth
- 1 pkg au jus seasoning
- 1 tsp worcestershire sauce
- 1/2 tsp parsley dried
- Heat a large skillet over medium heat. Continue to step 2 while the skillet is preheating.
- Mix the ground beef, 2 tbsp of French onion soup, egg, bread crumbs, salt and pepper together.
- Divide the meat into 8 sections and create an equal sized patty from each section.
add 1 tbsp of butter to the hot pan. Place the patties into the pan.
- Brown on each side for approx 5-10 minutes or until the inside temperature reaches 165°. Remove the patties an set aside. Remove excess grease if needed.
- Add the sliced onion and mushrooms. Sauté until tender.
- Push the saute'd veggies to the back of the pan. In the front of the pan, melt the remaining 2 tbsp butter. Wisk in the 2 tbsp flour, allowing the roux to cook for 1-2 minutes.
- Whisk in the beef broth, au jus seasoning mix, remaining french onion soup, Worcestershire sauce and dried parsley while incorporating the veggies.
- Allow the gravy to boil until thickened to your liking.
- Return the patties to the gravy. Dress with parsley, if desired. Serve over mashed potatoes or egg noodles.